Limocello
Tony Nash
on the Italian coast and you can only get to these towns by walking along
the cliffs, anyway the show had people who live there and cook and preserve
home grown produce and they had this lemon drink made from lemons grown
locally and use 100% alcohol and use the lemon rind steeped in the alcohol
for about 20 days or so and when ready you mix in a couple of ltres of water
and sugar until the sugar is melted down, and they you mix it with the
lemon/alco mixture and supposed to leave it for a while and it turns into a
liquer. I didn't catch the right steps for making it and so that is why I'm
asking does anyone out there make it.
Brian Mailman
> Does any one do this drink recipe,
Yes
> just watched a show about 5 little towns
> on the Italian coast and you can only get to these towns by walking along
> the cliffs, anyway the show had people who live there and cook and preserve
> home grown produce and they had this lemon drink made from lemons grown
> locally and use 100% alcohol
While it's important to use as high a proof as possible, (percentage of
alcohol; that is, 2 proof equals 1% so that 150 proof is 75% percent
alcohol), it is close to impossible to obtain 100% alcohol because it
sucks water out of the air extremely quickly (not quite accurate but
close enough).
This is the recipe I use, from rec.food.recipes. When I first saw it
some years ago, I didn't want to use it because it's so simple I thought
it was dumbed down somehow. But then I saw a show on Limoncello on the
cancelled-and-missed Gordon Elliott's "Follow That Food" and the
Sicilian farm woman interviewed showed exactly the same thing:
B/
Brian Mailman
Come Winter (usually day after New Year's up here in the Global North) I
put up a batch of "mandarino/mandarinetto" as well using mandarin
oranges. I suppose one could also make tangerino if one had a whim.
And it's spelled "Limoncello"
B/
just joe
> Does any one do this drink recipe, just watched a show about 5 little
> towns
> on the Italian coast and you can only get to these towns by walking along
> the cliffs,
the 'cinque terra'. not quite as remote as portrayed. limoncello is quite
common all along the west coast. seems like in sorrento, it's in every store
and served at the completion of every meal. too sweet for me, but to not
insult the restauranteur....
joe
petersburg, ak
Tony Nash
"Tony Nash" <TN...@compuser.net.au> wrote in message
news:guoRg.35070$rP1....@news-server.bigpond.net.au...
Cindykin
Show: Everyday Italian
Episode: Summers in Capri
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips
(reserve the lemons for another use). Using a small sharp knife, trim away
the white pith from the lemon peels; discard the pith. Place the lemon
peels in a 2-quart pitcher. Pour the vodka over the peels and cover with
plastic wrap. Steep the lemon peels in the vodka for 4 days at room
temperature.
Stir the water and sugar in a large saucepan over medium heat until the
sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup
over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels. Transfer
the limoncello to bottles. Seal the bottles and refrigerate until cold, at
least 4 hours and up to 1 month.
Brian Mailman
> Limoncello Recipe courtesy Giada De Laurentiis
> Show: Everyday Italian
> Episode: Summers in Capri >
>
> 10 lemons
> 1 (750-ml) bottle vodka
The higher the proof, the better to extract the oils, especially for
such a short infusing period (the recipe I use calls for 40 days).
B/
Kathi Jones
"Brian Mailman" <bmai...@sfo.invalid> wrote in message
news:12m9m9a...@news.supernews.com...
so over the years I've been reading the posts about Limocello, and now I
know how to make it.....question is, what do I do with it? I have to admit,
I'd never heard of it before, and obviously, I've never tasted it...is this
one of those things that you're suppose to sip, but at some point in your
life you found yourself cracking open a bottle, and throwing away the cap?
Like , um, say, peach Schnapps??
hic!...oh. s'cuse me
;-P
Kathi
Bob (this one)
All of the above.
Pastorio
Brian Mailman
> "Brian Mailman" <bmai...@sfo.invalid> wrote in message
> news:12m9m9a...@news.supernews.com...
>> Cindykin wrote:
>>
>>> Limoncello Recipe courtesy Giada De Laurentiis Show: Everyday Italian
>>> Episode: Summers in Capri > 10 lemons
>>> 1 (750-ml) bottle vodka
>>
>> The higher the proof, the better to extract the oils, especially for such
>> a short infusing period (the recipe I use calls for 40 days).
