RECIPE FOR LIMONCELLO RECIPES

Name: Limoncello
Total time: 15 min
Yield: 1 litre
Ingredients: 3 Amalfi lemons; 250 ml 95% pure gain alcohol; 250 g granulated sugar

LIMONCELLO RECIPE | JAMIE OLIVER EDIBLE GIFTS RECIPES

Limoncello recipe | Jamie Oliver edible gifts recipes image

This recipe needs good quality Amalfi lemons, and 95% pure grain alcohol (although you must never drink this neat). The alcohol isn’t easily available in the UK, but it is sold in most grocery stores across Europe and is available from gerrys.uk.com.

Total Time 15 minutes

Yield 1 litre

Number Of Ingredients 3

Ingredients

3 Amalfi lemons
250 ml 95% pure gain alcohol
250 g granulated sugar

Steps:

1. Peel the lemons, then add to a lidded container along with the alcohol.
2. Leave it to macerate for 1 week in a cool place.
3. When the alcohol is ready, dissolve the sugar with 750ml of room temperature water in a large bottle.
4. Strain the lemony alcohol through a fine sieve and add it to the sugar water. Shake well to combine and serve as a digestif after your meal.

Nutrition Facts : Calories 124 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 20.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

LIMONCELLO RECIPE | BBC GOOD FOOD

Limoncello recipe | BBC Good Food image

Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream

Provided by Mary Cadogan

Categories Drink

Total Time 15 minutes

Yield Makes about 2 litres

Number Of Ingredients 4

Ingredients

5 unwaxed lemons
1l bottle vodka
750g caster sugar
700ml boiling water

Steps:

Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
Strain into decorative bottles, adding a few strips of lemon zest to each bottle.

Nutrition Facts : Calories 53 calories, CarbohydrateContent 8 grams carbohydrates

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Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.

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1. Place 250g of sugar and 250ml of water into a small pan, then place over a medium-high heat.
2. Using a speed-peeler, peel the zest of 2 lemons into strips, finely slice into matchsticks, then add to the pan and squeeze in the juice. Simmer gently for 10 to 12 minutes, or until you have a light syrup consistency.
3. Remove from the heat and allow to cool, carefully transferring the lemon peel to a plate.
4. Separate the eggs, placing the yolks in one bowl and the whites in another.
5. Whisk the egg yolks with 150g of sugar until pale and fluffy, then add the mascarpone and whisk again until smooth and creamy.
6. Finely grate in the zest from the remaining lemon, pour in the limoncello, then stir through.
7. Whisk the egg whites with a pinch of sea salt until they form stiff peaks, then gently fold through the yolk mixture keeping as much air in as possible.
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9. Place in the fridge to chill for at least 4 hours, preferably overnight, then scatter over the reserved candied lemon peel, and pick over the mint leaves.

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Total Time 25 minutes
Category Dessert, Dinner
Cuisine British
Calories 461 calories per serving

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