Best Lemoncello Recipes

LIMONCELLO (ITALIAN LEMONCELLO) OR ORANGECELLO

Steps:

• Take a large glass jar.
• Large enough to hold to bottle of 750ml vodka.
• Add one of the bottles of vodka into the jar.
• Save the other bottle of vodka for later.
• Grate the zest of the 15 lemons into the jar of vodka.
• Cover jar tightly and let sit at room temperature for 30-40 days.
• The longer it rests- the better it will taste.
• No need to shake or stir the contents- all you have to do is be patient and wait.
• As the limoncello sits, the vodka takes the flavor and yellow color from the lemon peels.
• After 30-40 days, take the sugar (or Splenda) and place into a pan.
• Add the water and cook for about 7 minutes- until it becomes a thick sauce or syrup.
• Let the sugar mixture cool.
• Then open the lid on the jar of lemon and vodka mixture and add the sugar mixture into the jar.
• Add the 2nd bottle of vodka.
• Close lid on jar tightly and let it sit again for another 30-40 days.
• After the 30-40 days has passed, strain the lemon peel (lemon zest) and discard the zest (peel).
• Pour the remaining liquid, which is now lemoncello into bottles and place into the freezer until ready to serve.

LIMONCELLO (LEMONCELLO, LIMONCELLA)

Steps:

• Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off.
• Place peels in a large jar with screw-top lid or sealed with clamps and cover with one bottle of vodka.
• Leave mixture to mellow for 2 weeks in a dark place.
• After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until the sugar has dissolved. Allow the syrup to cool to room temperature (This is very important- if the sugar syrup is still warm the limoncello will result cloudy instead of limpid).
• Using a coffee filter or fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly (cork or screw-top lid) and let the components marry, in a dark place, for at least 10 days before using.
• For drinking straight, store the Limoncello in the freezer.

LEMONCELLO SHOTS

Steps:

• Mix pudding & milk w/hand mixer. Add vodka and lemoncello Add Cool Whip & stir. Put in little 2 oz. condiment cups w/lids. Garnish w/strawberry & whipped cream, opt. Freeze until ready for use.

SPAGHETTI LEMONCELLO

Steps:

• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Thinly slice garlic and finely chop anchovy. Cook pasta in boiling water until almost al dente.
• While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden. Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.
• Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander. Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente. Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.
• Serve additional Parmesan on the side.

RASPBERRY LEMONCELLO SPARKLING SANGRIA

Steps:

• In a large glass pitcher, mix together the raspberries, lemon zest, lemonade and Lemoncello. Refrigerate for about 2 hours.
• When ready to serve, slowly add the sparkling wine, stir gently.
• Fill glasses with ice cubes and slowly pour sangria over the ice, allowing raspberries to fall into the glasses.

LEMONCELLO LEMONADE

Steps:

• Make lemon syrup by combining hot water, sugar and lemon juice.
• When syrup is cool, make drink by combining 3/4 ounce of lemon syrup with citrus vodka, lemoncello, lemonade and ice in a blender. Blend on high speed until ice is crushed. Start with one cup of ice and add additional ice, if needed, to make drink slushy. Serve in a 16-ounce glass with a straw and a thin slice of lemon on the rim of the glass.

LEMONCELLO

Steps:

• Zest six lemons and put in bottle or jar sufficient to hold approximately 1 quart.
• Add vodka and shake well.
• Set aside for 10 days, shaking periodically.
• On the 10th day, make a simple syrup by bringing 3 cups of water and 1 1/2 cups sugar to a boil.
• Strain zest from vodka and pour syrup over zest.
• After a few minutes, strain the zest from the simple syrup; and then discard the zest.
• Mix the syrup with the vodka, and place in bottles.
• Keep in freezer.
• (Don't worry, it won't freeze.) Must be served ICY COLD!
• Serving in chilled glasses is an extra nice touch.

LEMONCELLO

Steps:

• Wash the lemons in hot water and clean with vegetable brush. Wash and scrub vigorously. Rinse. Lemon peels are how you create the drink's flavor and color, so it is important that the lemons are clean. Every lemon sold in a store is coated in food wax. You need to remove this wax as much as possible before you peel the lemons. Skin the lemons (retaining the skins for later) being sure not to peel any of the white part under the peel, otherwise known as the pith or your lemoncello will be bitter as a result. Its okay to use regular lemons but if you are so inclined, look for organic lemons as they are grown with less/no chemicals.
• Put the lemon peels in a large glass container with the vodka and everclear. Cover the jar and let sit at room temperature for 40 days in a cool dark place. Swirl the lemon peel and alcohol mixture together daily in the jar. As the lemoncello sits, the alchohol starts to slowly take on the flavor and rich yellow color of the lemon zest.
• After you get to the point where you're ready to finish the lemoncello, remove the bigger peels with a slotted spoon.
• Once you've removed the bigger peels, you need to strain the entire mixture through coffee filters to remove as many of the impurities as possible. You can do this by putting the filters into funnels and straining that way. Note: If you pre-wet the filters with water, they won't absorb as much of the liquor mixture, reducing waste.
• In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.Let the syrup cool before adding it to the Lemoncello mixture. Add to the Lemoncello mixture and allow to rest for another 40 days.
• Keep your bottles of Lemoncello in the freezer until ready to serve.Enjoy! but only in moderation as this stuff will kick your butt!