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ISO: ISO anyone who has made Orangecello-
- Thread starter ejd
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hi, that would be me smileys/smile.gif you can make it with orange zest instead of lemon, it's just as lovely..
and refreshing. I can't do sugar so I rarely make the true limoncello. adding lemon and orange zest to the cheapest of vodka takes to an elevated level. IMHO, much better than the citrus vodkas they sell.
certainly go for the limoncello recipe using orange zest instead. add 1/4 of the sugar syrup called for in the recipe and let it sit for a few days and taste. you can always add more of the syrup if you want it sweeter. the full amount of syrup makes a drink that is waaay too sweet, much more so than any limoncello I've purchased.
go for it and have fun. let us know how it turned out for you and your husband.
and refreshing. I can't do sugar so I rarely make the true limoncello. adding lemon and orange zest to the cheapest of vodka takes to an elevated level. IMHO, much better than the citrus vodkas they sell.
certainly go for the limoncello recipe using orange zest instead. add 1/4 of the sugar syrup called for in the recipe and let it sit for a few days and taste. you can always add more of the syrup if you want it sweeter. the full amount of syrup makes a drink that is waaay too sweet, much more so than any limoncello I've purchased.
go for it and have fun. let us know how it turned out for you and your husband.
Hi Wildwoods- Rec. I found
Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax.
Pat the lemons dry.
Using a vegetable peeler, peel the lemons.
If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife.
Fill the jar with one bottle of the vodka and the zest.
Cover the jar and let it sit forty days at room temperature in a dark cabinet.
Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes.
Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka.
Cover and return to the cupboard for another 40 days.
Strain the limoncello into bottles and discard the lemon zest.
Store them
Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax.
Pat the lemons dry.
Using a vegetable peeler, peel the lemons.
If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife.
Fill the jar with one bottle of the vodka and the zest.
Cover the jar and let it sit forty days at room temperature in a dark cabinet.
Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes.
Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka.
Cover and return to the cupboard for another 40 days.
Strain the limoncello into bottles and discard the lemon zest.
Store them
Rec. with quantity
10 lemons
1 (750-ml)bottle Vodka
3 1/2 cups water
2 1/2 cups sugar
using a vege. peeler, remove peel from lemons in
long strips. Trim away any pith. Discard pith. Place the lemon peel in a 2-quart pitcher. Pour the Vodka over the peels and cover with plastic wrap. Steep the lemon peels on the Vodka for 4 days at room temp.
Stir the water and sugar in a large saucepan over med. heat until sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over Vodka mixture. Cover and let stand at room
temp. 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 hrs. and up to 1 monthe or place in freezer.
This rec. is from Giada De Laurentiis
10 lemons
1 (750-ml)bottle Vodka
3 1/2 cups water
2 1/2 cups sugar
using a vege. peeler, remove peel from lemons in
long strips. Trim away any pith. Discard pith. Place the lemon peel in a 2-quart pitcher. Pour the Vodka over the peels and cover with plastic wrap. Steep the lemon peels on the Vodka for 4 days at room temp.
Stir the water and sugar in a large saucepan over med. heat until sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over Vodka mixture. Cover and let stand at room
temp. 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 hrs. and up to 1 monthe or place in freezer.
This rec. is from Giada De Laurentiis
here's a link to the recipe I posted many years ago. I really don't know about using
splenda. somehow, I just don't think it work. you might be better off just going very light with the real sugar syrup. I could be wrong but I don't think you can make a syrup with water and splenda?
if you really want to use splenda try it with just a pint of the vodka and see what you get.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16251
splenda. somehow, I just don't think it work. you might be better off just going very light with the real sugar syrup. I could be wrong but I don't think you can make a syrup with water and splenda?
if you really want to use splenda try it with just a pint of the vodka and see what you get.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16251