How many of you men like limoncello? (vodka, homemade, Italian)
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Of any liqueur this is probably the easiest to make. But I'm a poor judge because most lemon or lime citrus flavor is too forward for me so I may not be able to detect nuances. But home-made limoncello would certainly be fine if not superior, I would think. Then again, I grow citrus so of course I have great quality control. If you live in an area that has them available, you can try the smaller, orange Calamansi (or sometimes called Calamundin) lemons as an addition. They look like kumquats and have a more floral fragrance than the very SHARP lemon and lime.
Of any liqueur this is probably the easiest to make. But I'm a poor judge because most lemon or lime citrus flavor is too forward for me so I may not be able to detect nuances. But home-made limoncello would certainly be fine if not superior, I would think. Then again, I grow citrus so of course I have great quality control. If you live in an area that has them available, you can try the smaller, orange Calamansi (or sometimes called Calamundin) lemons as an addition. They look like kumquats and have a more floral fragrance than the very SHARP lemon and lime.
LOL, yeah, I saw DeVito when that happened. I thought he handled himself quite well, actually.
Yeah, it looks pretty simple to make, it just takes a long time. Those Calamansis sound great. I'll definitely look for those, thanks. I've read that the Sorrento lemons are supposed to be better for this, too, although good luck with finding those as well.
I don't think you can get Sorrento lemons here. Myers are good. My guy and I love this stuff. I only had the homemade with homemade grappa base + myer lemons + secret sugar blend a little old italian man won't tell me about. GRRR.
You make it by basically putting lemon peel into alcohol (Everclear, vodka) and sugar, and letting it sit to extract the oil from the peels and infuse the liquid with it. The longer you store it, the better; I think up to 40 days is good. So you end up a tart/sweetish, lemony liquer. You serve it chilled, especially good for summer. You can also use it in desserts, over ice cream, etc.
I don't think you can get Sorrento lemons here. Myers are good. My guy and I love this stuff. I only had the homemade with homemade grappa base + myer lemons + secret sugar blend a little old italian man won't tell me about. GRRR.
You make it by basically putting lemon peel into alcohol (Everclear, vodka) and sugar, and letting it sit to extract the oil from the peels and infuse the liquid with it. The longer you store it, the better; I think up to 40 days is good. So you end up a tart/sweetish, lemony liquer. You serve it chilled, especially good for summer. You can also use it in desserts, over ice cream, etc.
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