Violist Kazi Pitelka reasons that when life gives you lemons, why not make limoncello.
Limoncello
2 bottles 100-proof vodka (proof is crucial as it keeps liquid from freezing solid)
12-18 fresh organic lemons, depending on size
5 cups sugar
5 cups water
Special Equipment:
1 gallon jar, not metal topped (a snap-close, glass-top canning jar works best)
Microplane grater or sharp peeler (to minimize taking the bitter white pith)
2-cup freezer container
Peel the lemons. Put rind in the big jar with one bottle of vodka. Juice the lemons, strain and freeze the juice in a jar that does not have a metal cap. Put the jar in a cool, dark place for two months.
Make a simple syrup by bringing the water and sugar to a boil, then cool completely. Thaw lemon juice. Strain the peel from the vodka. Put the macerated vodka and second vodka bottle back into the jar. Combine the simple syrup and lemon juice to suit your taste. Kazi, who uses quart bottles, uses about three-quarters of the syrup and one cup of the juice. (If you use fifth bottles rather than quarts, you'll use less.) Although the limoncello is ready to drink now, Kazi recommends that you store the limoncello to a cool, dark place for another two months. Fill a bottle (no metal tops) and keep it in the freezer. Serve ice cold.
It's Your Thing by Cold Grits