Making Limoncello Liqueur From Scratch.
What is Limoncello?
Limoncello (pronounced lee-muhn-CHELL-oh) is a liqueur from southern Italy made with lemons, vodka, water, and sugar. It's served ice cold in tiny, thin glasses as an after dinner aperitif, or digestivo. Only the zest is used to make this delicious drink. It has no bitterness at all, in fact, it is most refreshing!
Lemon Peels in Vodka.
10 lemons, just peels, no pith (I've seen anywhere from 8-17 in various recipes)
3 ½ cups sugar (This amount is entirely up to you. You may prefer it more or less sweet.)
3 cups water
3 cups vodka
1.) Don't worry about getting too picky about your lemon zest, the syrup that you'll be mixing in later will disguise any minor bitterness brought by a little pith.
2.) Pour the vodka over your peels. This part isn't precise, your basically marinating here. Every recipe is different with regards to this. Lemons are strong, they won't let you down.
3.) Let this sit for at least a week. They won't turn bad in the high-alcohol environs of the vodka.
4.) When the vodka smells refreshing and citrus-y and you're ready to make the syrup, boil the water and sugar (stirring to prevent any sugar scorching on the bottom of the pan.). Reduce this to a simmer, dissolving to a thin syrup. Set this aside to cool.
5.) Strain the vodka from the peels. Dry or compost your peels. Julienned and dried, you may yet use them in myriad recipes.
6.) Stir together the lemon-flavored vodka with the cooled syrup. Bottle and age for a few more weeks.
3 cups water
3 cups vodka
1.) Don't worry about getting too picky about your lemon zest, the syrup that you'll be mixing in later will disguise any minor bitterness brought by a little pith.
2.) Pour the vodka over your peels. This part isn't precise, your basically marinating here. Every recipe is different with regards to this. Lemons are strong, they won't let you down.
3.) Let this sit for at least a week. They won't turn bad in the high-alcohol environs of the vodka.
4.) When the vodka smells refreshing and citrus-y and you're ready to make the syrup, boil the water and sugar (stirring to prevent any sugar scorching on the bottom of the pan.). Reduce this to a simmer, dissolving to a thin syrup. Set this aside to cool.
5.) Strain the vodka from the peels. Dry or compost your peels. Julienned and dried, you may yet use them in myriad recipes.
6.) Stir together the lemon-flavored vodka with the cooled syrup. Bottle and age for a few more weeks.
Limoncello
Source: Lani's Kitchen
Cocktail Recipes With Limoncello
Sperone Sunrise
1 1/2 oz. Limoncello
3 oz. Orange Juice
Serve over ice with a dash of grenadine syrup.
Limoncello Ice Cream
3 Cups Good Vanilla Ice Cream
1/2 cup Limoncello
Blend and serve. Garnish with lemon zest.
Cherry Lemonade
1 1/2 oz. Limoncello
1 1/2 oz. Cherry Vodka
2 oz. Lemon Sour
Shake and serve over ice.
Lady Cello
1 oz. Limoncello
1 oz. Rum
1/2 oz. Lemon Juice
Sugar
1 tsp. Grenadine
Shake with ice. Serve with sugar-rimmed glass. Garnish with cherry.
Limoncello Baba
8 cups Flour
4 cups Butter
12 Eggs
1/2 cup Honey
1 tsp. Vanilla
1 cup Corn Syrup
1 cup Limoncello
Preheat oven to 400°F. Mix all the ingredients, (except for the syrup and the limoncello) into a smooth batter. Pour this mix into 12 cupcake papers. Bake for 25 minutes. Mix the syrup and the limoncello together. Soak the cupcakes. Serve these chilled. Serves twelve.
1 1/2 oz. Limoncello
3 oz. Orange Juice
Serve over ice with a dash of grenadine syrup.
Limoncello Ice Cream
3 Cups Good Vanilla Ice Cream
1/2 cup Limoncello
Blend and serve. Garnish with lemon zest.
