Limoncello

[Ohiodislover]

I received a bottle as a gift. I've never had it, but did drink a shot when I got home--YUMMY.

Please share some recipes.

 

[2bearsmom]

I love limoncello! The bottle I've bought before came with a little recipe booklet tag on it. I love a limoncello and cream: mix 1 1/2oz limoncello with 3oz half and half (or cream) in a shaker. Shake well and pour into glass filled with ice. Limoncello lemonade: pour lemonade into tall glass and add a splash of limoncello or use in iced tea.

 

[Ohiodislover]

Right now, I'm drinking a bit in my diet coke. The cream recipe sounds great

 

[PrincessSuzanne]

I can't find the stuff and would love to try it. Giada DeLaurentis makes it look like heaven in a glass.


Suzanne

 

[Magic Mom]

I just like it straight, ice cold out of the freezer.

 

[sunnyday123]

I am dying to try this, but I keep forgetting about it! Is it very tart?

 

[Pea-n-Me]

Mmm...

Last time I had one I was walking around World Showcase, got it in the little spirits shop in Italy - iced, straight up.

 

[maelstrom]

Isn't that Tuscan Lemonade stuff that's out now (I think Smirnoff makes it; pre-mixed cocktails in a bottle, they do cosmopolitans and pomegranate martinis too), which is Lemoncello and lemonade? I've been meaning to try that.

 

[disneysteve]

I guess you are asking for recipes to make WITH Limoncello but how about a recipe FOR Limoncello. We make our own. The ready-made stuff is horrid compared to homemade. It is very simple.

You'll need:
Step 1
18-20 lemons
1 liter of grain alcohol (Everclear)

Put the zest of the lemons into the alcohol in a metal or glass container. Cover it tightly with plastic wrap. Store in a cool place for 2 weeks. Give the container a swirl every couple of days. (We use the metal bowl from our KitchenAid mixer and cover it with plastic wrap secured with a rubber band.)

Step 2
4 cups water
4 cups sugar

Prepare a simple syrup by combining the sugar and water in a sauce pan and heating over medium heat, stirring frequently just until the sugar is all dissolved and the mixture becomes clear. You do not want to boil it. Remove it from the heat and cool completely.

Thoroughly strain the alcohol-zest mixture. We use a very fine metal strainer first and then strain a second time through paper coffee filters. That second straining makes a big difference.

Combine the cooled simple syrup with the strained alcohol. Stir well and bottle. Keep frozen and serve straight from the freezer.

As for recipes, we always drink it straight though it is also good with diet Coke or tea and is tasty drizzled over ice cream.

 

[princess momma]

I've had this recipe bookmarked for a while now. I'd love to try making it some time. It looks like a lot of work, though.

Lemon-Limoncello Cupcakes

For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon

For the lemon curd:
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk

For the cream cheese limoncello frosting:
2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted

1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.

3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

 

[minnie56]

Drank it alllll over Italy last Fall...too much! It's lovely over a good quality Vanilla Ice Cream!

 

[paintnolish]

Poured over lemon sorbet, topped with fresh strawberries
A strawberry lemonade martini

 

[bgirl29]

I remember that Rachel Ray has a recipe for something cooked using limoncello. I remember that it is her mom's favorite recipe but I cannot recall what it is for. If I wasn't so sleepy right now I would try and find it for you. Maybe I can look in the morning when my brain is functioning. Sorry.

 

[NEVERENOUGHWDW]

Delicious right out of the freezer.....

We use it as a sauce...over pound cake with or without ice cream or drizzled over cream puffs.

If you make blueberry (or any berry) muffins substitute some of the liquid the recipe calls for with the liquor & then make a glaze using the liquor & confectioners sugar.

 

[beattyfamily]

I LOVE Limoncello. Straight up out of the freezer. yum!

I've also put it in Iced tea or added it to Mike's hard lemonaide as well.

 

[Mamu]

Fell in love with this after dinner drink while traveling through Italy. Along with Grappa.

Lemoncello

12 meyer lemons, or a mixture of lemons and limes. I prefer organic lemons.

2 liters of good vodka

6 cups sugar

3 cups water

Using a peeler remove the zest (no pith) from the lemons. Combine the lemon zest and vodka in a large glass container, tightly covered in a cool dark place for 4 weeks.

Strain the lemon mixture through a fine-mesh sieve into a container. Combine the sugar and water into a sauce pan and bring to a boil, reduce heat and simmer, stirring until the sugar is completely dissolved. cool.

Combine sugar mixture and lemon mixture together divide in bottles. can be served in small frosted glasses immediately or stored in freezer for up to a year.

Makes about 2 3/4 guarts. Sometimes a few lavender sprigs are also used to give the drink a lovely floral edge. I prefer my lemoncello without the floral edge.

Lemoncello is best server ice cold.

 

[Ohiodislover]

I guess you are asking for recipes to make WITH Limoncello but how about a recipe FOR Limoncello. We make our own. The ready-made stuff is horrid compared to homemade. It is very simple.

You'll need:
Step 1
18-20 lemons
1 liter of grain alcohol (Everclear)

Put the zest of the lemons into the alcohol in a metal or glass container. Cover it tightly with plastic wrap. Store in a cool place for 2 weeks. Give the container a swirl every couple of days. (We use the metal bowl from our KitchenAid mixer and cover it with plastic wrap secured with a rubber band.)

Step 2
4 cups water
4 cups sugar

Prepare a simple syrup by combining the sugar and water in a sauce pan and heating over medium heat, stirring frequently just until the sugar is all dissolved and the mixture becomes clear. You do not want to boil it. Remove it from the heat and cool completely.

Thoroughly strain the alcohol-zest mixture. We use a very fine metal strainer first and then strain a second time through paper coffee filters. That second straining makes a big difference.

Combine the cooled simple syrup with the strained alcohol. Stir well and bottle. Keep frozen and serve straight from the freezer.

As for recipes, we always drink it straight though it is also good with diet Coke or tea and is tasty drizzled over ice cream.

I might try this, Thanks
BTW- I'm not too sure the bottle will last thru the weekend. My hubby loves it too

 

[Sandy321]

I made my mom by a bottle this summer!

We used it instead of Triple Sec in our Martini Recipes!

You can get orangcello also! YUM

(definately keep in freezer)

I may just try making a homemade batch -

 

[Jeafl]

Does anyone know how long it lasts in the refrigerator? My parents brought me a bottle from Italy about a year ago, and although it has been opened, I haven't had any in a few months. Do you think it is still good?

 

[Laylla]

I just take a shot of it after dinner. I love limoncello.