Limoncello

Limoncello

Ingredients:
5 lemons
2 cups + 1 tablespoon vodka
1 1/2 cup sugar
2 cups water

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Peel the lemons without the pith, and place peels into a large glass bottle or jar.  Cover loosely with vodka and let infuse for one to six weeks at room temperature.

After infusing, combine sugar and water in a saucepan.  Bring to a boil, DO NOT STIR.  Boil for 15 minutes.  Allow the syrup to cool to room temperature.

Stir vodka mixture into syrup.  Strain into glass bottles, and seal each bottle with a cork.  Let mixture
age at room temp for two weeks.

Place bottles liqueur into the freezer.  When icy cold, serve in chilled vodka glasses or shot glasses.

Spiced Pear Liqueur

Spiced Pear Liqueur

This liqueur turned out to be one of the, "you made this?" recipes.  I allowed mine recipe to steep 4 weeks.  Will make often!

A note about this recipe: homemade infusions are something of an inexact science. Your spices may be fresher; a higher proof spirit will lead to more flavor extraction. All of which to say is, check the progression of your pear project every day or two. Think you’ve got enough spice flavor? Take them out. Are you at peak pear intensity for your taste? Skip ahead to the straining step.

Homemade Spiced Pear Liqueur

Ingredients:
2 Bosc or Bartlett pears, skin on, sliced into 
    wedges, core and seeds removed
2 ½ cups vodka (we used 80 proof vodka)
Peeled zest of 1/2 lemon (remove any of the 
   white pith, which will lead to bitter flavors.
2 whole cardamom pods
2 whole cloves
½ cup sugar
½ cup water

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Directions:
In a clean quart jar, add the pear wedges, lemon zest and whole spices, and top with vodka (add more to cover the pears if you need). Seal the jar and keep in a cool, dark place.

After 3 days, check the progression of the infusion and make any adjustments (see recipe note) and if it needs more time, reseal the jar and check again in a day or two.

When your infusion is almost ready (probably around 7 days), combine the sugar and water in a small saucepot and heat until the sugar dissolves, stirring occasionally. Let the sugar mixture cool, then add to the pear infusion. Reseal the jar and let the mixture rest for another day.  

Line a fine-grain strainer with two layers of cheesecloth and place it over a clean quart jar, then strain the pear infusion into the clean jar. Seal the jar with the strained infusion and let sit in a cool dark place until ready for use (either at home or to be re-bottled in clean jars as gifts.) 

The liqueur should conservatively last for around a month when stored in a cool, dark place. To make it last for up to three months, store it in the refrigerator.

Homemade Limoncello Recipe

Homemade Limoncello Recipe

I took a cooking class recently with Limoncello used as a flavoring in a trifle.  I found the flavor very pleasant.  I posted the Trifle recipe Lemon Curd Limoncello Trifle With Blackberrys.  Since Limoncello is a liqueur it also can be served over ice as a refreshing drink.  This recipe is quite easy but does take time to mellow.  I plan to try my hand at making a recipe for the fun of it!

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Use Meyer Lemons for this recipe.  They’re smaller and more sour than a regular lemon and will impart a lighter, more floral flavor to your Limoncello.  Don’t worry, though, if they’re not available a regular lemon will also make a delicious Limoncello.

To prepare simple syrup, mix together equal amounts of sugar and water and bring to a boil just until the liquid bubbles and the sugar has dissolved.  Cool the mixture and store, refrigerated in an airtight container, for up to 1 week.

Ingredients:

5 to 6 medium lemons
2 tablespoons white vinegar
3 cups vodka, whichever brand you prefer
1 to 1-1/2 cups simple syrup

Directions:

Place the lemons in a large mixing bowl or two-handled pot and cover with water (about 2 quarts).  Stir in the white vinegar and soak at room temperature for 30 minutes.

Remove the lemons from the water solution and wipe dry.  Using a vegetable peeler, cut the zest off from the outside of each piece of fruit and transfer to a 1 quart resealable container (you should have about 2 cups of lemon peels).  Note: when taking the zest off the fruit, be careful to only get the colorful yellow skin.  The white layer beneath that – known as the pith – is bitter and will impart an off flavor into your limoncello.

Pour the vodka over the lemon peels, seal the container tightly, and give it a shake.  Place the container in the refrigerator and let it marinate, shaking once a week, for 1 month.  After 1 month, check the color of the vodka; it should be a pale yellow color.  If it’s not, or to get a more potent lemon flavor, continue marinating the mixture in the refrigerator, checking on it once a week, for up to 1 month more.

Carefully strain the infused vodka into a resealable container, discarding the lemon peels.  Stir in the simple syrup, starting with 1 cup and adding more a splash at a time, until the limoncello is as sweet as you’d like.  The limoncello can now be served or sealed and stored in the freezer for up to 3 months.  Makes 3 cups