I use it to marinade anything & everything, great witrh sea food , & in lemonaid with a plate of grits over ice NO NOT THE GRITS OVER ICE !!!! hahahah Enjoy, Vince
S.N.O.B.1012 News from the dining room table, <br> " Pass the gravy please"</br> vince579@comcast.net
Posts: 1597 | Location: 159 Knobvue Drive, Freedom Pa 15042 | Registered: July 12, 2002
Vs and PMP, How I appreciate your high expectations of me! I have never "made" limoncello, I have only bought it by the bottle and stuffed it in my freezer.
The whole deal with it is the key ingredient - which are these special kinds of lemons that they grow in the Amalfi region of Italy. I'm not sure you could make the real deal with domestic citrus. (or is that just a great justification for being lazy and just buying it????)
Sorry I couldn't come through for you, Andy
C4S Club Member #003
Posts: 1430 | Location: Miami, FL, USA | Registered: July 29, 2003
My wife and I have been making Limoncello for some time now. Basically you peel the rind from 18-20 lemons ( more if using Meyer lemons ) and soak in two 750ml bottles of grain alcohol or vodka for 10-14 days. Using a small vegatable peeler works nicely. You only should use the yellow from the peel, be careful not to include the pithy white part of the rind. make a simple syrup from 4 cups sugar and 5 cups water (dissolve the sugar in water over heat until clear and cool completely). Strain the alcohol thru a cheese cloth and discard the pickled peels then mix the alcohol with the simple syrup. Fairly easy to do except the peeling. Finished product is really G O O D !!!!!! 45 to near 100 proof depending on whether you began with vodka or grain alcohol. We have a batch stewing as we speak made from vodka with a couple sprigs of fresh lavender included. I'll post an update when finished.
Posts: 23 | Location: Kentucky | Registered: May 03, 2002
