February 1, 2013 by allsho
So, I’ve managed to find the small bottles I needed.
I already prepared the syrup, it’s cooling down on the stove right now.
So finally I’ll be able to get rid of a jar of lemon peel soaking in alcohol I’ve prepared about three weeks ago, hoping I’d find these small bottles much sooner.
What for, huh?
Well, we got these wonderful lemons from Sardinia. A fairly huge amount, actually, at least for our daily consumption. Don’t imagine rivers of lemon juice going.
So what to do with them? How to preserve them?
A friend of mine, expert of the matter, once told me that to preserve food for long, you either need salt (not too good with lemons, and blood pressure), or sugar (well, lemon marmalade is actually the next project involving lemons; probably next year, though), or alcohol. And well, it’s not really a typical produce of my area, but I’ve been exposed to Limoncello, which is a liqueur made with those huge yellow lemons you can find especially in Southern Italy. I’ve been exposed to it and I actually like it.
So, if people use whisky as a gift, why not home-made Limoncello, which is definitely more pleasant (and a bit less alcoholic)?
So, I’m sorry if this post comes so late along the day (over here it’s half-past five pm), but I’ve been busy with liqueurs.
As you can see in the picture: does it look sober to you?