To all you brilliant people who know how to adjust a recipe. The recipe calls for 1.75 liters of

[cynupstateny]

Maybe I'll try it with vodka. Mine sits in a closet, too. It must be the grain alcohol.

 

[wigs]

CynUpstateNY--Would you share your original limoncello recipe? TIA!

 

[charley]

100 proof works well.

 

[charley]

Interesting. My recipe uses just half of that--a fifth of vodka and 15 lemons.

Let sit 20 days (or even 10), then diluted with the sugar syrup and another 20 or 10. The 40 day was the first recipe I ever used.
I have also made it by "zesting" the lemons on a microplane!! THAT gives a bright yellow color!!
I am also now recalling a recipe for limoncello chicken wings that are served at Marco's Coal Fired Pizza in Denver that are DEEElicious. Marinated in limoncello and then high fire roasted.

 

[cynupstateny]

Sure...I always make lemon curd, too, so I can use the juice from all the lemons!

Joanne's Limoncello

1.75 bottle grain alcohol
Peels from 16 lemons
Soak together in a dark place for 3 weeks.

Bring to boil:
4) 7.5 bottles water
4 lbs. sugar
Cool
Strain peel from alcohol, add to sugar mixture. Bottle, cap and put it back in the closet for 2-3 weeks

 

[charley]

I guess that is 30 oz of water to 9 C sugar? 4 7.5 water? ;o) Or is l.75?

 

[cynupstateny]

It's four 7.5ml bottles of water. Any other calculations, ask Lana smileys/wink.gif)

 

[marilynfl]

well, just make sure she hasn't already drunk her 750 ml bottle of booze first.

 

[cynupstateny]

Oh, Marilyn...You know me too well!!