Recipe: homemade limoncello and limon sunrise cocktail
despite the rainy day, the flowers still say it’s summer
As I went around the house flipping all of our calendars (yes, I’m the type who requires calendars and clocks everywhere) my eyes settled on August 1st. It’s my sister’s birthday today (Sunday). How old would she have been? I had to first remember how old I am and add five and… It has been over six years since Kris passed away, but I still think of her every day. People who have lost siblings have told me that you never stop thinking of them. I don’t think that’s a bad thing.
Jeremy came home Saturday evening after a week in Oxford and it feels like life has returned to normal. Whatever normal is, I like it. Today was overcast, cool, and rainy. A nice respite from the heat.
my chinese chives are starting to flower (these buds are delicious in a stir-fry)
But I’m still prepared for the hot weather because I know it’s coming back soon enough. Oh yes. Back in May (which seems so far away now), I purchased two bags of Meyer lemons from Whole Foods as their season was quickly coming to an end. After depleting our supply of Buddha’s hand citron vodka rather quickly, I figured it was high time I tried my buddy Figs’ recipe for homemade limoncello.
scrubby dubby the lemons
harvest the peel
These are the types of projects that require patience, planning, and the ability to forget. You can’t make it and consume it the same day. While the Buddha’s hand citron vodka took 40 days, this took 80 days. I hid it away in my office closet where it could stay in the cool and dark. There were plenty of things to distract me from the limoncello, but when I remembered it, I’d get excited about the day it would be ready.
all of the peel
into the jar
**Jump for more butter**