CLEMENCELLO
This is just like the Italian lemon liqueur limoncello, but made with clementines. It makes a great edible gift - but make sure to start it in good time, as it needs at least 15 days to infuse.
Provided by delicious. magazine
Categories Make-ahead Christmas dessert recipes
Time 17m
Yield Makes about 1.5 litres
Number Of Ingredients 3
Steps:
- Wash the clementines well, then gently grate off the zest, taking care not to press so hard as to go through the skin and into the fruit.
- Put the zest in a large, sterilised, sealable jar and pour over half the vodka. Seal and set aside somewhere cool for about 5 days, giving the jar a shake every now and then.
- Put 280ml water and the sugar in a saucepan and heat gently until the sugar has completely dissolved. Bring to the boil, then remove from the heat and leave to cool completely. This is important because if the syrup is warm it will result in a cloudy liqueur.
- Pour the clementine-infused vodka through a sieve lined with 3 layers of muslin into a jug, then mix with the remaining vodka and (cold) sugar syrup. Pour the mixture into cold, sterilised bottles, seal tightly with corks or airtight lids, then set aside in a cool, dark place for 10 days before using.
- To serve as a liqueur, chill in the freezer for several hours before drinking, then pour into small glasses.
Nutrition Facts : Calories 53kcals, Fat none, Protein none, Carbohydrate 4.4 (4.2g sugars), Fiber none
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
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.
CLEMENCELLO (CLEMENTINE LIQUEUR)
Make and share this Clemencello (Clementine Liqueur) recipe from Food.com.
Provided by gailanng
Categories Beverages
Time P28D
Yield 4 1/2 cups
Number Of Ingredients 4
Steps:
- Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
- Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
- Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
- Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
- Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
- Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.
Nutrition Facts : Calories 785.2, Fat 0.2, Sodium 7.3, Carbohydrate 108.6, Fiber 2.8, Sugar 103.8, Protein 1.4
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
HOMEMADE LIMONCELLO RECIPE
Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.
Provided by Recipes from Italy
Categories easy recipes
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.
- Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.
- After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.
- Now filter the liquid with a sieve and remove the lemon zest.
- Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.
Nutrition Facts : ServingSize 100 g, Calories 343 cal
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