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Limoncello

Limoncello


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Limoncello is a lemon liqueur native to southern Italy (Sorrento Peninsula). As the locals are very interested in their products, they claim that only the liqueur made with lemons from that area is limoncello, and the one produced in other areas of Italy is called "limoncino", or "limonello". However, not only the spirits industry everywhere produces it, even with this name, but even individuals. I found the recipe in France, from a friend and I prepared it, because I like its sweet-bitter taste.
Limoncello is a very simple appetizer, but its precise purpose is to digest, served with ice. I must also mention that if in our country the aperitif is a hearty food, often even spicy, before the main course (at events it is even a plate overloaded with everything) in French, the aperitif is an alcoholic drink taken before a meal, to open appetite. That being the case, imagine the reaction of a Frenchman who is invited to us for an aperitif and instead of the (usually weak) glass of alcohol he was expecting, he is brought a plate full of: ham, sausages, cheeses , olives, vegetables ...
The preparation of this drink is done in four stages and lasts 15 days.
From the ingredients below results about 1 liter of Limoncello, noted here as a portion.


Limoncello - Recipes

The Italian recipe, originating from the splendid Amalfi Coast, which has become a kind of national drink, was enough to drink only once and it was love at first. tasting. Although there are some original variants on the market (at Lidl, for example), I found out the recipe and I will share it with you.

Ingredients: 1 liter of pure alcohol, 90 degrees (not vodka or brandy because it changes the taste), 10 medium-sized lemons, 1.5 l of water, 1.5 kg of sugar, juice of 2 lemons. If you put 8 oranges instead of lemons, you will get arancello liqueur :)

The lemons are washed well, wiped and then passed through a small grater, but only the yellow part. Put the lemon zest and alcohol in a closed bottle to soak and leave for 7 days. On the 8th day, filter the drink, throw the lemon zest, then make a simple syrup from water and sugar, over medium heat until the sugar is completely dissolved. Allow to cool, add (optionally) the juice of 2 lemons, then mix well in the filtered alcohol and the liqueur is ready. It can be served.

My liqueur is still soaking on the balcony next to the flowers, and it will be ready next week. Until then, I offer you pictures of the drink sold in Italy. It should work out the same for me.


Limoncello recipe produced on the Amalfi Coast

You can test, at any time, the taste of Italy if you try to make at home this recipe for limoncello produced on the Amalfi Coast.

A limoncello enjoyed after a memorable dinner on the island of Capri or on the Amalfi Coast is not something to say "step". The intense, sweet-sour taste and slightly creamy consistency make limoncello a pleasant surprise. And not just for the taste buds, it delights all your senses. Especially when they come from home, in long, narrow glasses.

Limoncello surprised us in a dream setting on the island of Capri. It was a small and accessible place, with less than ten tables, frequented by Italians. Real "probes" of the mist (they were just taken out of the freezer), the limoncello glasses stuck to our fingers. Oops, what do we have here? It was like we had to taste the result of a chemistry experiment. And we, the tasters, were going to find out if he succeeded or not. Someone even thought he was receiving some sort of liquid sun by the glass. And the smell was unmatched. That mouthful of liqueur instantly energized us, then reached directly into our stomachs. Here, he launched some butterflies and left a pleasant warmth. It aroused our appetite. We fell in love with this liqueur, and given the constant longing for Italy and its dishes, we thought of trying this limoncello recipe from Amalfi. Which we gladly share with you.

A history full of flavors

I don't think there's a better place to try limoncello than on the Amalfi Coast and on the island of Capri. The Sorento area, the Amalfi Coast and the island of Capri share the origin of this lemon liqueur, which quickly became famous among gourmets. Limoncelo does not have much tradition, it seems that it was first prepared somewhere in the early twentieth century. Others believe that the recipe was created a little earlier, by monks, to sweeten between two rounds of prayers. The recipe was officially registered, in the 1960s, by a manufacturer, artisanal at that time. He inherited a traditional recipe and a citrus plantation on the Amalfi Coast. Since then, limoncello has begun to write history and become a small industry. Limoncello has a controlled designation of origin and the original one comes from the Amalfi Coast.

What makes limoncello special is the variety of lemon used. To be authentic, lemons growing on the Amalfi Coast and on the island of Capri must be used. Only here, due to the soil and due to the Mediterranean climate, the lemons have a thick skin, rich in essential oils, fragrant, with a strong aroma. Lemon peel is therefore the most important ingredient when producing limoncello. On the Amalfi Coast grow huge lemons, afusato amalfitano. The aroma and smell of giant lemons are intense and very strong. Each lemon here has a minimum of 100 grams, so the juice is abundant and very acidic, very rich in vitamin C. This type of lemon is grown on terraces carefully built for generations and generations of Amalfitans who have shaped the landscapes, willingly or unwillingly. For the recipe for limoncello made at home during the COVID 19 pandemic, I used BIO lemons, you can find them in all the respectable hypermarkets.

