Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, limoncello. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Limoncello is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Limoncello is something which I have loved my whole life.
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 one of the most famous Italian liqueurs in the universe. Three ingredients make up my Nonna's #family recipe and the flavour explodes like a.
To get started with this recipe, we must prepare a few components. 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
- Prepare 1 750-ml bottle of high proof vodka (140+ proof)*
- Take 3 cups of sugar
- Prepare 3 cups of boiling water
- Make ready Hardware
- Take 1 2-quart mason jar with lid and ring
Cover loosely and let infuse for one week at room temperature. After one week, combine sugar and water in a medium saucepan. The most comprehensive limoncello article EVER! How to make limoncello with grain alcohol or vodka, with all the calculations & explanations you need!
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 the Italian word referring to an intensely lemon-flavored liqueur most famously associated with and produced in Sorrento, the Amalfi coast, and the island of Capri, but also very popular.
So that’s going to wrap it up with this special food limoncello recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
