I've had enough sour in my life over the past few weeks and months, and early spring in California means there is also an overload of tart citrus. At work and in stores, there are soft, crumpled brown grocery bags full of lemons and oranges from backyards all over the East Bay, free for the taking. Summertime brings a glut of zucchini (meh), fennel (hmm) and tomatoes (yay!) but right now it's all about the glorious, shiny, cheerful citrus fruits. Their clean and acidic smell is everywhere.
When I was in high school, somehow some essay I wrote was entered in a writing contest sponsored by the local Optimists club. I have no idea how my piece was entered, but when I won a prize, my friends and family found it completely hilarious that I, a well-practiced and utterly devoted pessimist (oh, but I'll tell you I'm just a realist) had won anything from any "optimist" organization. I promptly spent the scholarship money on dressage coaching and other horsey things, and there was nary a smiley-face sticker in sight, but here I am, making literal and figurative limoncello with my load of lemons.
I stopped off at Oak Barrel Winecraft in Berkeley after work. The nice guys there hooked me up with a perfectly sized jar formerly used for pickles, but suggested using a sun tea container with a spigot for future endeavors. In eighty days' time, I'll be getting my bottles and cork stoppers from here and also bring them some pickles.
I then bought more Everclear than anyone over the age of 22 should ever purchase. California's decided that we aren't able to hold our liquor, so the super high-proof stuff isn't legal here, but somehow I think 150 proof will work out just fine.
At home, I gathered about twenty lemons, scrubbed them thoroughly, and started zesting them. It's easiest if you have a friend that owes you a favor, but if you don't have that, just use a sharp veggie peeler. Make sure you don't get much pith (white) because it's pretty bitter, and after 80 days of steeping, the bitterness will be very strong. It didn't take too long to peel the little bastards lemons and I didn't get too much knuckle skin in the mix, either. I dumped all the pretty, bright pieces into my jar with a bottle of Everclear, sealed it up, and hid it in my cabinet. I'll harass it again in about 40 days for step two, assuming I don't drink the other bottle of Everclear, in which case I won't be doing anything much other than cirrhosing.
It should be done at the beginning of June, which is close enough to the end of May and my birthday, and also the birthday of someone very dear who I hope will share this boozy lemony goodness with me.
Oh, and as for what to do with the 20 naked lemons? Well, if you know someone doing the Master Cleanse, which I like to call "the spicy lemonade diet," they'll take them, because that's the only sustenance they are allowed, poor things. I plan on making lemonade and lemon custards and lemon cookies, all of which I will theoretically give away, because I am allegedly on a diet. Ahem.
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