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Old 01-31-2011, 03:42 PM   #1
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Limoncello, another recipe

This recipe is similar to the best we have had outside of Serento, Italy, at less then half the cost. Enjoy!

Limoncello

I - 750 ml bottle of grain alcohol or Everclear.
3 cups sugar
2-1/2 cups water
2 pounds lemons

Peel (no white part or it will be bitter) or zest lemons and place into a large glass container. Add alcohol. Let steep for at least a week (can leave longer) at room temperature, swirling or stirring once a day or so. At the end of the week, mix together water and sugar in a saucepan and bring to a hard boil, let it boil for 3-4 minutes and then cool to room temperature. Strain alcohol so that no bits remain. Mix alcohol and sugar syrup (it may or may not turn cloudy), bottle and let it sit for at least a week (we keep in refrigerator but supposedly you don't have to because of high alcohol content). When ready to serve, place bottle in freezer for several hours (you can leave it in there, it won't freeze, just gets thick) and then serve in small glasses.

5 bottles grain
15 cups sugar
12-1/2 cups water
10 pounds lemons

Cream limoncello - 1 bottle

just short of 1/2 bottle grain alcohol
1-1/4 cups sugar
3/4 cup heavy cream
3/8 cup water

We haven't made the cream stuff yet, so I won't vouch for it.

Craig

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Old 01-31-2011, 05:45 PM   #2
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there is a good italian place near me, and at the end of the meal they come around with limoncello....they add just a touch of cream to the glass and it is very good
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Old 12-28-2011, 09:41 AM   #3
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Adding cream sounds really lovely.
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Limoncello, another recipe This recipe is similar to the best we have had outside of Serento, Italy, at less then half the cost. Enjoy!:smile: [FONT=Arial]Limoncello[/FONT] [FONT=Arial] [/FONT] [FONT=Arial]I - 750 ml bottle of grain alcohol or Everclear. [/FONT] [FONT=Arial]3 cups sugar[/FONT] [FONT=Arial]2-1/2 cups water[/FONT] [FONT=Arial]2 pounds lemons[/FONT] [FONT=Arial] [/FONT] [FONT=Arial]Peel (no white part or it will be bitter) or zest lemons and place into a large glass container. Add alcohol. Let steep for at least a week (can leave longer) at room temperature, swirling or stirring once a day or so. At the end of the week, mix together water and sugar in a saucepan and bring to a hard boil, let it boil for 3-4 minutes and then cool to room temperature. Strain alcohol so that no bits remain. Mix alcohol and sugar syrup (it may or may not turn cloudy), bottle and let it sit for at least a week (we keep in refrigerator but supposedly you don't have to because of high alcohol content). When ready to serve, place bottle in freezer for several hours (you can leave it in there, it won't freeze, just gets thick) and then serve in small glasses. [/FONT] [FONT=Arial] [/FONT] [FONT=Arial]5 bottles grain[/FONT] [FONT=Arial]15 cups sugar[/FONT] [FONT=Arial]12-1/2 cups water[/FONT] [FONT=Arial]10 pounds lemons [/FONT] [FONT=Arial] [/FONT] [FONT=Arial]Cream limoncello - 1 bottle[/FONT] [FONT=Arial] [/FONT] [FONT=Arial]just short of 1/2 bottle grain alcohol[/FONT] [FONT=Arial]1-1/4 cups sugar[/FONT] [FONT=Arial]3/4 cup heavy cream[/FONT] [FONT=Arial]3/8 cup water[/FONT] We haven't made the cream stuff yet, so I won't vouch for it. Craig 3 stars 1 reviews
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