Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar.
As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Three: Make a Basic Simple Syrup using the 4 cups sugar and 5 cups water: In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. St ep Three: Make a Basic Simple Syrup using the 4 cups sugar and 5 cups water: In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Directions. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. More white part in your Limoncello and the more bitter the taste. It's the yellow part of the zest and only the lemon part of the zest that gives you the full taste. So, zest lightly. First, this is a wonderful drink straight up. In Italy, Limoncello is served as an after dinner digestivo, promoting digestion. The longer you let the vodka infuse, the more lemony your limoncello. Strain the vodka: Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops. This will extract more and better lemon flavor from the peels, and makes a smoother, less cloying limoncello. This said, 80 proof vodka is also fine to use — it's also easier to find and less expensive than 100 proof. If you use 80 proof vodka, you won't need to add as much sugar syrup after infusing the vodka. Next to sipping it as a cordial, the easiest way to use limoncello is to include it in a tall drink. Fill a Collins glass with ice and add one ounce of chilled limoncello. Top off with your choice of: 1  Water. 2  Unsweetened iced tea. 3  Lemonade. 4  Club soda or sparkling water. 5  Cola. 6  Cranberry juice. 7  Tropical fruit punch. Rim a chilled cocktail glass with sugar and set aside. Combine vodka, limoncello and lemon juice in a cocktail shaker with ice, and shake briskly to chill. Strain into the prepared glass, and garnish with a lemon wheel. Cocktail tip: Most people are used to seeing glasses rimmed in bars or restaurants. 1 Rinse and dry the lemons. 2  Peel the lemons with a sharp knife or lemon zester, being careful to use only the yellow part of the peel, as the white part will make your limoncello bitter. ( 3 The peeled lemons can then be squeezed and the juice frozen for summer granita). But since Italians use this alcohol for limoncello, preserved fruits, and other spaccafegato concoctions, it is readily available. A bottle of ethyl alcohol that is 95% pure is sold in supermarkets in Italy, where apparently teenagers have better things to do than guzzle pure alcohol and fall into a coma. Cooking Directions. 1  Rinse and dry the lemons. 2  Peel the lemons with a sharp knife or lemon zester, being careful to use only the yellow part of the peel, as the white part will make your limoncello bitter. ( 3 The peeled lemons can then be squeezed and the juice frozen for summer granita). But since Italians use this alcohol for limoncello, preserved fruits, and other spaccafegato concoctions, it is readily available. A bottle of ethyl alcohol that is 95% pure is sold in supermarkets in Italy, where apparently teenagers have better things to do than guzzle pure alcohol and fall into a coma. Then you just use the zester to remove a thin layer of zest from the whole lemon. If you get even a little bit of the white pith just below the zest, it will make your Limoncello bitter. So don’t take chances, if the lemon is bumpy and you can’t get all the zest without hitting the pith elsewhere, let it go. The lemon in the picture on the left has been zested. If you must, use the 80 proof but more alcohol is better for making Limoncello to a certain point. Use my alcohol percentage calculator to get it right on the first try. Step Five: Combine the zest and the filtered liquor into a very clean one gallon glass jar and screw the lid on tight. → You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. This will extract more and better lemon flavor from the peels, and makes a smoother, less cloying limoncello. This said, 80 proof vodka is also fine to use — it's also easier to find and less expensive than 100 proof. If you use 80 proof vodka, you won't need to add as much sugar syrup after infusing the vodka.
http://whatscookingamerica.net/Beverage/Limoncello.htm http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html#! http://erecipecards.blogspot.com/2013/01/limoncello-and-top-5-ways-to-use.html http://www.thekitchn.com/how-to-make-limoncello-cooking-lessons-from-the-kitchn-197694 http://cocktails.lovetoknow.com/Limoncello_Drink_Recipes http://blog.italian-connection.com/living-in-italy/limoncello-recipe-make-homemade-limoncello http://blog.italian-connection.com/living-in-italy/limoncello-recipe-make-homemade-limoncello http://limoncelloquest.com/limoncello-articles/how-to-make-limoncello http://www.thekitchn.com/how-to-make-limoncello-cooking-lessons-from-the-kitchn-197694
what can you use limoncello for