LIMONCELLO GELEE
Prosecco, Champagne's lively Italian cousin, paired with tart limoncello liqueur makes a great cocktail -- and an even better dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl. Let stand until softened, about 5 minutes.
- Heat Prosecco, limoncello, sparkling water, and sugar in a medium saucepan over medium heat, whisking occasionally, until sugar dissolves. Add lemon juice and softened gelatin, and whisk until gelatin dissolves.
- Pour mixture into an 8-inch square baking dish. Refrigerate until set, at least 45 minutes (or overnight). Cut into 4 portions, and garnish with lemon slices and mint.
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.
LIMONCELLO
Provided by Danny Boome
Time 20m
Yield about 8 cups
Number Of Ingredients 4
Steps:
- Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon "pith" onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color.
- After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy.
CREAMY LIMONCELLO
A delicious lemony treat without the bite of regular limoncello. This makes great Christmas gifts!
Provided by Nikki
Categories World Cuisine Recipes European Italian
Time P5DT2h20m
Yield 20
Number Of Ingredients 4
Steps:
- Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
- Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 24.6 g, Cholesterol 7.8 mg, Fat 1.9 g, Fiber 0 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 24.5 g
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
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
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.
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