Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>What's you secret recipe?
>
> Not so secret..
>
> I use the recipe I got from this thread...the recipe is about 1/4 down
> the first page.
>
> http://forums.egullet.org/index.php?showtopic=40048&hl=
>
> Christine
>

@@@@@ Now You're Cooking! Export Format

limoncello

none

12 zest from lemons
1 zested from lime
1 bottle 100 proof vodka 750ml
1 bottle 80 proof vodka 750ml
-----syrup-----
2 cups sugar
2 cups Water

Place the zest/peels into an airtight container (I use a large screwtopped
jar) and cover with one bottle of 100 proof vodka (I use 100 proof
Smirnoff). The higher alcohol level seems to get better extraction from the
peels. Place the jar in a safe place (on top of my refrigerator works for
me!) for at least two weeks, giving it an occasional shake and sniff to
check on it. You'll be able to see the vodka turning bright yellow as it
pulls the flavorful oils from the peels. When the peels no longer look
colorful and the vodka doesn't seem to be gaining any more visible color or
scent, it's done. Filter through a coffee filter or cheesecloth into a
large bottle or jar and press down to remove all the vodka and oils that
you can from the peels. Add a 1:1 simple syrup (I usually start with 2 cups
water to two cups sugar, boiled lightly until completely dissolved and
syrupy and cooled off) and then thin further with approximately another 750
ml bottle of your favorite regular vodka. If it needs to be cut down or
sweetened further, just use filtered or bottled water and more simple
syrup. It's really a matter of taste as to how sweet and/or strong you like
it. You can also make "Orangecello" the same way. It's quite tasty too!

You could, if you wanted to, use Everclear grain alcohol for the
extraction, however, I find that it makes for a much harsher tasting end
result. I find that the 100 proof vodka and then flavoring/thinning to
taste with simple syrup, more regular decent neutral vodka (last batch I
used Denaka from Denmark) and a little filtered or bottled water seems to
get the best and most palatable results.


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan