Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, limoncello. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Limoncello (Italian pronunciation: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. Среди них наиболее известны: Luxardo; Limoncello di Sorrento; Limoncello di Sicilia; Villa Massa. Limoncello is smooth and sweet with an intense lemon flavor. It can be sipped on its own, mixed Limoncello can range from very sweet to super tart and citrusy — as the maker of the limoncello.
Limoncello is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Limoncello is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook limoncello using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Limoncello:
- Make ready Ingredients
- Get 12 medium size lemons
- Prepare 1 750-ml bottle of high proof vodka (140+ proof)*
- Prepare 3 cups of sugar
- Prepare 3 cups of boiling water
- Get Hardware
- Prepare 1 2-quart mason jar with lid and ring
The most comprehensive limoncello article EVER! How to make limoncello with grain alcohol or In this post, I'm going to share with you how I make traditional Italian limoncello, with lemons, sugar and. See more ideas about Limoncello recipe, Limoncello, Homemade limoncello. Opening a bottle of limoncello has a transporting effect.
Steps to make Limoncello:
- Scrub the lemons under running water to remove any pesticides and particulate matter.
- Add to a 2 quart mason jar the vodka.
- With a vegetable peeler, peel wide strips of zest from the 12 lemons. Try to avoid the white pith as much as possible. (As you can see from the photo below, I need to work on my peeler skills. :-(
- Add the lemon peels to the vodka and seal the jar with the lid and ring. Let it stand for 2 to 4 weeks. 2 weeks will yield a very good lemoncello. However, 4 weeks will yield a superior product with more complex flavors.
- Whenever you decide your limoncello is ready for consumption, create a simple syrup by adding the sugar to boiling water. Stir until all the sugar has dissolved into the water. Let the syrup cool.
- Add the syrup to the mason jar and stir to incorporate.
- Store in refrigerator for 1 day. Strain out the lemon peels and bottle.
- Keep your limoncello in the freezer to serve ice cold shots. It will not freeze. You can store it for up to 3 months, but I doubt it lasts that long.
- Cin cin!
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- Originally I made this with Everclear. It did not taste as good as the limoncello that my parents made. Mine had a harsh taste to it. After checking with my parents, I found out that they used a high proof vodka such as, "Devil's Springs". My advice would be to steer clear of the Everclear. There is a reason that stuff is only 13 bucks a bottle.
Limoncello is a staple apéritif after many a dinner in Italy, and most restaurants hawk their own brand.
So that is going to wrap this up with this exceptional food limoncello recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
