Limoncello Food

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LIMONCELLO



Limoncello image

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

10 lemons
1 liter vodka
3 cups white sugar
4 cups water

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



Limoncello image

Provided by Valerie Bertinelli

Categories     beverage

Time P8DT4h40m

Yield 2 quarts plus 1 cup (36 2-ounce servings)

Number Of Ingredients 3

14 organic lemons
1 liter vodka
3 cups sugar

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



Limoncello image

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

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

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



HOMEMADE LIMONCELLO image

Categories     Fruit     Dessert

Yield 2 bottles

Number Of Ingredients 6

15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water
Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Steps:

  • Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest. Step One: In a large glass jar (1-gallon jar), 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 (10) 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.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Two: In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. Step Three: After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

LIMONCELLO (LEMONCELLO, LIMONCELLA)



Limoncello (Lemoncello, Limoncella) image

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

12 lemons (thick skinned, meyers, Amalfi, Lisbon, Femminello St. Teresa..)
1 lime (thick skinned)
2 (750 ml) bottles 100 proof vodka, divided
2 cups water
2 cups granulated sugar

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



Limoncello image

Our version of the limoncello-lemon-infused Italian liqueur-is bright and refreshing.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes about 2 quarts

Number Of Ingredients 4

11 lemons
1 liter 160-proof vodka, or grain alcohol
3 cups sugar
3 cups boiling-hot water

Steps:

  • Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
  • Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
  • Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.

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 COOKIES



Limoncello Cookies image

These are traditional Limoncello cookies, popular at weddings. Cook time does not include chilling time. A recipe for Limoncello: Recipe #167289

Provided by Elmotoo

Categories     Dessert

Time 55m

Yield 20 cookies

Number Of Ingredients 9

12 tablespoons unsalted butter, room temperature
3/4 cup confectioners' sugar
1 1/2 cups all-purpose flour
2 tablespoons lemon zest
2 tablespoons limoncello (Italian liqueur)
1/4 teaspoon salt
1 tablespoon granulated sugar
1/4 cup confectioners' sugar
2 teaspoons limoncello

Steps:

  • For the cookies:
  • Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
  • Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
  • Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
  • Remove from oven and cool completely.
  • For the glaze: Mix sugar and limoncello together in small bowl.
  • When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.

Nutrition Facts : Calories 121.3, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 30.4, Carbohydrate 13.9, Fiber 0.3, Sugar 6.5, Protein 1.1

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