Infusion time for limoncello
leaveswave
17 years ago
Featured Answer
Sort by:Oldest
Comments (24)
Janis_G
17 years agosuzanne_il
17 years agoRelated Discussions
Limoncello - time needed to cook off alcohol content
Comments (1)I read that all the alcohol never really boils out of wine in cooking, but enough does as as to make the contents pretty much innocuous. Limoncello is about 60 proof which is roughly 30% alcohol a little less than gin and roughly 3 times the content or a lot of wine. Most of the alcohol will boil away but some will remain. Alcohol is alcohol weather it's in wine, gin, vodka or limoncello. Linda C...See MoreNeed a great Limoncello recipe
Comments (22)Andy, Thanks to you and other GWers, my first lot of limoncello is in a jar in the pantry. And I zested an additional 1 1/2 dozen lemons with my swivel zester/peeler to freeze the "twists" for my pre-dinner help-me-through-the cooking martinis. Then I juiced all 2 1/2 dozen lemons (and the two limes) and have the first batch of juice freezing in an ice cube tray. This will take a while--at least two more, maybe three, trays to go. Then they get dumped into a bag and are wonderful for summer lemonade. Not sure what I will use them for come cool weather. (I DO love the Breville citrus juicer. One of my better toys. So quick and so very little waste.) I used a microplane zester on the limes, which I could not peel with my swivel zester blade thingee without getting white pith. The zester I use has a catch basin and is another of my favorite kitchen tools. I linked it below. A really nice toy. I have others I bought before I found this one, but they just sit in the drawer. This is the go-to microplane for me. Thank you SO much for your help and the link to your blog. I will look forward to your future posts on GW, including the one about your triple-berry non-cello cello. Sandra Here is a link that might be useful: Lee Valley Zester and catch basin This post was edited by Bellsmom on Thu, Aug 29, 13 at 20:35...See MoreLimoncello advice
Comments (38)Maureen; here is the recipe I use, it is a bit detailed but the results are worth it. Here is a picture of the first aging, This was a triple batch. Homemade Limoncello Recipe Ingredients list: One Bottle (750 ml) Everclear (95% alcohol 190 Proof) ÂOne Bottle (750 ml) good but not necessarily premium vodka (40% alcohol 80 Proof) If you cannot find Everclear you can use 100 proof, Smirnoff Blue label. Or just 2 bottles of 80 proof vodka Â15-20 lemons (without scars or flaws in the skin if possible, & NO pesticides) Âabout 3 cups filtered tap water or distilled water (not mineral water) Â4 cups pure cane white sugar. SUPPLIES: Âvery clean and dry gallon glass jar cone shaped coffee filters. (#4 size) ÂLarge glass pitchers. ÂOne cup sized measuring cups Âladle. Âfunnels (to fit the #4 coffee filter,) Âsmaller bottles for bottling into. Step One Day 1: Pour the bottle of Everclear and/or the bottle of vodka into the gallon jar. ÂWash off & dry lemons. ÂUse a potato peeler to peel just the yellow part of the skin off the lemons. Make sure you have NO white pith on the back of the peels, because this causes bitterness in the finished liqueur. Try to make the peel pieces as large as possible, because this will make the straining process easier. ÂPut the lemon peels in the gallon jar and stir gently. ÂCover tightly and put away in a cool (not cold) dark place for alcohol to extract oils from peels, creating an infusion. ÂOccasionally stir or swirl to mix up the oils. ÂLet it set for at least 15 days, preferably 40 days. Step Two ÂDissolve sugar in water and bring to boil over high heat. Boil for 5 minutes. Â*If you want to make the Crema version use the milk, water, sugar mixture below instead of the water sugar mixture above. Or you can do a recipe of each. To have both kinds. (You may end up with leftover syrups.) ÂSet syrup aside to cool. (Must be cool to cold before adding to infusion.) ÂUse a slotted spoon to scoop lemon peels from the infusion and discard. Âstrain the infusion thru the filters to make sure all the peel is removed ÂMeasure and add the syrup, (either crema or clear) to the alcohol ÂTHE PROPORTIONS ARE 2 1/2 - 3 1/2 OF SYRUP TO 1 OF ALCOHOL INFUSION. Or to taste, IF IT IS TOO STRONG IT COULD CURDLE. Why this varies is if you cannot find the 100 proof vodka you could use regular vodka, it will not be as strong, so you will use less syrup/crema. ÂIf it does curdle add more syrup until the curdles dissolve. ÂStrain the mixture again through filters into large pitcher. (This is a messy process. If it is the cream syrup I filter it at least twice. The filters will clog quickly and you will use many of them.) In this step I may add a drop or 2 of yellow or orange food color & sometimes a drop or 2 of CLEAR vanilla extract. ÂYou should taste it to see the strength, and adjust it if necessary, but watch out cause it will getcha!!  ***it does mellow out as it sets.  Return to cool dry place for at least for 40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello. It needs this setting time. ÂThen Drink (always serve very cold) & enjoy!!! ***This liqueur is homemade and for private use only. Not intended to be sold or served commercially Crema di Limoncello ________________________________________ This is a Cream variation on the standard Limoncello, Âa quart of milk, Best to not use whole milk. Use 2% Do not use low or fat free Âa pound of pure cane sugar, Âa pint of distilled or filtered water: Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner & stir it down each time it boils up. (do not let it scorch) This helps it from curdling subsequently. Once the milk has boiled up for the last time, remove it from the fire and let it cool to room temperature. Stir in the alcohol, at which point the mixture should become thick and creamy. Then start pouring it through a coffee filters in the funnels to filter out any curds or film, that may have formed. Let it sit in the fridge or in a cool dark place for 30 days, and it's ready to serve. Best if kept in the refrigerator. When making the crema version after mixing the cooled milk mixture with the alcohol, I strain it 2 more times, or you may get a cream layer at the top of the bottle. Also I use a drop or 2 of yellow food coloring to brighten up the color, just like the regular version. You can also use oranges in the same way, then use a drop or so of orange food color. It will taste like a frozen orange crème-cicle....See MoreLimoncello substitute
Comments (8)Here is the recipe I was thinking of making. I think I'll look for another recipe that is similar but without limoncello. Thanks for your suggestions! LIMONCELLO CHEESECAKE SQUARES (Giada De Laurentiis) Ingredients: Nonstick cooking spray 8 ounces purchased biscotti 6 tablespoons (3/4 stick) unsalted butter, melted 3 tablespoons grated lemon zest 1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature 2 (8-ounce) packages cream cheese, at room temperature 1 1/4 cups sugar 1/2 cup limoncello liqueur*, store bought or homemade 2 teaspoons vanilla extract 4 large eggs, at room temperature Directions: Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve....See Moreleaveswave
17 years agofirstkim
17 years agoleaveswave
17 years agofishies
17 years agoleaveswave
17 years agoagnespuffin
17 years agolindac
17 years agoJanis_G
17 years agogandle
17 years agoleaveswave
17 years agorlcollins043
17 years agolindac
17 years agojazmynsmom
17 years agoleaveswave
17 years agoelinoire
17 years agojohnscarfo
16 years agoandie_rathbone
16 years agojazmynsmom
16 years agoljfoch
7 years agoscholl2012
3 years agoHU-401731665
3 years ago
Related Stories
HOUZZ TOURSMy Houzz: History and Charm Infuse a California Hilltop Home
They've lived almost 50 years in one home, but this constantly renovating couple has design tastes that don't stand still
Full StoryHOUZZ TOURSHouzz Tour: Warmth Infuses a Greenwich Village Home
Plenty of wood and collected furniture pieces give a New York food stylist's apartment a comfortable, caring feel
Full StoryHOUZZ TOURSHouzz Tour: Playful Luxury Infuses a 1929 Houston House
Understated elegance gets an update with thoughtful splashes of color, pattern and glamour in a gracious Texas family home
Full StoryCOLORLet Purple Passion Infuse Your Home
We take the mystery out of using this most spiritual of colors to create a deeply beautiful interior design
Full StoryKITCHEN DESIGNExpert Talk: Infuse Your Kitchen With Art
Concoct a showcase for your art on an often overlooked spot: the kitchen wall
Full StoryFEEL-GOOD HOMENifty In-Between Nooks for Quiet Time or Adventure
Use hallways, porches and other transitional spaces to add another dimension to your home
Full StoryHOUZZ TOURSMy Houzz: Hard Work Pays Off in a DIY Cottage Renovation
First-time homeowners roll up their sleeves and give their midcentury Montreal home an infusion of style and personality
Full StoryDECORATING GUIDESThe Beauty of Contrast: Modern Rugs in Traditional Spaces
Give a time-honored look an energy infusion with an unexpectedly modern rug. Here’s how to contrast without clashing
Full StoryHOUZZ TOURSMy Houzz: 2 Generations Unite in an Oregon Craftsman
For the love of a little boy (and a few chickens), a resourceful family creates a multigenerational home infused with graciousness
Full StoryDECORATING GUIDESA Mobile Home Gets a Bohemian-Chic Makeover
Designer infuses world traveler’s guesthouse with tribal textiles, Moroccan tiles and kilim rugs
Full StoryLeading Interior Designers in Columbus, Ohio & Ponte Vedra, Florida
More Discussions
rlcollins043