Cherry Lemonade
1 1/2 oz. Limoncello
1 1/2 oz. Cherry Vodka
2 oz. Lemon Sour
Shake and serve over ice.
Lady Cello
1 oz. Limoncello
1 oz. Rum
1/2 oz. Lemon Juice
Sugar
1 tsp. Grenadine
Shake with ice. Serve with sugar-rimmed glass. Garnish with cherry.
Limoncello Baba
8 cups Flour
4 cups Butter
12 Eggs
1/2 cup Honey
1 tsp. Vanilla
1 cup Corn Syrup
1 cup Limoncello
Preheat oven to 400°F. Mix all the ingredients, (except for the syrup and the limoncello) into a smooth batter. Pour this mix into 12 cupcake papers. Bake for 25 minutes. Mix the syrup and the limoncello together. Soak the cupcakes. Serve these chilled. Serves twelve.
Trying Other Options
Vodka is a neutral-base alcohol. The strength is mostly up to the individual. Most recipes call for between 80-100 proof. It doesn't interfere with the flavors that you may wish to infuse for your liqueur. Steeping is the process that infuses the flavors that you're looking for. And filtering removes the solids. Finally, you just make a simple syrup by heating sugar and water. Cool this down and stir it in to your lovely new spirits. Funnel this into sterilized, pretty bottles, let it mellow a couple of months, et Voilà! You have liqueur!
I had some vodka left after pouring it over my lemon peels. I had a small yield this year with my plum tree, (after two amazing years of fruit!) so I opted to pit a few into a jar and pour the vodka that was left over these. These took a bit longer to steep than did the lemon peels, but in time they emited a lovely, rich, fruity smell. Next time I may add a clove or ginger root and a slice of apple, or a vanilla bean and a lemon peel. I may be onto a great gift idea.
Experiment with fruits, herbs, and spices. Fill your jars or bottles with fruit, but take it slow, perhaps, with your spices. Keep notes and refer to these as you may or may not wish to keep, or tweak a recipe.
This recipe would be delicious with orange peels or lime peels. Think of an orange-vanilla combination, or lime-mango-mint. The possibilites are fun and refeshing to think about, and people will be asking for more of your delightful liqueurs year after year!
I had some vodka left after pouring it over my lemon peels. I had a small yield this year with my plum tree, (after two amazing years of fruit!) so I opted to pit a few into a jar and pour the vodka that was left over these. These took a bit longer to steep than did the lemon peels, but in time they emited a lovely, rich, fruity smell. Next time I may add a clove or ginger root and a slice of apple, or a vanilla bean and a lemon peel. I may be onto a great gift idea.
Experiment with fruits, herbs, and spices. Fill your jars or bottles with fruit, but take it slow, perhaps, with your spices. Keep notes and refer to these as you may or may not wish to keep, or tweak a recipe.
This recipe would be delicious with orange peels or lime peels. Think of an orange-vanilla combination, or lime-mango-mint. The possibilites are fun and refeshing to think about, and people will be asking for more of your delightful liqueurs year after year!
Making Limoncello Liqueur From Scratch.
What is Limoncello?
Limoncello (pronounced lee-muhn-CHELL-oh) is a liqueur from southern Italy made with lemons, vodka, water, and sugar. It's served ice cold in tiny, thin glasses as an after dinner aperitif, or digestivo. Only the zest is used to make this delicious drink. It has no bitterness at all, in fact, it is most refreshing!
Lemon Peels in Vodka
Lemon Peels in Vodka
Source: Lani's Kitchen
Lemon Peels in Vodka
Source: Lani's Kitchen
Recipe to Make Limoncello
10 lemons, just peels, no pith (I've seen anywhere from 8-17 in various recipes)
3 ½ cups sugar (This amount is entirely up to you. You may prefer it more or less sweet.)
3 cups water
3 cups vodka
1.) Don't worry about getting too picky about your lemon zest, the syrup that you'll be mixing in later will disguise any minor bitterness brought by a little pith.
