Limoncello

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Have you ever had a nice shot of limoncello after dinner?  Wonderful stuff if made correctly.  First time I had limoncello I was in Tuscany.  We had driven up there after touring Rome, still a little out of sorts.   I wasn’t good at navigating the Italian roads, so a 3 hour trip took a lot longer!

We were in this local restaurant which had a similar feel to a gymnasium.  There were 20-30 little kids in their for a birthday party and they were screaming.  My family and I ate dinner, and then the server came up to us and asked.  “The table next to you wants to buy you a shot of limoncello, would you like some?”  Very nice of the Italians dining next to us.  I think they were the parents and saw the weary look on our faces.  “Of course, I said.”  She brought us a shot of this frozen lemony stuff.  It was so good, but had a little fire as it went down.

I tried some store bought stuff when I got back to the States, but it tasted like lemon cough syrup and more like medicine than the wonderful digestif I had in Tuscany.  However, due to the power of the internet, you are able to find things.  I now make my own Limoncello and it is wonderful.  You can make it too.  Really simple.

First, get a big wide mouthed jar.  You’ll need 1 bottle of grain alcohol, and 10-13 lemons.  Wash the wax off the lemons and carefully peel them with a vegetable peeler.  You only want the zest-no pith.  Put the peels into the jar.  Pour the grain alcohol into the jar, seal it up and wait 30-40 days. The oil from the peel seeps into the liquid.  After your penance of waiting, make a simple sugar syrup.  Around a cup and a quarter of sugar, and a cup and a quarter of water.  Maybe just a bit more sugar/water if you want it a little sweeter.  Heat it up, let it cool and dump it in.  Let it sit for another 10 days to 14 days.  Strain off the lemon peels and bottle it.  You have limoncello.  Throw it in your freezer.  It’s a lot better cold, and will never freeze!
http://www.francos.ca/pics/galleries/main/full/Tuscany%20Rolling%20Hills.jpg

  • admin

    I use a vegetable peeler to peel the lemon. Apply enough pressure to get the zest off and leave the pith. Then discard the lemon itself.

    Chris Lang

    2010/01/24 at 11:45am
    My favorite liquor. In the summer I will put a taste of it into my summer favorite Vodka lemonade. I also put a little pom into that as well.

    So you peel the whole lemon? or do you use a rasp to remove the zest? I am confused as to how deep you go into the peel.

    I will let you know when I am coming down, and you can let me sample a bit.

  • admin

    I use a vegetable peeler to peel the lemon. Apply enough pressure to get the zest off and leave the pith. Then discard the lemon itself.

    Chris Lang

    2010/01/24 at 11:45am
    My favorite liquor. In the summer I will put a taste of it into my summer favorite Vodka lemonade. I also put a little pom into that as well.

    So you peel the whole lemon? or do you use a rasp to remove the zest? I am confused as to how deep you go into the peel.

    I will let you know when I am coming down, and you can let me sample a bit.

  • admin

    I use a vegetable peeler to peel the lemon. Apply enough pressure to get the zest off and leave the pith. Then discard the lemon itself.

    Chris Lang

    2010/01/24 at 11:45am
    My favorite liquor. In the summer I will put a taste of it into my summer favorite Vodka lemonade. I also put a little pom into that as well.

    So you peel the whole lemon? or do you use a rasp to remove the zest? I am confused as to how deep you go into the peel.

    I will let you know when I am coming down, and you can let me sample a bit.

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