Does any one do this drink recipe, just watched a show about 5 little towns
on the Italian coast and you can only get to these towns by walking along
the cliffs, anyway the show had people who live there and cook and preserve
home grown produce and they had this lemon drink made from lemons grown
locally and use 100% alcohol and use the lemon rind steeped in the alcohol
for about 20 days or so and when ready you mix in a couple of ltres of water
and sugar until the sugar is melted down, and they you mix it with the
lemon/alco mixture and supposed to leave it for a while and it turns into a
liquer. I didn't catch the right steps for making it and so that is why I'm
asking does anyone out there make it.

Tony Nash wrote:

Does any one do this drink recipe,

Yes

just watched a show about 5 little towns
on the Italian coast and you can only get to these towns by walking along
the cliffs, anyway the show had people who live there and cook and preserve
home grown produce and they had this lemon drink made from lemons grown
locally and use 100% alcohol

While it's important to use as high a proof as possible, (percentage of
alcohol; that is, 2 proof equals 1% so that 150 proof is 75% percent
alcohol), it is close to impossible to obtain 100% alcohol because it
sucks water out of the air extremely quickly (not quite accurate but
close enough).

This is the recipe I use, from rec.food.recipes. When I first saw it
some years ago, I didn't want to use it because it's so simple I thought
it was dumbed down somehow. But then I saw a show on Limoncello on the
cancelled-and-missed Gordon Elliott's "Follow That Food" and the
Sicilian farm woman interviewed showed exactly the same thing:

http://tinyurl.com/n9lgz

B/

PS:

Come Winter (usually day after New Year's up here in the Global North) I
put up a batch of "mandarino/mandarinetto" as well using mandarin
oranges. I suppose one could also make tangerino if one had a whim.

And it's spelled "Limoncello"

B/

Does any one do this drink recipe, just watched a show about 5 little
towns
on the Italian coast and you can only get to these towns by walking along
the cliffs,


the 'cinque terra'. not quite as remote as portrayed. limoncello is quite
common all along the west coast. seems like in sorrento, it's in every store
and served at the completion of every meal. too sweet for me, but to not
insult the restauranteur....

joe
petersburg, ak

"Tony Nash" wrote in message
...
Does any one do this drink recipe, just watched a show about 5 little
towns
on the Italian coast and you can only get to these towns by walking along
the cliffs, anyway the show had people who live there and cook and
preserve
home grown produce and they had this lemon drink made from lemons grown
locally and use 100% alcohol and use the lemon rind steeped in the alcohol
for about 20 days or so and when ready you mix in a couple of ltres of
water
and sugar until the sugar is melted down, and they you mix it with the
lemon/alco mixture and supposed to leave it for a while and it turns into
a
liquer. I didn't catch the right steps for making it and so that is why
I'm
asking does anyone out there make it.


Thanks for the replies.

Limoncello Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Summers in Capri





10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar


Using a vegetable peeler, remove the peel from the lemons in long strips
(reserve the lemons for another use). Using a small sharp knife, trim away
the white pith from the lemon peels; discard the pith. Place the lemon
peels in a 2-quart pitcher. Pour the vodka over the peels and cover with
plastic wrap. Steep the lemon peels in the vodka for 4 days at room
temperature.

Stir the water and sugar in a large saucepan over medium heat until the
sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup
over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels. Transfer
the limoncello to bottles. Seal the bottles and refrigerate until cold, at
least 4 hours and up to 1 month.

Cindykin wrote:

Limoncello Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Summers in Capri

10 lemons
1 (750-ml) bottle vodka

The higher the proof, the better to extract the oils, especially for
such a short infusing period (the recipe I use calls for 40 days).

B/

"Brian Mailman" wrote in message
...
Cindykin wrote:

Limoncello Recipe courtesy Giada De Laurentiis Show: Everyday Italian
Episode: Summers in Capri 10 lemons
1 (750-ml) bottle vodka

The higher the proof, the better to extract the oils, especially for such
a short infusing period (the recipe I use calls for 40 days).

