In all actuality, the title of this post should be:  This Has Pin-tential, Maybe?

We won’t really know if “Pin-tential” exists for about two weeks, so only time will tell.  Let me walk you through our process today.

So, limoncello.  Have you ever had it?  It’s this sweet, tart, refreshingly delicious concoction that is the epitome of summer.  It can be sipped alone or mixed with club soda for a refreshing spritzer.  It can be drizzled over vanilla ice cream.  It can be added to desserts.  Oh my.  There are a lot of limoncellos out there for purchase but they are hit and miss on flavor.  That’s why we thought we’d craft our own.  It’s cheaper and dead easy to make.  But it is a process.  Here’s the recipe we’re using, found on Marsala Mia (though Megan originally spotted that link on The DIY Adventures, which you should totally go check out because, oh, so funny!).

Directions:  You have to purchase grain alcohol.  That’s Everclear, folks. I let the husband buy that one.  It comes in two sizes:  microscopic and swimming pool .  You also need a lot of organic lemons.  Fifteen to be exact.  You’re using the zest so you want lemons that don’t have any wax on the skin.  We are also making orangecello so we bought about 10-12 organic oranges as well.

Remove the zest from the fruit.

How the heck did Mom’s hands end up on the end of Megan’s arms?! 

Divide between quart size jars (two jars per fruit type) and top with grain alcohol.  You’ll use about a 1/2 liter per jar.

Now comes the waiting.  Seal the jars and store in a cool, dark place for two weeks.

We’ll check in with them soon and add the finishing touches.  Until then, this is a Pin-tential in waiting.

And what do you do when you have fifteen naked lemons just hanging around?

(Want to know how it turned out?  Part two is here!)