Limoncello

Baking By dl_stump Updated 9 May 2013 , 2:07pm by Dayti

dl_stump Posted 6 May 2013 , 2:58pm
post #1 of 6

Does anyone have a really good Limoncello recipe? I want to make one for Mother's Day.

5 replies
LizzieAylett Posted 6 May 2013 , 3:23pm
post #2 of 6

I was just looking up about that, and it seems that all it is is sweetened lemon-zest infused vodka.  I've never used it before so I don't know if that is accurate, but all the limoncello recipes I can find online call for some variant of this. 

 

Perhaps someone with greater knowledge in the matter can chime in?  I would like to experiment with this flavouring too.
 

dl_stump Posted 8 May 2013 , 6:20pm
post #3 of 6

I think we are on our own here Lizzy :-)

sewsugarqueen Posted 8 May 2013 , 7:06pm
post #4 of 6

Do you want the taste of limoncello or actually use limoncello ( alcohol)  I have done a recipe for a tiramisu that uses limoncello instead of the coffee  very nice but time consuming. 

How about making a plain white cake or a lemon cake you add lemon zeste or extract and soak some limoncello into cake after baked.  Then add lemon zest and limoncello to your frosting.  ( do limoncello 1 tablespoon at time-- the lemon zest or extract will bump up the lemon flavour without watering down or drunking up the frosting,)  Can't tell exact amount because I'm a taste it as I flavour it frosting person.

  Decorate with some sliced sugar lemons----????? heat up the lemoncello with water when you boil water or maybe soak lemon slices overnight in lemoncello or vodka  then sugar them.

 

Does this help any???  I can see making a lemoncello mousse and adding it as filling to a cake.  

as you can tell I like lemon.

ampresenti Posted 9 May 2013 , 12:10pm
post #5 of 6

here is the recipe we use in italy (tuscany):

 

6 big lemons (no chemicals)

1 liter of water

700 gr. of sugar

1 liter of alchool

 

You peel the lemons (just the yellow peel), you place the yellow peels in a glass container you can close properly together with the alchool. you keep them resting for 3 days in a dark place. after 3 days, you put the water in a pan and bring it to boil. when boiling, add the sugar and as soon as it starts boiling again, you let it cook for 10 minutes. turn it off and let it cool, then add the alchool+lemon peels (the alchool will have got a lemon color) through a colander, let all the juice drop and then throw the peels away. once ready, you will seive it through a cotton cloth,  and put in bottles. you should drink it after 10 days but you can try it before. you can keep it in the freezer because should be served chilled.

Dayti Posted 9 May 2013 , 2:07pm
post #6 of 6
Quote:
Originally Posted by ampresenti 

here is the recipe we use in italy (tuscany):

 

6 big lemons (no chemicals)

1 liter of water

700 gr. of sugar

1 liter of alchool

 

You peel the lemons (just the yellow peel), you place the yellow peels in a glass container you can close properly together with the alchool. you keep them resting for 3 days in a dark place. after 3 days, you put the water in a pan and bring it to boil. when boiling, add the sugar and as soon as it starts boiling again, you let it cook for 10 minutes. turn it off and let it cool, then add the alchool+lemon peels (the alchool will have got a lemon color) through a colander, let all the juice drop and then throw the peels away. once ready, you will seive it through a cotton cloth,  and put in bottles. you should drink it after 10 days but you can try it before. you can keep it in the freezer because should be served chilled.

I am absolutely going to try this!! I love limoncello and I bet it makes for a great lemony flavouring. Thank you!

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