So, once you have the right lemons, go ahead and make your famous lemon liqueur at home, following this limoncello recipe.

ingredients

Limoncello recipe, step 1

Clean the lemons carefully so as not to use the soft, white coating. Add the peel to a liter of alcohol in a container with a lid. The inside of the fruit can be used for other purposes. Leave the jar in a dark place for a month so that the flavors in the shell are infused into the liquid.

After a month, you are closer to the first limoncello.

Limoncello recipe, stage II

All you have to do now is create a syrup from a liter of water in which you have dissolved the kilogram of sugar. Boil the water and dissolve the sugar in it. Allow this sweet and sticky mixture to cool. Then add the syrup over the alcohol, which has already taken on a yellow hue and is scented with lemon flavor. Remember that before removing the lemon peel. The Amalfi star did her duty, not without leaving you with an unmistakable aroma and an electrifying color.

The mixture thus obtained is decanted into bottles in a place away from light for at least 10-14 days.

How to serve limoncello

Limoncello is served chilled directly from the freezer or in thick glasses kept in the freezer for a while. Some recipes collected from the Amalfi Coast use 95% alcohol, so it can be an even stronger liqueur than what we made. Limoncello goes very well after a meal based on fish or beef. An excellent digestive, limoncello is served after any meal and can take the place of dessert.

I hope you tried this limoncello recipe and enjoyed the taste of Italy, wherever you are. Share the recipe with friends, Like and Share! I hope that the dream of reaching your favorite destinations will come true as soon as possible. Join me on Instagram


250 gr mascarpone, 3 eggs, 50 ml Limoncello, 250 gr sugar, 250 gr amaretti, 150 butter, 20 gr amaretti disarono, 50 gr white chocolate, 1 small pumpkin, 250 gr sugar, 2 lemons, mint, microplants, edible flowers, lemon thyme, rosemary flowers

We start by separating the egg whites from the yolks. Whisk the egg whites sprinkled with a little salt. Separately mix the yolks with the sugar and limoncello until a homogeneous composition results. Add the mascarpone cream and the eggplant meringue and mix the composition. Leave to cool in the fridge. It takes 3 & # 8211 4 hours to harden optimally.

Separately, the amaretti biscuits are crushed and mixed with melted butter and grated chocolate. From this mixture the shape of "crumble" & # 8211 crumbs & # 8211 with which we will decorate the cake.

Make thin slices of pumpkin, pass through the caramelized sugar beforehand, then leave to cool on a baking paper. They are used as decoration, along with flowers and microplants.

To serve, sprinkle the crumbs of amaretti over the cooled mascarpone foam, and decorate everything with flowers and caramelized pumpkin.


250 gr mascarpone, 3 eggs, 50 ml Limoncello, 250 gr sugar, 250 gr amaretti, 150 butter, 20 gr amaretti disarono, 50 gr white chocolate, 1 small pumpkin, 250 gr sugar, 2 lemons, mint, microplants, edible flowers, lemon thyme, rosemary flowers

We start by separating the egg whites from the yolks. Whisk the egg whites sprinkled with a little salt. Separately mix the yolks with the sugar and limoncello until a homogeneous composition results. Add the mascarpone cream and the eggplant meringue and mix the composition. Leave to cool in the fridge. It takes 3 & # 8211 4 hours to harden optimally.

Separately, the amaretti biscuits are crushed and mixed with melted butter and grated chocolate. From this mixture the shape of "crumble" & # 8211 crumbs & # 8211 with which we will decorate the cake.

Make thin slices of pumpkin, pass through the caramelized sugar beforehand, then leave to cool on a baking paper. They are used as decoration, along with flowers and microplants.

To serve, sprinkle the crumbs of amaretti over the cooled mascarpone foam, and decorate everything with flowers and caramelized pumpkin.


Limoncello recipe produced on the Amalfi Coast

You can test, at any time, the taste of Italy if you try to make at home this recipe for limoncello produced on the Amalfi Coast.

A limoncello enjoyed after a memorable dinner on the island of Capri or on the Amalfi Coast is not something to say "step". The intense, sweet-sour taste and slightly creamy consistency make limoncello a pleasant surprise. And not just for the taste buds, it delights all your senses. Especially when they come from home, in long, narrow glasses.

