Comments on: Limoncello made easy! http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/ Blogs from Rachael Ray and her friends Mon, 21 May 2012 08:09:42 +0000 http://wordpress.org/?v=2.6.3 By: debbie http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-39352 debbie Thu, 28 Jul 2011 18:15:51 +0000 http://blog.rachaelray.com/?p=3768#comment-39352 My husband and I have been making this for years using Everclear and cutting it with Cachaca ( Brazillian rum). I also have made it with clementine skins and it was a hit. I call it clemencello. My husband and I have been making this for years using Everclear and cutting it with Cachaca ( Brazillian rum). I also have made it with clementine skins and it was a hit. I call it clemencello.

]]> By: Sheryl http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-25614 Sheryl Fri, 18 Sep 2009 11:38:52 +0000 http://blog.rachaelray.com/?p=3768#comment-25614 My limoncello was strong and one shot made me sleep really good even though I wasn't ready for bed. Next time I will use Vodak instead of Everclear. It's September and I still have some in the freezer. My limoncello was strong and one shot made me sleep really good even though I wasn’t ready for bed. Next time I will use Vodak instead of Everclear. It’s September and I still have some in the freezer.

]]> By: Sheryl http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-22679 Sheryl Sat, 20 Jun 2009 23:44:45 +0000 http://blog.rachaelray.com/?p=3768#comment-22679 Made my first patch this week. I used 15 peels from lemon (forgot the limes), and "grain" alcohol, 95% Everclear. I let it sit for 7 days. Added the simple syrup tonight and it is really yellow. Hope it comes out. Will find out tomorrow when I have Father's day dinner. Made my first patch this week. I used 15 peels from lemon (forgot the limes), and “grain” alcohol, 95% Everclear. I let it sit for 7 days. Added the simple syrup tonight and it is really yellow. Hope it comes out. Will find out tomorrow when I have Father’s day dinner.

]]> By: Liz http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-22170 Liz Wed, 03 Jun 2009 16:28:32 +0000 http://blog.rachaelray.com/?p=3768#comment-22170 My Hubs and I have made our own Limoncello several times and it is great! We use 100 proof vodka for ours, and my simple syrup recipe is 2 sugars:1 water - simmer until clear. I'm not sure we use quite that much syrup in ours, just add to taste. It should be stored in the freezer - the taste is best when it's ice cold. We use a microplane and zest about 12 lemons, and usually 1 lime. I agree with Dominick that 5 days is a minimum - if you have the time we usually go 10 days. Hope you enjoy this beverage as much as we do!!! My Hubs and I have made our own Limoncello several times and it is great! We use 100 proof vodka for ours, and my simple syrup recipe is 2 sugars:1 water - simmer until clear. I’m not sure we use quite that much syrup in ours, just add to taste. It should be stored in the freezer - the taste is best when it’s ice cold. We use a microplane and zest about 12 lemons, and usually 1 lime. I agree with Dominick that 5 days is a minimum - if you have the time we usually go 10 days. Hope you enjoy this beverage as much as we do!!!

]]> By: Dominick http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-21571 Dominick Mon, 18 May 2009 21:25:37 +0000 http://blog.rachaelray.com/?p=3768#comment-21571 To Poldy. I am not saying that Bar Stuzzichini method is bad, I just don't like the Vodka way. (In Italy they do not use Vodka), However if the grain alcohol is not available, then Vodka will do.Last batch I made was in the jar for about 3 to 4 weeks, (made 2 lit.= 4 lit.) and came out excellent and very yellow in color, (like the original). It won't hurt if it stays longer. Minimum should be at least 5 days, but I let it cure longer.One of my recipe is from Naples, the other (asking for a couple limes is from Sicily). Adding the 1 or 2 limes gives out more lemon flavor, but don't forget to stir every day or every other day, it's important. Ciao To Poldy. I am not saying that Bar Stuzzichini method is bad, I just don’t like the Vodka way. (In Italy they do not use Vodka), However if the grain alcohol is not available, then Vodka will do.Last batch I made was in the jar for about 3 to 4 weeks, (made 2 lit.= 4 lit.) and came out excellent and very yellow in color, (like the original). It won’t hurt if it stays longer. Minimum should be at least 5 days, but I let it cure longer.One of my recipe is from Naples, the other (asking for a couple limes is from Sicily). Adding the 1 or 2 limes gives out more lemon flavor, but don’t forget to stir every day or every other day, it’s important. Ciao

