LIMONCELLO LAVENDER AND VANILLA CREAM LIQUEUR
I came up with this variation of this limoncello which is lusciously creamy with the essence of vanilla and lavender. After making Kim's Recipe #296066. This is to be sipped icy cold on a hot summers day with your eye closed. Relax Ahhhhh! Making it a comforting excellent aperitif. Served chilled from the freezer in a frosted liqueur glass. Keep refrigerated with in 1 month of freezer 6 months. Try to use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
Provided by Rita1652
Categories Beverages
Time 30m
Yield 8 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
- Remove the zest from the lemons with a vegetable peeler.
- Make sure to scrape off any of the bitter white pith from the zest and discard the pith.
- Soak zest in vodka for 7 days (room temperature).
- Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a 2 quart glass bottle.
- In a blender add sugar vanilla and lavender and blend till fine and powdery.
- Bring milk and sugar mixture to a boil then reduce to medium low heat, simmering uncovered, until reduced to about 6 cups.
- About 45 minutes.
- Strain and cool sweetened flavored milk completely.
- Then add to strained vodka.
- Place in refrigerator or freezer for 3 days for flavors to meld.
- Shake well before serving.
LIMONCELLO DESSERT
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
LIMONCELLO CREAM LIQUEUR
Make and share this Limoncello Cream Liqueur recipe from Food.com.
Provided by Phil Franco
Categories Beverages
Time P14DT30m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
- In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
- Continue to store in freezer.
Nutrition Facts : Calories 3731.6, Fat 113.6, SaturatedFat 69.6, Cholesterol 358.2, Sodium 419.6, Carbohydrate 722.4, Fiber 35.5, Sugar 601, Protein 37.7
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
Steps:
- Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
- Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
- Strain into decorative bottles, adding a few strips of lemon zest to each bottle.
CREAMY LIMONCELLO
A delicious lemony treat without the bite of regular limoncello. This makes great Christmas gifts!
Provided by Nikki
Categories World Cuisine Recipes European Italian
Time P5DT2h20m
Yield 20
Number Of Ingredients 4
Steps:
- Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
- Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 24.6 g, Cholesterol 7.8 mg, Fat 1.9 g, Fiber 0 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 24.5 g
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