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
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
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.
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 (LEMONCELLO, LIMONCELLA)
Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time
Provided by NcMysteryShopper
Categories Beverages
Time 30m
Yield 9 1/4 Cups, 74 serving(s)
Number Of Ingredients 5
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.
HOMEMADE LIMONCELLO
I have enjoyed tasting a good friend's Limoncello and since I have a very productive lemon tree, I decided to make it myself. It is delicious and in a side-by-side, blind taste test with the store bought liquor, my husband preferred this homemade recipe!
Provided by CaliforniaJan
Categories Beverages
Time P2m19DT5m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Note that if you have a choice, use thick-skinned lemons because they are easier to zest.
- Also note that 100 proof vodka has less flavor than a lower proof vodka. Also, the high alcohol level ensures that the Limoncello will not turn to ice in the freezer.
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat dry.
- Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Only use the outer part of the rind. The pith, the white part underneath the rind is too bitter and would spoil the Limoncello.
- In a large glass jar (1 gallon), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least ten days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. There is no need to stir, all you have to do is wait! The longer the Limoncello sits, the vodka slowly takes on the flavor and rich yellow color of the lemon zest.
- After the Limoncello has sat on the lemon zests for the allotted period of time, combine the sugar and water in a large saucepan. Cook until thickened, approximately 5 - 7 minutes.
- Let the syrup cool before adding it to the Limoncello mixture. Add the second bottle of vodka to the mixture. Allow the jar to rest for another 10 - 40 days.
- After the second rest period, strain and bottle the liquor and discard the lemon zest. Keep bottles you are using in the freezer and serve ice cold.
Nutrition Facts : Calories 300.8, Fat 0.2, Sodium 3.5, Carbohydrate 38.9, Fiber 3, Sugar 32, Protein 0.8
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
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.
HOMEMADE LIMONCELLO RECIPE
Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.
Provided by Recipes from Italy
Categories easy recipes
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.
- Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.
- After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.
- Now filter the liquid with a sieve and remove the lemon zest.
- Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.
Nutrition Facts : ServingSize 100 g, Calories 343 cal
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LIMONCELLO RECIPE - FOOD & WINE
From foodandwine.com
Servings 8.75Total Time 1 hrCategory Cocktails + Spirits
- Using a vegetable peeler, remove peels from lemons, being sure to avoid any white pith, to yield 10 1/2 ounces lemon peels. Place peels in a 3-quart jar with a hinged lid. Reserve remaining lemons for another use. Pour alcohol over peels, making sure peels are submerged. Fasten lid on jar, and let stand in a cool, dark place 24 hours.
- Line a wire-mesh strainer with cheesecloth, and pour lemon mixture through strainer into a large pitcher. Discard solids. Repeat straining 1 time.
- Stir together 51/2 cups water and sugar in a large saucepan over medium; simmer until sugar dissolves, about 5 minutes. Add to infused alcohol, and stir to combine. Pour into sealable sterilized bottles, and cover tightly. Store at room temperature. Chill before serving.
HOW TO MAKE HOMEMADE LIMONCELLO: A COMPLETE GUIDE | …
From wholefully.com
Reviews 235Calories 43 per servingCategory Drinks
- Wash the lemons well, then peel into long strips—use a light touch, you want to leave as much of the pith behind as possible. If using Everclear 190/189, 10 lemons will be enough; for the other alcohols, you’ll need to peel more lemons as the proof level decreases.
- Using a sharp knife, scrape away the remaining white pith on the inside of the peels. Too much pith makes for a bitter end result.
- Place the lemon peels in a half-gallon canning jar. Cover with the Everclear or vodka. Close lid and place in a spot out of direct sunlight. Shake daily. Infuse for at least four days (in the case of Everclear 190/189) and up to six weeks (for the lower proof alcohols). The infusion is ready when the alcohol is bright yellow and the lemon peels have lost most of their color.
- When the infusion is ready, heat the water in a large saucepan over high heat. Add in the sugar, whisk, and bring to a boil. Boil until the sugar is completely dissolved, about two minutes. Let simple syrup cool to room temperature.
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Servings 1Total Time 15 minsCategory DrinksCalories 124 per serving
- Peel the lemons, then add to a lidded container along with the alcohol.Leave it to macerate for 1 week in a cool place.
- When the alcohol is ready, dissolve the sugar with 750ml of room temperature water in a large bottle.
