Five-Spice Limoncello

Name: Five-Spice Limoncello
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M1DT0H35M0.000S
Yield: 1250 milliliters (about 5 cups)
Ingredients: 3 pounds organic lemons (10 to 12 lemons, depending on size); One 750-millilter bottle 80- to 100-proof vodka; 2 cups (400 grams) sugar; 2 teaspoons Szechuan peppercorns; 1 teaspoon five-spice powder; 2 green cardamom pods, crushed; One 2-inch piece fresh ginger, peeled and cut into 1/4-inch slices

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Level: Intermediate

Total: 1 day 35 min (includes infusing time)
Active: 35 min

Yield: 1250 milliliters (about 5 cups)

This is Molly’s five-spice limoncello. Limoncello, an Italian lemon liqueur, is so easy to make and super versatile – you can add different flavorings like vanilla bean, citrus zest or spices. It’s strong and warming, a nice finisher to any hearty meal.

Level: Intermediate

Total: 1 day 35 min (includes infusing time)
Active: 35 min

Yield: 1250 milliliters (about 5 cups)

Ingredients

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Limoncello:

3 pounds organic lemons (10 to 12 lemons, depending on size)

One 750-millilter bottle 80- to 100-proof vodka

Spiced Simple Syrup:

2 cups (400 grams) sugar

2 teaspoons Szechuan peppercorns

1 teaspoon five-spice powder

2 green cardamom pods, crushed

One 2-inch piece fresh ginger, peeled and cut into 1/4-inch slices

Directions

Special equipment:

glass serving bottles

For the limoncello: Wash and dry the lemons well. With a sharp Y-shaped vegetable peeler, remove all of the peel in strips. If there is any white pith on the underside of the peel, carefully remove it with a sharp paring knife.
Put the lemon peels and vodka in a large glass bottle and tightly seal. Allow the bottle to sit in a cool, dark place for at least a week, checking and shaking gently every few days. After a week, the vodka should have turned a sunny yellow hue and smell lemony. If not, give it another few days. (The peels will look slightly less yellow than when you began, as their color has seeped into the vodka.)
When you’re ready to bottle it, make the simple syrup.
For the spiced simple syrup: Combine the sugar, Szechuan peppercorns, five-spice powder, cardamom, ginger and 2 cups (480 grams) water in a saucepan. Bring to a boil over medium-high heat and then reduce to a simmer. Simmer until the sugar is fully dissolved, about 10 minutes. Remove from the heat and set aside to cool completely.
Set a cheesecloth-lined sieve over a deep bowl or pot. Strain the lemon-vodka over the cheesecloth, pressing on the solids to extract as much lemon flavor as possible. Then, using the same cheesecloth-lined sieve, strain the simple syrup. Remove the sieve and discard the cheesecloth and solids. Stir the simple syrup into the limoncello.
Use a funnel to transfer the limoncello to serving bottles. Screw the caps on tightly and store in the refrigerator. Serve chilled. Limoncello will keep indefinitely, months or more, in the refrigerator.