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*Recipe* Homemade Limoncello

*Recipe* Homemade Limoncello- Country Mouse City Spouse

Homemade Limoncello

Recently, a friend of mine took a vacation to Italy.  While there, she lost her iPad with all her photos saved to it.  Why she didn’t back them up onto the iCloud I’ll never know, but maybe it had something to do with the fact that she discovered Limoncello.  I keep teasing her that if she had laid off the liquor, maybe she wouldn’t have lost her iPad.

With that being said, she enlisted me to learn how to make this potent liquor for her here at home.

I’m an avid homemade wine maker, mostly for family gifts and for my own consumption, but everyone who has tasted any of my wine has had rave reviews.  So, limoncello shouldn’t be too difficult, I thought.

And it’s not.

Limoncello (pronounced “limonˈtʃɛlːo”) is the second most popular liquor consumed in Italy.  Most commonly made in Southern Italy with the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons.  It is made by releasing the lemons natural oils into the alcohol.

*Recipe* Homemade Limoncello- Country Mouse City Spouse

Want to make some?
Here’s how:

You will need:

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 1/2 gallon mason jar. Pour the Everclear over the peels and cover with a plastic lid. (I like these.)  Steep the lemon peels in the Everclear for 4 weeks 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.  (Can be stored in the freezer for up to 6 months.)

This is a “sipping” dessert drink, and I love it with a great dessert pairing for a great after dinner treat for guests.  It goes great with a lemon meringue pie or some other type of fruit pie (I especially like it with blueberry anything!).

Is the Limoncello alone too strong for you or your guests?

Limoncello Mojito

Ingredients

1/2 cup fresh lemon juice
1/3 cup sugar
1/2 cup fresh mint leaves
3 cups Limoncello, chilled
3 cups club soda, chilled
Garnishes: lemon slices, mint leaves

Combine first 3 ingredients in a pitcher. Crush mint with a muddler or back of wooden spoon, and stir until sugar dissolves. Fill pitcher with ice. Add Limoncello and club soda; stir. Garnish, if desired.

*Recipe* Homemade Limoncello

*Recipe* Homemade Limoncello

Ingredients

  • 10 lemons (preferably organic)
  • 1 bottle Everclear or other grain alcohol (vodka is a good alternative)
  • 3 1/2 cups water
  • 2 1/2 cups sugar

Instructions

  1. 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 1/2 gallon mason jar. Pour the Everclear over the peels and cover with a plastic lid. (I like these.) Steep the lemon peels in the Everclear for 4 weeks at room temperature.
  2. 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. (Can be stored in the freezer for up to 6 months.)
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*Recipe* Homemade Limoncello- Country Mouse City Spouse


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3 Comments

  1. Kim

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