My friend Brian and I cooked up a simple syrup using some of the lemon juice that we reserved from the zested lemon, strained out the zest and added the syrup.
The final product is still cooling but the first taste was quite good- all sweetness and lemons. So here is the yield for the limoncello project.
- 6 liters vodka base Limoncello
- 1 liter grain alcohol based Limoncello
- 1 liter white overproof rum base limncello