Text 34670, 62 rader
Skriven 2015-12-31 00:41:52 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Puns 741
================
> A pun from the facebook page of our grandson.  Question: what do you
> want to be in five years?  Answer: I don't know, I don't have 2020
> forsight.

Or where will you be in 9 years? I don't have 2024 sight.

I suppose we could start doing a corollary set of jokes
in 2021.

Limoncello
categories: booze
yield: 20-24 oz

5 to 8 fresh, unwaxed lemons, zest of
- juice of these lemons is optional
2 c vodka, gin, or white rum
1 c white sugar
1 c water

Zest or pare the peel of the lemons, taking care to leave 
behind the white pith.

Put the zest in the jar and pour the spirits over it.

Although it is not traditional, you have the option at this 
time of adding the juice of the lemons to the mixture, as 
well. This will make the finished beverage more cloudy, 
while at the same time adding a sour note to the sweet, 
boozy lemon liqueur. The more juice you add, the more sour 
the finished liquid will become. 

Seal the jar, and set it aside to infuse for 2 to 4 weeks.

After the initial infusing time, make a simple syrup - in 
a small saucepan, combine 1 white sugar with water. Heat 
gently until the sugar dissolves.

If you want a clear limoncello, wait until the syrup has 
cooled completely before adding the sugar mixture to the 
vodka-lemon infusion. If, however, you have added the 
lemon juice, or if the clarity of the finished beverage 
is not of great import to you, then you may add the sugar 
syrup when it is still warm.

Strain the limoncello through a butter muslin or paper 
coffee filter, into a large, clean jar or measuring cup, 
to gauge the volume. You should have about 24 oz of liquid
or a little more, depending on how much lemon juice you 
may have added. If you need to, you may add a little bit 
of vodka or lemon juice to the jar at this time, to make 
the portion sizes work for the jars you are using.

Funnel the finished limoncello into airtight jars, and 
seal them well. Allow the finished limoncello to rest 
for a week, or longer, if you can stand it; up to 4 weeks 
is ideal. After this time, the liqueur may be stored at 
room temp in a dark place, though it is traditional for 
it to be served frosted from the freezer. Keeps indefinitely.

Mountain Feed & Farm Supply, Ben Lomond, CA
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