Make Lisbon Limoncello.In honor of our Tuscan friends who first turned us on to grassy, pungent extra virgin olive oil, here's another Italian treat that makes the most of our California produce.Limoncello is traditionally made with Sorrento lemons and usually enjoyed closer to the Amalfi coast than the rolling hills of Tuscany, BUT Lisbons have a thick skin that make them very easy to peel, not to mention "boldly Californian," like our oil.(And, like I said, "when life gives you Lisbons...")Recipe For Lisbon Limoncellomakes 3 quarts
15-20 Lisbon lemons, peeled
2 1/2 cups sugar
3 cups water
4 cups grain alcohol, such as Everclear
4 cups good-quality vodka
Remove the peels from all of the lemons and put them into a large storing container (3-4 quarts).
Next juice enough of the peeled lemons to equal half a cup of lemon juice.
Prepare a lemony simple syrup by combining 2 1/2 C. sugar with 1/2 cup lemon juice and 3 cups water. Warm syrup over low heat, stirring until sugar is dissolved. Remove from heat and let cool completely.
Pour cooled simple syrup over lemon peels and add 4 cups grain alcohol. Seal tightly and store in a dark, cool place for 30 days.
Strain limoncello into a large bowl to remove peels and pour liquid back into storing container. Top limoncello off with 4 cups of good quality vodka and store chilled in the freezer.
Lisbon and Meyer lemons are available in our Ferry Building shop most of the year, as well as our wildly popular Meyer Lemon Marmalade. (But that recipe is top secret.)