404801 Thu May 24 11:19:59 -0700 2007 16 36 Spirits 0 2598778 Does anyone have a good recipe for Limoncello? I would like to make it in time for my BBQ on Monday. Thu May 24 11:19:59 -0700 2007 69432 mlucier 1 2598785 1. Run to Liquor Store 2. Buy Limoncello A limoncello infusion won't be ready for Monday. Thu May 24 11:21:57 -0700 2007 2598778 95422 Scottes 2 2598841 just realized that as I was reading through other posts..... I seem to remember a MArtha Stewart recipe that took only a few days though.... Thu May 24 11:33:43 -0700 2007 2598785 69432 mlucier 3 2621497 Scottes is on the money. The alcohol and peeled lemon needs to stew for at least two weeks, but a month is much better. Fri Jun 01 13:43:01 -0700 2007 2598841 74451 vinosnob 1 2598846 I've had limoncello with champagne - and it makes a good cocktail. Thu May 24 11:35:04 -0700 2007 2598778 53427 kayonyc 2 2598986 Here's a very good recipe from a very good site: http://www.slowtrav.com/italy/notes/food/dh_limoncello.htm Thu May 24 12:03:02 -0700 2007 2598846 22851 obob96 3 2625639 Here's another recipe that I tried and it was quite good. I got it from a website but I can't remember which one. I used Meyer lemons though the recipe didn't specify. Also, I've been using a microplane zester and it works very well to remove just the yellow part with the aromatic components. 12 lemons 1 liter grain alcohol Remove only the yellow part of the lemon rinds, add alcohol and let stand for 4 weeks. 1.5 liters water 700 grams sugar Boil sugar and water to make syrup, add to alcohol mix and let stand approx. 4 weeks Strain and bottle. The only thing I did differently was to strain the material from the alcohol before adding the syrup. I used cheese cloth. It's worth buying some pharmaceutical grade cheesecloth if you get into making liqueurs and such. Much better than the stuff in the store and you can wash and reuse it many times. Also I didn't wait 4 weeks after adding the syrup to the alcohol. Cheers! Sun Jun 03 12:53:38 -0700 2007 2598986 87511 taco clandestino 4 2667423 Liters and grams, English please!? hehe Sat Jun 16 21:24:45 -0700 2007 2625639 83659 randyjl 3 2625656 I've had great luck with the slowtrav recipe; homemade limoncello is so much better (and stronger) that store bought Sun Jun 03 12:59:38 -0700 2007 2598986 11680 amp156 4 2634546 I made some a few weeks ago and I must say it is better after sitting for a few weeks. I used one bottle of Everclear and the skin of 10 lemons, but I only let it sit for 6 days. When I pulled the peels out they were very brittle and had no color left to them what so ever. Should I have let it sit longer? Wed Jun 06 07:51:36 -0700 2007 2625656 90635 rafjr00 5 2634584 Did you water to cut the everclear. I have a lot of it and thought to substitute for the vodka. Was yours real lemony, that's what i want. Wed Jun 06 08:05:05 -0700 2007 2634546 62097 paprkutr 6 2634795 Yes, I added 6 1/2 cups of single strength simply syrup. It does have a very nice lemony bite to it. Have been using it to make some nice whiskey sours. Wed Jun 06 09:02:36 -0700 2007 2634584 90635 rafjr00 3 2634840 Those "thick skinned" lemons sound like Sorrento Lemons. Gordon Elliot, on his program "Follow That Food," spotlighted these beauties not long ago. He spoke with the grower of organic Sorrento lemons and he made Limoncello. Here's the recipe as noted on Food Network site: Limoncello Recipe courtesy Sergio Massa Show: Follow That Food Episode: Follow That Lemon 2 pounds lemons 35 ounces vodka 2 pounds sugar 35 ounces water Peel all the skins off of the lemons. Only the yellow part should be peeled. Add the lemon peels to the alcohol, and keep for 3 to 4 days in a cool place. Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol. In a separate bowl or glass container, mix the sugar and water together. Add the infused alcohol to the sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer. Serve it with any dessert or special occasion. Wed Jun 06 09:14:21 -0700 2007 2598986 75332 Gio 1 2716732 I realize this is not timely - but making a good limoncello takes longer than 4 days anyway. If you are interested here is a recipe my mother makes given to her by a friend from Italy: http://ccallahan4.blogspot.com/2007/06/lemoncello.html Tue Jul 03 11:45:06 -0700 2007 2598778 107689 scorpioscuba 2 2742304 Joining the untimeliness here. First of all, is there Everclear water and Everclear alcohol? Where do you get it? Are meyer lemons similar in taste to Sorrento lemons? It seems meyers are more mild are they? Is it worth using organic lemons? Thu Jul 12 04:46:33 -0700 2007 2716732 79652 itryalot 3 2742321 Reading the recipe it seems they mean to use the Everclear bottle as a measurement for the water Thu Jul 12 05:00:10 -0700 2007 2742304 77397 Eric in NJ 3 2753670 Everclear is a brand name of pure grain alcohol. Another brand we see in Oregon is Kentucky Springs. It's not legal in all states. Here in Oregon it's for sale in the state liquor stores. Don't know about other states. I've made limoncello with Meyers and it's great. You can use zest from any citrus fruit peels and it turns out nicely. Orange-cello, tangello-cello, etc. Using organic fruit is great, but whatever you use wash the fruit well since a lot of citrus fruits are waxed. Mon Jul 16 09:20:00 -0700 2007 2742304 87511 taco clandestino