Advent: 10th December Limoncello

How to make LimoncellEvery year at Christmas I always come up with one scheme or another to make something a bit different to eat or drink.  Last year it was raspberry gin and pickled pears.  This year I stumbled across the recipe for Limoncello via the Domestic Sluttery Blog and though that I would give it a go.  The smell of vodka and citrus in the kitchen while I was making it took me back to my misspent youth drinking vodka and lime…..!! The pictures here are for stage one of the process – the lemon peel and vodka are now steeping for a week before a sugar syrup is added.  Check back next week for an update or swing by my other Blog The Pixel Chef  tomorrow for the recipe!

3 Comments

  1. Sian on December 12, 2012 at 5:48 pm

    Wow, your photos are lovely!

    • Debbie on December 12, 2012 at 10:17 pm

      Thanks very much. Am looking forward to trying the limocello when it’s ready!

  2. Drofmit on August 7, 2013 at 6:11 am

    I agree with Sian…. great pix! Especially the “Wet lemon” and “Kilner” shots. Nice DOF on both… and both would look great on a kitchen wall.
    Here it would be a Le Parfait jar… for this year, try your own Cassis.
    The soft fruit farm by the A47, ‘twixt Necton and Little Fransham, does “glean your own” after the machines have been through.
    One kilo of washed blackcurrants in a 1.5 litre jar with 100 gms of coarse Demmarara sugar…
    shake well…
    repeat twice a day for three days…
    then add 750ml of Brandy…
    we use LIDL’s Vieux Garcon [your nearest source would be the one at Dereham, I would think]…
    leave until just before Christmas and filter off through a fine sieve…
    allow to settle, then pour off the clearest into a sealable jar…
    then re-filter the sludge through a well washed handkerchief of square of muslin.
    With Cassis, you can gather the corners of the square together and squeeze…
    add liquid to jar…
    no one will see any lack of clarity in the dark purple liquor!!
    Put the contents of the cloth into the freezer [unless you’ve squeezed it almost dry]… it can be added to Summer Pudding or a rabbit stew.
    Now add castor sugar, to taste, to the jar[s]…
    bottle up.
    The process should give you a good photoshoot as well!! All those lovely purples.
    Same recipe can be used for raspberries and redcurrants… but you need to be a bit more careful on the filtering… and whitecurrants, which give a wonderful, deep gold liqueur.
    All come out around the 18% ABV mark [varies according to the liquid in the fruit]
    Enjoy!!

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