Today’s prompt from WordPresser Michelle is Happy Happy Joy Joy.  She asks what happiness looks like.  I’d say it looks like sunshine and Jimmy Stewart.  But true Happiness, well, that has a spirit-buoying taste all its own.

.So, how many times did you watch It’s a Wonderful Life? 

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Frank Capra’s direction is brilliant. The movie is adapted from a short story written by Philip Van Doren Stern. Inspired by a dream, Stern wrote the original 4,000 words and called it The Greatest Gift.

Unable to find a publisher, he printed 200 copies and sent them to friends at Christmas. And the rest, as they say, is history.

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Clarence the Angel orders mulled wine, heavy on the cinnamon and light on the cloves. A winter drink, to be sure. But I think Clarence missed an opportunity to raise his Happiness Factor. He should have asked for Limoncello, chilled.

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It’s a glass of liquid sunshine. And that first sip?  Fire and Ice.

The best Limoncello is made with Sorrento lemons, grown in groves that terrace the craggy hillsides sweeping down to the sea.

And they are the most amazing lemons you will evah taste.

Italians serve Limoncello chilled as an after-dinner digestivo.

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I learned the story of Limoncello during a visit to Positano. Over a century ago, Vincenza Canale operated a hotel on the island of Capri and offered her guests a small glass of lemon liqueur as a digestivo. The fame of the lemony nectar grew.  Of course, back then, there were no tweets or blogs to spread the word.  But writers used the power of the pen to share their passion for Limoncello and introduced it to the world.

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Vincenza Canale’s original recipe hasn’t changed over the past century and her descendants continue to produce Limoncello di Capri. And so can you ~ it’s a modest splurge and very easy to make. You need only four ingredients ~ lemons, vodka, sugar, and water ~ to make your own.

This recipe is from Frances Mayes’ bestseller, In Tuscany.

8 organic lemons
1 quart vodka
14 ounces sugar
1 quart bottled water, brought to a simmer
..

Peel the lemons, leaving a little white attached to the peel. Reserve the lemons for other uses. Put the peels in a large container together with the vodka, close it well, and leave it in a cool place for at least 4 days, preferably a week. Gently shake a couple times a day. The peels will lose their brilliant yellow color.

On the fifth day or later, prepare a syrup of the sugar and hot water, making sure the syrup never quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool. Strain the lemon-scented alcohol through cheesecloth or a strainer, discard the lemon peels, and mix the alcohol into the syrup. Shake well before bottling. Let the limoncello sit for 2 to 3 days.  Makes 2 quarts.

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 I can’t think of a happier way to start 2014

than with peace ♥

♥ and love

      and limoncello.  ♥

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1/5/14  Toni

 

 

6 thoughts on “ETERNAL SUNSHINE OF THE LIMONCELLO KIND

  1. That sounds yummy. I must try it. Unfortunately, I believe this is the first time I didn’t see “It’s A Wonderful Life” even once during the Christmas season. I suppose I can chalk it up to being without power up to Christmas Eve morning.

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