2.) Pour the vodka over your peels. This part isn't precise, your basically marinating here. Every recipe is different with regards to this. Lemons are strong, they won't let you down.
3.) Let this sit for at least a week. They won't turn bad in the high-alcohol environs of the vodka.
4.) When the vodka smells refreshing and citrus-y and you're ready to make the syrup, boil the water and sugar (stirring to prevent any sugar scorching on the bottom of the pan.). Reduce this to a simmer, dissolving to a thin syrup. Set this aside to cool.
5.) Strain the vodka from the peels. Dry or compost your peels. Julienned and dried, you may yet use them in myriad recipes.
6.) Stir together the lemon-flavored vodka with the cooled syrup. Bottle and age for a few more weeks.
Limoncello
Source: Lani's Kitchen
Cocktail Recipes With Limoncello
Sperone Sunrise
1 1/2 oz. Limoncello
3 oz. Orange Juice
Serve over ice with a dash of grenadine syrup.
Limoncello Ice Cream
3 Cups Good Vanilla Ice Cream
1/2 cup Limoncello
Blend and serve. Garnish with lemon zest.
Cherry Lemonade
1 1/2 oz. Limoncello
1 1/2 oz. Cherry Vodka
2 oz. Lemon Sour
Shake and serve over ice.
Lady Cello
1 oz. Limoncello
1 oz. Rum
1/2 oz. Lemon Juice
Sugar
1 tsp. Grenadine
Shake with ice. Serve with sugar-rimmed glass. Garnish with cherry.
Limoncello Baba
8 cups Flour
4 cups Butter
12 Eggs
1/2 cup Honey
1 tsp. Vanilla
1 cup Corn Syrup
1 cup Limoncello
Preheat oven to 400°F. Mix all the ingredients, (except for the syrup and the limoncello) into a smooth batter. Pour this mix into 12 cupcake papers. Bake for 25 minutes. Mix the syrup and the limoncello together. Soak the cupcakes. Serve these chilled. Serves twelve.
1 1/2 oz. Limoncello
3 oz. Orange Juice
Serve over ice with a dash of grenadine syrup.
Limoncello Ice Cream
3 Cups Good Vanilla Ice Cream
1/2 cup Limoncello
Blend and serve. Garnish with lemon zest.
Cherry Lemonade
1 1/2 oz. Limoncello
1 1/2 oz. Cherry Vodka
2 oz. Lemon Sour
Shake and serve over ice.
Lady Cello
1 oz. Limoncello
1 oz. Rum
1/2 oz. Lemon Juice
Sugar
1 tsp. Grenadine
Shake with ice. Serve with sugar-rimmed glass. Garnish with cherry.
Limoncello Baba
8 cups Flour
4 cups Butter
12 Eggs
1/2 cup Honey
1 tsp. Vanilla
1 cup Corn Syrup
1 cup Limoncello
Preheat oven to 400°F. Mix all the ingredients, (except for the syrup and the limoncello) into a smooth batter. Pour this mix into 12 cupcake papers. Bake for 25 minutes. Mix the syrup and the limoncello together. Soak the cupcakes. Serve these chilled. Serves twelve.
Trying Other Options
Vodka is a neutral-base alcohol. The strength is mostly up to the individual. Most recipes call for between 80-100 proof. It doesn't interfere with the flavors that you may wish to infuse for your liqueur. Steeping is the process that infuses the flavors that you're looking for. And filtering removes the solids. Finally, you just make a simple syrup by heating sugar and water. Cool this down and stir it in to your lovely new spirits. Funnel this into sterilized, pretty bottles, let it mellow a couple of months, et Voilà! You have liqueur!
I had some vodka left after pouring it over my lemon peels. I had a small yield this year with my plum tree, (after two amazing years of fruit!) so I opted to pit a few into a jar and pour the vodka that was left over these. These took a bit longer to steep than did the lemon peels, but in time they emited a lovely, rich, fruity smell. Next time I may add a clove or ginger root and a slice of apple, or a vanilla bean and a lemon peel. I may be onto a great gift idea.
