LIMONCELLO (LEMONCELLO, LIMONCELLA)
Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time
Provided by NcMysteryShopper
Categories Beverages
Time 30m
Yield 9 1/4 Cups, 74 serving(s)
Number Of Ingredients 5
Steps:
- Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off.
- Place peels in a large jar with screw-top lid or sealed with clamps and cover with one bottle of vodka.
- Leave mixture to mellow for 2 weeks in a dark place.
- After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until the sugar has dissolved. Allow the syrup to cool to room temperature (This is very important- if the sugar syrup is still warm the limoncello will result cloudy instead of limpid).
- Using a coffee filter or fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly (cork or screw-top lid) and let the components marry, in a dark place, for at least 10 days before using.
- For drinking straight, store the Limoncello in the freezer.
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
Steps:
- Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
- Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
- Strain into decorative bottles, adding a few strips of lemon zest to each bottle.
LIMONCELLO
Provided by Valerie Bertinelli
Categories beverage
Time P8DT4h40m
Yield 2 quarts plus 1 cup (36 2-ounce servings)
Number Of Ingredients 3
Steps:
- Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
- Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
- Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.
ITALIAN LIMONCELLO
Limoncello takes some time but it's definitely worth it! Use an alcohol content calculator to dilute the limoncello to your desired proof. The longer this rests, the mellower it gets.
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P10DT9h7m
Yield 70
Number Of Ingredients 7
Steps:
- Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
- Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
- While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
- Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
- Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
- Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 20.1 g, Fiber 0.1 g, Sodium 1 mg, Sugar 20 g
HOMEMADE LIMONCELLO
This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
LIMONCELLO
Our version of the limoncello-lemon-infused Italian liqueur-is bright and refreshing.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes about 2 quarts
Number Of Ingredients 4
Steps:
- Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
- Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
- Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.
LIMONCELLO II
Italian after-dinner drink. I use organic lemons.
Provided by Garden Goddess
Categories World Cuisine Recipes European Italian
Time P3DT30m
Yield 35
Number Of Ingredients 4
Steps:
- Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature.
- Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.1 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 27 g
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
HOMEMADE LIMONCELLO
Steps:
- Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest. Step One: In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Two: In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. Step Three: After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.
HOMEMADE LIMONCELLO RECIPE
Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.
Provided by Recipes from Italy
Categories easy recipes
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.
- Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.
- After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.
- Now filter the liquid with a sieve and remove the lemon zest.
- Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.
Nutrition Facts : ServingSize 100 g, Calories 343 cal
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
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- Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
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- Using a vegetable peeler, remove peels from lemons, being sure to avoid any white pith, to yield 10 1/2 ounces lemon peels. Place peels in a 3-quart jar with a hinged lid. Reserve remaining lemons for another use. Pour alcohol over peels, making sure peels are submerged. Fasten lid on jar, and let stand in a cool, dark place 24 hours.
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- Easy Bourbon Tea. Use limoncello to put the "sweet" in your summer tea. This bourbon tea recipe is delightfully simple, requiring nothing more than bourbon, limoncello, and iced tea.
- In & Out Lemontini. The in and out lemontini is one of the best ways to enjoy limoncello and your favorite vodka at the same time. This recipe simply rinses a cocktail glass with the sweet liqueur, then adds shaken vodka, leaving you with an incredibly quick citrus-kissed vodka martini.
- Tuscan Pear. When you're ready for an adventure in flavor, the Tuscan pear is a great choice. This cocktail recipe begins with pear vodka, limoncello, and orange juice then adds a fabulous ginger snap.
- Lemon Cake. The lemon cake recipe is one of those dessert cocktails that limoncello is famous for, and it's effortless. All you need is a bottle of RumChata and one of limoncello.
- Good Luck Charm. An intriguing bourbon cocktail, this one is for the truly dedicated lemon lover. The good luck charm puts a very flavorful whiskey against both limoncello and lemon sour (a lemon-only version of sour mix).
- Devil's Punch. The devil's punch brings limoncello into the world of tequila. It's similar to the margarita, using the lemon liqueur to add a tantalizing twist to the mix of tequila, orange liqueur, and sour mix.
- Honey Citrus Drop Shooter. The honey citrus drop shooter is one of the few recipes that call for a lemon liqueur. In these, limoncello is often your best choice because there are not many other options.
- Lavender Lemon Drop. The lavender lemon drop is a perfect example of where you can use limoncello as a substitute. The floral vodka martini typically uses lemon juice and simple syrup, but you can pour 1 1/4 ounces of limoncello instead.
- Sparkling Shamrock. The bright taste of limoncello is ideal for softly flavored spring cocktails. A fine place to use it is with the fruity, floral freshness of the sparkling shamrock.
- Vodka Collins. Give the vodka collins a limoncello twist for a bright, refreshing highball. Again, pour a shot of limoncello along with the vodka, and skip the lemon juice and syrup.
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