How to make your own pompelmocello (or grapefruit limoncello) using seasonal grapefruits and Everclear. Start now, drink later.
I’ve left you waiting unintentionally. My intentions were to come back and tell you a story or two, share a recipe and even a fun something I have been sitting on (tomorrow). Good intentions don’t get you very far, though. Forgiveness will.
So, here I am asking you for a bit of forgiveness in my absence, as it’s now time to celebrate. The book is tucked away. The pages have been proofed and combed through, and there’s nothing left for me to do but…okay, are still things for me to do, but the majority of it is out of my hands and in the competent hands of the team at HCP now.
It’s time for a toast. Really, my family started toasting the minute I sent in my last photo. There was soup. Then eggs. Biscuits and gravy. We had a steak dinner, the very first we’ve had from our portion of a cow that was delivered a whole five months ago now. We’re making up for lost time, the family dinner and I. Ole’s enjoying not being the only one cooking at 5:00, and I’m enjoying not being tied down elsewhere for the busiest hours in the family day.
Some things are worth waiting for, like this toast to turning the page in my life, to moving into the waiting phase of my book. Infused alcohol takes time, just like writing a book, but the ultimate reward is sweet in the end.
While the citrus is in season, why not take a few peels (avoiding the pith) and let them bathe for a while in a strong alcohol. This is where the waiting starts, and as the peel and the alcohol start to mix and meld and infuse their flavors together, the seasons will change, the snow will melt and the citrus will become scarce. Yet you’ll have this reminder of the time that has passed and how it was worth waiting for.
This toast is not just for me. It’s for you. Really, I can’t say enough about the people in this online space, the readers, friends and family who have been supportive the entire way through the process. Thank you.
750 ml Everclear (151 proof) or vodka
3 cups water
1 1/2 to 2 cups granulated sugar (depending on your sweetness preference)
Carefully peel the grapefruit or zest, avoiding the pith. In a large canning jar or other airtight container add the grapefruit peel and pour the Everclear over the top, completely covering the peel. Seal the jar and place in a cool, dry place for 20-40 days, agitating regularly.
After the peels and alcohol have seeped, in a medium saucepan combine water and sugar. Bring to a boil over medium heat, stirring occasionally, and cook until all sugar has dissolved. Remove from heat and allow to cool.
Line a fine mesh strainer with a coffee filter. Slowly pour the alcohol and the simple syrup through the filter and the strainer into a large container. Stir to combine and pour into bottles or jars. Store in the refrigerator until ready to serve. Serve chilled.
Makes approximately 1.25 liters pompelmocello