Blueberry Limoncello Cooler Recipes

BLUEBERRY-LIMONCELLO COOLER

Blueberry-Limoncello Cooler image

Provided by Giada De Laurentiis

Time 2m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 (750ml) bottle limoncello liqueur, chilled
1 cup sparkling water, chilled
1 cup fresh or frozen blueberries *see Cook's Note
5 fresh mint sprigs, lightly crushed, plus extra for garnish
Crushed ice

Steps:

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.
Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice.
Garnish with mint sprigs and serve.

BLUEBERRY LIMONCELLOS

Blueberry Limoncellos image

Make and share this Blueberry Limoncellos recipe from Food.com.

Provided by Cucina Casalingo

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh blueberries
3 tablespoons simple syrup (or sugar)
3 tablespoons lemon juice
1 cup chilled limoncello (or lemonade, regular or sparkling)
3/4-1 cup chilled club soda (or sparkling water)

Steps:

To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature.
In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush.
(For a firmer slush, pour into a small bowl and freeze for up to 2 hours.
To store up to 2 weeks, put slush in a resealable freezer bag, seal, and freeze. To use, let stand at room temperature a few minutes to soften slightly.).
Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda.
Garnish with fresh berries on skewers; swizzle as you sip.

Nutrition Facts : Calories 23.5, Fat 0.1, Sodium 9.8, Carbohydrate 6.2, Fiber 0.9, Sugar 3.9, Protein 0.3

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

Limoncello Pound Cake With Blueberry Sauce image

I was looking for recipes that use Limoncello liqueur and I found this. I will be making it but I as posting it here for safe keeping....If you try it, let me know...

Provided by babygirl65

Categories Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

Steps:

Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
Mix juice of one lemon with heavy cream, set aside.
Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
Fold in zest of one lemon.
Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
For glaze, whisk together melted butter, juice, zest and sugar until smooth.
While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

Nutrition Facts : Calories 1045.3, Fat 41.2, SaturatedFat 24.5, Cholesterol 268, Sodium 250.6, Carbohydrate 158.3, Fiber 2.3, Sugar 118.1, Protein 10.8

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