Italian Limoncello Or Italian Arancelo Recipes

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.

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

ITALIAN LIMONCELLO OR ITALIAN ARANCELO

Steps:

• 1. Pour the bottle of Everclear and the bottle of vodka into a gallon jar.
• 2. Try to use organic lemons or oranges or make sure lemons or oranges are cleaned to remove any chemicals, pesticides, dirt, and wax. Dry the lemons. Using a potato peeler, peel off just the yellow/orange part of the skin without any of the pith.
• 3. Put the lemon/orange peels in jar and stir gently.
• 4. Cover tightly and put away in a cool (not cold) dark place for the alcohol to extract oils from the peels.
• 5. Gently stir lemon/orange peels once a week for four weeks.
• 6. At the end of the fourth week, scoop out the lemon/orange peels and discard. Using coffee filters, filter remaining liquid two times before proceeding.
• 7. Make a simple syrup by dissolving sugar in water. Bring to a boil. Boil for 5 minutes. Set aside to cool.
• 8. Add cooled simple syrup to filtered lemon/orange infusion. Return jar to cool dark place for 40 more days.
• 9. Filter resultant liqueur two more times, using coffee filters. Pour into bottles, label, and enjoy. The longer the limoncello/arancello ages, the better the flavor will be.

LIMONCELLO (ITALIAN LEMONCELLO) OR ORANGECELLO

Steps:

• Take a large glass jar.
• Large enough to hold to bottle of 750ml vodka.
• Add one of the bottles of vodka into the jar.
• Save the other bottle of vodka for later.
• Grate the zest of the 15 lemons into the jar of vodka.
• Cover jar tightly and let sit at room temperature for 30-40 days.
• The longer it rests- the better it will taste.
• No need to shake or stir the contents- all you have to do is be patient and wait.
• As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
• After 30-40 days, take the sugar (or Splenda) and place into a pan.
• Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
• Let the sugar mixture cool.
• Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
• Add the 2nd bottle of vodka.
• Close lid on jar tightly and let it sit again for another 30-40 days.
• After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
• Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.