After 58 days of steeping, my limoncello (see earlier post here) sat ready for stage 2: straining, diluting, and bottling. Since I used long, wide strips of meyer lemon peel, the straining took seconds; I fished out all of the peels and made a few, quick swipes with a fine-mesh skimmer. Next, I added an equal part of medium simple syrup (5 cups sugar to 3.5 cups water) and filled my motley collection of recycled bottles and jars. The french fizzy lemonade bottles are perfect, as each sports a ceramic-rubber stopper and wire bail, but the mason jars worked just fine. Plus, they’re easier to clean & reuse.
Now, I just need more patience, as the simple syrup-infused Everclear mixture needs to mellow quite a while longer. Maybe by Mardi Gras it will reach the drinking point….appropriate, n’est-pas?