Limoncello Ii Recipes

LIMONCELLO

Limoncello image

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

Ingredients

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

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.

TRADITIONAL ITALIAN LIMONCELLO

Traditional Italian Limoncello image

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

Ingredients

10 lemons
1 quart 95% alcohol (190 proof)
6 cups water
4 cups white sugar

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

LIMONCELLO

Limoncello image

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

Ingredients

10 lemons
1 liter vodka
3 cups white sugar
4 cups water

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

LIMONCELLO II

Limoncello II image

Italian after-dinner drink. I use organic lemons.

Provided by Garden Goddess

Categories World Cuisine Recipes European Italian

Time P3DT30m

Yield 35

Number Of Ingredients 4

Ingredients

2 pounds lemons, zested
35 fluid ounces vodka
2 pounds white sugar
35 fluid ounces water

Steps:

Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature.
Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.1 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 27 g

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