I’m late. I should have started last month. But my friend who shared her recipe with me assures me some folks make it even 10 days before Christmas.
What is it? It’s limoncello, a citrus liqueur we can enjoy after dinner around the holidays. I first enjoyed it with my sister and brother-in-law, the ones whose pictures I shared in “I’ve Never Been to Italy“. My sister with the Italian name, and my BIL who is second generation Italian served it up one summer after dinner. I remember the conversation that lingered long past dinner sipping from a tiny liqueur glass.
When my friend shared her recipe, I knew I had to make it for my brothers, mother and if I dare to the ones who introduced me to it…the connoisseurs. So here’s the recipe, “la versione veloce no solubile”, the fast version….now I didn’t say instant. The recipe calls for making it 90 days in advance, but I’m just hoping to make 60.
Rick can’t believe I’m doing this. “You mean you aren’t going to make fruitcake loaves with bourbon like Mother did?”
“Yes, dear, I’ll do it next month. And yes, I will get on to the rum balls too, in November.”
Buy the larger of the two bottles of Everclear.
Peel 10 large organic lemons (only the rind, not the white pulp). Zest all you can until the liquid rises to the top. Use a “zester” to just get the peel and not the white flesh.
Soak these in the Everclear from now until around Christmas.
When you’re satisfied that the brew is yellow enough and ready after months of soaking, remove peels by straining. Boil 5 cups of water and around 3 cups of sugar. Mix with the Everclear and place in the freezer. (It won’t freeze.) You may taste it for strength and sweetness. Add water to make it weaker; sugar to make it sweeter. : ) You can use a “spirits hydrometer” to measure the strength, however that’s not necessary.
Related articles
- Case Study | Presto Chango, Limoncello! (tmagazine.blogs.nytimes.com)
- Homemade Limoncello w/ Calamansi Limes (Calamancello) (burntlumpia.typepad.com)
- Happy National Lemonade Day – Easy Limoncello (alittlebitme.com)
Oh, am I laughing. For one thing, I had a sudden vision of The Rabbit, watch in hand, singing, “I’m late, I’m late, for a very important date!” For another, that recipe set me off when I got to Everclear. In any word association test, Everclear necessarily evokes Mad Dog 20/20 for me. It’s not far from that to Boone’s Farm and Spanada – thank goodness we survived and our taste improved!
I’m glad to have this recipe. I don’t think I’ll make it this year, but maybe next. What I will do is find a bit of Limoncello and try one or two of the recipes I’ve tucked away. Thanks for the reminder!
I guess I should add – that was purely collegiate fun and games, that Spanada, etc. business. My goodness – the 1960s are a long time ago!
I remember Boone’s Farm but I haven’t heard of Spanada.
I was resolved to not miss the opportunity this year. Yesterday I “zested” 14 lemons (they were on the small side) and now the bottle is tucked away until I add the boiled water and sugar. I picked up a small pallet of 1/2 pint jars too, and will use those to gift. Wish I could find some small bottles with necks. I’ll keep looking for those…perhaps on the internet. It seems most recipes do call for Everclear–Rick wasn’t believing that–or, vodka. Interestingly, the Everclear is right next to the vodka in the store.
i’m heady just thinking about it.
I know, potent. It’s just a sipping liqueur. Will definitely measure the proof strength with this “spirits hydrometer” I acquired. From other recipes, I have learned to dilute to 40-80 proof.
Good tips. This is such a great gift!
Thank you for your timely tip about the lemon in the chicken!
I’ve been wondering about limoncello since I saw the movie ‘Under the Tuscan Sun.’ Do you suppose I still have time? I’ll have to find organic lemons and purchase the everclear. It looks like the perfect conversation starter as well. Love this and thank you for sharing your recipe!
I zested my lemons only yesterday and the zested rinds are steeping now in the bottle. The recipe was given to me by a friend. I’m sure there is some trial and error involved to suit to taste (more or less lemon, more or less water or sugar)–but I’m glad I got to it this year. Yes, you still have time.
Hint: I spooned the zested rind into the bottle neck with a funnel.
G–am so excited!! My husband BUYS this all the time, and it’s high time we made it our own selves! Everyone LOVES it–from 21-year olds, to old-er :)–the perfect dessert and light refreshment after a special meal.
I was excited when I looked at the bottle today and saw it’s already turning lemony yellow! Do it. I attached some other articles and their recipes. The others along with mine will tell you what to do. I just knew I had to get started before Oct 25.
I’ve never made liqueur before. Sounds delectable!
Neither have I. But between my sister and my friend, I’m hoping for good results. 🙂
Georgette, I can’t believe the quinky dink of this. I’d never heard of lemoncello until last night. We were at our favorite restaurant and the bartender suggested a dessert of lemoncello over a scoop of vanilla ice cream. She said it was delicioso and even brought the bottle over to show us. We said we’d save it for another night, but now the lequer pops up again on my radar. This must mean something. Something like….I’d better have a lemoncello sundae. What other things do you make with it? (And thanks for sharing this. I’m going to cut the recipe in half in case I mess it up, then I’d only have one bottle to toss out.)
Isn’t that how things work? You hear of something, and then you hear about it again.
Do you keep this frozen? Why?
It’s in the freezer but it doesn’t freeze. You wouldn’t be serving a block of ice. 🙂 It’s served ice cold–perhaps because of the lemon–it’s a refreshing digestif. Of course, only an oz. or two are served like you said on ice cream or in a liqueur glass.
After looking at all the misspells in my original comment, I think I’d better not try the limoncello. I’m having trouble finding the right typing keys just looking at the picture.
Seems like this is a good time to try your recipe. Though I saw limoncello when we were in Italy I didn’t get a chance to taste it. A good homemade version is the best!
What is Everclear? I’ve never heard of it.
It’s a very basic grain alcohol–very strong–190 proof, but no worries I will have it watered down to 40-80 proof when it’s finished.
I’m a fan of anyone who makes homemade food and beverage. Limoncello somes like a refreshing and fun drink. Perfect for the holidays. Have a great week my friend.
I am enjoying watching the liquid take on a yellow hue. I have had some with a deep yellow hue; now I understand why you start 90 days before. I hope my 60 yields a good color.
I hope you’ll post a follow-up of you sipping a wee glass of it – 🙂 MJ
I feel quite challenged to photograph a beautiful yellow liquid. It’s turning already! 🙂
I enjoy limoncello and I never considered making it. I might just give this a try.
There’s still time if you want it over the holidays…but then if you just want it during the winter months, you’ll have something for the Superbowl. You would look quite in TGG character in your smoking jacket sipping a small glass of the stuff.
Thank you, Georgette. This limoncello is sooo good!! I think you have introduced me to a new Christmas tradition.
Love those holiday traditions! They add so much color to life. So nice to see you and Linda yesterday. Happy New Year!