Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, limoncello. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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 meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Limoncello is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook limoncello using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Limoncello:
- Take Ingredients
- Make ready 12 medium size lemons
- Take 1 750-ml bottle of high proof vodka (140+ proof)*
- Take 3 cups of sugar
- Make ready 3 cups of boiling water
- Prepare Hardware
- Get 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’s going to wrap this up for this exceptional food limoncello recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
