Over this past Memorial Day weekend, I attended Camp Blogaway, the original bootcamp for food and recipe bloggers in Angeles Oaks, CA. I presented, as did my friend George Geary, who wrote, “I know how to throw a party with my limonchello.”  And that he did.

“I made a recipe that I received from my former tour guide that used to work with me in Italy. One warm night in Rome a group of us sat at a family owned trattoria.. After the feast of roasted vegetables, pastas and the like the son brought a bottle the syrupy golden lemon liquid to the table with little glasses for each of us. Limonchello.

“I loved the presentation; it was housed in a block of ice. I was hooked for life! You can only consume a small bit, but refreshing it is! ”

Thanks George!

Italian Limonchello

10 medium Eureka lemons, cleaned without pesticides or wax
1 (750 mL) bottle of Ever Clear (151 proof) or vodka
3 cups water
3 cups granulated sugar

Using a vegetable peeler, peel outer skin of lemons, If you get any of the white pith, using a pairing knife cut or scrap it off. The pith will create a bitter drink. Place peel in the gallon jar.

Pour Ever Clear or vodka over the lemon peel, seal jar and let sit in a cool dry
place for 72 hours.

In a saucepan on medium heat, bring water to a boil. Remove from heat, add sugar and
whisk. Let cool completely. Set aside.

Strain out lemon peel and add sugar water to the Ever Clear. Place in smaller bottles. Serve out of freezer.

Makes 1/2 gallon.

– bonnie

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