HOMEMADE LIMONCELLO (LEMONCELLO)

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Last year on my trip to Sicily, I had a liquor called Limoncello....I loved with the fresh, citrusy flavor...with a little kick. The bright yellow liquid tastes like sunshine in a glass! As you google recipes for Limoncello you will notice many opinions on the variety of lemons to use. I feel as long as you use a fresh, thick skinned, organic (free of wax and persiticides), you will get a delicious result. If you do get lemons that have been coated in beeswax for preservation, simply scrub them with hot soapy water and rinse well to remove the wax. Now to the vodka....I recommend using Everclear 75.5% alcohol (151 proof), the higher the alcohol level, the greater the lemon oil extraction from the skins.

The hardest part about making Limoncello is patience!!! It takes time...and you don't want to rush it, if you want a luscious lemon taste.

Lets get started!!!

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Gather supplies for the first phase

MORELS!!!!

One of the things my daughter and I love to do in the Spring is hunt for morel mushrooms. Walking through through the woods, listening to the birds, smelling the earthy fragrances, and keeping our eyes focused on finding the elusive morel.

You need to look under leaves and by logs....if you find one...look around you'll probably find more!

I bring a jack knife to cut the stem at the base, leaving the root intact. Use a mesh bag to gather and carry your mushrooms so spores can drop out and ensure mushrooms the next year.

Store unwashed mushrooms in the refrigerator in a plastic bag lined with a paper towel....twist shut but do not seal, they should keep a good week this way. Wash your mushrooms before eating . I like to sauté them in a little butter, olive oil, minced garlic and red wine. Enjoy