Experiment with fruits, herbs, and spices. Fill your jars or bottles with fruit, but take it slow, perhaps, with your spices. Keep notes and refer to these as you may or may not wish to keep, or tweak a recipe.
This recipe would be delicious with orange peels or lime peels. Think of an orange-vanilla combination, or lime-mango-mint. The possibilites are fun and refeshing to think about, and people will be asking for more of your delightful liqueurs year after year.
I had some vodka left after pouring it over my lemon peels. I had a small yield this year with my plum tree, (after two amazing years of fruit!) so I opted to pit a few into a jar and pour the vodka that was left over these. These took a bit longer to steep than did the lemon peels, but in time they emited a lovely, rich, fruity smell. Next time I may add a clove or ginger root and a slice of apple, or a vanilla bean and a lemon peel. I may be onto a great gift idea.
Experiment with fruits, herbs, and spices. Fill your jars or bottles with fruit, but take it slow, perhaps, with your spices. Keep notes and refer to these as you may or may not wish to keep, or tweak a recipe.
This recipe would be delicious with orange peels or lime peels. Think of an orange-vanilla combination, or lime-mango-mint. The possibilites are fun and refeshing to think about, and people will be asking for more of your delightful liqueurs year after year.
Recipe to Make Limoncello.
10 lemons, just peels, no pith (I've seen anywhere from 8-17 in various recipes)
3 ½ cups sugar (This amount is entirely up to you. You may prefer it more or less sweet.)
3 cups water
3 cups vodka
1.) Don't worry about getting too picky about your lemon zest, the syrup that you'll be mixing in later will disguise any minor bitterness brought by a little pith.
2.) Pour the vodka over your peels. This part isn't precise, your basically marinating here. Every recipe is different with regards to this. Lemons are strong, they won't let you down.
3.) Let this sit for at least a week. They won't turn bad in the high-alcohol environs of the vodka.
4.) When the vodka smells refreshing and citrus-y and you're ready to make the syrup, boil the water and sugar (stirring to prevent any sugar scorching on the bottom of the pan.). Reduce this to a simmer, dissolving to a thin syrup. Set this aside to cool.
5.) Strain the vodka from the peels. Dry or compost your peels. Julienned and dried, you may yet use them in myriad recipes.
6.) Stir together the lemon-flavored vodka with the cooled syrup. Bottle and age for a few more weeks.
3 cups water
3 cups vodka
1.) Don't worry about getting too picky about your lemon zest, the syrup that you'll be mixing in later will disguise any minor bitterness brought by a little pith.
2.) Pour the vodka over your peels. This part isn't precise, your basically marinating here. Every recipe is different with regards to this. Lemons are strong, they won't let you down.
3.) Let this sit for at least a week. They won't turn bad in the high-alcohol environs of the vodka.
4.) When the vodka smells refreshing and citrus-y and you're ready to make the syrup, boil the water and sugar (stirring to prevent any sugar scorching on the bottom of the pan.). Reduce this to a simmer, dissolving to a thin syrup. Set this aside to cool.
5.) Strain the vodka from the peels. Dry or compost your peels. Julienned and dried, you may yet use them in myriad recipes.
6.) Stir together the lemon-flavored vodka with the cooled syrup. Bottle and age for a few more weeks.
Limoncello
Source: Lani's Kitchen
Cocktail Recipes With Limoncello
Sperone Sunrise
1 1/2 oz. Limoncello
3 oz. Orange Juice
Serve over ice with a dash of grenadine syrup.
Limoncello Ice Cream
3 Cups Good Vanilla Ice Cream
1/2 cup Limoncello
Blend and serve. Garnish with lemon zest.
Cherry Lemonade
1 1/2 oz. Limoncello
1 1/2 oz. Cherry Vodka
2 oz. Lemon Sour
Shake and serve over ice.
