BASIL LIMONCELLO RECIPE RECIPES

Name: Limoncello Recipe {How Italians Make It}
Prep time: 20 min
Cuisine: Italian
Ingredients: 8 big organic lemons (or 9 small lemons); 750 milliliters pure grain alcohol 190 proof/ 95% vol (approx 3 cups + 2 tbsp (see notes if you're using 1 litre or 1.75 bottle)); 2 ½ cups white sugar (550 g); 4 ½ cups water (1080 milliliters); ⅓ cup white sugar (75 g); 1 cup water (240 milliliters)

HOW TO MAKE LIMONCELLO {RECIPE, CALCULATIONS & FAQS ...

How To Make Limoncello {Recipe, Calculations & FAQs ... image

The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz)

Provided by Italian Recipe Book

Categories Drinks

Prep Time 20 minutes

Number Of Ingredients 6

Ingredients

8 big organic lemons (or 9 small lemons)
750 milliliters pure grain alcohol 190 proof/ 95% vol (approx 3 cups + 2 tbsp (see notes if you're using 1 litre or 1.75 bottle))
2 ½ cups white sugar (550 g)
4 ½ cups water (1080 milliliters)
⅓ cup white sugar (75 g)
1 cup water (240 milliliters)

Steps:

Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
Place all the lemon peels in the jar with alcohol.
Leave to macerate for at least 7 days, best 3 weeks or more.Make sure to keep the bottle out of direct sunlight.
Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
In a large saucepan/mixing bow/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.I don’t recommend diluting the alcohol base too much.
Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
Chill in the freezer for at least a few hours before serving.

Nutrition Facts : ServingSize 44 ml

PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pesto Recipe: How to Make It - Taste of Home image

Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. —Taste of Home Test Kitchen

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3/4 cup.

Number Of Ingredients 6

Ingredients

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

Steps:

In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

Nutrition Facts : Calories 97 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 114mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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