So, began my quest. When I saw the recipe for Sgroppino al Limon I thought it would be a good beginning. What could be more refreshing on a warm day than a slushy, lemony drink?
It was a great idea but to make the Sgroppino al Limon in the previous post, I needed to make Lemon Infused Vodka which meant that I needed to get with it as it had to infuse for at lease 4-7 days. It is relatively simple. Peel the yellow rind (zest) from the lemon leaving behind the bitter white pith. Pour vodka over the top. Seal.
Lemon Infused Vodka
adapted from Amy's Cooking Adventures
7-8 small organic, unwaxed lemons (5-6 large)
1 1/2 cups vodka
Sterilize a pint-size mason jar, lid and screw band.
Wash the lemons. Using a vegetable peeler, remove long strips of zest from the lemons. Remove just the colored part. Avoid the bitter, white pith.
Place the strips of zest in the sterilized jar. Fill it with vodka. Close the jar with the sterilized lid. Place in a cool dark location for 5-7 days. Strain out the zest and pour the vodka back into the jar.
You can now make the Sgroppino al Limon or use your infused vodka to make a simple limoncello. You only need to add some sugar.....
The new dilemma: What to do with all of the zestless lemons!? Coming soon: Thyme Infused Lemonade! Delicious.