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Limoncello

 
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Terry
Citruholic
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Joined: 21 Nov 2005
Posts: 243
Location: Wilmington, NC

Posted: Wed 04 Jan, 2012 9:10 pm

Limoncello is a lemon-based liquor that is very popular in Italy. Each family has their own family recipe. It’s made with just the zest of lemons and sugar, water and 190 proof alcohol.
I have a good recipe for it that I can share. It has a very nice lemon flavor and is used in many recipes and is great over ice cream or to drink after dinner.
Terry

Limoncello
Lemon Liqueur

24 lemons, (16 lemons for a lighter lemon flavor)
1 liter of pure grain alcohol (190 proof)
(such as Everclear)
2 cups of sugar
5 cups of water

or
6 lemons (4 lemons for a lighter lemon flavor)
1 cups Everclear or other neutral high-proof alcohol
1/2 cups sugar
1 1/2 cups water

1. a. Wash lemons, in hot water and dry. Using a vegetable peeler remove the zest from each lemon in wide strips, leaving behind as much of the white pith as you can. (Reserve whole lemons or freeze their juice in ice cube trays for another use.)
b. or even better use a microplane like the one found at:
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=112215&RN=0

2. Cook the sugar in the water in a large pot over medium-high heat, stirring occasionally, until the sugar is dissolved .
3. Remove syrup from heat and let cool completely.
4. Add grain alcohol and stir.
5. Then add the lemon zest and stir.
6. Cover tightly and set aside in a cool, dark place to let infuse for about 10 days to 2 weeks. The lemon zest will float because of the oil. When all of the lemon oil is removed the zest will sink and it’s finished.
7. Strain zest through a through a sieve; discard zest. A coffee filter will can be used to get better clarity. The Limoncello is ready to serve at this point and should be a clear yellow color.


Note: This will give you a clear yellow drink. If you add water to the finished limoncello it will turn cloudy looking.


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Darkman
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Joined: 20 Jul 2010
Posts: 966
Location: Pensacola Florida South of I-10 Zone 8b/9a

Posted: Wed 04 Jan, 2012 11:31 pm

Thanks for sharing your recipe.

_________________
Charles in Pensacola

Life - Some assembly required, As is no warranty, Batteries not included, Instructions shipped separately and are frequently wrong!

Kentucky Bourbon - It may not solve the problem but it helps to make it tolerable!
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GT
Citruholic
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Joined: 11 Jul 2010
Posts: 394
Location: Beaumont, TX (zone 9a)

Posted: Fri 06 Jan, 2012 2:39 am

Terry,

thank you for the recipe! I'll definitely try it. Laughing
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A.T. Hagan
Moderator
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Joined: 14 Dec 2005
Posts: 898
Location: Gainesville, Florida, United States, Earth - Sol III

Posted: Mon 13 Feb, 2012 12:25 pm

http://blogs.seattleweekly.com/voracious/2012/02/when_life_gives_you_lemons_mak.php

When Life Gives You Lemons, Make Limoncello
By Sonja Groset Fri., Feb. 10 2012 at 7:00 AM



The short but sweet season for
Meyer lemons is on now.


Limoncello, the Italian digestivo typically served ice cold after a meal, is refreshing in the summer, yet wintertime is the height of citrus season. If towering displays of citrus are tempting you at the grocery store, you can turn lemons into the tart, high-octane liqueur in just a few weeks. I checked in with limoncello experts this week for tips on buying, steeping, sweetening, and stirring up cocktails using now-in-season citrus.

Limoncello originated in southern Italy, and it was in Italy as a child that Skip Tognetti first got a taste for the strong stuff. Tognetti, owner of Letterpress Distilling, is slated to release the first limoncello made in Washington State in early spring. To make the perfect limoncello, he says it's about finding the right balance of tart and sweet, plus heat from the base spirit.

"There was definitely a lot of fooling around," Tognetti says of the work it took to create the perfect recipe. A big part of the challenge was finding the right type and quantity of sweetener to use. "The right sweetener should cool the heat of the booze without making it cloyingly sweet." He settled on a honey syrup, which he feels adds more roundness, depth and dimension to the finished product.

Organic lemons are also essential, according to Tognetti. He is currently sourcing them from a farm in northern California. I was curious to know what he did with all the lemons once they had been zested. It turns out he has a symbiotic relationship with his landlord, Sound Produce Co., where he leases space. Once the lemons have been zested, they take the rest of the fruit and extract the juice, which they can sell to other clients.

Letterpress Distilling will bottle around 200 cases of the limoncello for their first release, and then gauge demand from there. Tognetti prefers it served ice cold in a cordial glass. For him it's always sipped as an after dinner drink. It's a nostalgic flavor that perfectly punctuates the end of dinner.

I first sipped limoncello in a cocktail a few years ago at Volterra in Ballard, whose cocktail list was designed by chef, author and cocktail maven Kathy Casey. The Rosemary Lemon Drop is still on the menu at Volterra. It includes limoncello, vodka, lemon sour, and rosemary. Casey likes how the herb pairs with lemon. In her book Sips & Apps there are recipes for other cocktails using the tart liqueur, like the Citrus 75. It's a riff on a French 75, made with limoncello, gin, lemon juice, and honey syrup, topped with sparkling wine. You can watch Casey making the Citrus 75 and limoncello on the Liquid Kitchen channel on the Small Screen Network.

Casey's recipe for Limoncello (below) uses citrus vodka as its base. Many recipes call for high-octane vodka, but both Tognetti and Casey agree that 100-proof vodka is plenty. When I asked Casey what she thinks ais re the biggest mistake people make when making Limoncello, she said getting too much pith from the lemon. "Find a good potato peeler. Don't use a zester," she cautioned. Peel the citrus, and if you get any pith you can just lay each peel flat and scrape it away. Another tip, "Don't let it sit too long, it definitely has a shelf life."

Casey says don't limit yourself to limoncello, "There are plenty of other 'cellos you can make." Meyer lemons--a hybrid between a lemon and mandarin orange--are sweeter than a regular lemon and make a great 'cello. Casey also suggests trying a huckleberry or blueberry limoncello. You may just need to mash the berries a bit to extract the juice. Or try a mandarin orange-cello, perhaps adding a few drops of orange blossom water.

Dino Medica, the Produce Specialist at Metropolitan Market says he regularly stocks Eureka lemons, the most common variety. January-March is the best time for citrus, and they currently have Meyer lemons in stock too. The season for that large, thin-skinned citrus is short, so make your limoncello soon.

Housemade Limoncello
Makes about 2 1/2 cups

1 1/2 cups citrus vodka
3 lemons
3/4 cups sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the lemon peel in a clean 4-cup glass jar with lid. (Use the rest of the lemon for another purpose.)

Add the vodka. Cap the jars and shake well. Let sit at room temperature for 1 week, shaking the jars every couple of days.

After 1 week, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.

Strain the vodka into a big bowl. Stir the cooled sugar syrup into the strained liquor. At this point, you can bottle your limoncello into fancy bottles or clean clear wine bottles. Cap tightly and store, at room temperature, for up to 2 months or, refrigerated, for 1 year.

Recipe by Kathy Casey Liquid Kitchen™
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