Lady Cello
1 oz. Limoncello
1 oz. Rum
1/2 oz. Lemon Juice
Sugar
1 tsp. Grenadine
Shake with ice. Serve with sugar-rimmed glass. Garnish with cherry.
Limoncello Baba
8 cups Flour
4 cups Butter
12 Eggs
1/2 cup Honey
1 tsp. Vanilla
1 cup Corn Syrup
1 cup Limoncello
Preheat oven to 400°F. Mix all the ingredients, (except for the syrup and the limoncello) into a smooth batter. Pour this mix into 12 cupcake papers. Bake for 25 minutes. Mix the syrup and the limoncello together. Soak the cupcakes. Serve these chilled. Serves twelve.
1 1/2 oz. Limoncello
3 oz. Orange Juice
Serve over ice with a dash of grenadine syrup.
Limoncello Ice Cream
3 Cups Good Vanilla Ice Cream
1/2 cup Limoncello
Blend and serve. Garnish with lemon zest.
Cherry Lemonade
1 1/2 oz. Limoncello
1 1/2 oz. Cherry Vodka
2 oz. Lemon Sour
Shake and serve over ice.
Lady Cello
1 oz. Limoncello
1 oz. Rum
1/2 oz. Lemon Juice
Sugar
1 tsp. Grenadine
Shake with ice. Serve with sugar-rimmed glass. Garnish with cherry.
Limoncello Baba
8 cups Flour
4 cups Butter
12 Eggs
1/2 cup Honey
1 tsp. Vanilla
1 cup Corn Syrup
1 cup Limoncello
Preheat oven to 400°F. Mix all the ingredients, (except for the syrup and the limoncello) into a smooth batter. Pour this mix into 12 cupcake papers. Bake for 25 minutes. Mix the syrup and the limoncello together. Soak the cupcakes. Serve these chilled. Serves twelve.
Trying Other Options
Vodka is a neutral-base alcohol. The strength is mostly up to the individual. Most recipes call for between 80-100 proof. It doesn't interfere with the flavors that you may wish to infuse for your liqueur. Steeping is the process that infuses the flavors that you're looking for. And filtering removes the solids. Finally, you just make a simple syrup by heating sugar and water. Cool this down and stir it in to your lovely new spirits. Funnel this into sterilized, pretty bottles, let it mellow a couple of months, et Voilà! You have liqueur!
I had some vodka left after pouring it over my lemon peels. I had a small yield this year with my plum tree, (after two amazing years of fruit!) so I opted to pit a few into a jar and pour the vodka that was left over these. These took a bit longer to steep than did the lemon peels, but in time they emited a lovely, rich, fruity smell. Next time I may add a clove or ginger root and a slice of apple, or a vanilla bean and a lemon peel. I may be onto a great gift idea.
Experiment with fruits, herbs, and spices. Fill your jars or bottles with fruit, but take it slow, perhaps, with your spices. Keep notes and refer to these as you may or may not wish to keep, or tweak a recipe.
This recipe would be delicious with orange peels or lime peels. Think of an orange-vanilla combination, or lime-mango-mint. The possibilities are fun and refreshing to think about, and people will be asking for more of your delightful liqueurs year after year!
I had some vodka left after pouring it over my lemon peels. I had a small yield this year with my plum tree, (after two amazing years of fruit!) so I opted to pit a few into a jar and pour the vodka that was left over these. These took a bit longer to steep than did the lemon peels, but in time they emited a lovely, rich, fruity smell. Next time I may add a clove or ginger root and a slice of apple, or a vanilla bean and a lemon peel. I may be onto a great gift idea.
Experiment with fruits, herbs, and spices. Fill your jars or bottles with fruit, but take it slow, perhaps, with your spices. Keep notes and refer to these as you may or may not wish to keep, or tweak a recipe.
This recipe would be delicious with orange peels or lime peels. Think of an orange-vanilla combination, or lime-mango-mint. The possibilities are fun and refreshing to think about, and people will be asking for more of your delightful liqueurs year after year!
