Limoncello Once Removed Food

BEST HOME-MADE LIMONCELLO AND NEW ARANCELLO

Steps:

• Wash the lemons thoroughly - scrub them clean of all outside residue.
• Peel skins using a potato peeler, carefully peeling only the skins without the pith. The pith is the white part under the skin that causes bitterness.
• Place the peels into a large glass jar with alcohol only.
• Seal the jar and write the date somewhere on the jar ( use stickers, it's easier).
• Place jar in a cool, dry, and DARK room for 8-10 days, slowly shaking the jar once daily to mix contents.
• As the days progress, you will see the alcohol become yellower in color, and the peels begin to turn white. That is because the oils of the lemons are being removed from the peels and are now infusing into the alcohol. The longer the peels are left in the liquid, the yellower and more lemony the flavor.
• ** When you have decided that the liquid is yellow enough, after 8-10 days, then it is time to complete the process.
• In a stovetop pot, dissolve the sugar completely in the water on medium heat. Cool mixture to room temperature. DO NOT ADD ALCOHOL MIXTURE TO HOT POT.
• Remove lemon peels from Alcohol jars and add the lemony alcohol to the sugar water mixture on the stovetop. You will notice the color of the alcohol will change from clear to cloudy when added.
• Continue to stir until well mixed.
• Pour the mixture into tightly sealed mason glass bottles and store them in the freezer.
• Limoncello should be kept in the freezer at all times until ready to serve. Must be served very cold, and will have a thicker consistency when served.
• Yields: 6 jars of Limoncello

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 ONCE REMOVED

Steps:

• Pour the spirit into the well-cleaned urn. Drape the cheesecloth in crossing swaths, making sure to gauge the length so that once the weight of the lemons is pending, they cannot reach the spirit. Bind the cheesecloth tightly in place on the outside edge of the urn with the butcher's twine, wrapping it under a lip to make certain it is well held. Place the lemons into their hammock and cap the whole with the lid. If the lid has a plastic or rubber gasket, you may wish to remove it, lest it leach any off-flavors into the mix. Store in a stable environment out of sunlight for nine weeks. Given variables like temperature and humidity, your limoncello may be ready before then. Warmer climates will speed up the process. Avoid opening the jar, as it will set the curing process back, but do pay attention to the color of the mix; you want it rich with a kind of varnished yellow, but it can actually go too far, overextracting into a brown color with an intensity that can be too much for some people's taste.
• At the end of the aging period you should have roughly 1 4/10 liters of unsweetened lemon spirit at roughly 60 percent alcohol by volume, or 120 proof. Make a simple syrup of ½ liter water and the same of sugar. When dissolved fully, add to the lemon spirit and mix well. Taste for strength, balance and sweetness and adjust water for dilution and/or sugar if necessary. Be cautious not to drown the lemon's bite and aromatics with too much sugar, but also bear in mind that if you're serving your limoncello from the freezer, you will perceive slightly less sweetness in the frozen mixture.

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.

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.