Post by Annie on Jul 1, 2014 2:02:04 GMT
Italian Limoncello
Ingredients:
15 lemons*
1 (750 ml) bottle of Everclear (190-proof) alcohol
4 cups granulated sugar
5 cups water (filtered tap water or distilled water)
* 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 peel with a 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 will spoil your limoncello.
Step Two: In a large glass jar (1-gallon jar with lid), add Everclear.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least ten (10) days and up to forty (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 alcohol slowly takes on the flavor and rich yellow color of the lemon zest.
Step Three: In a large saucepan, combine the sugar and water; 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: Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process.
Keep your bottle/bottles of limoncello in the freezer until ready to serve. Serve ice cold.
Ingredients:
15 lemons*
1 (750 ml) bottle of Everclear (190-proof) alcohol
4 cups granulated sugar
5 cups water (filtered tap water or distilled water)
* 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 peel with a 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 will spoil your limoncello.
Step Two: In a large glass jar (1-gallon jar with lid), add Everclear.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least ten (10) days and up to forty (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 alcohol slowly takes on the flavor and rich yellow color of the lemon zest.
Step Three: In a large saucepan, combine the sugar and water; 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: Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process.
Keep your bottle/bottles of limoncello in the freezer until ready to serve. Serve ice cold.
I started a batch of this a couple weeks ago, and I can't WAIT until it is finished.
