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REC: Limoncello, if you like anything Italian, lemons, vodka or all of them...

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Joined: Dec 10, 2005

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Posted to Thread #2138 at 11:19 pm on May 31, 2006

finally getting my old recipes out of the other place and found this post. enjoy!

My friends in Italy used to talk about limoncello. It's basicallya liquor served, well chilled, in the summer months and often home made.

15 lemons, well scrubbed
2 750ml 100 proof vodka or eau de vie
4 cups sugar
5 cups water

you will need two rather large glass jars or simply split the recipe as I did.
carefully zest the lemons so there is no white pith on the peel. place one bottle of vodka in a jar and add the peel as it is zested.

Let sit for at least ten days and up to 40 days in a cool dark place. the longer rest is recommended.

combine the sugar and water and bring to a boil
and cook for about 5 minutes until thickened and allow to cool.

add to the limoncello mixture along with the other bottle of vodka and allow to rest for another 10 to 40 days.

Strain and bottle, keeping one in the freezer for use.

my notes: after 10 days of just peel and vodka, we decided to taste it and laddled some over ice. It was simply amazing. The taste is rich and refreshing and that batch never made it to stage two! nor have any since. If you are looking for a "better than any commercial lemon vodka" I highly recommend this but don't use the 100 proof, it will get you! Cheap vodka works just fine and is ellevated to levels you never would think cheap stuff could go. This is now a freezer staple in our house in the summer months. It's wonderful as a palate cleanser or after dinner. it's also a treat on hot summer nights, before or after dinner.

If you go the whole nine yards you don't have to add all the syrup if you prefer something less sweet. I've never added the sugar syrup.

whatever you choose, it is certainly worth the effort. You can use the lemon juice for cooking or sorbet's.

enjoy.

viva Italia cucina!


"Love doesn't make the world go 'round. Love is what makes the ride worthwhile." -Franklin P. Jones


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