Summer lemonade with Lemoncello liqueur

W

wigs

Well-known member
A girlfriend served the following drinks at a recent luncheon. What a delicious and refreshing treat!

Mary Ann Patterson put ice cubes in cocktail glasses which she then filled half full of lemoncello liqueur and half full of lemonade. A quick stir plus a lemon slice and a sprig of mint leaves completed each beverage. You may adjust the amounts of liqueur and lemonade to your personal preference.

Mary Ann told me the original drink recipe calls for 1/3 lemon vodka mixed with 1/3 lemoncello liqueur and 1/3 lemonade. For our recent ladies' luncheon, she omitted the vodka so we'd all stay awake through the garden club meeting after we ate!

 
MMM! My limoncello is back in Prague, in my father-in-law's fridge. smileys/frown.gif Well, "was"...

 
Barb, I've made this several times now with my own Limoncello. I also bake

layers of ladyfingers, rather than buying individual ones. Takes about a half hour from start to finish and you can then cut them square or circular or whatever pan shape you have.

I use Rose Levy Beranbaum's recipe for Biscuit a la Cuilliere, fancy name for Ladyfingers; almost the same recipe as genoise, but with a bit more flour.

You'll enjoy this very much.

 
MarilynFL, I read some of the tiramisu reviews stating the cooks made their own limoncello. Any

particular hints or a recipe you'd care to share?

Also, what a brilliant idea to make your own ladyfingers! Finding them is a hit-or-miss proposition in our local grocery stores, and I've absolutely no doubt that yours are far superior in taste. Thanks for that tip and also the reference to the recipe you use!

 
wigs, I make one that steeps for 40 days, then the sugar is added and its steeped for 40 more

But I've tasted this version (linked) and it's darn good too.

I tried, but can't find the exact recipe I used (1 bottle grain alcohol, 1 bottle vodka, 20 lemons, scrubbed and peeled in large chunks steeped for 40 days, then a simple syrup is added and it sits for another 40 days. I'll check my hard copies and see if I can dig it up. I lost my entire first batch (over $100 in ingredients) when ONE lemon had a bit of mold on the peel. That odor permeated everything.

A guy at work makes this shorter version and it is quite refreshing. And...it only takes 21 days, instead of 80 days.

http://allrecipes.com/Recipe/Limoncello/Detail.aspx

 
Here's a recipe that is very similar to Rose's

Ladyfingers.

The only difference is hers has 1 TBL warm water, 1.5 C cake flour and 6 eggs total.

I've never looked back ever since making this in desperation when I tried 6 stores to find ladyfingers.

Oh, I bake it either on parchment paper or a Silpat. Typically, I just pipe it into several big spirals about 10" in diameter. Start in the center and let the dough spool out.

The IMAGE link is in French, but the steps are photographed and are very clear.

http://books.google.com/books?id=Yz0mF7pXZ38C&pg=PA101&lpg=PA101&dq=biscuit+a+la+cuilliere&source=bl&ots=Gr4u0V2mF4&sig=KUwCr-P683zTuOaANiCJLrCvhZQ&hl=en&ei=oKz4SfuhGuCJtgf-143tDw&sa=X&oi=book_result&ct=result&resnum=9

http://www.meilleurduchef.com/cgi/mdc/l/fr/recettes/biscuit_cuillere_ill.html

 
So, can you tell me why you couldn't just add the peel and syrup, all together, and let it all

sit for the 21 days? I always wonder why limoncello recipes call for the peel added first for a few weeks, then the syrup.

 
Marilyn this is from Gail's posted by Evelyn/Athens for the 80 day recipe.

could this be the one you use?
Evelyn/Athens: ISO naoko - recipe inside for limoncello>>>>
Posted: Mar 28, 2002 12:07 AM

I have only had the bought stuff (de Kuypers has an excellent product)and love it. I also use it to give my poundcake a 'lift' and to macerate dried fruit when I make fruitcake. I searched through a lot of recipes. The following is one I liked (by the sound of it) and will try myself as we have some beautiful lemons on the tree now: Homemade Limoncello (SF Chronicle) Recipe

From a correspondent who got it from the San Francisco Chrinocle Food Section Here's the recipe for Lemoncello which I got from the SF Chronicle food section last winter. I've discussed it with a resauranteur friend who makes an incredibly tasty version and he doesn't age it quite so long. Also, the spelling Lemoncello/Limoncello seems to be unsettled even in Italy. 15 thick-skinned lemons (Eureka, Lisbon, or Citron) 2 bottles (750ml) 100-proof vodka 4-1/2 cups sugar 5 cups water Instructions: Wash the lemons in hot water before you start. Remove the peel with a vegetable peeler, removing all white pith on the back of the peel by scraping with a knife, and put the peels in a 4-quart Mason jar. Add 1 bottle of vodka and stir. Cover the jar, date it, and put it to rest in a dark cabinet at room temperature. After 40 days, take out the vodka-lemon mixture. In a saucepan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes. Add the sugar syrup to the vodka-lemon mixture along with the second bottle of vodka. Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark cabinet and store for 40 more days. At Day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel. Pour into clean, unused bottles with caps or decorative corked bottles. Store the bottles in the pantry, but put one bottle at a time in the freezer until ready for use. Makes approximately 3 quarts.


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The alcohol leeches the essential oils out of the peels. Maybe the sugar

would inhibit that process? After forty days, the peels are a bit stiff instead of soft. Then the sugar is added and the flavors mellow out together.

I think it was Randi who said her limoncello never gets past the vodka/lemon peel stage. She just sips it straight up without the sugar.

 
Thanks 2 everyone who posted homemade limoncell recipes; will it give that a try 1 of these fine daz

 
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