One of my friends gave me a Buddha's hand lemon over Christmas. This is one weird fruit and is supposed to look like Buddha's upraised hand. It is basically all skin and peel, no pulp, and is often used to make candied lemon peel. Unlike lemon peel where the white part is bitter and has to be cut away, the white part can also be used, which makes it easier for things that call for zesting lots of lemons.

After searching for something to do with this thing, I settled on making Limoncello, the Italian Lemon Liqueur. It has been steeping in vodka the last 45 days. This weekend I strained off the lemon peel and added sugar syrup. It is now supposed to age for some more, but there was about six oz. that wouldn't fit back in the bottle, so we had a taste. It was delicious. When I get back from JA it should be good to go.

I've been thinking of making Limoncello with rum. I made one attempt but it wasn't so good. I think I'm going to use overproof rum next time.

Limoncello is most often kept in the freezer and served by the shot chilled. Many Italian restaurants make their own. Try it sometime.