Best 3 Traditional Italian Limoncello Recipes
Limoncello is a classic Italian liqueur that has become popular worldwide for its refreshing and sweet flavor. It is typically made with lemon zest, sugar, water, and vodka or grain alcohol. The process of making limoncello can be time-consuming, but the end result is a delightful liqueur that can be enjoyed on its own, used in cocktails, or added to desserts. With the right ingredients and a little patience, anyone can make traditional Italian limoncello at home.
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.
ITALIAN LIMONCELLO
Limoncello takes some time but it's definitely worth it! Use an alcohol content calculator to dilute the limoncello to your desired proof. The longer this rests, the mellower it gets.
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P10DT9h7m
Yield 70
Number Of Ingredients 7
Steps:
- Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
- Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
- While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
- Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
- Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
- Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 20.1 g, Fiber 0.1 g, Sodium 1 mg, Sugar 20 g
TRADITIONAL ITALIAN LIMONCELLO
Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. It's traditionally made with Sorrento lemons, which are large and flavorful and a really unique Italian product.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time P21DT30m
Yield 32
Number Of Ingredients 4
Steps:
- Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
- Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
- Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
- Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
- Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 1.7 mg, Sugar 25.1 g
Tips:
- Choose high-quality lemons. The flavor of your limoncello will depend on the quality of the lemons you use. Look for organic, ripe lemons with a bright yellow color and a thin skin.
- Use a sharp peeler. When you're peeling the lemons, use a sharp peeler to avoid getting any of the bitter white pith on the fruit.
- Don't over-steep the lemon peels. The lemon peels should be steeped in the alcohol for at least 24 hours, but no longer than 72 hours. If you steep them for too long, the limoncello will become bitter.
- Use a cheesecloth-lined strainer. When you're straining the limoncello, use a cheesecloth-lined strainer to remove any solids.
- Add the simple syrup to taste. The amount of simple syrup you add to the limoncello will depend on your personal preference. Start with a small amount and add more to taste.
- Chill the limoncello before serving. Limoncello is best served chilled. You can either refrigerate it for at least 2 hours before serving, or you can freeze it for up to 2 weeks.
Conclusion:
Limoncello is a delicious and versatile liqueur that can be enjoyed on its own, or used in cocktails and desserts. It's a great way to use up leftover lemons, and it also makes a great gift. If you're looking for a new and exciting way to enjoy lemons, give limoncello a try. You won't be disappointed!
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