The Limoncello Will Be Ready in 80 Days
Fat lemons dangle from most tree branches in Sorrento. If you have traveled there, or anywhere else in southern Italy, or to an ambitious Italian American restaurant, or to your liquor store, chances are you’ve sipped limoncello. If you haven’t, here’s a primer: Limoncello is what, when they’re lucky, those fat lemons become.
In places like Sorrento, the liqueur comes thick in a freezing glass. A sip after dinner, the summer sun now down, and the day’s heat seems a distant memory. Or so I recall the experience from February.
Actually, February is the perfect time to think limoncello. Today, February 14, I stored a jar of grain alcohol and lemon peels in the back of a kitchen cabinet. In 40 days, I will dissolve sugar water into the mixture. It will sit for 40 more days, and then, just before Memorial Weekend, the first weekend at the beach, the liqueur will become limoncello, and I can sip the sour spirit from a freezing glass after days of sun and grill smoke.