>>
>> B/
>
> so over the years I've been reading the posts about Limocello, and now I
> know how to make it.....question is, what do I do with it? I have to admit,
> I'd never heard of it before, and obviously, I've never tasted it...is this
> one of those things that you're suppose to sip,
in small quantities. Put in freezer first.
B/
Brian Mailman
Mandarin oranges is mandarino or mandarinetto. I get my Meyer lemons
for it (just picked up a bunch y'day) from a friend over in the PRB
(People's Republic of Berkeley); one of her daughters-in-law last year
asked if she could make it from the Persian limes that grow in her yard
in Glendale. I don't see why not.
B/
just joe
> so over the years I've been reading the posts about Limocello, and now I
> know how to make it.....question is, what do I do with it? I have to
> admit, I'd never heard of it before, and obviously, I've never tasted
> it...is this one of those things that you're suppose to sip, but at some
> point in your life you found yourself cracking open a bottle, and throwing
> away the cap? Like , um, say, peach Schnapps??
>
kathi, when i have been served it (meaning i have/will never ordered it)
(sorrento, italy)
it came in very small glasses with the bill. i don't think i'd ever see
someone going up
to the bar and ordering a double.
Kathi Jones
"just joe" <don....@alaska.com> wrote in message
news:12mh7vd...@corp.supernews.com...
does that mean it's really pricey and you only have one because you can only
afford one? I'm tempted to make a really small batch to see what all the
fuss is about....
Kathi
Brian Mailman
Kathi Jones wrote:
> "just joe" <don....@alaska.com> wrote in message
> news:12mh7vd...@corp.supernews.com...
>> >
>> kathi, when i have been served it (meaning i have/will never ordered it)
>> (sorrento, italy)
>> it came in very small glasses with the bill. i don't think i'd ever see
>> someone going up
>> to the bar and ordering a double.
> does that mean it's really pricey and you only have one because you can only
> afford one?
Price has little to do with it. Traditionally, it's made with
leftovers--the peels from juicing the lemons, and grappa, the distilled
residue from wine-making.
It's a liqueur, a cordial so to speak. It's very sweet. It's not
something you want quantities of.
B/
Virginia Tadrzynski
"Kathi Jones" <kat...@storm.ca> wrote in message
news:doKdnU12HYGNR_nY...@storm.ca...
I just saw an episode of Gordon Ramsay's "The F word" on the BBC last night
and some Italian soccer player's girl/wife gave him a bottle of this stuff.
He popped it open drank down a shot glass and couldn't get his breath,
finally muttering a raspy 'shit' when he could finally talk. To take the
wind out of his sails must mean it is some strong stuff. Enjoy, but take it
easy.
-ginny
Bob (this one)
> *subject line corrected*
>
> Kathi Jones wrote:
>
>> "just joe" <don....@alaska.com> wrote
>>>>
>>> have/will never ordered it) (sorrento, italy) it came
>>> in very small glasses with the bill. i don't think
>>> i'd ever see someone going up to the bar and ordering
>>> a double.
>
>> does that mean it's really pricey and you only have one
>> because you can only afford one?
>
> Price has little to do with it. Traditionally, it's made
> with leftovers--the peels from juicing the lemons, and
> grappa, the distilled residue from wine-making.
Uh, not my experience. In all the Italian cases I know of,
it's made by infusing lemon zest in grain alcohol or
high-proof vodka. Grain alcohol is readily available in
Italy. Just another culinary ingredient.
Grappa is nowadays often a bit more complex than that.
> It's a liqueur, a cordial so to speak. It's very sweet.
> It's not something you want quantities of.
It's not usually sweet like thick liqueurs. It has some
sugar in it, but not enough to make it syrupy. It's a
"digestivo" intended to be sipped at the end of the meal.
Not a slugging drink.
Pastorio
Brian Mailman
> Brian Mailman wrote:
>> *subject line corrected*
>>
>> Kathi Jones wrote:
>>
>>> "just joe" <don....@alaska.com> wrote
>>>>>
>>>> kathi, when i have been served it (meaning i
>>>> have/will never ordered it) (sorrento, italy) it came
>>>> in very small glasses with the bill. i don't think
>>>> i'd ever see someone going up to the bar and ordering
>>>> a double.
>>
>>> does that mean it's really pricey and you only have one
>>> because you can only afford one?
