lemon mellow

HOMEMADE LIMONCELLO

Makes about 2 1/2 quarts.

Note: In Italy, limoncello is generally served after dinner as a digestive, often in chilled glasses. Shelly Culver uses organic lemons and the Microplane grater, a variation on a wood-working tool that is readily available in kitchen stores. Zest is finely grated peel; make sure not to grate the white pith of the lemon, which is bitter. Culver uses half cheap vodka and half more expensive for the alcohol. She recommends a full five days for flavoring the vodka with the lemon. She prefers cane sugar, which is less processed white sugar, and is available at natural foods stores.

• 2 lb. lemons

• 1 quart (4 c.) clear grain alcohol such as vodka

• 6 c. purified water

• 2 1/2 c. cane (or granulated) sugar

With a very fine grater, zest the lemons. Put zest and vodka in a tightly sealed jar or bottle large enough to accommodate at least a quart of liquid.

Place container in a cool, dark and dry place for at least 3 to 5 days. Shake the jar at least twice a day. Zest will turn white when flavoring is done. Strain the zest from the liquid through a fine sieve; discard the zest and set aside the flavored vodka.

Place 6 cups water in a saucepan over low heat and add sugar. Heat, stirring occasionally, until sugar dissolves and syrup is clear.