Lemon Vodka

Lemon Vodka Recipe
Photo: Yunhee Kim; Styling: Kelli Ronci
You can make this infusion with almost any combination of citrus fruit and liquor, but this is one of our favorites. Even better: You don't need the best-quality alcohol; the key is using something that's smooth and neutral in flavor. Try the infusion over ice or in your favorite cocktails. (Note: It's illegal to ship spirits in the U.S.)

Yield:

Makes 3 1/2 cups (serving size: 2 tbsp.)
Total time: 10 Minutes

Recipe from

Sunset

Recipe Time

Total: 10 Minutes
Infuse: 168 Hours

Nutritional Information

Calories 67
Caloriesfromfat 0.0 %
Protein 0.0 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 0.1 g
Fiber 0.1 g
Sodium 0.3 mg
Cholesterol 0.0 mg

Ingredients

2 lemons
1 bottle (750 ml.) vodka

Preparation

1. Remove zest from lemons with a vegetable peeler and save fruit for another use. Put zest in a 1-qt.* glass jar or decorative bottle. Pour in vodka (through a funnel, if the bottle has a narrow opening).

2. Close jar tightly and put in a cool, dark place for 1 week.

3. Chill vodka and serve cold; it will take on the color of the zest and will gradually intensify in flavor and get a little cloudy.

*You can use a smaller bottle, but the infusion will be stronger, so taste it occasionally and remove the zest when the liquor tastes the way you want.

Make ahead: Up to 3 months (1 year, strained), chilled.

Bottle it: 34-oz. Giara hermetic bottle, $8.99; containerstore.com

Elizabeth Colling,

Sunset

December 2012
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