Page 369 - C:\Users\ralph\Documents\Flip Book\

Lemoncello

12 lemons zested
4 cups grain alcohol
2 1/2 cups sugar

Zest the lemons being careful not to remove any white pith. Place the zest in a clean
glass jar with a tight lid and add the alcohol. Set the alcohol aside for a week. When
the zest turns pale and the alcohol has a deep yellow color it is ready. Strain the mix
through a sieve and place in a clean container, discard the zest.

Combine the sugar and 6 cups of water and simmer until the sugar dissolves, do not
boil. Allow the mixture to cool and pour into the zested alcohol mix. The alcohol
will turn cloudy; adjust the Llemon Cello to taste by adding more alcohol or water.
Pour the mix into two 750-ml liquor bottles, cap and let set for a week to mellow.
Store and serve cold.

___________________________________________________________________

Buck’s Peach Pie Moonshine

2 64 oz bottles white grape/peach juice
2 15 oz cans sliced peaches in heavy syrup
2/1/2 cups white or brown sugar
6-7 cinnamon sticks
1-750 ml bottle of Everclear grain alcohol (or real moonshine)

(Optional) 1- 750 bottle Peach Schnapps

In a large pot, bring juice, peaches w/syrup, and cinnamon to a boil. Reduce heat and
simmer for about 30 minutes to 1 hour. Remove the cinnamon sticks and let cool to
room temp. Add the grain alcohol, Moonshine (and a bottle of peach schnapps if
desired) and strain through cheesecloth into mason jars (6-7). Peaches may be
divided between the jars.

369