jcsolgier, Oct 10, 2:59am
Hi, was wandering around old threads and found reference to limoncello, it sounds delicious, but google is asking me to use grain alcohol? Could anyone give me a NZ-friendly recipa? Cheers

squeakygirl, Oct 10, 4:13am
This one is pretty easy.

sparkyc, Oct 10, 9:22am
1 litre of squeezed lemon juice
1 kg sugar
1 litre of Vodka
disovle sugar and juice over heat, and mix with vodka, and place in sterilised bottles and leave to ferment for 6 weeks in cool dark place.
Makes about 2.5-3 litres of limoncello

purplegoanna, Oct 10, 8:18pm
dont put the hot liquid back into the vodka as the alcohol will evaporate. Let it cool first...

purplegoanna, Oct 10, 8:35pm
My recipe is alll in my head now, but its very similiar to this one, ive got 4 bottle of vodka with lemon peel in my hot water cupboard, i make them up during the year and then let them sit until about the end of nov when i strain and rebottle intime for gifts for xmas and new years drinkys.

15 lemons
2 bottles (750 ml) vodka (the stronger the better)
4 cups sugar
5 cups water

* Choose thick-skinned lemons because they are easier to zest.
*The higher the proof vodka will ensure that the limoncello will not turn to ice in the freezer.

Step One:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax, dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel, the pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
Step Two:
In a large glass jar, add one bottle of vodka. Add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
Step Three:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Then add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Step Four: After the rest period, strain and bottle: discarding the lemon zest. Rebottle & Keep your bottles of Limoncello in the freezer until ready to serve

beaker59, Oct 10, 9:37pm
I started drinking mine on Friday gee what a long wait as I left mine for a full month. Very nice indeed my recipe was similar to above but allot less water and sugar I also added some lemon juice at the end I estimate the alcohol content of mine to be about 25% and the sweetness low just the way I like it.

jcsolgier, Oct 11, 2:17am
Thanks guys! I love this message board

purplegoanna, Oct 11, 3:18am
ive been waiting 6mths! loli add sugar to taste not by amount otherwise its to sickly, the better the vodka you use the better it freezes, i keep my lemoncillo in the freezer and serve in shot glasses, dip the rims of the shot glass in lemoncillo and then either sherbet or sugar before ppouring in the lemoncillo!...

cookessentials, May 21, 10:41pm
When you have made your limoncello, you can try this.


For griffo

1 cup (220g) caster sugar
100ml limoncello
300g blueberries
1/2 tsp arrowroot
5 eggs, separated
250g mascarpone
1/3 cup (4 tbs) lemon curd
1 Madeira cake, cut into 2cm-thick slices
Whipped cream, to serve
1 tbs toasted flaked almonds, to serve

Place 100g of the caster sugar in a saucepan with 300ml of water and stir over low heat until sugar dissolves.

Increase the heat to medium and simmer for 5 minutes. Remove 1/3 cup (80ml) of the sugar syrup and place in a bowl with the limoncello, stirring to combine. Set aside. Add the blueberries to the remaining sugar syrup and cook for about 2 minutes over low heat or just until they begin to release some of their juice.
combine the arrowroot with 2 tablespoons of cold water and stir until smooth. Add to the blueberries and cook, stirring, for a further minute until thickened. Set aside and allow to cool.
Place egg yolks and remaining 120g caster sugar a bowl and beat until pale and thick.

Beat in mascarpone and lemon curd.

In a separate bowl, beat the eggwhites until soft peaks form, then gently fold them into the mascarpone and lemon curd mixture. Place a layer of pandoro or madeira sponge cake slices in a 1.5-litre glass serving dish, brush with some of the limoncello syrup, then spread with one third of the mascarpone mixture. Drizzle with one third of the blueberries and their syrup.

Repeat the layers, then top with a final layer of cake. Brush with the syrup and top with the remaining mascarpone (reserving the remaining berries for garnish). Cover and refrigerate for 4 hours or overnight.

Just before serving the trifle, top with whipped cream, scatter over the reserved blueberries and sprinkle with flaked almonds.