Limoncello Lavender And Vanilla Cream Liqueur Recipes

LIMONCELLO LAVENDER AND VANILLA CREAM LIQUEUR

Steps:

• Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
• Remove the zest from the lemons with a vegetable peeler.
• Make sure to scrape off any of the bitter white pith from the zest and discard the pith.
• Soak zest in vodka for 7 days (room temperature).
• Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a 2 quart glass bottle.
• In a blender add sugar vanilla and lavender and blend till fine and powdery.
• Bring milk and sugar mixture to a boil then reduce to medium low heat, simmering uncovered, until reduced to about 6 cups.
• About 45 minutes.
• Strain and cool sweetened flavored milk completely.
• Then add to strained vodka.
• Place in refrigerator or freezer for 3 days for flavors to meld.
• Shake well before serving.

LIMONCELLO DESSERT

Steps:

• Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.

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.

CREAMY LIMONCELLO

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.

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 CREAM LIQUEUR

Steps:

• Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
• In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
• Continue to store in freezer.