The Spice Rack

"There is no love sincerer than the love of food." Join me as I explore this love with reckless abandon. Each week try a new recipe from a different region. Read a little about each recipes' history and a lot about what it took to get it from the pages of the cookbook to the dinner table.

Thursday, May 04, 2006


No, I'm not an alcoholic. I do realize that I posted a cocktail only a few weeks ago. But I just got this months Saveur (one of my favorite cooking magazines, if you hadn't noticed my now) and they have a feature dedicated to cooking with lemons. And there hidden in the pages was a sidebar on this zesty liquor. I had it at a tiny Itallian restaurant whoose name I don't remember this summer, but it was the perfect after dinner drink to sip on a hot and balmy night. It was a wonderful surprise to find a recipe for it, so I thought I would share.


Wash 25 lemons and dry.
Peel the zest from each lemon in wide strips. (Save the rest of the lemon for a later use)
Place zest in one liter of Everclear, and put both in a large glass jar with a tight-fitting lid
Put in a cool, dark place for 48 hours.
Cook 3 1/2 cups suger in four cups of water in a large pot. Stir regularly until it comes to a boil
Remove from heat and allow to cool completely
Strain alchohol over a seive into pot with sugar water.
Stir and return to glass jar
Serve and enjoy
You can store it in a tightly sealed jar at room tempurature for up to three months.