Limoncello Recipe?

[Sherlock]

I think I remember somebody on the Sunday Session mentioning having made Limoncello a while back. Anybody care to share their Limoncello recipe?

Thanks!

[Mylo]

I have a great one at home, I'll post it tonight.


Mylo

[straight cash homey]

I made this recipe, http://www.foodnetwork.com/recipes/giad ... index.html, with the amendment:
I left all the ingredients in a carboy for a month, not 4 days.
I strained and bottled the finished limoncello, and then added a large bunch of fresh thyme to one of the bottles and let it steep.
Its been in there for almost two years now.
I drank all the regular stuff already, great in long islands.
The thyme limoncello is pretty fucking awesome too.

[Sherlock]

well, did the lemon peeling this evening. will post results in a couple weeks. maybee could have been more dilligent in removing the pith from the peels, but we'll see how it turns out.

THANKS for your input and link!

[brewjester]

That Limoncello recipe on foodnetwork is good. I used 10 lemons, 1 Fifth of Smirnoff, and squeezed the lemons to get all the juice. follow the recipe and it'll come out great. I put mine in a 2 liter bottle and let it sit for 2 weeks, and then added the syrup to adjust the taste. My Italian bro-in-law drank it up quick and asked for more. let'er rip and good luck! Cheers!
~Jeremy

[ywellc]

About a year ago I made Limoncello from this recipe:

http://biology.clc.uc.edu/fankhauser/Cheese/Limoncello.htm

It turned out excellent. After I bottled it I gave some away as gifts and used what I had leftover (besides drinking) for flavoring dishes, for example: crab cakes, shrimp scampi, grilled chicken, bitter chocolate & lemon cakes/souffles, &c.

Dr. Frankhauser, from the website above, is a Professor of Biology and Chemistry from Ohio. I have also used his (highly useful) step by step instructions for making cheese and "Pane Rustica," a European peasant bread, with great results!