MEYER LEMONS NEAR ME RECIPE

Steps:

• Trim the stem end off each Meyer lemon, then cut each lemon into quarters. Alternately: if using regular lemons, remove the zest from the lemon rind, taking care to avoid the white pith.
• Stuff all the cut Meyer lemon (or zest) into a half gallon jar (or two quart Mason jars) and pour in the grain alcohol. Leave this in a cool, dark place for two week, shaking daily.
• After two weeks have passed, heat the water and sugar in a medium-sized saucepan until the sugar is dissolved. Strain the lemons and alcohol into the pot and stir.
• Strain the liqueur back into the jar and return to the cool, dark place for another two weeks to mellow, shaking occasionally.
• Pour the limoncello into growlers with rubber stoppers. Chill in the freezer before serving.

Steps:

• Scrub lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using. Try them in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.