Sunday, October 7, 2012

Limoncello & Arancello -- the recipes!

After posting photos of my new liquor lounge line (out in December), one of the comments under my Limoncello candle was in regards to a recipe for the drink. The woman who commented happens to make an amazing Limoncello. I asked her for the recipe, and she kindly allowed me to share it with all of you here on the blog, along with a couple of other similarly fabulous cocktails.

A big thank you to the beautiful, talented Dawn Jones Migliore for sharing with us! 

Dawn Jones Migliore knows how to make a Limoncello!

Limoncello & Arancello
A divine creation from the Amalfi Coast In Italy

It is made with 95% pure grain alcohol, lemons, and simple syrup. That is it! The same is true for Arancello. the beauty of this Italian original recipe is it only takes 8 days to make and is an authentic recipe tweaked from recipes I have gathered through the years as well as secrets from an Italian male friend whom I cannot mention who shared his secrets that have perfected my recipe.

Sorrento lemons are best, but since we're in Jersey, we will have to settle for good old Florida oranges and lemons (or you can use blood oranges when in season). When you sip Limoncello, it should be smooth with a little kick in the middle. You should never pour over ice, but drink chilled. Italians would cringe if you did it and they knew. Italians never use vodka; it is always made with Everclear. Yup, you heard me. Grain alcohol, the stuff that we were told in college would make us go blind. But it's crucial since during the fermenting process the sugar and lemons marry to a very lemony silky finish, leaving you with a jolt when sipped. Also, during the fermentation, it weakens the strength of the alcohol.

Authentic Italian Limoncello

Prep time 20 minutes
Fermenting 8 days

  • 1 liter (1000 ml) Everclear alcohol
  • 10 medium to large lemons*
  • 1 1/2 liters water (6 1/3 cups)
  • 3 pounds granulated sugar (6 1/2 cups)

* Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.

Wash the lemons with a vegetable brush and hot water to remove any chemicals or pesticides. Pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days. You can also use a lemon zester; I find that brings the flavor out more if you zest, but it takes a lot more time.

On day 8, strain the peels from the alcohol and discard them.

In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer fast for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.

It is now completed and ready to drink!

NOTE: This same recipe works for Arancello. Use 10 large oranges or blood oranges.

Makes about 2 1/2 liters.

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