Limoncello
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This quintessential Italian drink is made with beautiful sun-ripened lemons. It is such a treat to live in California, and have an abundance of lemons. Choose your most favorite lemon, and enjoy making your own Limoncello.
Servings
24
Servings
24
Limoncello
Print Recipe
This quintessential Italian drink is made with beautiful sun-ripened lemons. It is such a treat to live in California, and have an abundance of lemons. Choose your most favorite lemon, and enjoy making your own Limoncello.
Servings
24
Servings
24
Ingredients
Servings:
Recipe Notes

Put the lemon peels (no white pith) in a large glass jar or bottle and soak them the pure grain alcohol. Yes, the very potent stuff. DON’T use vodka. Using vodka imparts an off taste. Use only the pure stuff.

The lemon peel must sit in the alcohol for at least 6-8 weeks. Longer is no problem if you forget it in the back of the pantry. Trust us, the wait is so worth it.

When the alcohol infusion is ready, combine the sugar into the water in a small pan. Heat the mixture over medium heat until sugar is completely dissolved. At the point at which the syrup starts to simmer around the edges of the pan, the liquid should be completely clear, not cloudy. Immediately remove the pan from the heat, and allow the syrup to cool.

Simple syrup is great to have on hand; so if you have too much, store it in an airtight container, in the fridge, until ready to use. Basic simple syrup can stay fresh up to 4 weeks if properly stored.

Drain the infused alcohol into a lovely bottle, and discard the lemon peel (or save it for roasting inside a chicken…yum!!)

Combine the infused alcohol with the simple syrup…the usual proportion is 1:1, but adjust it to your taste. The proportions are up to you. Like it sweeter, add more simple syrup or a more concentrated simple syrup; prefer it a bit more tangy? Let the lemon peel soak for a little longer. Keep it in a cool dark place until the perfect moment to enjoy a glass.

Then chill and enjoy. Try serving it ice cold in beautiful tasting glasses at the end of a perfect meal. Or, serve it with a little sparkling wine mixed half and half for a very refreshing aperitif.

Sunshine in a glass.

Ciao

© 2019 Il Fiorello Olive Oil Company

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Faves A La Menta (Fava Beans With Mint)
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Faves A La Menta (Fava Beans With Mint)
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Instructions
  1. Place olive oil in a pot over medium heat.
  2. Add the onions and bacon and cook until limp.
  3. Season, to taste, with salt and pepper.
  4. Add the wine and bring to a boil.
  5. Add one cup of water and return to a boil.
  6. Continue cooking until the liquid is reduced by half.
  7. Add the remaining water and the fava beans and bring to a boil.
  8. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes.
  9. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.
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Apricot or Peach Melba
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Apricot or Peach Melba
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Ingredients
Raspberry Sauce
Garnish
Servings:
Instructions
  1. In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
  2. Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
  3. To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
  4. Remove fruits from syrup.
  5. To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
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