>>
>> Price has little to do with it. Traditionally, it's made
>> with leftovers--the peels from juicing the lemons, and
>> grappa, the distilled residue from wine-making.
>
> Uh, not my experience. In all the Italian cases I know of,
> it's made by infusing lemon zest in grain alcohol or
> high-proof vodka. Grain alcohol is readily available in
> Italy. Just another culinary ingredient.
>
> Grappa is nowadays often a bit more complex than that.
I think the key word is "nowadays" and I'm aware of the "artisanal"
grappas on the market and I'm old enough to remember when it was
considered equivalent to johnny-kicked-the-mule-over.
I'm speaking of days somewhat long gone when folks used what was
available from what had been available (if that makes sense). I'm not
so sure anyone in the Italies had easy access grain alcohol, while they
did have pomace readily at hand.
>> It's a liqueur, a cordial so to speak. It's very sweet.
>> It's not something you want quantities of.
>
> It's not usually sweet like thick liqueurs. It has some
> sugar in it, but not enough to make it syrupy.
Yes, and yes. I admit to sacrificing some accuracy to make the point
that you did:
> It's a "digestivo" intended to be sipped at the end of the meal.
> Not a slugging drink.
Yup. Neither slugging nor "set me up again, bartender."
B/
Bob (this one)
> I think the key word is "nowadays" and I'm aware of the "artisanal"
> grappas on the market and I'm old enough to remember when it was
> considered equivalent to johnny-kicked-the-mule-over.
My grandfather made grappa from the pomace from winemaking
with a few additional fruit and a buncha sugar thrown in.
Let it fester and foam in a big (300 gallons) wooden barrel
and then ran it through his bigass tinned copper still.
He and "The Boys" - his European co-immigrant friends - used
to make a huge amount of wine every fall for their tables.
Sometimes the wine left a bit to be desired. That would
become a sort of brandy that they aged in wood.
The grappa was run directly through some charcoal and into a
bottling barrel - big spigot at the bottom the right size
for filling bottles. The bottles would still be warm when
the corks were slammed home. They aged that stuff about, oh,
I dunno, 3 days. To make it, um, like smooth.
The mule wouldn't have stood a chance...
That stuff was fierce. One slug and it felt like my ears
would burst into flame.
Sometimes he would distill it a few times to run the alcohol
purity up and take out any semblance of flavor or bouquet.
That's what he used to infuse fruit flavors into liqueurs.
Add sugar and dilute to a drinkable alcohol content and
store in the cool and dark basement for 6 months or more
before opening. They were good. Last of them finished about
10 years ago, almost 4 decades after his death. Gave the
still to one of The Boys way back then.
Pastorio
n_cram...@pacbell.net
> Brian Mailman wrote:
>
> > I think the key word is "nowadays" and I'm aware of the "artisanal"
> > grappas on the market and I'm old enough to remember when it was
> > considered equivalent to johnny-kicked-the-mule-over.
>
> My grandfather made grappa from the pomace from winemaking
> with a few additional fruit and a buncha sugar thrown in.
> Let it fester and foam in a big (300 gallons) wooden barrel
> and then ran it through his bigass tinned copper still.
That's about what I remember my grandfather doin' from when I was 5 or 6. I
think he fortified his 'Dandelion wine' with it, too. All I got to taste
was the barrelled wine, tho. I had some magnificent Grappa (Polo) a few
years ago. Too good to put in my morning coffee like my Grampa used to do.
--
Nick. Support severely wounded and disabled Veterans and their families!
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~
Brian Mailman
> Brian Mailman wrote:
>
>> I think the key word is "nowadays" and I'm aware of the "artisanal"
>> grappas on the market and I'm old enough to remember when it was
>> considered equivalent to johnny-kicked-the-mule-over.
>
> My grandfather made grappa from the pomace from winemaking
> with a few additional fruit and a buncha sugar thrown in.
> Let it fester and foam in a big (300 gallons) wooden barrel
> and then ran it through his bigass tinned copper still.
(snip)
Yar, that's what I meant. When I was young and dinosaurs roamed the
earth, where we lived--the neighbors would have a barrel in the kitchen
and just throw in fruit peelings and sugar; barrel had a dipper in it
for whomever came by. They had a name for it that would definitely not
be PC now and absolutely not used if you aren't Italian speaking in an
in-group situation.
