Beer Forum

I think I remember somebody on the Sunday Session mentioning having made Limoncello a while back. Anybody care to share their Limoncello recipe?

Thanks!

I have a great one at home, I'll post it tonight.


Mylo

I made this recipe, http://www.foodnetwork.com/recipes/giad ... index.html, with the amendment:
I left all the ingredients in a carboy for a month, not 4 days.
I strained and bottled the finished limoncello, and then added a large bunch of fresh thyme to one of the bottles and let it steep.
Its been in there for almost two years now.
I drank all the regular stuff already, great in long islands.
The thyme limoncello is pretty fucking awesome too.

well, did the lemon peeling this evening. will post results in a couple weeks. maybee could have been more dilligent in removing the pith from the peels, but we'll see how it turns out.

THANKS for your input and link!

That Limoncello recipe on foodnetwork is good. I used 10 lemons, 1 Fifth of Smirnoff, and squeezed the lemons to get all the juice. follow the recipe and it'll come out great. I put mine in a 2 liter bottle and let it sit for 2 weeks, and then added the syrup to adjust the taste. My Italian bro-in-law drank it up quick and asked for more. let'er rip and good luck! Cheers!
~Jeremy

About a year ago I made Limoncello from this recipe:

http://biology.clc.uc.edu/fankhauser/Cheese/Limoncello.htm

It turned out excellent. After I bottled it I gave some away as gifts and used what I had leftover (besides drinking) for flavoring dishes, for example: crab cakes, shrimp scampi, grilled chicken, bitter chocolate & lemon cakes/souffles, &c.

Dr. Frankhauser, from the website above, is a Professor of Biology and Chemistry from Ohio. I have also used his (highly useful) step by step instructions for making cheese and "Pane Rustica," a European peasant bread, with great results!