Essence of Lemon Peel

Ingredients

• 6 ounces Lemon peel, cut very thin without white pith (About 12-15 large lemons; remove only the yellow zest, avoiding all white pith)
• 8 ounces High-proof vodka or grain alcohol (spirits of wine) (Use 80-proof vodka or higher; original recipe called for rectified spirits of wine)

Instructions

1. 1Using a vegetable peeler or sharp knife, carefully remove the yellow zest from the lemons in thin strips, ensuring no white pith is included as it will make the essence bitter. You'll need about 6 ounces of zest (approximately 12-15 large lemons).
2. 2Place the lemon peel strips into a clean glass jar or bottle. Pour the high-proof alcohol over the lemon peel, ensuring all pieces are fully submerged.
3. 3Cork or seal the jar tightly and store in a cool, dark place. Allow the lemon peel to steep for at least 2 weeks, shaking the jar gently every few days. For best results, steep for 4-6 weeks.
4. 4After steeping, strain the essence through a fine-mesh strainer or cheesecloth to remove all lemon peel pieces. Transfer the clear lemon essence to a clean, airtight bottle. Store in a cool, dark place where it will keep indefinitely.