It’s January, and in Arizona that means that friends and family will soon be sharing bags of citrus. Last year, it seemed like everyone had an abundance of lemons. I made lemon curd with the lemons Julie brought down from Litchfield Park. My friend, Clay, made lemon curd too, but being an ambitious sort, he also made a big batch of limoncello. He was kind enough to share the finished product and the recipe.
If you’re wondering what to do with limoncello, it’s traditionally kept in the freezer and served very cold as an after dinner drink. I’ve also used it in desserts, and cocktails.
Thanks to Clay for sharing his method below:
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
Wow!
London Hotel Apartments
Hello..
great very nice.you want your limoncello translucent, use a very fine strainer.
Thanks for sharing these method…
Serviced Apartments London
Thomas
I love home made alcohol. We made some limoncello from a recipe my wife’s aunt gave her. Its very similar to the one you list above.
Mendy
ב”ה
Folks around these parts would not waste their everclear on a recipe, they drink it straight! 🙂
Lois B
Oh, Mendy, that’s funny!