RECIPES:
Limoncello, by Claire Criscuolo
People say that smell evokes memories and for me, the smell of
lemons (and anisette) transports me back to my Grandmothers
house, Anonna’s, a place where she surrounded us with love. In
Anonna’s house, like my Mom’s, love was always served on plates
and in cups, and in the kitchen. I do the same thing today at
home and in my profession.
Today, I invite you to join me as I make Christmas and Hanukkah
gifts of my beloved Limoncello, the classic Italian liquor, made
using fresh lemon peels, Grain alcohol, and simple syrup (a
mixture of sugar dissolved in boiling water), the classic drink
that my Grandmother made every year, the drink made famous in
Amalfi Italy, and loved throughout the world.
Limoncello makes a wonderful, and thoughtful present, and as
with everything else homemade always tastes better. You can buy
pretty bottles for your Limoncello, and tie each with a ribbon
and add a home-made gift tag. Present a bottle as a host/hostess
gift, and for everyone else who you think will enjoy this lovely
drink. Don’t forget to keep a bottle for yourself. Store
Limoncello in the freezer (it won’t freeze because of the high
alcohol content) and drink it icy cold.
Now, please note th at Limoncello is powerful stuff, and you
should serve it in little cordial glasses or demitasse cups, and
only in sensible servings, say no more than 2 ounces because
it’s so strong.
Limoncello is also delicious when brushed onto slices of sponge
cake, with a dollop of whipped cream on top, with chopped
almonds, and pomegranate seeds for a lovely holiday dessert, but
please remember note the alcohol content and serve it
responsibly.
Making Limoncello is really easy, but if you find you have any
questions about making it (or other recipes) please don’t
hesitate to contact me.
Happy Holiday Season.
Anonna’s Limoncello, by Claire Criscuolo
I use 2 cup Ball jars because they are easy to shake because of
their good seals, and also, I think they are adorable.
Makes a little less than a quart
6 Organic lemons, washed
1 plus 3/4 cup Grain Alcohol, NEVER put Grain Alcohol near a
flame - it will ignite!
2 Cups granulated organic sugar
2 Cups tap water
Using a sharp hand peeler, remove the rind from the lemons,
peeling off as little of the white pith as possible, but don’t
worry, a little won’t matter much.
Place the peel into a clean, 2 cup jar that has a tig ht-fitting
lid, packing lightly. Pour the Grain Alcohol over the peels to
cover completely, filling the jar to the top. Cover tightly.
Label and date the jar. Set on the counter, in a place where
you’ll remember to shake it at least a few times a day. I leave
mine by the sink,. Give the jar a shake, turning it upside down,
at least a few times a day, but at least twice a day, for two
weeks, or longer. I’ve left a batch macerating (lemon and
alcohol soaking) for up to two months, and the longer you leave
it, the stronger the lemon flavor, but two weeks will produce a
good flavor, too. As the days pass, you’ll notice the color of
the alcohol changes from clear to cloudy, pale yellow color. Be
patient. After two weeks to two months, the lemons will have
flavored, permeated the alcohol, and you can proceed with the
recipe. Measure the granulated sugar and the tap water into a
small pot and set it over a high heat. Bring it to a boil,
stirring occasionally until the sugar is dissolved. Remove the
pot of sugar-water (the mixture is called simple syrup) from the
stove and set it onto a trivet on the counter to cool to room
temperature. After the simple syrup cools, set a strainer over a
medium-sized bowl. Pour the contents of the jar (the lemon peel
and alcohol) into the strainer, so the alcohol drains into the
bowl and the peel stays in the strainer. Pour the simple syrup
over the peels, and allow it to set, draining, for a few
minutes, then using the bac k of a wooden spoon, press out as
much alcohol and simple syrup as you can. You now have
Limoncello. You can discard the peels, or you can candy them -
but remember, they are not for kids!
Using a whisk, beat the Limoncello to completely combine. Taste
it for sweetness. It’s always as I like it, but if you prefer a
sweeter version, you can always make and cool, then add a little
more simple syrup. Pour your Limoncello into clean jars or
bottles. Label and date the jar/jars. It’s ready right now, but
if you can wait a couple of weeks, the flavor melds nicely.
Store you Limoncello in the freezer (it won’t freeze) because
it’s best when it’s icy cold.
