Sabroso: Limoncello!

Limoncello reminds us of Nonna, dancing and thunderstorms in Cuernavaca, some of our favorite things. Nonna always had homemade limoncello on hand, oddly stored in plastic coca-cola bottles in the refrigerator.

To made your own homemade limoncello, all you need are 10 lemons, 1 bottle vodka, 3 1/2 cups water, and 2 1/2 cups sugar. Zest the lemons and place in a jar. Pour the vodka over the peels, cover and steep for a minimum of one week. Stir water and sugar in a large saucepan over medium heat until sugar dissolves. After it has cooled, pour the syrup into the jar. Let the mixture age for a minimum of 2 weeks. Strain the limoncello, seal the bottle, and store the liquor in the refrigerator or freezer. We like to serve it in chilled glasses. Salud!

Once the lemon zest turns white, it's ready!

Our favorite part of Nonna's house was the indoor/outdoor living and dining room, perfect for the tropical Cuernavaca climate. We would rush home after our evenings out, pour ourselves a limoncello and wait/pray for a thunderstorm. There is nothing like sitting inside with your limoncello by candlelight (we love when the storm cuts off the electricity, others not so much!) listening to the thunder and watching the raindrops fall on the pool, preferably while enjoying some Mina. 

Our first limoncello of the evening, presumably, before dancing in the rain and on the coffee table ensues...