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Meyer Lemon Digestif Recipe

Meyer Lemon Digestif
Difficulty: Easy | Total Time: 10 mins, plus steeping time | Active Time: | Makes: 3 1/3 cups

Meyer lemons are popular for their well-balanced, floral flavor. But they’re not widely available and have a frustratingly short growing season. To keep them around well past the winter months, we’ve made them into a digestif that can be enjoyed all year long.

What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka.

This recipe was featured as part of our Make Your Own Digestifs project, as well as our DIY Holiday Gifts Advent Calendar.

INGREDIENTS
  • 8 medium Meyer lemons
  • 2 cups grain alcohol, such as Everclear 151
  • 1 1/2 cups Rich Simple Syrup
INSTRUCTIONS
  1. Using a vegetable peeler, remove lemon peel in wide strips, making sure to avoid the white pith.
  2. Place peels in a 1-quart glass jar with a tightfitting lid, add alcohol, cover, and let steep, at room temperature, undisturbed, for 12 days.
  3. After 12 days, remove peels and add rich simple syrup. Stir to combine. Store in the freezer.
    Write a review | 6 Reviews

  • Yikes sorry that is 2 bottles of vodka @ 750ml a bottle. Hey guys does anyone let the lemons ferment for like 60 days? I can't remember why I let it set up for so long just what my gpa told me to do.

  • hmmm my mixture makes 4 750ml I perfer Vodka bad experience with ever agggggg still hurts to think about it now. Sorry so i do like 3 1/2 C sugar to 2 bottles @ 750 ml a piece I love lemons so use 20 of um. Hope that helps

  • This is pretty similar to teh traditional limoncello recipes I used while living in Roma. I tried a variety of different liquors and felt 1/2 vodka and 1/2 grain alcohol worked best. My favorite recipe though is Michael Chiarello's from foodnetwork.com
    Limoncello
    Recipe courtesy Michael Chiarello

    .You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink.

    Prep Time:15 minInactive Prep Time:--Cook Time:5 minLevel:
    EasyServes:
    30 servings.Ingredients
    •12 Meyer lemons, or a mixture of lemons and limes, peel only, no pith
    •3 sprigs lavender, optional but lovely
    •2 liters light rum or vodka
    •6 cups sugar
    •3 cups water
    Directions
    Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.

    Strain the mixture into a decanter.

    Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.

    Serve in small aperitif glasses.

    Store in the freezer for up to 1 year.

    I have made this with Sicilian oranges, mandarins, and limes. I've had it with the lavender and it's divine. My absolute favorite is a crema di limoncello, orangecello, limecello but am still looking for that recipe.

  • I think these are ALL absolutely wonderful mixed with club soda, tonic or sparkling water. They are a digestif and the bubbles help with bringing up the stomach gasses. Anyone who drinks beer knows the true relief and resulting pleasure of a deep, from the belly, beer burp. These are similar to that, without the hops repeater ~ Sláinte Mhath

  • Is it me, or are the resulting digestifs over-the-top sweet? I understand that this is the nature of the beast to some extent, but still...
    I'm tinkering with proportions as I go. Does anyone have a different booze/water/sugar ratio that they're happy with?

  • Tripple filter the liquid before adding syrup. We used paper coffee filters.
    It will remove the silt

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