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Old 09-08-2006, 04:21 PM   #1
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Limoncella

Can someone suggest a good brand? Mr HB is running to the store for me.

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Old 09-08-2006, 04:24 PM   #2
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Don't know any brands but I make one that is as good as it gets.
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Old 09-08-2006, 04:28 PM   #3
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There will probably only be one or two types in the store anyway...I've had several different types and all were quite good.

Keep it in the freezer. Unless you are planning to cook with it, it's best ice cold.
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Old 09-08-2006, 04:30 PM   #4
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Thank you. I've never had it before. I just printed out Giada's recipe and will try to make it soon.

Ooh, Gretchen, would you like to share?
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Old 09-08-2006, 04:39 PM   #5
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Here's the recipe my dad uses (it's pretty strong)

LIMONCELLO

8 to 12 clean lemons (I used about 10 large ones)
1 quart 90% grain alcohol

Remove peel from lemons-a little pith is OK, but avoid if possible. Place peels in a large container with good closure; add grain alcohol. Leave in a cool place for a week. Gently shake container a couple times a day.

After a week:

Heat but don't boil 2 liters of water and dissolve of 3 cups sugar in it. Assure that all sugar gets dissolved. Allow to cool.

Strain lemon peels/alcohol thru gauze or strainer. Discard peels. Mix alcohol into the sugar/water. Shake container well to mix thoroughly. Let it sit for a week or two, then enjoy
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Old 09-08-2006, 04:45 PM   #6
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Jan i had some good limonchello in italy.. and the navy boys also made their own very very tasty.. but the lemon trees there are so amazing
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Old 09-08-2006, 04:48 PM   #7
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Jan, I use Pallini Limoncello...of course it's the only one the store carries, but it is delightful. I use it in my sorbets instead of lemon juice.
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Old 09-08-2006, 04:49 PM   #8
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billy, I've thought of that, but how do you get something with so much alcohol in it to freeze?
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Old 09-08-2006, 04:59 PM   #9
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I think most of the places I had it in Italy made their own, as did my favorite Italian restaurant here (until the owner moved to Vegas).

It was all great!
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Old 09-08-2006, 05:03 PM   #10
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It doesn't freeze--gets slushy. Your recipe has MUCH more water and much less sugar than mine and I think it would definitely freeze solid.

Thoroughly wash 15 lemons. Zest them being as careful as possible to get no pith or it will make it bitter.
Put the zest of the lemons in a fifth of 100 proof vodka. Allow to sit in a dark place for 40 days (more about this later).
Bring 5C of water to a boil and dissolve 4C of sugar in it. Cool. Add to the vodka/zest mixture along with another fifth of 100 proof vodka. and let sit 40 days. Strain and bottle. Keep in freezer.

Now--I have done it this way, and I have done it for 10 days and 10 days. Still good. I have some I need to "harvest" now--the 40 day variety. Will report.
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