BocelliOnline

[christine]

Lemoncello
Started at Thu Nov 14 08:59:02 2002
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On my birthday, I was taken out to an Italian restaurant (in Concord, Sydney, Australia) where I was served with an ice cold drink called Lemoncello at the end of the meal.

The owners would not part with the recipe, but I know that it is not unique to this restaurant, but is a drink served frequently in some parts of Italy. It is usually kept in the freezer section but never freezes ~ I can only guess this is so, because of the alcolhol contents (hic)

Would anyone know the recipe please? I would love to make it (er drink it again)!
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Rita from Down-Under

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Re: Lemoncello
Reply #1 Posted at Thu Nov 14 13:57:04 2002
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Although I've seen it made on TV, I don't have the recipe but ... I purchase it by the bottle and keep it in the frig. It's much easier that way and takes less time.

June

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Re: Lemoncello
Reply #2 Posted at Thu Nov 14 16:27:24 2002
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ok if you go to google.com type in italian drink limoncello
click on site webtender.com you will have the recipe
i love the stuff its lethal.enjoy hic!

Alex

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Re: Lemoncello
Reply #3 Posted at Thu Nov 14 20:43:15 2002
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When we were in Florence last month we ate in a family run resturant and at the end of the meal came out the ice cold lemoncello on the house. YUMMY. We were lucky to make the 2 block walk back to the hotel. Yes, we had to eat there again our last night. The owner claims it was an old family secret and his was better than the commerical ones they sold in the stores there. Something to do with the actual lemon rinds being used and it being over 100 proof.

BIG Fan Sue

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Re: Lemoncello
Reply #4 Posted at Thu Nov 14 23:01:50 2002
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Oh Wow !!! Alex, you are one amazing guy !!!!

Pretty powerful drop, ain't it .... kindof got addicted to it myself 8

Let's see if I can paste the recipe in here ...

LIMONCELLO ....
Ingredients:
Zest of 15 fresh Lemons
2 fifth 100 proof Vodka
4 cups Sugar
5 cups Water
Mixing instructions:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. -- In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. -- In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days. -- After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.


Great, it worked, now we can all get plast, errr, merry

Rita from Down-Under

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Re: Lemoncello
Reply #5 Posted at Fri Nov 15 01:54:51 2002
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What a coincidence,Saturday I started my first attempt at making limoncello. I found two recipes. One from Frances Mayes book "In Tuscany" and the other I had video taped from a program called Avventura. Both come from Italy and are very simular to the one from Google except they don't use vodka but 90%or 95% alcohol and use organic lemons. I had grown my own lemons so they were organic and I had to use vodka because I couldn't get 90%-95% alcohol.By comparing the recipes it seem that when using vodka it has to be double the amount compared to the alcohol.
We drank most of the limoncello that we brought back from Italy but I saved enough to do a taste test but I guess I have to wait to try it.

Claire cc

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Re: Lemoncello
Reply #6 Posted at Fri Nov 15 09:07:00 2002
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Hi Claire,

I don't understand the measurement 2 fifths!! It must be an American thing, can you please tell me what a fifth is?

Is it a fifth of a pint, gallon or?? We are on litres etc here in Australia and also, 90% alcohol - don't understand that either - not being the consumate drinker . Is this referring to pure alcohol or any alcohol?

Hope you excuse my ignorance and also hope your brand of home made lemoncello tastes as great as the one from bella Italia!

Rita from Down-Under

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Re: Lemoncello
Reply #8 Posted at Fri Nov 15 13:47:48 2002
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hi Rita well its impossible to resist and cheers for the compliment me amazing well ....yes now you come to mention it.

enjoy remember when the room stops moving its time to start again.

Alex

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Re: Lemoncello
Reply #9 Posted at Fri Nov 15 21:05:43 2002
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Thanks for the recipe, i've printed it out and i'm going to have ago at it. If in 40 days time you don't here from me you know where i'll be flat on my back under the table.

Cheers Pauline Stracey

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Re: Lemoncello
Reply #10 Posted at Sat Nov 16 01:54:19 2002
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Hi Rita,

I guess fifths maybe an American thing. A fifth is 750 milliliters.

In the US at least in some of the states, Massachusetts where I live is one of them, a prescription from a doctor is needed to buy 90%-95% alcohol. According to my husband vodka is only 40% alcohol.

Here is the recipe I used. It's comes from the book "In Tuscany" by Frances Mayes. The recipes is Riccardo Baracchi"s.
8 organic lemons--Ricardo stress that the lemons must be untreated
1 quart (950 millimeter) alcohol,90%
14 ounces (410 millilliters) sugar
1 quart (950 milliliters) bottled water

Peel the lemons, leaving a little white attached to the peel. Reserve the lemons for other uses. Put the peels in alarge container together with the alcohol, close it well, and leave it in a cool place for at least 4 days, preferably a week. Gently shake a couple of times a day. The peels will lose their brilliant yellow color. On the fifth day or later, prepare a syrup of the sugar and hot water, making sure the water never quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool. Strain the lemon-scented alcohol through gauze or a strainer, discard the lemon peels, and mix the alcohol into the syrup. Shake well before bottling. Let the limoncello sit for 2 or 3 days. Serve ice cold as an aperitivo.

I used this recipe as a guide but used vodka instead of alcohol I used twice as much vodka because it's only 40% alcohol.

If you use alcohol make sure it's ethanol not methanol which is rubbing alcohol and will make you sick if you drink it. Good luck!!

Claire cc

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Re: Lemoncello
Reply #11 Posted at Sun Nov 17 05:05:28 2002
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Thanks again Claire. Let me know how your batch turns out please. I won't be making mine, but a friend will be, so will let you know when its 'matured'.

Rita from Down-Under

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Re: Lemoncello
Reply #12 Posted at Sun Nov 17 20:14:03 2002
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Hello there, have tasted it wow,its so tasty.Hubby bought me a bottle today.
I was'nt quite under the table but dinner was abit hit or missI will just go and have another glass, hic.bye for now Pauline.

PS just got to find out how to get the other colours in use. Is'nt this fun

Pauline Stracey

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Re: Lemoncello
Reply #13 Posted at Sun Nov 17 21:23:12 2002
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It's hit & miss for the colors for me but I need some of that Lemoncello right now!!

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BOCELLI YOU'RE THE BEST!!! -- BIG Fan Sue

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Re: Lemoncello
Reply #14 Posted at Fri Nov 29 16:37:18 2002
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I prefer non-alcoholic beverages

Airess

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Re: Lemoncello
Reply #15 Posted at Sun Dec 1 15:16:23 2002
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I haven't read the other posts above, but living here in Carmel I recently found out the following. A woman in town who comes from the Sorrento area and her sister have now marketed it here in Central California. She works for a local gallery and even included the recipe in our local newspaper. If you haven't been satisfied, write back and I'll get her business name, etc.

Autumn

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[LaSignoraMusica]

Great job Christine, cheers!


_________________
I believe in the equality of all people, I try to respect all living creatures, and I believe in the power of love....

[Marianne]

The recipe for lemoncello is on the Internet, but the authentic stuff requires a distiller. Fortunatel, I have a friend who travels to Italy regularily who had an alternative recipe and so from our 24 lime trees we made limecello. From our 8 lemon trees we also made lemoncello, but we were looking for another way to use the limes. Currently, I use them for barter with 5 small markets in my area.