Oh Limoncello, what to do with you….?

Yet again…  negligent, I’ve been (oh wow…  weird, talking like Yoda, I am).  Today is 2 Post Tuesday and I intend to make it up to you.  When I started this blog I swore I was going to be diligent.  Yup.  That worked out.  But, I swear I am going to do my level best.  Now, with my conscience cleared (yeah, right…  I am a mom, a wife, a daughter and a myriad of other things, having guilt is just a normal state of being, right?)…  I think it’s time we drained the Limoncello…  you in?

The above photo shows what our Limoncello looks like at the four week point.  I should point out that not all of the sugar was absorbed by the vodka.  This happens sometimes.  When it does, I just drain the Lemoncello (or any of the other infusions) the same was as I do the one that absorbed all the sugar.  The remaining sugar tends to stay in the bottom of the glass jar as long as you don’t tilt it up too far.

So, as I did the batch of Blueberry Liqueur in the post titled Infusion Delusions (you can find the recipe for the infusions on the recipe page as well), I drained and bottled the Limoncello.  I got one large vodka bottle and nearly and entire regular sized bottle out of it.  I was pretty excited!  I must admit!

Now that you have this wonderful concoction, what do you do with it?  Well, I have some ideas!

You can serve it on the rocks and it is delicious on it’s own…  but really at it’s best ice cold.  Here are a few more “creative” ideas…  in iced tea, in your favorite soda, over ice cream, drizzle it over fruit salad or pound cake, add it to Sangria, put a shot of it in Champagne or any Sparkling Wine, use it in an “adult” punch bowl, in cheesecake (of course, I would think of this one considering my occupation), “grown up” milkshakes, in buttercream icing or any dessert that you would use lemon in…  really how tasty would that be?  Even a Limoncello sorbetto, granita or gelato…  YUM!!!  How about Limoncello Margaritas?  I may have to try that last one out myself…  the sky is the limit, really.

I would LOVE to hear what you used your Limoncello in…  so please feel free to share!!!

Salute!!!

Infusion Delusions…

I promised to post the Vodka Infusion recipe as soon as the Blueberry was done and so I will.  But first…  I want to show you what your Limoncello should look like by now (just over a week out).

Here is a photo of ours…

Day One is on the Left- End of Week One is on the Right... Notice how the Vodka has taken on the sunny yellow color from the lemon zest and that the sugar has dissolved quite a bit.

Alright, now on to the Vodka Infusion Recipes…

Infused Vodka Liqueurs

1 Fifth of Vodka (any brand)

4 Cups of Sugar

2 Quarts of Raspberries

Again, you will need a glass container (we got ours at World Market).  Pour in the sugar.  Add the vodka (but save the empty bottles you will need them to store your Liqueur in when it is done).  Then, add the fruit. Since you have to shake the container every day for two weeks, we always put a few layers of plastic wrap over the opening.  We do this before we close the lid to help make the container leak proof.  Close the lid and make sure it’s sealed.  Now shake the container real well.  Then, set it aside on the counter where you will remember to give it a good shake each day.   After two weeks (shaking it each day), like with the Limoncello you will notice it taking on the color of the fruit.  For the following two weeks, let it rest (no more shaking).  When the four week period is up, strain the Liqueur into a clean container (we use a pitcher), then pour into awaiting bottles.  This usually makes 1-1/2 to 2 bottles of Liqueur give or take a little.

Variations:  We have also used Blueberries and Vanilla Bean (and of course Lemon for the Limoncello).  Others have done Strawberries and Cherries.

We add a bit more fruit than called for because it adds flavor and color.  When making the Vanilla, we use SIX whole Vanilla Beans (you can get them at World Market for a better price than a grocery store), TWO fifths of vodka and TEN cups of sugar because the VB does not have any juice to release as the fruit does.

How to strain and bottle your lovely liquid:

We use this metal mesh strainer.  It’s a larger one.  I have seen ones like it at Wal Mart for something like $3 or $4.

I just sit the strainer on top of a pitcher, but you need to hold on to the handle because it will tip if you don’t.

Then, just empty your glass container (carefully, it splashes some) in to the strainer.  Discard the fruit (or vanilla beans, etc).

I set the empty bottle in the sink to pour the Liqueur from the pitcher into the bottle.  It avoids what could be a sticky mess.  After I put the caps on the bottles, I gave the outside of the bottles a rinse with water and dry them.

This batch of Blueberry Liqueur made just under one and a half bottles.

Give it a go and let me know how it went!  Maybe even try something new and let us know how it turned out?

Salute!!!

When life hands you lemons, make Limoncello!

So, one of my secret loves is Limoncello.  This is truly a lemon lovers drink.  Problem is, it’s so pricey.  The husband of a friend of mine gave me a recipe for something he calls “Bug Juice” (thanks Rick).  Bug Juice is delicious!  He makes his with raspberries (though, I hear he’s been experimenting).  Really what “Bug Juice” is, is a vodka infusion which becomes a liqueur or cordial.  So, I did some research to see if it could be done with lemons…  I discovered the recipe for Limoncello is nearly identical.  With that in mind I sat out to see if it would work.  It does!!!  The homemade Limoncello is not only better (DELICIOUS), it’s a fraction of the cost of buying the pre-made stuff (and it’s DELICIOUS).  Yes, it’s a bit of work (did I say it was DELICIOUS?).  Yes, it requires patience (it takes four weeks)(and it’s DELICIOUS).  But, in the end…  you will be glad you did it!  Trust me on this, it’s delicious!!!

Limoncello Recipe

2  Fifths of Vodka (any brand will do)

8 cups of granulated sugar

12 Lemons, zested

Zest each lemon using the entire yellow part.  Pay attention because this is important…  DO NOT get any of the white part (the pith) in the zest (it causes bitterness).  You will need a glass container (we got ours at World Market).  Pour in the sugar.  Add the vodka (but save the empty bottles you will need them to store your Limoncello in when it is done)…  

Then, add the lemon zest…  Since you have to shake the container every day for two weeks, we always put a few layers of plastic wrap over the opening.  We do this before we close the lid to help make the container leak proof (you won’t want to lose a drop of this, trust me).  Close the lid and make sure it’s sealed.  Now shake the container real well.  Then, set it aside on the counter where you will remember to give it a good shake each day.   After two weeks (shaking it each day), it will start taking on the yellow hue of the lemon zest.  For the following two weeks, let it rest (no more shaking).  When the four week period is up, strain the Limoncello into a clean container (we use a pitcher), then pour into awaiting bottles.  This usually makes 3 bottles of Limoncello give or take a little.

You can serve it over ice, in iced tea or lemonade.  This is soooo wonderful you will never BUY Limoncello again!  Enjoy!

Salute!

*As a side note, I will post pictures periodically of the progress of the Limoncello I made in this post. This way you will know what it should look like at a different stages.  When it’s all done, I will post again showing how we strain and bottle it.

**Another side note, in the picture above I have a small batch of Blueberry going.  When it is done I will post recipes for those types of vodka infusions.

UPDATE: Day One is on the Left- End of Week One is on the Right... Notice how the Vodka has taken on the sunny yellow color from the lemon zest and that the sugar has dissolved quite a bit.