The Care and Feeding of Limoncello
I feel like I’ve suddenly acquired a lemon slice filled aquarium. Should I name the curly pieces of zest that float about in their sea of Absolut all day? Lucy? Lola? Is that you?!
Honestly I had no idea that making lemon flavored booze would illicit such a strong and varied response from the world at large. I suppose I should have guessed as much given the vast array of recipes and tips I found online for making limoncello at home. I essentially closed my eyes and pointed to pick the one I used. C’est la vie!
Last evening I finished step 2 (the addition of a simple syrup concoction) in what I’ve been warned might possibly yield a frozen lemon mess with bitter overtones — to which I can only reply, I assure you, I’ve drank much worse.
Limoncello (Recipe originally published by Giada DeLaurentiis)
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
10 Comments Leave a Comment
Kevin
April 9, 2008
Making your own Limoncello sounds like fun.
rachel
April 9, 2008
When Matt made it, he made us wait like 3 months to drink it so it would be super lemony or something. It was torture!
Elle
April 9, 2008
Erin, it looks like it’s coming along very nicely! You made me laugh out loud at naming the lemon peels, hehe. I’m sure it’ll be delicious!
Sarah
April 9, 2008
What a good idea! I can’t wait to hear how it turns out!!
We Are Never Full
April 9, 2008
THis is great! We were married and honeymooned in Italy last year and since we got back we’ve been wanting to make Limoncello. after drinking what seems like VATS of it last summer, it’s such an awesome after dinner drink. now we just need to figure out how to make sambuca and i’ll be all set!
amy @ http://www.weareneverfull.com
Denise & Lenny
April 9, 2008
We have made this before - different recipe. Ours had to sit and marinate for a month before bottling up. It came out light and delicious but not as vibrant as Lemoncello usually is! I will have to try this recipe.
Francie
April 9, 2008
Oooh, Erin. Can I come over and split this with you?
Simply...Gluten-free
April 10, 2008
Oh how beautiful. Limoncello is such a lovely way to end a summer’s dinner. This is my first time here - great blog!
Melissa
April 10, 2008
I have made Giada’s recipe, and it’s fabulous–you’re going to love it. In addition to being a lovely drink, it also makes a fabulous dessert poured over little scoops of lemon sorbet in a Champagne flute, garnished with a mint sprig–perfect on a hot summer evening.
Alice Q. Robertson
April 19, 2008
I guess I’ll have to try this - since we have so many lemons! Hope you enjoy it!
RSS feed for comments on this post · TrackBack URI
Leave a Comment