Lemon Vodka

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.)

By Elizabeth Colling
This Story Originally Appeared On sunset.com

Gallery

Credit: Yunhee Kim; Styling: Kelli Ronci

Recipe Summary

total:
10 mins
Yield:
Makes 3 1/2 cups (serving size: 2 tbsp.)
Nutrition Info
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Ingredients

Directions

  • 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).

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

  • 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, $99; containerstore.com

Nutrition Facts

Per Serving:
67 calories; carbohydrates 0.1g; fiber 0.1g; sodium 0.3mg.
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