Beverage and Liqueur Recipes

Italian Lemon Apertif

3 (6 ounce) lemons
2 cups granulated sugar
3 cups (750 mi.) vodka

Rinse lemons; if waxed, rub with a cloth under hot running water. Dry with a cloth. Grate yellow part (white is bitter) from lemons to make 1 tablespoon.

In a 2- to 3-quart pan, combine peel, sugar, and vodka. Stir often over medium heat until mixture reaches 125 to 130 degrees F - hot to touch, about 5 minutes. Watch carefully; if overheated, fumes may ignite. Let cool.

Meanwhile, cut the grated lemons in 1/2 and ream 8 to 10 tablespoons juice. Add juice to vodka mixture. Pour into bottles; seal airtight. (If seals are rubber or synthetic rubber, cover glass top with plastic wrap to protect seals; alcohol can soften them.) Store at least 2 days or up to 1 week in a cool, dark place. Pour through a strainer lined with 2 layers of damp cheesecloth into an 8-cup glass measure; return to bottles. Serve or seal airtight and store up to i year in a cool, dark place.

Makes 4 1/2 cups.

Per tablespoon: 43 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 5.7 g carbo (0 g fiber); 0.2 mg sodium; 0 mg chol.