Bottegas Limoncello Recipes

LIMONCELLO

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.

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

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.

TRADITIONAL ITALIAN LIMONCELLO

Steps:

• Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
• Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
• Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
• Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
• Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

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.

BOTTEGA'S LIMONCELLO

Steps:

• 1. Combine the citrus zest, grain alcohol, and vodka in a large glass jar. Cover and set the jar in a cool, dark place for 7 to 10 days to infuse the alcohol with the flavorful citrus oils 2. Strain the alcohol into a large glass jar. Mix in the simple syrup, stirring to combine. Store the limoncello tightly sealed in the refrigerator, where it will keep for weeks.