"When life gives you lemons, make limoncello."
~ Patrick @ for the love of : italy
~ ~ ~ LIMONCELLO RECIPE ~ ~ ~
[ This recipe is compliments of Ed's Cucina. To say he touched my heart and belly... well, it's just an understatement. The world lost an amazing soul in 2011. I hope we greet and eat again! ]
8 -10 | Lemons, Depending On Size (get the big ones)
1 Gallon | Widemouth Jar
1 Liter | Everclear
3 Cups | Granulated Sugar
4 Cups | Distilled Water
1. Using a vegetable peeler, strip the rind from all the lemons. With a very sharp knife or a serrated grapefruit spoon, cut away all the white pith (it's very bitter) from the peels.
Place the peels in the jar, then pour the Everclear on top. Try to keep the peels completely immersed under the Everclear. Put a sheet of plastic wrap on top of the jar and screw on the lid (this prevents evaporation).
Don't throw the peeled lemons out! Why not make Oprah's famous Lemon Drop Martini while you're at it? Delicious, indeed! You'll probably have enough lemon juice left over to also make this super-tasty Chicken Piccata, which is a house favorite!
2. Each day for a total of eight days or more, swirl the mix once and return to a cool place.
3. On the eighth day (or later), place the sugar in a pan and add water. Heat until dissolved and then set aside to cool. It's not necessary to boil the mixture.
4. Now filter the clear bright yellow Everclear. Use a coffee filter in a funnel or large colander and ladle the Everclear into the filter. Try not to shake up the mixture (it will filter much faster). When all of the liquid has been filtered, empty the jar and discard the spent lemon peels.
5. Rinse and dry the jar and transfer the Everclear back into the jar.
6. Here's the easy part; pour or ladle the simple syrup into the Everclear. As you add the syrup, the mixture becomes more and more cloudy. When you've added the last of the syrup, you have created your homemade limoncello!
If you plan to store the limoncello in the Jar, be sure to first cover the top with plastic wrap and then screw on the lid.
Finally, if you find that the mixture is too strong for your taste, you have some options:
- Dilute the limoncello with DISTILLED water to your liking. Bear in mind, if you dilute the mix too much it will turn to a slush in the freezer or even worse, freeze.
- Substitute 1/2 of the Everclear with some vodka.
- If you think it needs to be more or less sweet, feel free to adjust the amount of sugar ON THE NEXT BATCH!
Mangia! : Mangia!
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for the love of : italy
I got the Italian fever too. I wouldn't dilute my limoncello, but why distilled water?
To answer your question about the distilled water.....
Everclear grain alcohol is about 95% ethanol. That's 190 Proof!! If it isn't cut with water, it will be very hard on the stomach. As the recipe stands, the Limoncello is close to 100 Proof and still carries a kick. Try some at room temperature if you have any doubts....LOL. I used distilled water to avoid dissolved solids (Sodium,calcium, magnesium, etc.) as well as chloramine (the chlorine taste) used to make drinking water safe. One can use tap water and probably not notice a difference but why take a chance?
I knew you'd have a reason! All I know is I've had your Limoncello and it's dy-no-mite!
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