[oldschool1982]

Here's another item that I haven't made in a while. Actually when I was at Buca di Beppo, we made our own on a weekly basis it was so popular. Needless to say I didn't make it at home since I could just.......Hehehe

For those that have never had or heard of it, it's basically lemon zest steeped (or soaked) in grain alcohol or a mixture of vodka and grain alcohol for 2 or more weeks. The longer you let it sit (up to a point) the more flavor and color the end product will have. Normally I would use all grain alcohol but it's not available in Virginia.
After the steeping you strain out the zest and mix with simple syrup. Then it's off to the freezer. When it is made correctly it shoud not ice up and is rather thick in viscosity. Finally after the freezer for a few hours.......It's ready to enjoy. This will be something for us to enjoy when the family arrives later this month.
Cindon!

[Suzanne]

If you do a search for posts by a member named monkeymay, you'll probably find a description of her limoncello-making exploits. I've had hers, and it was quite something.

[Ishbel]

Interesting photographs, thanks.

I've always got a bottle of limincello in the freeezer during our summer months (this year we've had about 4 days of real summer!) I love it, but as with white port, I only drink it during the summer... probably because I don't really like chilled drinks at any other time of year.

[oldschool1982]

It's more of a Holiday thing foir me. That's why I make it at this time of year. The fact that I have two cousins, my brother and parents all coming to visit in a couple weeks is the other. This is all that's left on my Fathers side of the family and it's sort of a family reunion so I'm trying to make some things that are from the past or that we ordinarilly wouldn't have.

I guess it stems from the stories I'd heard of when my father visited my family's village in Calabria. They had a party the entire time he was there. I know this isn't 1950's Allessandro del Coretto and only my father and his sister have been back there but........Being as close to my European roots as I am (second generation here) I want to try and provide a memorable time with food and drink.

I did mention that this is more of a holiday beverage for me. I don't know why a frozen beverage in the winter, but it just seems right after the food I grew up with.

That, the sausage I made earlier and a couple other things....at least no one will go hungry.

Suzanne, I looked up a couple old threads for the name you mentioned but couldn't find it. I did find however your refference to the Limoncello in a post started by Pan. I'll keep searching. Thanks

Ishbel, It's not often but sometimes I like to provide some pics of some things just to show what I am talking about is actually being made. Sometimes gotta wonder the validity behind what folks talk about from time to time.

[izbnso]

Oldschool,
Couple of questions:
Where did you get that beautiful glass jar? (I have a thing for glass) And what kind of lid does it have?
I’ve heard of but never had nor made lemoncello. I have a huge Myer lemon tree in my front yard (they won’t be ripe for several months) and it looks like I’m going to have a large crop this year if no big hurricanes come through. (We lost a few when Gustav blew through the other day.) Are there any general proportions that you use: lemon zest to alcohol and then how much simple syrup (I’m assuming equal parts sugar and water)? We are a family of lemon lovers and this would make an ideal gift for my dear old dad.

I’ve made a few cordials before and had some success with them. The last I made was with wild cherries that I picked from the yard. I had planned on making jelly, but I couldn’t collect enough for that. I felt like Aesop’s fox cursing the abundance just out of reach. Any way, it turned out so nicely that my DH went out and bought a lovely large decanter that he filled with about 75% of the entire yield for this year and promptly gave it to his boss. All I have left is one sad salad dressing decanter with one inch of wild cherry cordial in it.

My other question is one I have been meaning to ask for awhile. How do ya’ll get pictures in your posts? I am techno-inept. It took me quite sometime to figure out how to jigger the pictures so that they fit the size parameters for being posted in the food pictures section (and I’m still not sure that I am doing that the best way) and I have no idea where to even begin to get them in an actual post. HELP.

[DMT]

"I would use all grain alcohol but it's not available in Virginia."

Shur it is... You just ain't headin' fur 'nuff west...

Comes inna gallon jug, witt a cork.

Just don't go makin' no pig noises whilest you'se shoppin'...

What you have goin on the table looks tasty, though!!!

[oldschool1982]

Iz,

The glass jar was purchased at a Charleston home store some 11 years ago. Sorry I can't remember the name but I can say the DW and I searched all over for them. We filled them with pastas, beans, oils and vinegars for decoration on top of our cabinets. 9ft ceilings made that easy to do. Just no 9ft ceiling anymore so I use them for edible foods now.

Check libbey glass on line for a selection of glass jars.

As far as proportions go....I try to use at least 15 lemons per litre. This batch is about 8 shy but I grabbed the last 3 bags of lemons and the loose ones were almost a buck each so....... I gotta head back tomorrow for more when they get their truck in.

Simple syrup is 1:1 sugar to water and then it's around 2:1 Liquor to simple syrup.

As far as the pics go......I use the insert image icon (right next to the quote bubble icon in the toolbar for the post reply and I link to a page (another site I use) to upload photos to. Haven't been able to figure out how to link them to the pic post here on CT....Yet.

D, Cooooorrrrrrrnnnnn Squeeeeeeeeeeeeeeeeeeez'ns? Yeeeeee hawwww. That stuff'll make ya blind! Kinda tryin' to cut back on the lead here ya know all those window sills we chewed up and toys we put in our mouths as kids had enough. Them old radiaters they use have a little bit or so.