05-09-2012, 11:12 PM
dmann wrote:
Ombligo- about to make my first batch of Limoncello. Any tips???
I'm hosting Mother's Day brunch on Sunday and my dad is bringing his fabulous sangria. Can't wait!
DM
Remember that the alcohol will be watered down by the simple syrup. So use at least 100 proof - I'm using grain alcohol, which at 153 proof is as stung as allowed in Florida. By the time it gets made, it will be closer to 70 proof. You don't drink a cocktail glass full, it is meant to be sipped in chilled shot glasses.
Use good quality lemons, remove all the juice and pith possible. Put the rind in a sealed jar with the alcohol, place it in a cool dark place and let it stay there for at least two weeks. Remove the rind and then add the simple syrup. Keep it in the freezer.
You can also do the same with orange peels; actually any citrus - even mix different rinds.
Enjoy