Rosemary Limoncello
Italy's Amalfi Coast and adjoining Sorrento Peninsula are the regions most famous for limoncello, an intensely lemony liqueur, traditionally served ice cold as an after-dinner drink. We've added a subtle note of rosemary. Although the total "hands-on" cook time is only 1 1/2 hours, you'll need 14-80 days to let the lemon flavor infuse the vodka.
This Story Originally Appeared On sunset.com
Gallery
Credit:
Annabelle Breakey
Recipe Summary
Ingredients
Directions
Chef's Notes
Either Meyer or Eureka lemons work in this recipe (the fragrant Meyer is especially good, though). To speed up the process, shorten the infusing time in steps 2 and 4 to 1 week each, and you'll have a fine although less intense liqueur. Limoncello keeps indefinitely in the freezer.
Nutrition Facts
Per Serving:
83 calories; carbohydrates 10.6g; sodium 0.3mg.
