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June 24, 2010

Some suggestion. Since you are using only the outer skin of the lemon, look for organic lemons that have not been treated with nasty stuff. Look for lemon varieties that have a thick skin and are high in essential oils. Try peeling thin strips with a potato peeler. A zester will prematurely release the oils in the skin. Try to avoid the pith (white part) as this is what causes bitterness. Also try an alternative sweetener such as agave instead of refined sugar for a warmer palate feel. This recipe will create a Limoncello that is a little low in alcohol over traditional Limoncello. If you are using Vodka (40% 80 proof) the final alcohol will be less that 20% instead of 30-35%. It will freeze at this proof. A higher proof alcohol will extract out the oils and color faster. We love Limoncello so much we started a company in Sonoma to produce it commercially. Check out Salute! Limoncello di Sonoma

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