LIMONCELLO light adapted LIQUOR Recipe

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I was determined to make a light, lemon-scented liquor. As soon as I got hold of very fragrant, thick-skinned lemons, I was ready for my experiment to bring my light LIMONCELLO to life. I was so pleased with my light-hearted alcohol experiment. I am now convinced that this is definitely the future wave of my citrus based alcohol infused liquors. Yields about: 1.14L / 37oz.

For a dedicated post...refer to:
http://www.foodessa.com/2011/02/limoncello-light-adapted-liquor.html

Servings: 1.14L bottle
Tags:

Ingredients

  • . > (Metric / American measures) <
  • . > Lemon Base:
  • . 6 large lemons (very aromatic)
  • . 500ml (2 cups) Vodka (40% proof alcohol)
  • . > Sweet Syrup:
  • . 330g (1-1/2 cups) granulated sugar
  • . 500ml (2 cups) filtered water
  • . > Equipment:
  • . jumbo glass jar with tight seal
  • . sharp knife or vegetable peeler
  • . filter funnel
  • . cheesecloth
  • . jumbo glass bottle and/or mason jars

Directions

  1. . First WASH LEMONS: soak the lemons in a large bowl filled with water, a generous splash of white vinegar as well as a generous shaking of salt. Carefully wash and scrub any residues from the lemons. Rinse them with cold water and dry thoroughly.
  2. . > LEMON BASE: With a very sharp vegetable peeler or knife, VERY carefully peel the lemons by making sure NOT to have the bitter white ‘pith’ of the peel attached. Place all peels into a sterilized JUMBO glass jar.
  3. . > INFUSING: Pour the vodka over the lemon peels and seal tightly. Place the jar in a cool, dark place for 30 days and making sure to give it a gentle shake every couple of days.
  4. . >> Then, after the 30 day period: Make the Sweet Syrup: In a medium-sized saucepan mix both the sugar and water. Heat on MEDIUM-LOW for 10 minutes, stirring once and a while. Immediately remove syrup from the heat and have it cool completely (about 90 minutes).
  5. . > ASSEMBLY: Once the syrup is completely cooled, pour the whole thing onto the lemon peels steeping in vodka. This time, allow to infuse another 15 days...and this time place the jar in the refrigerator.
  6. . >> Then, after the next 15 day period: Through a doubled cheese cloth and funnel filter, pass the liquid and discard the lemon peels. Pour the Limoncello into your chosen sterilized bottle(s). Store in the refrigerator.
  7. . > SERVE: Place the glasses in the freezer 5 minutes or so before pouring the Limoncello into the very cold glasses. You'll be pleased you did that little extra step before showing off your homemade liquid gold.
  8. . Flavourful wishes from Claudia's kitchen...Foodessa.com

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