While you’r reading this post, I will be flying across the United States on my way to Indianapolis, Indiana for the 2011 Archery Trade Show. Indianapolis in January. Fun Stuff.
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So, I had this grand idea to make lemon cello to bottle and use them as gifts for Christmas this year. I succeeded…partially. I made lemon cello. And it’s good. Oh, so good. However, it didn’t quite make it into any gift baskets. Weird how that happens, huh?
Anyway, the whole point of this post is to lay out just how easy it is to make your own infused vodka! I was really intimidated by this whole project, not able to really find any clear directions on the web. I finally found this recipe on the Pioneer Woman’s food site: Tasty Kitchen.
Ingredients:
- 15 to 20 whole, organic lemons {I used 20}. Washed very well.
- 2 whole bottles of 750 ml Everclear Vodka
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For the Simple Syrup:
- 3 Cups Water
- 4 Cups Sugar
Wash and dry your lemons.
Peel your lemons. Make sure you don’t get any of the white pithy part in your peels because it will make everything bitter. {You are only using the lemon peels for the lemon cello, so make a nice batch of lemonade or something with the rest of lemons.}
Put the peels in your jar and cover with the vodka. Cover the jar. {Since I couldn’t find a glass “iced tea” jar anywhere, I bought this glass cookie jar and just covered it with plastic wrap. It worked fine for steeping, but wasn’t the easiest when it came to pouring. Next time, I will find a different jar to use.}
Let your jar sit in a cool, dark place to steep for 4 to 6 weeks.
After the lemon peels and vodka have steeped for a good amount of time, make a simple syrup. Let the syrup cool, then pour into the jar with your lemon peels and vodka. Cover again and let it steep for another 4 to 6 weeks. {Your lemon peels will start to lose their color…this is supposed to happen.}
After your second round of steeping, you’re ready for bottling. I was able to repurpose glass bottles that I saved my sister had saved. All I had to do was wash off the labels and sterilize the bottles. Because I didn’t have the pour spout in my jar, I transferred the lemon cello into a pitcher for easy pouring. Before I did that, I used a slotted spoon to fish out the lemon peels onto a paper towel then squeezed the life out of the paper towel over the pouring pitcher to get all the lemon oils and leftover vodka.
Store your bottled lemon cello in the freezer. My favorite way to enjoy it is over ice using Squirt as a mixer. Yumm, yumm.
And, you know what’s steeping right now about ready for bottling?
Mint infused vodka.
MMMMmmm…
Ah, we're in our last week of making lemon and lime cello from all of our wonderful wedding center pieces! Your mother was kind enough to share the idea since we had lemons and limes coming out of our ears. Excited to taste and bottle :) How long does it stay last in the freezer?
I heard about the center pieces..such a cute idea! I've had mine in the freezer for close to a year and they're still good! I'm assuming because it's all alcohol and sugar it'll be a LONG time before they go bad.
That looks absolutely amazing. I'm going to have to try this!