The Atlanta Journal-Constitution
Published on: 01/17/08
Everybody else is doing it, so why shouldn't we? Danny DeVito and George Clooney shouldn't be the only ones who get to enjoy an after-dinner sip (or in their case, vat) of limoncello. More restaurants in Atlanta are catching on to the refreshing taste of this Italian digestivo, but you can make your own, too.
 FRANCINE ORR/Los Angeles Times | ||
| Limoncello liqueur. | ||
|
This liqueur, made from alcohol, lemons, lemon zest and sugar, is a traditional after-dinner digestif that hails from Italy's Amalfi coast, where Sorrento lemons are used to give it a puckering, but smooth, punch. Using pure alcohol is best (because it absorbs the oils from the zest and gives a smoother flavor), but vodka — especially a high-proof one — will do the trick nicely. Take advantage of citrus season — try it with limes or oranges, too. This recipe, adapted from www.whatscookingamerica.net, is a good starter recipe that yields about two quarts.
15 lemons
2 (750 ml) bottles 100-proof vodka, divided
4 cups granulated sugar
5 cups water
Wash the lemons, then carefully zest so there is no white pith on the peel. (The pith is bitter and will spoil the limoncello.) In a large glass jar, add 1 bottle vodka; add the lemon zest. Cover the jar and let it sit at room temperature for at least 10 days (or up to 40) in a cool, dark place. Don't stir. In a large saucepan, combine the sugar and water; cook until thickened, about 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture, then add the additional bottle of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Serve very cold.
http://www.ajc.com/living/content/living/food/stories/cocktails/2008/01/16/cocktail_0117.html
No comments:
Post a Comment