Lorraines Luscious And Lovely Limoncello Recipes

Steps:

• Wash the lemons, using soap, rinse well.
• Peel the lemons. I used my Microplane Zester and got lovely lemon zest, but you can also use a potato peeler. Make sure not to get any of the bitter white pith.
• Place the peel into a bowl and cover with the vodka. I used a large Tupperware bowl with a cover.
• Let the lemons infuse in the vodka for one week.
• Line a strainer with paper towels and strain the lemony vodka into a bowl that will hold more than twice its volume.
• Mix the sugar with the water in a pot and let it come to a boil.
• Boil for 2 minutes, giving it an occasional stir.
• Let cool.
• Add the sugar syrup to the lemon vodka and mix.
• Place in your favorite bottle.
• Keep the Limoncello in the freezer (it won't freeze).

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:

• In large glass jar or bottle, combine vodka and lemon peel. Seal and let stand in cool, dark place 1 week.
• If using lemon leaves, in medium saucepan, bring 4 cups water to boil. Add leaves and blanch 10 seconds, then drain and rinse under cold running water. Pat dry.
• In medium saucepan, whisk together 2 cups water and sugar. Bring to boil over high heat, then boil, uncovered, 15 seconds. Measure 750 milliliters of syrup (reserve remainder for another use) and stir into vodka mixture. Strain mixture, discarding lemon peel, and pour into decorative bottles. If using lemon leaves, tuck 2 into each bottle. Seal bottles with stoppers or corks and label with year.
• Limoncillo will keep, chilled, at least 1 year.

Steps:

• Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
• Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
• Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
• Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
• Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

Steps:

• Take a large glass jar.
• Large enough to hold to bottle of 750ml vodka.
• Add one of the bottles of vodka into the jar.
• Save the other bottle of vodka for later.
• Grate the zest of the 15 lemons into the jar of vodka.
• Cover jar tightly and let sit at room temperature for 30-40 days.
• The longer it rests- the better it will taste.
• No need to shake or stir the contents- all you have to do is be patient and wait.
• As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
• After 30-40 days, take the sugar (or Splenda) and place into a pan.
• Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
• Let the sugar mixture cool.
• Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
• Add the 2nd bottle of vodka.
• Close lid on jar tightly and let it sit again for another 30-40 days.
• After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
• Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.

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:

• 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.