Limoncello surprised us in a dream setting on the island of Capri. It was a small and accessible place, with less than ten tables, frequented by Italians. Real "probes" of the mist (they were just taken out of the freezer), the limoncello glasses stuck to our fingers. Oops, what do we have here? It was like we had to taste the result of a chemistry experiment. And we, the tasters, were going to find out if he succeeded or not. Someone even thought he was receiving some sort of liquid sun by the glass. And the smell was unmatched. That mouthful of liqueur instantly energized us, then reached directly into our stomachs. Here, he launched some butterflies and left a pleasant warmth. It aroused our appetite. We fell in love with this liqueur, and given the constant longing for Italy and its dishes, we thought of trying this limoncello recipe from Amalfi. Which we gladly share with you.

A history full of flavors

I don't think there's a better place to try limoncello than on the Amalfi Coast and on the island of Capri. The Sorento area, the Amalfi Coast and the island of Capri share the origin of this lemon liqueur, which quickly became famous among gourmets. Limoncelo does not have much tradition, it seems that it was first prepared somewhere in the early twentieth century. Others believe that the recipe was created a little earlier, by monks, to sweeten between two rounds of prayers. The recipe was officially registered, in the 1960s, by a manufacturer, artisanal at that time. He inherited a traditional recipe and a citrus plantation on the Amalfi Coast. Since then, limoncello has begun to write history and become a small industry. Limoncello has a controlled designation of origin and the original one comes from the Amalfi Coast.

What makes limoncello special is the variety of lemon used. To be authentic, lemons growing on the Amalfi Coast and on the island of Capri must be used. Only here, due to the soil and due to the Mediterranean climate, the lemons have a thick skin, rich in essential oils, fragrant, with a strong aroma. Lemon peel is therefore the most important ingredient when producing limoncello. On the Amalfi Coast grow huge lemons, afusato amalfitano. The aroma and smell of giant lemons are intense and very strong. Each lemon here has a minimum of 100 grams, so the juice is abundant and very acidic, very rich in vitamin C. This type of lemon is grown on terraces carefully built for generations and generations of Amalfitans who have shaped the landscapes, willingly or unwillingly. For the recipe for limoncello made at home during the COVID 19 pandemic, I used BIO lemons, you can find them in all the respectable hypermarkets.

So, once you have the right lemons, go ahead and make your famous lemon liqueur at home, following this limoncello recipe.

ingredients

Limoncello recipe, step 1

Clean the lemons carefully so as not to use the soft, white coating. Add the peel to a liter of alcohol in a container with a lid. The inside of the fruit can be used for other purposes. Leave the jar in a dark place for a month so that the flavors in the shell are infused into the liquid.

After a month, you are closer to the first limoncello.

Limoncello recipe, stage II

All you have to do now is create a syrup from a liter of water in which you have dissolved the kilogram of sugar. Boil the water and dissolve the sugar in it. Allow this sweet and sticky mixture to cool. Then add the syrup over the alcohol, which has already taken on a yellow hue and is scented with lemon flavor. Remember that before removing the lemon peel. The Amalfi star did her duty, not without leaving you with an unmistakable aroma and an electrifying color.

The mixture thus obtained is decanted into bottles in a place away from light for at least 10-14 days.

How to serve limoncello

Limoncello is served chilled directly from the freezer or in thick glasses kept in the freezer for a while. Some recipes collected from the Amalfi Coast use 95% alcohol, so it can be an even stronger liqueur than what we made. Limoncello goes very well after a meal based on fish or beef. An excellent digestive, limoncello is served after any meal and can take the place of dessert.

I hope you tried this limoncello recipe and enjoyed the taste of Italy, wherever you are. Share the recipe with friends, Like and Share! I hope that the dream of reaching your favorite destinations will come true as soon as possible. Join me on Instagram


Check with Limoncello

1. Preheat the oven to 180C. In a large bowl, beat the butter and sugar using a mixer for 8-10 minutes until creamy.

2. Add beaten eggs, gradually, stirring after each addition until completely incorporated.

3. After all the eggs have been added, add the almonds, flour, Limoncello, lemon peel and baking powder. Put the composition in 2 cake trays lined with baking paper and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the trays.

4. Put all the syrup ingredients in a small saucepan and heat gently to dissolve the sugar. Prick the cakes with a fork on the entire surface. As soon as the sugar dissolves, pour the hot syrup and let it soften.

5. Mix the lemon juice and granulated sugar, then spread over the cakes. Allow to cool completely, then slice and serve.


Tort Limoncello

For the decorating cream, the berries are left to thaw. Grease the baking dish and line it with baking paper. Preheat the oven.

