the floating violinist: Tasty (Wednesday)

A continuation of last week's TT, StageTwo of the delicious limoncello recipe.
The second half of the process:

First, put on some good music.
Now we're set..

So, we left off with the lemon zest steeping in the everclear for a week:

Since we're about to add sugarwater to it, we need to pour it into a container that is bigger than the one we're in now. This is where I didn't plan very well - I thought I was being smart to just stick the zest straight into the bottle to steep. It was a good solution to last weeks problem, but this week, we have to pour the whole thing into the bigger container. And... soggy lemon zest doesnt come out of a bottle very easily.

So - if you're trying this at home, just go ahead and put it in the bigger container from the beginning.
After fighting the bottled zest by poking and scooping at it with a knife for a while, I was able to get most of it out, and into the larger container.

Now that your bottle is empty, you can use it to measure out a liter of water and heat it in a pot.

Remember that 2lb thing of sugar we had? Well, we needed 750g of it. How much is 750g? Let's do some math! 2 lbs of sugar is 907g.
So, 750g is 1.65lbs.
Now screw the math and just pour a little less than all of the box of sugar into the hot water, and dissolve it. When it is all dissolved, let it cool.