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View Diary: I fell in Love, I was betrayed, and now... (34 comments)

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  •  You have a good Limoncello recipe? (6+ / 0-)

    I'll trade you one Lemon Rosolio recipe.   Lemon Rosolio is a creamier version of Limoncello... its like a chilled version of Lemon Meringue Pie in a cordial glass.

    2 1/4 cup spirits (I use Grappa, 100proof Vodka or Grain)
    2 1/4 cup confectioner sugar
    2/14 cup whole milk
    1 meyer lemon
    half a vanilla bean
     **if you are using a store bought lemon, wash it in hot water and dish soap to remove the wax coating.

    Zest Lemon, set aside
    Peel lemon, removing as much white (pith) as possible and throw the pith away.
    Remove the seeds and pulp the entire lemon
    Chop up the vanilla bean
    Mix the milk, lemon, vanilla, zest and sugar in a large jar.  
       Note:  The milk will curdle instantly from the citric acid.  This is good.
    Cover the jar, put in a dark place with a consistently cool temperature (like a closet).  
    Shake it every day for eight days.  It will separate into distinct layers of alcohol, milk and lemon, just shake it until it looks consistent.

    After eight days, filter it, first through cloth for the milk curds, lemon peel, bean, then through a paper filter for the sugar and milk solids.

    You will be left with a cloudy bright yellow translucent liquid.  Let it age in the bottle for a good 2-4 weeks (or as long as you can stand to wait).

    Put it in the freezer to chill and serve cold all summer long!

    Красота спасет мир --F. Dostoevsky

    by Wisper on Tue Jun 18, 2013 at 12:30:11 PM PDT

    [ Parent ]

    •  Sounds good. (3+ / 0-)
      Recommended by:
      avsp, Mr Horrible, NinthElegy

      24 lemons
      1.5 liters 100-proof vodka (or something similar)
      simple sugar

      Peel lemons and place peels and vodka in a gallon container. Store in a cool, dark place for at least 3 weeks.

      (I juice the lemons. The juice is good for a week if stored in the fridge and a good deal longer if you make lemon-juice ice cubes and use as needed).

      For the simple sugar, I use 5-6 cups of sugar and an equal amount of water. Boil together until the sugar dissolves.

      Remove from heat and let cool.

      Remove the lemon peels from your gallon container and discard them. I attach a colander to a large bowl and simply empty the bottle.

      Add simple sugar to bowl, stir, and add entire contents back to gallon container. I use a ladle and funnel. Store at least one more week in cool, dark place.

      At this point, you can pour your limoncello into smaller bottles and store in your freezer or fridge.

      I don't bottle the entire recipe at once but do so as it's needed. I keep the gallon jug in a cool, dark place.

      How about I believe in the unlucky ones?

      by BenderRodriguez on Tue Jun 18, 2013 at 01:25:52 PM PDT

      [ Parent ]

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