Helen_Paradise
Head Chef
It’s limoncello season here! Sapo’s post on excess lemons a while ago got me going back to an article ran in the Santa Barbara Newspress. There’s a local limoncello company, Ventura Limoncello Co. http://www.venturalimoncello.com/downlo ... -11-08.pdf
My only problem was finding 190 proof Everclear here in CA. I finally got 4 bottles and got to work peeling/zesting the lemons while listening to football games. I made a batch of limoncello following the recipe posted on TVWB. It’s the easiest recipe to follow, yielding 8 – 375mL bottles (which I ended up ordering from a company). I then made a lime version, which is very nice! I’m working on my second round of lemon now.
My only problem was finding 190 proof Everclear here in CA. I finally got 4 bottles and got to work peeling/zesting the lemons while listening to football games. I made a batch of limoncello following the recipe posted on TVWB. It’s the easiest recipe to follow, yielding 8 – 375mL bottles (which I ended up ordering from a company). I then made a lime version, which is very nice! I’m working on my second round of lemon now.