* Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.
Step One:
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your Limoncello.
Step Two:
In a large glass jar (1-gallon jar with lid), add vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place.
The longer the mixture rests, the better the end taste will be. (There is no need to stir - all you have to do is wait.) As the Limoncello sits, the vodka slowly takes on the flavour and rich yellow colour of the lemon zest.
Step Three:
In a large saucepan, combine the sugar, water and lemon juice; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
Add cooled sugar mixture to the Limoncello mixture (from Step One).
Cover jar and allow to rest for another 10 to 40 days.
Step Four:
After the rest period, strain the Limoncello; discarding the lemon zest. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly. NOTE: Cheesecloth works great for straining the mixture. Moisten the cloth before beginning the straining process.
Keep your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold.
I made a triple batch, just as well to as 2/3 alredy gone to kids and friends.
Oh and my sampling too
-- Edited by Loffty on Saturday 1st of October 2011 12:09:26 PM
-- Edited by Loffty on Saturday 1st of October 2011 12:15:03 PM
-- Edited by Loffty on Saturday 1st of October 2011 12:15:51 PM
sucastja said
12:18 PM Oct 1, 2011
This is very delicious
Ma said
02:08 PM Oct 1, 2011
Sounds scrumptious Lofty, pity I can't partake because of all the sugar
High on sugar and long on time but worth the wait.
Limoncello
15 lemons*
2 (750 ml) bottles Vodka
4 cups granulated sugar
4 cups water
1 Cup Lemon Juice
* Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.
Step One:
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your Limoncello.
Step Two:
In a large glass jar (1-gallon jar with lid), add vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place.
The longer the mixture rests, the better the end taste will be. (There is no need to stir - all you have to do is wait.) As the Limoncello sits, the vodka slowly takes on the flavour and rich yellow colour of the lemon zest.
Step Three:
In a large saucepan, combine the sugar, water and lemon juice; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
Add cooled sugar mixture to the Limoncello mixture (from Step One).
Cover jar and allow to rest for another 10 to 40 days.
Step Four:
After the rest period, strain the Limoncello; discarding the lemon zest. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly.
NOTE: Cheesecloth works great for straining the mixture. Moisten the cloth before beginning the straining process.
Keep your bottle/bottles of Limoncello in the freezer until ready to serve. Serve ice cold.
I made a triple batch, just as well to as 2/3 alredy gone to kids and friends.
Oh and my sampling too
-- Edited by Loffty on Saturday 1st of October 2011 12:09:26 PM
-- Edited by Loffty on Saturday 1st of October 2011 12:15:03 PM
-- Edited by Loffty on Saturday 1st of October 2011 12:15:51 PM
Sounds scrumptious Lofty, pity I can't partake because of all the sugar