Dough: The flour is mixed with the baking powder in a bowl. Add the rest of the ingredients, then mix with the mixer, with the mixing paddles, first at low speed, then at maximum speed, approx. 2 minutes, until a smooth, homogeneous dough is obtained. Roll out the dough into a baking dish. Place in the oven and bake. Grill: in the middle of the oven

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 10 - 15 minutes

After baking, the side edge comes off and set aside. Turn the top over on a baking sheet placed on a kitchen grill, remove the bottom of the baking tin and leave to cool.

Lemon cream: Mix the yogurt with sugar, vanilla sugar, Finesse, lemon juice and liqueur. The gelatin is prepared according to the instructions on the envelope. First, mix 4 tablespoons of yogurt composition with gelatin, using a whisk, then mix the rest of the yogurt composition. Whip the cold cream with a low speed mixer. When the yogurt mass has started to gel, incorporate the cream.

Additional cream: The gelatine is prepared according to the instructions on the envelope. The berries are passed together with the lemon juice. Strain the fruit puree through a sieve and mix with the sugar and vanilla sugar. First, mix 2 tablespoons of fruit puree with dissolved gelatin, then mix the rest of the puree and the rest of the thawed fruit.

The top is placed on a cake tray, the edge of the baking tin (diameter 28 cm) is mounted around it. First pour the lemon cream over the counter and level it. Spread the berry cream on top and then marinate with a fork. Leave the cake to cool for at least 3 hours in the refrigerator. The edge of the baking tin is carefully detached and removed.

Serve the Limoncello cake as a refreshing dessert at any time of the day.

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    Limoncello - Recipes

    The Italian recipe, originating from the splendid Amalfi Coast, which has become a kind of national drink, was enough to drink only once and it was love at first. tasting. Although there are some original variants on the market (at Lidl, for example), I found out the recipe and I will share it with you.

    Ingredients: 1 liter of pure alcohol, 90 degrees (not vodka or brandy because it changes the taste), 10 medium-sized lemons, 1.5 l of water, 1.5 kg of sugar, juice of 2 lemons. If you put 8 oranges instead of lemons, you will get arancello liqueur :)

    The lemons are washed well, wiped then passed through the small grater, but only the yellow part. Put the lemon zest and alcohol in a closed bottle to soak and leave for 7 days. On the 8th day, filter the drink, throw the lemon zest, then make a simple syrup from water and sugar, over medium heat until the sugar is completely dissolved. Allow to cool, add (optionally) the juice of 2 lemons, then mix well in the filtered alcohol and the liqueur is ready. It can be served.

    My liqueur is still soaking on the balcony next to the flowers, and it will be ready next week. Until then, I offer you pictures of the drink sold in Italy. It should work out the same for me.


    Lichior & # 8220Limoncello & # 8221. Ah! What a beautiful color this liqueur has, and the aroma and taste make you salivate!

    & # 8220Limoncello & # 8221 is an extremely fragrant lemon liqueur, native to southern Italy, which is served as an after-meal digestive. This delicious drink is prepared from 4 ingredients: vodka, lemon, sugar and water. The liqueur takes its aroma from the lemon peels, which are very fragrant and with an intense taste. As a result you will get a beautiful yellow liqueur, with a strong lemon taste and aroma, which make you salivate. Serve the cold liqueur!

    INGREDIENTS

    METHOD OF PREPARATION

    1. Wash the lemons and grate the peel (only the yellow part).

    2. Put the grated peel in a jar and pour the vodka. Soak the mixture for 10-14 days in a dark place at room temperature. Shake the bowl every day.

    3. After this time boil the water and dissolve the sugar. Choose the proportions according to taste.

    4. Allow the syrup to cool, add the fresh juice of 1-2 lemons and pour the mixture into the vodka jar. Leave to soak for another 5-7 days.

    5. Strain the liqueur through the gauze, pour it into bottles and store it in the refrigerator.

    Note:refrigerate for a few hours before serving.


    Limoncello or lemon liqueur is an alcoholic beverage used as a digestive. It is very aromatic, with an intense lemon taste, and the orange or mandarin liqueur is prepared in the same way.

    First of all, the lemons you choose must have a thin skin and not be visibly damaged or have stains.

    Scrape with a peeler peel, only the yellow one, and put it in a jar with half the amount of alcohol. Forget the jar for at least 10 days. The period in which you leave the lemon peel to soak will influence the aroma and color of our liqueur. I leave the lemon peel to soak for 20 days.

    After 20 days, boil the sugar with 1.5 liters of water, until everything has dissolved. Add the rest of the alcohol to the syrup and add over the lemon peel. Seal the jar again and forget about it again for another 20 days. Then the liqueur can be strained, and kept in the bottle. You can make a double amount of liqueur, put in smaller bottles a slice of lemon peel and liqueur, and make it a Christmas gift. It will definitely be appreciated, because it is homemade :).