Limoncello

limon3_wm

Limoncello! The luxuriously lemony drink! It just screams spring & summertime to me! There’s nothing like it. I love everything about it, it’s vibrant color, it’s sweet citrus smell, it’s smooth as Casanova flavor. But then again, I love all things lemon!    

Limoncello originated in Southern Italy and is made from Sorrento Lemons (some of the most beautiful lemons you will evah taste) and the first time I had it I was hooked. It’s a before or after dinner drink or digestivo meant to be drank chilled so keep it in your freezer. If you want to take it a step further chill your serving glasses too ; ) I know you’ll be tempted to chug a lug but it’s meant to be sipped & with good reason. It’s made with pure grain alcohol. Oh yes, don’t let that beautiful exterior fool you. It packs a punch!

Lemon Peel

To enjoy this beverage in the warmer weather months you’ll need to get started NOW because it needs to sit for a bit ; ) There are only 4 ingriedients here so go for the best! You’ll want to pick up organic lemons for this recipe as you use the peels from the lemons. The hardest part of this (well other than the waiting to drink it) is the peeling.

Go slow when using your vegetable peeler. You ONLY want the lemon peel and not the pith, which is where the bitterness lies.  Fear not, if you happen to get a little of the pith just use your pairing knife and cut it off. I used Everclear for my pure grain alcohol (because that’s what hubs brought home LOL). You’ll also want to use a container with an airtight lid as you’ll be shaking it once a day. Trust me you DON’T want the top flying off and that stuff flying into your eye.

Now don’t throw all those naked lemons away! Oh no, save them. You could make Lemon Curd or Veal Piccata or.. well tons of things! Waste not, want not ;  )

I can’t wait for mine to mature and enjoy in just a few short weeks! *swoon*

did_collage6

Salute!

Limoncello

What You Will Need:

  • 1 liter pure grain alcohol (Everclear)
  • 10 organic lemons - peeled
  • 3 cups sugar
  • 4.5 cups water

What To Do:

  1. Wash your lemons and dry them well. Remove the peels with your vegetable peeler . Careful to ONLY peel the rind and NOT the pith (white portion).
  2. Place the lemon peels into a large glass container with an wide mouth & an airtight lid. Pour the alcohol on top & seal with lid. Keep the container in a cool dry dark place. Shake it once a day for approximately 10 days.
  3. On the 11th day, boil the water and sugar, stirring often until well combined, making a make a simple syrup. Take off of heat and let it cool completely.
  4. Remove the lemon peels from your jar and discard. Strain the liquid with a sieve or coffee filter. Combine the two liquids together. Pour them into desired bottles and leave them at least once month before consuming.
  5. Note: Limoncello is best served chilled.
http://bellalimento.com/2010/03/30/limoncello/

55 Comments

  1. 43

    I will be doing this come next spring to serve at our 4th of July party. I am so excited about this drink! I am also excited about all the lemony dishes I get to make so that I don’t waste any of those precious lemons. mmmmmm. Thank you so much for sharing this recipe. 🙂

  2. 44
    Penny O. /

    Hi there! I just mixed the simple syrup mixture and lemon mixture together! I’m so excited and can hardly wait I enjoy it in a month! Question: during this month of sitting, should I refrigerate it or leave it in a dark place again!
    And I also made you amaretto and it was such a hit! Our friends take a sip and their eyes widen so big not believing I made it! Thank you so much!

    • 44.1

      I’m so glad to hear that. No need to refrigerate. I do keep mine in the freezer when it’s ready to enjoy though.

      • Mary Simpson /

        Paula….do you ever make the Crema di Limoncello? Some batches fail, some are good. Any suggestions, any recipe?

        I did try the kumquotcello, but it curdled when I added the milk.

        Your thoughts,
        Thanks,
        Mary

        • Hi Mary! I’ve not tried making the crema myself. It’s on my list though!

          • Mary Simpson /

            I have been trying with milk, then 1/2 and 1/2, now I have been making it with sugar and cream. Yum. Everyone loves it.

            Mix sugar with cream(instead of water) and heat, while stirring. Let cool, combine with infusion. Bottle and freeze.

  3. 45

    This looks so refreshing and delicious! I, too, love everything lemon, so this recipe is a must do. Thanks for sharing!

Trackbacks/Pingbacks

  1. How to Make Amaretto | bell' alimento - [...] Want to know what else? You can drink it immediately when you’re done. Unlike my beloved LIMONCELLO that you…
  2. Homemade Irish Cream | bell' alimento - [...] the name of the blog to boozy bell’alimento. Has a nice ring to it though. We’ve made LIMONCELLO, AMARETTO,…
  3. Hummingbird Cocktail | bell' alimento - […] smitten with the bottle. It’s unmistakeable.  I had brought a smidge of my homemade Limoncello and because it sounded…

Leave a Reply