Limoncello 2
by dayoff53
A sweet and sour limoncello made with the juice as well as the zest of the lemons.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
INSTRUCTIONS
Use unwaxed lemons if you can find them. Otherwise, scrub the lemons thoroughly under warm running water to remove the wax. Using a good quality sharp vegetable peeler, carefully remove and save only the yellow zest of the lemons. The white pith will make the limoncello bitter and you should avoid leaving any of it attached to the zest.
Place the lemon zest in a container that can be sealed and add 750 ml. of 190-proof alcohol (such as Everclear) and 1 liter of 100-proof vodka. Make sure all the zest is covered with alcohol. Seal the container and place it in a dark, cool place for at least 1 week, and up to 2 months.
Juice the lemons and strain the juice through a fine sieve then through a double layer of cheese cloth to remove as much of the pulp as possible. Put the juice in a 4-qt sauce pan and add the sugar. Heat it very slowly, stirring occasionally, until the sugar is completely dissolved. Do not boil. Remove the juice from the heat and allow it to cool below 120 degrees, then add the remaining vodka. Place this in a sealed container and store it in a dark, cool place for at least 1 week and up to 2 months.
Once the lemon zest is fully extracted in the alcohol (after at least one week), strain the alcohol into a sealable container that will hold at least 6 quarts. Again, strain the lemon juice mixture through a double layer of cheese cloth into the same container. When the two liquids combine, they will become milky yellow. Seal the container and place in a cool, dark place for at least 2 days. The limoncello will become clear again during this time.
Bottle the limoncello in tall, narrow bottles (500 ml. are most common) and stop them with corks or other stoppers - not rubber.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (28g) | ||
| Recipe Makes: 150 Servings | ||
|
|
||
| Calories: 29 | ||
| Calories from Fat: 23 (79%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 2.5g | 3 % | |
| Saturated Fat 1.5g | 7 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 6.6mg | 2 % | |
| Sodium 10.4mg | 0 % | |
| Potassium 39.2mg | 1 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 1.4g | ||
| Protein 0.4g | 1 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 29
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.