Homemade Limoncello Using Meyer Lemons Food

HOMEMADE LIMONCELLO USING MEYER LEMONS

Steps:

• Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
• Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
• Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
• Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
• Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
• Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

HOMEMADE LIMONCELLO

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

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.

LIMONCELLO

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.

MEYER LEMON LIMONCELLO

Steps:

• Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
• put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
• Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
• Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
• Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
• If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.