Does the thought of a beautiful lemon put a smile (and maybe a pucker) on your lips? Do you long for the first sip of limoncello? Now is the time to plant your fruit trees, so prepare to get your hands dirty! Your reward for your hard labor is a beautiful yard, and my tasty recipe for that sweet, lemony goodness… Limoncello! For the recipe…
I’m so excited! I just purchased two citrus trees that grow FABULOUSLY in our climate from The Arbor Gate in Tomball ~ a Meyer Lemon (a cross between a lemon and an orange) and a Ujukitsu (a cross between an orange and a lemon). There IS a difference! The Meyer lemon has a large, lemon-shaped fruit, a smoother skin than a “regular” lemon, and a little sweeter flesh. The Ujukitsu has a pear-shaped fruit, with a pebbly skin, a nice acidity and sweet flesh, making it the perfect choice for lemonade! To grow citrus trees with high yields, you must be patient and ruthless. 
Even though they will try to set fruit, do not allow them to have more than 1 or 2 fruits in the first couple of years. ( I HATE this part…you have to pinch off the fruits that are trying to develop.) This helps the plant put more energy into developing a strong root system so it will be a better tree in the long-run. But…to whet your appetite and strengthen your resolve to “do the right thing”, here’s my recipe for an Italian-style liqueur, Limoncello. You’ll love it!
The Diva’s Own Limoncello
25 Large Lemons
750 ml Everclear
750 ml Vodka
3 Cups Sugar
3 Cups Water
Thoroughly wash the lemons. Peel each lemon, cutting the peel into long strips. Be sure to peel only the yellow part – not the white pith. Reserve the flesh for another use. Combine the peels, the everclear and the vodka in a large, non-reactive container. Leave the container at room temperature, out of direct sunlight. Stir every couple of days, for 1-3 months. The longer you leave the peels in, the more intense the lemon flavor will develop. Remove the peels and discard. Filter the liquid through a fine sieve lined with a moistened coffee filter. Keep filtering with new coffee filters until the liquid is clear.
In a large saucepan, combine the sugar and the water. Bring to a boil, reduce to simmer, and simmer until the sugar is completely dissolved, about 5-7 minutes. Cool the syrup to room temperature. Stir the syrup into the strained lemon mixture. Pour into a bottle, and let flavors blend for 1-2 weeks. Chill your limoncello (I keep mine in the freezer), and enjoy in small aperitif glasses! You can also use it to make my delicious Limoncello Cheesecake!
So…. buy your trees, push up your sleeves, and get your hands dirty! You’ll love your results!
Ciao!
Molly
