Homemade Limoncello
By Chantalea
Ingredients
- 3/4 cup sugar
- 3/4 cup of good quality Vodka
- scant 3/4 cup of good quality Gin
- scant cup of water (boiled and cooled)
- 8/10 lemons (or more, especially if you use small limes)
Details
Servings 10
Level of difficulty Easy
Preparation time 30mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Wash the lemons and dry well. Remove the rind (no white) and cut into small pieces. I use a peeler, it is much simpler.
Step 2
Put alcohol and the zest in a glass jar sealed for 15 days minimum, in a dark place. After this time the zest will be bleached and will color the alcohol.
Step 3
Prepare a sugar syrup with water and sugar. About 5 minutes after boiling. Turn off heat and let cool (the syrup must cool completely).
Step 4
Mix alcohol and syrup. Add in a beautiful fresh lemon zest to add more flavor.
Step 5
The next day, filter and bottle.
Step 6
Wait 1 month before drinking. Serve in small chilled glasses with the bottle containing the limoncello.
You'll also love
-
Orange- Peach Drank
4.7/5
(56 Votes)
-
Applebees Mudslide
4.1/5
(111 Votes)
-
Crouqembouche with Lemon & Orange...
4.2/5
(34 Votes)
-
Breaded Coulemelle mushroom
4.4/5
(12 Votes)
-
Peach Mojito
4.3/5
(26 Votes)
-
Lime Rickey
4.3/5
(3 Votes)
Chef Tips and Tricks
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
Review this recipe