LIMONCELLO
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
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 USING MEYER LEMONS
Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. This sweet, yet tart, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails.
Provided by Ann Accetta-Scott
Categories Beverage
Number Of Ingredients 4
Steps:
- Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
- Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
- Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
- Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
- Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
- Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
LIMONCELLO
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
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
MEYER LEMON LIMONCELLO
From the Lemonladies in California, this is HEAVEN! (cooking time is the amoutn of time the lemon zest sits in the alcohol)
Provided by CHRISSYG
Categories Beverages
Time P21DT20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
- put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
- Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
- Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
- Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
- If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 1.4, Carbohydrate 26.2, Fiber 1.1, Sugar 23.6, Protein 0.4
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- Trim the stem end off each Meyer lemon, then cut each lemon into quarters. Alternately: if using regular lemons, remove the zest from the lemon rind, taking care to avoid the white pith.
- Stuff all the cut Meyer lemon (or zest) into a half gallon jar (or two quart Mason jars) and pour in the grain alcohol. Leave this in a cool, dark place for two week, shaking daily.
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- Wash and dry your lemons and then grate or peel them carefully. Be sure not to include any of the pithy white skin beneath the peel, which is bitter.
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