Limoncello Lemonade Food

LIMONCELLO

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.

LIMONCELLO (LEMONCELLO, LIMONCELLA)

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.

LIMONCELLO SPRITZER

Steps:

• Fill a tall glass with ice cubes. Place 1 lemon slice in the glass. Spoon lemonade concentrate into glass and pour in limoncello. Pour in enough club soda to fill glass; stir well. Place the second lemon slice on the rim of the glass for garnish.

13 BEST LIMONCELLO COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a limoncello cocktail in 30 minutes or less!

LIMONCELLO MOJITO (BEST LIMONCELLO COCKTAIL)

Steps:

• In a cocktail shaker, muddle the mint leaves with the lime juice and syrup. (Here's how to muddle mint.)
• Add the limoncello and rum and fill the cocktail shaker with ice. Shake until cold.
• Fill a hurricane or highball glass with ice, then strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves.

LIMONCELLO

Steps:

• Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use.
• Put the lemon zest into a lidded glass container that is at least 2-quarts in size. Pour the vodka over the zest, and let sit in a cool dark place for 7 days.
• After 7 days, strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth and return the vodka to the container.
• Combine the water and sugar in a small saucepan set over high heat and cook, stirring continually, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine.
• Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year.

HOMEMADE LIMONCELLO RECIPE

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.

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.

REFRESHING LEMON COCKTAILS (+FRESH LIME TEQUILA SOUR)

Steps:

• Pour all ingredients, except ice, into cocktail shaker.
• Shake hard for 30 seconds.
• Add ice filling shaker 1/3, then shake 30 seconds.
• Strain and Serve.