Limoncello Vodka Collins Food

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LIMONCELLO



Limoncello image

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

5 unwaxed lemons
1l bottle vodka
750g caster sugar
700ml boiling water

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.

LIMONCELLO COLLINS



Limoncello Collins image

Make and share this Limoncello Collins recipe from Food.com.

Provided by dicentra

Categories     Beverages

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

24 paper thin lemon slices
ice
16 ounces limoncello
12 ounces gin
8 ounces fresh lemon juice
16 ounces chilled club soda
8 mint sprigs

Steps:

  • Press 3 lemon slices each to the insides of 8 collins or pilsner glasses.
  • Fill a pitcher two-thirds with ice. Add the limincello, gin and lemon juice and stir well.
  • Add the club soda and stir again. Carefully pour into the prepared classes and garnish each with a mint sprig.

Nutrition Facts : Calories 126.3, Fat 0.1, Sodium 14, Carbohydrate 4.5, Fiber 0.7, Sugar 1.2, Protein 0.3

LIMONCELLO OR VODKA PASTA SAUCE



Limoncello or Vodka Pasta Sauce image

Fantastic on pasta, ravioli, chicken, or seafood. I prefer to use Limoncello, or if using Vodka, add some lemon zest and a bit of sugar to simulate. Here's a *great* recipe for making your own Limoncello, if you've got some time: http://www.recipezaar.com/167289

Provided by Pellerin

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup extra virgin olive oil
1 tablespoon butter
1 sweet onion, diced
1/2 lb fresh mushrooms, chopped
1 head garlic, peeled and minced (about 10-12 cloves )
1/4 teaspoon red pepper flakes
1 (28 ounce) can tomato sauce
1 (28 ounce) can tomatoes (chopped or crushed, fire-roasted)
1/3 cup limoncello (I prefer limoncello, or add lemon peel & sugar to vodka) or 1/3 cup vodka (I prefer limoncello, or add lemon peel & sugar to vodka)
1/4 cup heavy cream
1/2 cup fresh basil, chopped
1 cup grated parmigiano-reggiano cheese (separated)
salt & pepper
ravioli (your choice) or other pastas (your choice)

Steps:

  • Heat olive oil & butter in pan over medium heat. Sauté onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes - should boil vigorously - watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice.
  • While pasta is draining, add basil, cream, and ½ cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper.
  • Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!

Nutrition Facts : Calories 213.7, Fat 14.3, SaturatedFat 5.4, Cholesterol 21.2, Sodium 715, Carbohydrate 16.8, Fiber 3.5, Sugar 8, Protein 7.7

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