Rosemary Limoncello

1. 1

   Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1-gal. glass or ceramic container with a tight seal. Add zest to jar.

2. 2

   Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.

3. 3

   In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.

4. 4

   Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.

5. 5

   Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.

6. 6

   Note: Nutritional analysis is per ounce.

7. 7

   Either Meyer or Eureka lemons work in this recipe (the fragrant Meyer is especially good, though). To speed up the process, shorten the infusing time in steps 2 and 4 to 1 week each, and you'll have a fine although less intense liqueur. Limoncello keeps indefinitely in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.