LIMONCELLO
Provided by Valerie Bertinelli
Categories beverage
Time P8DT4h40m
Yield 2 quarts plus 1 cup (36 2-ounce servings)
Number Of Ingredients 3
Steps:
- Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
- Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
- Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.
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
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.
GIADA'S LIMONCELLO RECIPE
Make and share this Giada's Limoncello Recipe recipe from Food.com.
Provided by Phil Franco
Categories European
Time P5DT15m
Yield 2 bottles
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.
Nutrition Facts : Calories 1894.3, Fat 1.6, SaturatedFat 0.2, Sodium 28, Carbohydrate 307.7, Fiber 25.4, Sugar 249.8, Protein 6.5
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.
QUICK LIMONCELLO
Want to make up some limoncello but don't want to have to wait the month+ that most recipes call for? This is the recipe for you.
Provided by evelynathens
Categories Beverages
Time 20m
Yield 1 1 litre bottle
Number Of Ingredients 5
Steps:
- Peel the lemons carefully, making sure you have none of the white pith on the peel - you want just the yellow.
- Put all the peel and 150 grams sugar in a food processor and process until the peel has been finely minced into the sugar. Empty mixture into a wide-mouthed jar, add vodka, and screw top closed.
- Put in a dark, cool place. Shake once or twice daily for four to five days.
- Make simple syrup by bringing sugar and water to boil in a small saucepan. Let cool.
- Strain lemon peel/vodka mixture into another jar. Press on solids to remove as much of the liquid as possible. Discard solids. (if you can find something tasty to do with them, please mail me with the recipe directly ;-) ). Add cooled simple syrup and stir to combine. Pour into a the bottle you will be using.
Nutrition Facts : Calories 2984, Fat 1.6, SaturatedFat 0.2, Sodium 26.3, Carbohydrate 377.7, Fiber 25.4, Sugar 319.7, Protein 6.5
LIMONCELLO (ITALIAN LEMONCELLO) OR ORANGECELLO
Got this from a family I stayed with in Sorrento, Italy. Don't want to lose it. Can be made with either lemons or oranges. The Italian tradition is to use lemons since they are so abundant in the Almalfi coast. Americans showed me how to make this low sugar/low carb by substituting "spenda" instead of sugar.
Provided by Mimi Bobeck
Categories Beverages
Time P1m29D
Yield 2 bottles
Number Of Ingredients 4
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.
Nutrition Facts : Calories 4985.1, Fat 2.4, SaturatedFat 0.3, Sodium 50.3, Carbohydrate 486.6, Fiber 38.1, Sugar 399.6, Protein 9.7
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Reviews 259Calories 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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