Limoncello

Every year, around this time (November through December, and if we're lucky, into early January) we are blessed with a bountiful crop of sweet eating lemons.  My son, Andrew, planted the tree a while back so he could get his fix of puckery goodness at the twist of his tiny little wrists.  After juicing gallons of the yellow orbs and baking mountains of gorgeously tart sugar cookies and tangy slices of French toast laced with lemon zest, I resolved to strip the tree of it's fruit with a friend and make my second batch of limoncello.  The process started at around 830 this morning and ended mere moments ago (it's around 330 pm on a Friday... New Year's Eve to be exact) and only took so long because I have little ones and nap times and snack cravings to quench.  Here, in some photographic detail, are the particulars of my cadmium odyssey for your viewing and perusing pleasure.

                                           Half of the 20-30 lemons i used in my production

                                           Naked lemons after I robbed them of their zest

   This was the longest part of the whole deal: scraping the bitter white pith from the zest
    

Final results: 1.5 liters of cheap drugstore vodka infused with about a pound of zest.  Hope the results are nothing short of amazing, because I only venture to do this once a year.