B/

so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to admit,
I'd never heard of it before, and obviously, I've never tasted it...is this
one of those things that you're suppose to sip, but at some point in your
life you found yourself cracking open a bottle, and throwing away the cap?
Like , um, say, peach Schnapps??

hic!...oh. s'cuse me

;-P

Kathi

Kathi Jones wrote:
"Brian Mailman" wrote in message
...
Cindykin wrote:

Limoncello Recipe courtesy Giada De Laurentiis Show: Everyday Italian
Episode: Summers in Capri 10 lemons
1 (750-ml) bottle vodka
The higher the proof, the better to extract the oils, especially for such
a short infusing period (the recipe I use calls for 40 days).

B/

so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to admit,
I'd never heard of it before, and obviously, I've never tasted it...is this
one of those things that you're suppose to sip, but at some point in your
life you found yourself cracking open a bottle, and throwing away the cap?
Like , um, say, peach Schnapps??

hic!...oh. s'cuse me

;-P

All of the above.

Pastorio

Kathi Jones wrote:

"Brian Mailman" wrote in message
...
Cindykin wrote:

Limoncello Recipe courtesy Giada De Laurentiis Show: Everyday Italian
Episode: Summers in Capri 10 lemons
1 (750-ml) bottle vodka

The higher the proof, the better to extract the oils, especially for such
a short infusing period (the recipe I use calls for 40 days).

B/

so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to admit,
I'd never heard of it before, and obviously, I've never tasted it...is this
one of those things that you're suppose to sip,

in small quantities. Put in freezer first.

B/

Oh, and not being snarky, it's limoNcello.

Mandarin oranges is mandarino or mandarinetto. I get my Meyer lemons
for it (just picked up a bunch y'day) from a friend over in the PRB
(People's Republic of Berkeley); one of her daughters-in-law last year
asked if she could make it from the Persian limes that grow in her yard
in Glendale. I don't see why not.

B/

so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to
admit, I'd never heard of it before, and obviously, I've never tasted
it...is this one of those things that you're suppose to sip, but at some
point in your life you found yourself cracking open a bottle, and throwing
away the cap? Like , um, say, peach Schnapps??



kathi, when i have been served it (meaning i have/will never ordered it)
(sorrento, italy)
it came in very small glasses with the bill. i don't think i'd ever see
someone going up
to the bar and ordering a double.

"just joe" wrote in message
...

so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to
admit, I'd never heard of it before, and obviously, I've never tasted
it...is this one of those things that you're suppose to sip, but at some
point in your life you found yourself cracking open a bottle, and
throwing away the cap? Like , um, say, peach Schnapps??



kathi, when i have been served it (meaning i have/will never ordered it)
(sorrento, italy)
it came in very small glasses with the bill. i don't think i'd ever see
someone going up
to the bar and ordering a double.



does that mean it's really pricey and you only have one because you can only
afford one? I'm tempted to make a really small batch to see what all the
fuss is about....

Kathi

*subject line corrected*

Kathi Jones wrote:

"just joe" wrote in message
...

kathi, when i have been served it (meaning i have/will never ordered it)
(sorrento, italy)
it came in very small glasses with the bill. i don't think i'd ever see
someone going up
to the bar and ordering a double.

does that mean it's really pricey and you only have one because you can only
afford one?

Price has little to do with it. Traditionally, it's made with
leftovers--the peels from juicing the lemons, and grappa, the distilled
residue from wine-making.

It's a liqueur, a cordial so to speak. It's very sweet. It's not
something you want quantities of.

B/

"Kathi Jones" wrote in message
...

"Brian Mailman" wrote in message
...
Cindykin wrote:

Limoncello Recipe courtesy Giada De Laurentiis Show: Everyday Italian
Episode: Summers in Capri 10 lemons
1 (750-ml) bottle vodka

The higher the proof, the better to extract the oils, especially for such
a short infusing period (the recipe I use calls for 40 days).

B/

so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to
admit, I'd never heard of it before, and obviously, I've never tasted
it...is this one of those things that you're suppose to sip, but at some
point in your life you found yourself cracking open a bottle, and throwing
away the cap? Like , um, say, peach Schnapps??

hic!...oh. s'cuse me

;-P

Kathi



Kathi-
I just saw an episode of Gordon Ramsay's "The F word" on the BBC last night
and some Italian soccer player's girl/wife gave him a bottle of this stuff.
He popped it open drank down a shot glass and couldn't get his breath,
finally muttering a raspy 'shit' when he could finally talk. To take the
wind out of his sails must mean it is some strong stuff. Enjoy, but take it
easy.
-ginny