Pizza Ovens | (800) 407-5119 | Info@fornobravo.com
logo

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Brick Oven Cooking > Dolce and Desserts

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 03-26-2008, 04:08 AM
KiwiPete's Avatar
Laborer
 
Join Date: Oct 2005
Location: Auckland, New Zealand
Posts: 84
Default Re: Limoncello

I should have been more precise in what I wrote: I steep the lemon peels in high strength alcohol to get the maximum colour/flavour extraction. Then later on I cut it down with the sugar syrup and/or more water to the final strength of about 30% (by volume). Sorry for the misunderstanding..

And yes, in the US buying Everclear is probably a better option..
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #12  
Old 03-26-2008, 05:56 AM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Limoncello

That sounds better. Somewhere around 60 proof, 30% by volume makes a nice digestivo. Make sure its ice cold for those hot summer nights. Idescribeably delicious! Salute!
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #13  
Old 05-20-2008, 04:44 PM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 810
Default Re: Limoncello

Well, organic lemons were on sale, so I couldn't pass this recipe up. I'm now 40 days into it.

I'm a nerd when it comes to glass-ware, having fallen into the marketing scam of Reidel (different glass shape for every wine)

Does anyone know the proper glass to serve Limoncello in?
Attached Thumbnails
Limoncello-limoncillo-001.jpg  
__________________
Mike - Saginaw, MI


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #14  
Old 05-20-2008, 05:54 PM
sarah h's Avatar
Master Builder
 
Join Date: Sep 2007
Location: Ottawa, ON, Canada
Posts: 548
Default Re: Limoncello

We bought some limoncello recently and while my husband liked it, I thought it tasted disgusting. Yours looks very different from the store variety though ... does this mean it tastes different too - maybe better - worth another try, this time homemade?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #15  
Old 05-20-2008, 09:21 PM
egalecki's Avatar
Master Builder
 
Join Date: Mar 2008
Location: Virginia
Posts: 909
Default Re: Limoncello

Quote:
Originally Posted by mfiore View Post
Well, organic lemons were on sale, so I couldn't pass this recipe up. I'm now 40 days into it.

I'm a nerd when it comes to glass-ware, having fallen into the marketing scam of Reidel (different glass shape for every wine)

Does anyone know the proper glass to serve Limoncello in?
I've made it twice, myself. It's better with the higher proof vodka than the lower one. I know some people use everclear, but I think the vodka is fine. We keep it in the freezer in those funny little beer bottles with the rubber stoppers with the wire bails.

As for serving it, we use plain shot glasses. Not really spiffy, but then, most of my glasses don't match, although I do have different ones for red and white wine!

I personally love Limoncello, but my husband likes grappa. He fell in love with a smoked grappa last time we were in Italy. I think grappa tastes like lighter fluid, though. I much prefer lemon pledge. (what my mom calls limoncello)
__________________
Elizabeth


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #16  
Old 05-21-2008, 03:43 AM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Limoncello

In Italy, they sold sets of small digestivo glasses, similar size to shot glasses, but with a different shape - many different shapes available. We often used water glasses filled about a quarter of the way up on hot summer nights after a big meal. A couple of refills and you were toast!
__________________
GJBingham
-----------------------------------
Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

-
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT. The time now is 03:02 PM.

Home | About Us | Our Suppliers | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2009, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.3.0
© 2006 Forno Bravo, LLC