Limoncello Carrot Salad Recipes

FRUIT SALAD WITH LIMONCELLO

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top with a sprig of fresh mint.

BAREFOOT FRUIT SALAD WITH LIMONCELLO

Steps:

• For the Lemon Yogurt Topping:
• Whisk together the yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
• For the Fruit Salad:
• Carefully toss together the strawberries, raspberries, blueberries, sugar and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

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.

LIMONCELLO SPRITZ

Steps:

• Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
• Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
• Fill each glass about 1/2 full with ice.
• Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
• Garnish with lemon slices and fresh mint sprigs. Serve ice cold.

CITRUS CARROT SALAD

Steps:

• Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
• Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.