"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Limoncello Italian Liqueur Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Limoncello Italian Liqueur, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy (Luis) Thordsen
Added: Thursday, August 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
15 thick-skinned lemons (Eureka, Lisbon or Citron)
2 bottles (750 ml each) of the best 100 proof Vodka
4 1/2 cups sugar
5 cups water

Directions:
Directions:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep bottles you are using in the freezer until ready to serve.
Note: Use coffee filters for straining. If you moisten the filters before the straining, you will not waste liqueur by soaking it into the filter.
* Begin filtering Limoncello. Use punch ladle to pour a small amount into a filter-lined funnel held over the small measuring cup.
* Fill measuring cup to an even ml level. (100, 200, 300, etc.)
* Using smaller funnel and #2 sized filters, filter one last time into individual 100-ml bottles.
* Seal bottles VERY tightly. Remember, if you are using different bottles and are sealing them by corking -- corks breathe. So consider dipping the neck several times in melted wax after corking.
* Label and/or tag bottles.
* Return to cool dark place for storage.

Personal Notes:
Personal Notes:
Alan's mom brought me an authentic Italian cookbook from her trip to Italy. We decided to make this recipe from it since she enjoyed the Limoncello so much while she was there.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

405W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!