Hoochie Mama
Back in March, a friend of the bakery brought in what could only be described as a shitload of lemons off of his trees. Some of them were huge, and they filled multiple paper shopping bags. I brought home a bag with the intention of making limoncello, which is pretty easy, at least to start. Peel about 20 lemons, pour over two bottles of vodka, cover and let sit in a dark place for about three months.
Fast forward three months, all that remains is to add in a sugar syrup, strain the lemonized vodka off the peels, and bottle. One recipe I found online recommended straining the liqueur through coffee filters, which, as it turns out is a slow process, if you let gravity do all the work.
I knew from previous experience that it probably wouldn't taste like the sweet liqueur I was used to. A taste sample proved me right, as right now, it tastes about like lemon-scented paint thinner. Hopefully a month or two of mellowing will blend the sugar and alcohol into a delicious elixir. Otherwise, I'll be conducting tests to see what kind of industrial solvent I've created.