![]() Not Quite Figgy Pudding - Fig Mousse on Truffled C.To Russia With Love - Questing for Dressing.Blonde and Beautiful - Blondies vs Brownies.Say Cheese!!!!! - Mozzarella Mania part 1.When Rabbits and Bees Attack - Honey Nut Carrot Cake.Whey to Go, Curds!!!! - Mozzarella Mania part 2.I'm so Dizzy, My Cheese is Spinnin' - Mozzarella M.When Rabbits and Bees Attack - Italian Cream Chees.Look! I'm a REAL Vegetable! - Butter Seared Finoc.Update: The limoncello has been completed and can be seen here - Chillin With the 'Cello The Limoncello that is, the lemon juice will be frozen by morning. In this case I had 2 cups of Lemon Juice, so I divided it into 32 Tablespoons of juice.Ĭheck back with me for an update in 15 days as I check on it's progress. Squeeze out the juice, filter out the seeds and store in ice cube trays. What do I do with all the denuded lemons? Store in a cool dark place for 1 1/2 months (45 days) ( Let the alcohol work for you, don't bother splitting them and removing the seeds) When all you lemons are zested toss in your cardamom pods. Place the zest in your jar of Everclear as you complete each lemon, to prevent the zest from drying out. Simply scrape with your knife to remove as much as possible. The skins on Meyer Lemons are REALLY thin, so you will probably end up with pith, no matter how careful you are. Using a sharp paring knife or a vegetable peeler Remove the zest from the lemon. I also, somewhat, adjusted for the Everclear containing more water, thus the extra 175ml added from a pint to give me the right amount of alcohol for infusing as I would have gotten with a 95.5% bottle ( or at least close, it's actually a little less).ĩ25 ml Everclear (This is 1 5th plus 175 ml from a "half-pint") The skins are thinner too, meaning more skins are necessary to achieve a proper infusion of oils. So sugar content had to be adjusted accordingly. Meyer Lemons are Sweeter than Eurekas, being crossed with Mandarin oranges. This is what I finally came up with after a lot of internet research through myriad recipes. Not much, just a little, to give it an exotic "Something More". That clinched it, if I could not have the traditional ingredients, then I was gonna go ahead and take it to the next level. Then, at Trader Joe's ( Can you tell I really like that grocery store?) I found some more Meyers Lemons ( they had been out, and the season is very short). I made a futile search for Sorrento Lemons, for that is what traditional Limoncello is made from, but I was greeted by nothing but Eureka Lemons. Thank goodness Bacardi 151 falls within the proof limit, if I could not make Spanish Coffee, THAT would be truly sad indeed. Sadly, California does not allow 95.5% grain alcohol to be sold within the border, so I was stuck with 75.5% or 151 proof. It's been awhile since I have done an experiment. ![]() The subject came up on BakeSpace and with some advice from Dajana, I decided to give it a whirl. Every family has their own recipe and they are numerous and varied. After doing a little research, I began to realize that Limoncello is kind of like Tomato sauce. Half of them didn't even know what I was talking about.įinally 6 months later, I saw a bottle at Trader Joe's and bought it. I am the original Sour-puss! Why had I not heard of this before? I immediately went on a hunt. I was intrigued, I love lemon lemon ANYTHING. It came to the attention of the general population in the movie "Under the Tuscan Sun" when Marcello is attempting to explain to Francis how his family makes it. Limoncello has been rising up the ranks of this above list of greats. Yeah, they sure missed on THAT one, they taste absolutely NOTHING like one another.Īnd once again, I am getting off topic. Frangelico, Amaretto di Saronna, Galliano, Nocello, Sambuca, Tuaca, Strega, Campari, Aperol, Fernet, Gran Gala, Cynar and even the somewhat now obscure Maraschino, which is pronounced "mar-a-SKEE-no" not mar-a-SHEE-no, the later being a nasty lye-bleached cherry that is then over-dyed and injected with artificial flavoring in an attempt to duplicate the flavor of the Marasca Cherry that the liqueur is made from. Most of the worlds most popular Liqueurs come from Italy.
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