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5/5 (7)Category DrinksCuisine ItalianTotal Time 336 hrs 25 mins
- Peel the lemons taking care to remove the white pith. Combine the lemons with the vodka or grain alcohol and store in an airtight container for 2-4 weeks to steep.
- Combine water and sugar in a medium saucepan and bring to a simmer until sugar has completely dissolved. Allow simple syrup to cool to room temperature.
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Ratings 3Category CocktailCuisine ItalianTotal Time 504 hrs 20 mins
- Combine the water and the sugar in a saucepan. Bring to a boil and then simmer until the sugar is completely dissolved.
FANTASTIC HOMEMADE LIMONCELLO RECIPE - TRAVEL EAT COOK
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Cuisine ItalianTotal Time 720 hrs 40 minsCategory DrinksCalories 87 per serving
- Peel the lemons using the vegetable peeler. Keep the peel thin avoiding the pith (the white membrane between the yellow skin and the fruit). The pith may make the extract bitter. If necessary use your pairing knife to remove any excess pith.
- Place the lemon peels in the large jar and cover completely with the grain alcohol. Seal the jar with its lid.
- Take your jar and store this in a cupboard or your pantry, out of direct sunlight. Leave this mixture to sit for up to a month. Every week or so, shake the jar a bit to mix.
- At the end of the month, strain your now "lemon-flavored alcohol" using a strainer lined with a coffee filter.
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Estimated Reading Time 2 mins
- Place the alcohol and lemon zest in a large glass jar. Using cheesecloth, suspend the five whole lemons (not the zested ones) in the jar above the alcohol, taking care not to let them touch the liquid. Seal the jar and let rest in a cool, dark place for 30 days. Agitate the jar every few days.
- On the last day, combine the water and sugar in a large saucepan and heat over medium-high heat. Meanwhile, strain the infused alcohol into a clean jar, discarding the zest and lemons. When the sugar has dissolved, 3 to 5 minutes, remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- Add three-quarters of the syrup to the jar with the alcohol. Taste and adjust the sweetness, adding more syrup as needed. Seal the jar and allow the liquid to rest in a dark place at room temperature for 1 week.
- Serve very cold or over ice. The limoncello will keep in a sealed container in the refrigerator for at least 6 months and in the freezer for well over a year. (Due to the high alcohol content, the liquid will not freeze.)
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5/5 (3)Total Time 120 hrs 30 minsEstimated Reading Time 7 mins
- After cleaning the wax from your lemons (if using waxed lemons), remove the zest from each lemon, being careful not to remove the white pith as well.
- After four days, strain the lemon-infused vodka into a clean bowl or jar. Line a mesh strainer with a coffee filter, paper towel, or a double layer of cheesecloth. Rinse the coffee filter or paper towel with water first. Otherwise, you will end up with papery-tasting limoncello.
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Cuisine ItalianCalories 160 per servingCategory Beverages
- Prepare the lemons by washing them first. Then use a vegetable peeler to peel the skin. Cheat tip: Alternatively, you can quarter the lemons, and squeeze out as much of the juice as you can. Discard or refrigerate the juice for another use.
- Add the lemons to the jar and then seal the jar. Then place the jar a dark, cool place for at least five days or up to a month.
- When you are ready to make the limoncello (after it has been in the cool dark location for at least five days), you can make the syrup. In a large pot, bring the water and the sugar to a boil. Allow the water to simmer, stirring as needed for the sugar to fully dissolved (about five minutes). Turn off the stove.
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Reviews 1Category Alcohol, Cocktail, DrinksCuisine ItalianEstimated Reading Time 6 mins
- Wash the lemons well with a potato scrubber and zest them (remove the outer peel) with a vegetable peeler or a small knife to preserve just the yellow portion of the peel. Remove as much of the bitter white pith as you can and deposit the peels into your jar. Add half of the bottle of vodka and seal. Store the jar in a cool, dark place for 10 to 40 days (the longer, the better. Obvi).
- After your initial infusion period, combine the sugar and water in small saucepan and cook over a medium heat for 10 minutes, stirring occasionally. Once your simple syrup has cooled add it to your jar and keep it in the dark for another 10 to 40 days.
- After your second infusion period, strain your limoncello through a mesh strainer, or a cheesecloth if you have one, and return it to your bottle and chill in the freezer. Serve cold in teensy, tiny glasses.
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