because the recipe is actually so easy and foolproof that a 2 year old could do it perfectly. There ARE technique's, tweaks, to get it 'perfect' but ANY batch you make is going to be fantastic.
Quality lemons... I like Meyer Lemons but any 'good' lemon will do... can NOT be waxed. Fresh off a tree is best. The lemons I used came from limb to my kitchen.
190 Proof EverClear is considered the best alcohol, (won't go into the reasons), BUT... vodka will work as well. 190 proof is illegal in Calif, not sure about Texas.. I used 151 proof.
Get a micro-planer and scrape off ONLY the yellow of the peel... no juice, none of the pith. This is for 'perfection' but the fact is.. you could use the whole lemon, sliced, and it would be great.
8-10 lemons per bottle of alcohol. Let it soak a minimum of 2 weeks.... the longer the better. 6 months is optimum but note: 2 weeks soaking will be fantastic.
The 'tweak' comes in the water/sugar ratio and then again the ratio of the water/sugar mix to alcohol. What I'm doing is varying the ratio in each small Mason Jar Batch to suit a variety of tastes... some will be very sweet, some not so sweet... some quite 'strong', (alcohol), some less so.
A good start is: One cup water to one cup sugar.... boil it, let it cool to room temp. Mix 50/50 with the lemon flavored alcohol.... place in the freezer for a day... it's ready.
The ratio can be adjusted to taste.
Again... the only real 'secret' is the quality of the lemons. It DOES make a difference..... BUT even so... you can't make a 'bad' batch... it will always be good. - JamesJM