]]> By: Sandra Rice http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-21496 Sandra Rice Sat, 16 May 2009 12:08:23 +0000 http://blog.rachaelray.com/?p=3768#comment-21496 Im confused...the directions at the top say to use the peels of 12 lemons...then Evette said to peel 12 lemons and put them in the mason jar...Is that put the peels or the lemons in? Im confused…the directions at the top say to use the peels of 12 lemons…then Evette said to peel 12 lemons and put them in the mason jar…Is that put the peels or the lemons in?

]]> By: Poldy http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-21404 Poldy Thu, 14 May 2009 15:31:54 +0000 http://blog.rachaelray.com/?p=3768#comment-21404 @Dominick - Thanks for the recipe. I agree that the 'right' way is with 'grain' alcohol or the like, which BTW is illegal to buy in NY State, where I live, but not in NJ or CT. I have seen alot of different recipes online and am working on a batch right now, but everything i've read indicates yo should let it alone for at least 4-6 weeks for the real deal. On the other hand, I happen to know Bar Stuzzichini where Evette's recipe comes from and have had their limoncello and it is delicious, so go figure! @Dominick - Thanks for the recipe. I agree that the ‘right’ way is with ‘grain’ alcohol or the like, which BTW is illegal to buy in NY State, where I live, but not in NJ or CT. I have seen alot of different recipes online and am working on a batch right now, but everything i’ve read indicates yo should let it alone for at least 4-6 weeks for the real deal.

On the other hand, I happen to know Bar Stuzzichini where Evette’s recipe comes from and have had their limoncello and it is delicious, so go figure!

]]> By: Dominick http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-21326 Dominick Tue, 12 May 2009 22:56:31 +0000 http://blog.rachaelray.com/?p=3768#comment-21326 To all the Limoncello lovers, here it is: I tried with vodka, no good. The best way is using pure alcohol, (96%)available in liquor stores. Using vodka, comes out clear,(like in the video), using pure alcohol comes out yellow, like the original. Ingredients: 1 liter water, 1 liter of alcohol, 1 kg. sugar, = 2.2 lbs. , I use a bit less sugar 800g, instead of 12 lemons, I use about 15 to 18 lemons, plus 2 or 3 limes. Add lemon peels and limes in alcohol, let cure for 7 to 10 days, stir once a day, (use only glass container to cure). Boil water in pan and then add sugar. Let cool, empty all peels and alcohol in pan, let it sit for few minutes, then pour in bottle, filtering the entire amount. From this you will get minimum 2 liters. Enjoy and saluti a tutti. To all the Limoncello lovers, here it is:
I tried with vodka, no good. The best way is using pure alcohol, (96%)available in liquor stores. Using vodka, comes out clear,(like in the video), using pure alcohol comes out yellow, like the original.
Ingredients:
1 liter water, 1 liter of alcohol, 1 kg. sugar, = 2.2 lbs. , I use a bit less sugar 800g, instead of 12 lemons, I use about 15 to 18 lemons, plus 2 or 3 limes. Add lemon peels and limes in alcohol, let cure for 7 to 10 days, stir once a day, (use only glass container to cure).
Boil water in pan and then add sugar. Let cool, empty all peels and alcohol in pan, let it sit for few minutes, then pour in bottle, filtering the entire amount. From this you will get minimum 2 liters. Enjoy and saluti a tutti.

]]> By: Amy http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-21303 Amy Tue, 12 May 2009 13:59:37 +0000 http://blog.rachaelray.com/?p=3768#comment-21303 I love limoncello too...I get it all the time for dinner parties or just a fun weekend! It's best seved cold so I usually keep mine in the freezer! I love limoncello too…I get it all the time for dinner parties or just a fun weekend! It’s best seved cold so I usually keep mine in the freezer!

]]> By: Pattie http://www.rachaelray.com/blogs/index.php/2009/05/09/limoncello-made-easy/#comment-21277 Pattie Tue, 12 May 2009 00:24:59 +0000 http://blog.rachaelray.com/?p=3768#comment-21277 We do two batches one with the peel one with the lemon try it We do two batches one with the peel one with the lemon try it

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