A month and a half ago, I started my very first batch of Limoncello. I patiently waited while those little tiny bits of lemon zest released their wonderful little lemon flavor into that very strong vodka. It was now time to separate the wheat from the chaff…. uh, I mean the zest from the liquid. The liquid had gotten considerably dark, although not quite as dark as this image would suggest:

That’s a gallon jar. It wasn’t quite filled up to the top but once I added in the simple syrup, it was. Now I had a problem. How was I going to filter out the zest from the liquid. It wasn’t like I had another gallon jar sitting around. This would require some creativity. I armed myself with supplies. These supplies included a giant punch bowl, one of those strainer things that you use to put over the sink to clean vegetables, paper coffee filters and those more permanent coffee filters. Yep, I was double filtering this stuff. This is my Limoncello straining contraption:

Call me whatever you want but don’t ever call me uncreative! There was actually a second set of filters in there so that I could strain twice as much all at the same time. It’s now back in it’s giant jar, aging to perfection before being bottled. Of course it would be nice if I could find some bottles to put it in, eh? I don’t think it would look too nice, when guests come over, pouring it out of that big thing. Especially when half of it spills on the guests as it’s poured.


