For starters, your limoncello should always be served chilled. After you make it, chill for about four hours in the fridge (or expedite by chilling in the freezer) before serving. Serve straight, over ice, or use the limoncello as a mixer when fashioning the perfect lemondrop martini. When serving limoncello after dinner, you can garnish with Bongiovanni's optional ingredients even if you didn't use them to infuse your liqueur. Limoncello over ice with a cocktail pick featuring a candied lemon slice and a cardamom pod presents nicely.
Limoncello should keep well for at least a month in the fridge, or many months if stored in the freezer. The most important thing to remember when bottling limoncello is that it must be stored in an airtight container. You can use a simple canning jar, an old Grey Goose bottle, or a glass wire-lid carafe.
1. Start by peeling the skin from each one of your lemons. If you're not sure what kind of lemons to use, just standard lemons (preferably organic) work well. If you want to get fancy, you can also try meyer lemons, or use a couple meyer lemons (maybe two) along with eight standard lemons.
2. In a large, one-quart glass container, combine the 500 mL of grain alcohol with the skin of 10 mid-sized lemons. Seal the container with plastic wrap or an airtight lid.
3. Let the container sit in a cool place for four weeks. Good things come to those who wait.
4. After four weeks, strain the lemon rind from the alcohol mixture. Bongiovanni recommends straining the mixture three times for best results.
5. In a saucepan, combine your sugar and water over medium heat until the sugar crystals have completely dissolved. Let your simple syrup cool fully. Limoncello is traditionally quite sweet. That being said, if you prefer a less sweet flavor, you can reduce the amount of simple syrup you add, or use less sugar to make a less concentrated simple syrup.
6. Add the cooled simple syrup to the alcohol concoction and stir vigorously or shake to combine.
7. Before sealing or corking your limoncello, add any or all of Bongiovanni's optional ingredients. Cardamom pairs especially well with the sweet lemon flavor, while clove and cinnamon work well, but are also suited to arancello (an orange liqueur similar to limoncello).
8. Chill thoroughly before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 231 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 19775.2mg | 682 % | |
Potassium 271.6mg | 7 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 12.6g | ||
Protein 2.1g | 3 % | |
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: 231
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