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    You are in: Home / Recipes / Limoncello , Lemoncella Recipe
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    Limoncello , Lemoncella

    Limoncello , Lemoncella. Photo by Mommy2two

    1/2 Photos of Limoncello , Lemoncella

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    Total Time:

    Prep Time:

    Cook Time:

    1920 hrs 30 mins

    30 mins

    1920 hrs

    Rodger's Note:

    This is a great lemony flavored vodka that is great for sipping after dinner, or anytime. I always try to keep some in the freezer.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax.
    2. 2
      Pat the lemons dry.
    3. 3
      Using a vegetable peeler, peel the lemons.
    4. 4
      If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife.
    5. 5
      Fill the jar with one bottle of the vodka and the zest.
    6. 6
      Cover the jar and let it sit forty days at room temperature in a dark cabinet.
    7. 7
      Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes.
    8. 8
      Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka.
    9. 9
      Cover and return to the cupboard for another 40 days.
    10. 10
      Strain the limoncello into bottles and discard the lemon zest.
    11. 11
      Store them in a cupboard or the freezer.

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    Ratings & Reviews:

    • on January 07, 2002

      55

      Excellent! I lost my origional recipe. I believe this is the exactly the same. I would not try recipes calling for fewer lemons and shorter processing time. Hardest part is the waiting, but well worth it. Second hardest part is making sure no white remains on the peel, also worth the time. Product is amazingly smooth and flavorful. When aging is complete I keep it in the freezer.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2010

      55

      This is my second review. I am now making 7 gallon batches 2 to 3 times a year. My friend buys the vodka and the sugar. I supply the labor. French Oak chips, and dried lemon peels. Peeling that many lemons has become too much labor. Let me tell you what I have learned. Do not waste your money on high quality vodka. Se buy 1.75 liter bottles for $9 or less. Everclear is not worth the money either. I have substituted honey for sugar and it does not make a significant improvement. French oak chips can be purchased at a homebrew store and add both color and taste. I tried 3 quart batches using dried orange peels in one and brown sugar in another. The orange peels were a disappointment. The brown sugar was very nice, but not worth the cost.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2002

      55

      "sole in uno bicchiere" I spent nine days in Italy this summer and had a wonderful time. One of the first things I did when I got home was look for a recipe for limoncello. The first one I tried was OK. This is the "sunshine in a glass" that I enjoyed in Italy. It is worth the wait! Bravo!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Limoncello , Lemoncella

    Serving Size: 1 (4245 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2482.9
     
    Calories from Fat 7
    15%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 24.9 mg
    1%
    Total Carbohydrate 293.6 g
    97%
    Dietary Fiber 8.1 g
    32%
    Sugars 273.3 g
    1093%
    Protein 3.1 g
    6%

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