Anyway, that was my point about ... economical. You made this kind of
schtuff from things you already had in order to make use of everything;
you didn't set out to make limoncello. Just like you didn't set out to
make stock; you had scraps and veggie peelings and just set it out on
the remnants of heat on the stove overnight as a matter of course.
B/
Brian Mailman
http://tinyurl.com/y79zba (it's the cnn.com site)
B/
marika
>
> "Brian Mailman" <bmai...@sfo.invalid> wrote in message
> news:12m9m9a...@news.supernews.com...
>> Cindykin wrote:
>>
>>> Limoncello Recipe courtesy Giada De Laurentiis Show: Everyday Italian
>>> Episode: Summers in Capri > 10 lemons
>>> 1 (750-ml) bottle vodka
>>
>> The higher the proof, the better to extract the oils, especially for
>> such
>> a short infusing period (the recipe I use calls for 40 days).
>>
>> B/
>
> so over the years I've been reading the posts about Limocello, and now I
> know how to make it.....question is, what do I do with it?
would love to come to the party
Before I forget, except for two Saturdays from now, I think it is the
12th, a friend and I are going to the GALax Fiddler's convention. He has
two spaces open in the car, and it is a nice family event.
I am going to Bath ENgland today so I won't respond for some time, but
feel free to let us know when the limoncello party is
Christine Dabney
You all might be interested in this thread from eGullet on making
limoncello:
http://forums.egullet.org/index.php?showtopic=40048
Christine
n_cram...@pacbell.net
> <bmai...@sfo.invalid> wrote:
> >Cindykin wrote:
> >
> >> Limoncello Recipe courtesy Giada De Laurentiis
> >> Show: Everyday Italian
> >> Episode: Summers in Capri >
> >>
> >> 10 lemons
> >> 1 (750-ml) bottle vodka
> >
> >The higher the proof, the better to extract the oils, especially for
> >such a short infusing period (the recipe I use calls for 40 days).
> >
> >B/
>
> You all might be interested in this thread from eGullet on making
> limoncello:
>
> http://forums.egullet.org/index.php?showtopic=40048
Out of the days of yesteryear (late 30's, early 40's) I seem to recall my
grandfather making something similar with grappa or the like.
Brian Mailman
> Christine Dabney <arti...@ix.netcom.com> wrote:
>> <bmai...@sfo.invalid> wrote:
>> >Cindykin wrote:
>> >
>> >> Limoncello Recipe courtesy Giada De Laurentiis
>> >> Show: Everyday Italian
>> >> Episode: Summers in Capri >
>> >>
>> >> 10 lemons
>> >> 1 (750-ml) bottle vodka
>> >
>> >The higher the proof, the better to extract the oils, especially for
>> >such a short infusing period (the recipe I use calls for 40 days).
>> >
>> >B/
>>
>> You all might be interested in this thread from eGullet on making
>> limoncello:
>>
>> http://forums.egullet.org/index.php?showtopic=40048
>
> Out of the days of yesteryear (late 30's, early 40's) I seem to recall my
> grandfather making something similar with grappa or the like.
>
You might want to read the rest of this thread....
B/
n_cram...@pacbell.net
> n_cram...@pacbell.net wrote:
> > Christine Dabney <arti...@ix.netcom.com> wrote:
> >> <bmai...@sfo.invalid> wrote:
> >> >Cindykin wrote:
> > Out of the days of yesteryear (late 30's, early 40's) I seem to recall
> > my grandfather making something similar with grappa or the like.
> >
> You might want to read the rest of this thread....
I probably missed a number of the earlier posts. I apologize for any
redundancy.
Brian Mailman
> Brian Mailman <bmai...@sfo.invalid> wrote:
>> n_cram...@pacbell.net wrote:
>> > Christine Dabney <arti...@ix.netcom.com> wrote:
>> >> <bmai...@sfo.invalid> wrote:
>> >> >Cindykin wrote:
>> >> > [ . . . ]
>> > Out of the days of yesteryear (late 30's, early 40's) I seem to recall
>> > my grandfather making something similar with grappa or the like.
>> >
>> You might want to read the rest of this thread....
>
> I probably missed a number of the earlier posts. I apologize for any
> redundancy.
>
Not at all. I should have put a smiley on the end of that, but that's
kinda overdone. Maybe a <G>.
You were helping me show a point I made last week.
B/
n_cram...@pacbell.net
My inadvertant pleasure! ;-)