Lemon Vodka

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:
Recipe from Sunset

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 0.0%
  • Protein: 0.0g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 0.1g
  • Fiber: 0.1g
  • Sodium: 0.3mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 lemons
  • 1 bottle (750 ml.) vodka

Preparation

  1. 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. 2. Close jar tightly and put in a cool, dark place for 1 week.
  3. 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.
  4. *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.
  5. Make ahead: Up to 3 months (1 year, strained), chilled.
  6. Bottle it: 34-oz. Giara hermetic bottle, $8.99; containerstore.com
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