need recipes for limoncello
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I love it (lemoncello)when we were on the Diamond this past Nov. My DH disliked it which was good cause I drank his also. Then our favourite server (April in The Savoy) came by and topped up my shot glass....I think I was asleep less then one hour later...;0
Thanks for posting the recipe I am going to make some today
The bottle of limoncello I bought before Christmas actually had drink recipes on the label/tag. One was for a limontini...hmm.
Go forth and experiment!
I have made it many times. The posted recipe is good. However, a local Italian Restaurant owner told me to use pure grain alcohol 198 proof. I usually have to buy it in Mexico. Sometimes I can get it here in California. It's called Everclear. He said you need the higher alcohol content to best extract all of the lemon flavour from the zest.I made it with the grain alcohol back around Thanksgiving. (We can get Everclear at our local liquor store here). The stuff is so dang strong I can't begin to drink it straight up. I tried mixing it with Sprite and it was way too sweet. I think I'll try the iced tea thing tonight with dinner . It goes down a little easier from the freezer but, wow, you feel it all the way down. Two glasses of the stuff and my DH would be pulling me out from under the table and "pouring" me into bed.
I think next time I'll try the vodka instead (if I can ever get rid of what I've got now). And, BTW, it tastes nothing like what we had on the Diamond. That went down very smooth and I definitely went back for seconds. Any idea what I might have done wrong?
Future Cruises-not enough
I know I said the posted recipe is good, but this is the way I learned it. The Italian Restaurant owner gave it to me metric. The procedure remains the same.
One Kilo sugar (2.2 pounds);
One Liter water (about 34 ounces);
One Liter Pure Grain Alcohol;
If you used Everclear in the posted recipe, it was 1.5 Liters. That may have made it too strong.
Mine is just right (to my and my family's taste) served straight from the freezer. I serve it in a chilled glass. We have these glasses that we got in Florence that are like a tall shot glass. They hold about four ounces, which is pleanty. Very heavy and they look great chilled from the freezer.
Hope this helped.
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The site won't let you print it out. If any of you figure out how to print it let me know. I don't know how long they show a recipe before they charge you to get a recipe.