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Old 11-22-2006, 12:23 PM   #21
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Wow, mixing with grapefruit juice sounds great, and Urmaniac...more great ideas....I will try it in puddings. A nice limoncello is a delight, a rough one, well, a bit like oven cleaner! I have too many of the rough sort. I like mine as cold as possible but not over ice, how fussy is that? Goes back to to many of the rough ones....you have to knock them back to avoid hurting the feelings of the person pouring, lol
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Old 12-16-2006, 07:07 PM   #22
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We make this at home and store in the freezer. I think this was the site we got the initial recipe from:

Homemade Limoncello Recipe. When California life gives you lemons... - More Than I Can Possibly Know For Sure.
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Old 12-16-2006, 08:21 PM   #23
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Did the recipe for making Lemoncello get posted? I have a recipe we brought home from Italy when we last visited. Anyone interested?
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Old 12-16-2006, 09:02 PM   #24
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This is pretty much the recipe I use. I do use 100 proof vodka--not good stuff.
I have done the recipe for 40 days each part and 10 days each part. I see very little difference. I have some recipes for creamy limoncello and also limoncello cheesecake.
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Old 12-16-2006, 10:55 PM   #25
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Quote:
Originally Posted by Aria
Did the recipe for making Lemoncello get posted? I have a recipe we brought home from Italy when we last visited. Anyone interested?
Aria, I would like to have the recipe. Thanks.
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Old 12-17-2006, 03:52 AM   #26
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Quote:
Originally Posted by stargazer021
Aria, I would like to have the recipe. Thanks.
It's posted above. As I said, it is pretty much the recipe I use (only 15 lemons). And I use different times.
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