#31  
Old 04-01-2010, 05:56 PM
egalecki's Avatar
Il Pizzaiolo
 
Join Date: Mar 2008
Location: Virginia
Posts: 1,049
Default Re: Limoncello

I bottle mine up in smaller bottles. The Grolsch beer bottles work really well, and they're a good size too.
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  #32  
Old 10-10-2012, 10:39 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,157
Default Re: Limoncello

I found a different recipe at NY Times and it looks more my speed. Basically the lemon is suspended above the alcohol in cheesecloth in an enclosed jar. Very interesting..

Here is the link.
Case Study | Presto Chango, Limoncello! - NYTimes.com

Has anyone tried this method?

Chris
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  #33  
Old 10-10-2012, 11:49 AM
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Join Date: Jun 2012
Location: monterey ca
Posts: 47
Default Re: Limoncello

Here is my recipe! =)
Ingredients
8 lemons
1 bergamot orange (optional)
1 (750-ml) bottle Stolichnaya 100 proof vodka or other 100 proof grain vodka
4 cups water
2 cups granulated sugar

SPECIAL EQUIPMENT: funnel; 2 empty clean 1-liter bottles with caps

Instructions
Using a sharp vegetable peeler or paring knife, cut zest from lemons and bergamot orange, avoiding white pith. Cut away any remaining pith from zest with a sharp paring knife. Transfer zest to a 2-quart pitcher. Reserve lemons for another use.
Add vodka and water to pitcher. Cover pitcher with plastic wrap and let zest steep for 5 days at room temperature.
Strain liquid through a fine-mesh sieve into a medium saucepan and add sugar. Heat over medium heat, stirring, just until sugar is dissolved. Remove from heat and let cool completely. Using a funnel, transfer limoncello to bottles and refrigerate for two weeks before serving. Serve well chilled.
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