Blueberry Limoncellos Recipes

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BLUEBERRY-LIMONCELLO COOLER



Blueberry-Limoncello Cooler image

Provided by Giada De Laurentiis

Categories     beverage

Time 2m

Yield 4 to 6 servings

Number Of Ingredients 5

1 (750-ml) bottle limoncello liqueur, chilled
1 cup sparkling water, chilled
1 cup fresh or frozen blueberries* (See Cook's Note)
5 fresh mint sprigs, lightly crushed, plus extra for garnish
Crushed ice

Steps:

  • In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.
  • Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.
  • Garnish with mint sprigs and serve.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE



Limoncello Pound Cake With Blueberry Sauce image

I was looking for recipes that use Limoncello liqueur and I found this. I will be making it but I as posting it here for safe keeping....If you try it, let me know...

Provided by babygirl65

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

Steps:

  • Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
  • Mix juice of one lemon with heavy cream, set aside.
  • Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
  • Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
  • Fold in zest of one lemon.
  • Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
  • For glaze, whisk together melted butter, juice, zest and sugar until smooth.
  • While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
  • For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

Nutrition Facts : Calories 1045.3, Fat 41.2, SaturatedFat 24.5, Cholesterol 268, Sodium 250.6, Carbohydrate 158.3, Fiber 2.3, Sugar 118.1, Protein 10.8

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