Time to Make Limonchello !

When the sky turns the shade of blue that makes you dream of laying in the soft green grass and makes you imagine kites flying high above you, dancing in the spring winds, then its time to make Limonchello. Today is such a day. The windows open and the lace curtains fluttering gracefully. Robins have appeared. The grass is coming to life again and bursting forth in welcome shades of green. Spring flowers are blooming. Fruit trees are exploding with color. All things have their time and these wonderful signs of nature tell me its time now to prepare a treat for the hot summer months to come. My mind drifts back to memories of hot, lazy summer afternoons, the small covered in a brightly printed table cloth, a vase of flowers in the middle, glasses for two, tall and filled with ice, a bottle of Limonchello, made in spring in preparation for just such a day. Anise cookies, drizzeled with a light glaze and topped with brightly colored sprinkles. Two chaise lounges, not too far apart so that hands can be held and talk can be soft and private, like lovers do. No matter we are married so long, the love is always fresh and new to us. Limonchello chases away the heat and tastes like the dew on lemon blossoms.
Ahhh, that is why I am making it today.... I know another lazy summer day will come again.


Limoncello
(Italian lemon-flavored liqueur)Yield: About 2 liters
INGREDIENTS:

AMOUNT
Lemons 15 each
Vodka, 100 proof 2-750ml bottles
Sugar 4 cups
Water 5 cups

METHOD
Basic Steps: Infuse → Boil → Infuse
Scrub the lemons with soap and a vegetable brush to remove any wax or pesticides. Remove the zest from the lemons using a vegetable peeler. Take care not to include any of the bitter white pith.
Place the lemon zest in a large (around 1 gallon) bottle or jar. Pour the first bottle of vodka over the zest, seal tightly, and set in a cool, dark place to steep for 30-40 days, shaking occasionally.

Mix the sugar and water in a large saucepan and bring to a boil. Let boil until the syrup starts to thicken, 5-10 minutes. Let cool completely. Add to the lemon zest mixture, along with the second bottle of vodka. Mix well and let set another 30-40 days.

Strain, pour into decorative bottles and keep in the refrigerator

Serve on a hot summer day over crushed ice.

VARIATIONS
Mix with tonic water, champagne or prosecco for a refreshing cocktail.
Serve over strawberries or ice cream for an adult dessert.
Arancello: substitute orange zest for the lemon zest.
Chef Brad Harvey recipe
NOTES
This popular after-dinner liqueur from the south of Italy is classically made with lemons from the Isle of Capri. Many southern Italian families make their own with lemons from gardens on the Amalfi Coast. These days limoncello is popular throughout Italy.
Make this delicious beverage in the early spring when lemons are at their peak. It will be ready to enjoy by the time the hottest days of summer come around.

and here is my sister Janine's wonderful recipe for the cookies....

ITALIAN COOKIES

3 eggs
½ cup vegetable oil
2 cups + 2 Tbs. Flour
4 tsp. Baking powder
5 Tbs. sugar
1 tsp. Anise or almond extract
(we addAnisette to taste also or in place of the extract as it makes cookies a bit more moist)
1 pinch salt

Beat eggs with sugar, oil & flavoring. Stir in flour and baking powder.
Roll like meatballs. Wet fingertips with a little oil & it will be less sticky
(or I sometimes refrigerate it for awhile) to roll into balls.

Bake for 10 minutes at 400 F oven

FROSTING

Mix confectioners sugar, milk and anisette (or anise extract) to a
consistency that can be drizzled from a spoon or not too thick to spread easily.
Top with colorful sprinkles