Limoncellolemoncellolimoncella Recipes

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.

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.

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.

Steps:

• Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.
• Strain the mixture into a decanter.
• Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.
• Serve in small aperitif glasses.
• Store in the freezer for up to 1 year.

Steps:

• Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax.
• Pat the lemons dry.
• Using a vegetable peeler, peel the lemons.
• If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife.
• Fill the jar with one bottle of the vodka and the zest.
• Cover the jar and let it sit forty days at room temperature in a dark cabinet.
• Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes.
• Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka.
• Cover and return to the cupboard for another 40 days.
• Strain the limoncello into bottles and discard the lemon zest.
• Store them in a cupboard or the freezer.