RE: [Distillers] Re: lemon cello (Limoncello)
> LimoncelloHave had one of these macerating in the hot water cupboard for the last few months. Finally remembered it on Friday evening, strained out the zest, added the sugar & its fantastic ! Will get even better once its "frozen" to an ice-cold slurry.
> Zest from 1 kilogram of lemons (about6)
> 750ml (3 cups) neutral alcohol (40%bv)
> 250ml (1 cup) spring water
> 1-2 cups of sugar