If you are making limoncello with us and have successfully completed Part 1 and Part 2, the time has come to reap the benefits of your patience. After eighty days, it is time to remove the lemony brew from its dark hiding place… awaken it from hibernation…. let there be light!

We are actually a few weeks past the 40 days since my Part 2 post. But never fear, the extra days of soaking lemon rind will only make it that much better. We enjoyed our first sip a week or so ago and agreed that this is my husband’s best batch ever. It is so good that I have enjoyed a little taste almost every evening since then!

Truly, I have never delighted in a more refreshing liqueur. Each nip is like a ray of sunshine in your mouth. This recipe has less sugar than some and sits longer which results in a stronger lemon taste that is a less sweet. Keeping the finished product in the freezer makes the flavor all the more bright.

It is not too late to start the 80-day process now to still enjoy homemade limoncello by the end of the summer.

Limoncello, Part 3
1. Strain the liquid twice to remove lemon rind and all particles.
2. Store the limoncello in the freezer. Because it is 100 proof vodka, it will not freeze at all.
3. Sip after dinner, pour over ice cream or add soda water for a tall cocktail.

May your coming months be filled with sunny days, cool breezes, meals outside, the company of good friends and of course, good food and drink. Salute!