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.
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
LIMONCELLO LAVENDER AND VANILLA CREAM LIQUEUR
I came up with this variation of this limoncello which is lusciously creamy with the essence of vanilla and lavender. After making Kim's Recipe #296066. This is to be sipped icy cold on a hot summers day with your eye closed. Relax Ahhhhh! Making it a comforting excellent aperitif. Served chilled from the freezer in a frosted liqueur glass. Keep refrigerated with in 1 month of freezer 6 months. Try to use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
Provided by Rita1652
Categories Beverages
Time 30m
Yield 8 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
- Remove the zest from the lemons with a vegetable peeler.
- Make sure to scrape off any of the bitter white pith from the zest and discard the pith.
- Soak zest in vodka for 7 days (room temperature).
- Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a 2 quart glass bottle.
- In a blender add sugar vanilla and lavender and blend till fine and powdery.
- Bring milk and sugar mixture to a boil then reduce to medium low heat, simmering uncovered, until reduced to about 6 cups.
- About 45 minutes.
- Strain and cool sweetened flavored milk completely.
- Then add to strained vodka.
- Place in refrigerator or freezer for 3 days for flavors to meld.
- Shake well before serving.
HOMEMADE LIMONCELLO
If you have yet to try limoncello, you are in for a sweet treat! It's an Italian lemon liquor that my nonna would always serve in chilled glasses after a big family feast. My father grew up in Sicily, where lemon trees are abundant, but limoncello can be found all over southern Italy. It's lovely when sipped straight out of the freezer, poured over vanilla ice cream or spun into cocktails, like my Italian 75 or Spicy Italian Margarita. Cheers!
Provided by Dana Beninati
Time P14DT10m
Yield about 3 cups
Number Of Ingredients 3
Steps:
- Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.
- Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming my Spicy Italian Margarita).
- If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
- Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months.
LIMONCELLO CREAM LIQUEUR
Make and share this Limoncello Cream Liqueur recipe from Food.com.
Provided by Phil Franco
Categories Beverages
Time P14DT30m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
- In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
- Continue to store in freezer.
Nutrition Facts : Calories 3731.6, Fat 113.6, SaturatedFat 69.6, Cholesterol 358.2, Sodium 419.6, Carbohydrate 722.4, Fiber 35.5, Sugar 601, Protein 37.7
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