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Limoncello

20 Mar

Photo: Cooking Channel

This past weekend I was watching a special on The Cooking Channel and saw this recipe for Limoncello.  It is one of my favorite after dinner drinks and also I love to use it’s bold, yet sweet, lemon flavor in a few of my favorite pastries.  It takes a little over 3 weeks to be ready to use, so I will have to wait a  little while to enjoy, but if anyone cares to make it, I will be sure to post a few recipes using this delightful beverage later this spring!

Ingredients

 

  • 7ripe lemons, thoroughly washed and dried
  • 4 1/4 cups 95-percent alcohol (1 liter)
  • 1 pound sugar

Directions

Shave off the yellow parts of the lemon rinds using a potato peeler, and then put them into a large glass bottle with the alcohol. Cover the bottle with plastic wrap to prevent evaporation and let rest 12 days at room temperature.
Bring 4 1/4 cups water to a boil, and then remove from the heat and stir in the sugar until completely dissolved. Let cool. Strain out the alcohol, discarding the rinds, and stir into the sugared water. Pour into a sealed glass bottle and let sit an additional 10 days.
After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal.

 

 
 

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