Limoncello Once Removed Recipes

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LIMONCELLO ONCE REMOVED



Limoncello Once Removed image

It's one of those things you never think about, limoncello, until it pops up as a suddenly great idea: that dazzling bright yellow, half-frozen, lemony tang, like an adult slushie. Though it is also sweet, its penetrating citrine pop cuts like the Jaws of Life at the close of a hearty meal. It helps to have another pair of hands while setting this up, but once you've gotten the initial setup in place, it takes care of itself.

Provided by Toby Cecchini

Categories     cocktails, project

Time 5m

Number Of Ingredients 6

1 3/4 liters of Everclear, or other strong or overproof spirit
18 lemons, whole, well washed, preferably organic
superfine or white sugar
food-grade cheesecloth, rinsed and wrung out
strong butcher's twine
large sealable glass vessel or urn, with lid.

Steps:

  • Pour the spirit into the well-cleaned urn. Drape the cheesecloth in crossing swaths, making sure to gauge the length so that once the weight of the lemons is pending, they cannot reach the spirit. Bind the cheesecloth tightly in place on the outside edge of the urn with the butcher's twine, wrapping it under a lip to make certain it is well held. Place the lemons into their hammock and cap the whole with the lid. If the lid has a plastic or rubber gasket, you may wish to remove it, lest it leach any off-flavors into the mix. Store in a stable environment out of sunlight for nine weeks. Given variables like temperature and humidity, your limoncello may be ready before then. Warmer climates will speed up the process. Avoid opening the jar, as it will set the curing process back, but do pay attention to the color of the mix; you want it rich with a kind of varnished yellow, but it can actually go too far, overextracting into a brown color with an intensity that can be too much for some people's taste.
  • At the end of the aging period you should have roughly 1 4/10 liters of unsweetened lemon spirit at roughly 60 percent alcohol by volume, or 120 proof. Make a simple syrup of ½ liter water and the same of sugar. When dissolved fully, add to the lemon spirit and mix well. Taste for strength, balance and sweetness and adjust water for dilution and/or sugar if necessary. Be cautious not to drown the lemon's bite and aromatics with too much sugar, but also bear in mind that if you're serving your limoncello from the freezer, you will perceive slightly less sweetness in the frozen mixture.

LIMONCELLO



Limoncello image

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

10 lemons
1 liter vodka
3 cups white sugar
4 cups water

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

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