Best 4 Limoncello Ii Recipes
Limoncello II is a sweet and refreshing Italian liqueur made with lemons, sugar, and alcohol. It is traditionally served chilled as a digestif after a meal, but can also be enjoyed on its own or as a cocktail ingredient. Limoncello II is a relatively easy liqueur to make at home, and there are many different recipes to choose from. Whether you are a fan of classic limoncello or are looking for a more unique variation, there is sure to be a limoncello II recipe that will suit your taste.
Check out the recipes below so you can choose the best recipe for yourself!
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- 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.
LIMONCELLO II
Italian after-dinner drink. I use organic lemons.
Provided by Garden Goddess
Categories World Cuisine Recipes European Italian
Time P3DT30m
Yield 35
Number Of Ingredients 4
Steps:
- Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature.
- Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.1 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 27 g
LIMONCELLO
Provided by Danny Boome
Time 20m
Yield about 8 cups
Number Of Ingredients 4
Steps:
- Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon "pith" onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color.
- After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy.
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
Steps:
- Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
- Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
- Strain into decorative bottles, adding a few strips of lemon zest to each bottle.
Tips for Making Limoncello:
- Choose the right lemons: Meyer lemons are ideal, as they have a sweeter flavor and thinner skin than regular lemons.
- Use unwaxed lemons: This will ensure that no chemicals or pesticides seep into your limoncello.
- Remove the zest carefully: Use a vegetable peeler or a microplane to remove only the yellow zest, avoiding the white pith.
- Use a high-proof alcohol: Vodka or grain alcohol is best, as they will extract the most flavor from the lemon zest.
- Be patient: Limoncello needs time to mellow and develop its full flavor. Let it rest for at least 2 weeks, or up to 6 months, before drinking.
- Serve chilled: Limoncello is best served chilled, either straight or on the rocks.
Conclusion:
Limoncello is a delicious and versatile liqueur that is easy to make at home. With a few simple ingredients and a little patience, you can create a flavorful and refreshing drink that is perfect for any occasion. Whether you enjoy it as an after-dinner digestif or use it to make cocktails, limoncello is sure to please. So next time you have a few lemons on hand, give this classic Italian liqueur a try!
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