Limoncello is an Italian liqueur mainly found in Southern Italy although nowadays it's even popular here in Florida. Traditionally it is made from Sorrento lemon peel but for those of us that don't have these yummy lemons handy any lemons will do.
Limoncello is served chilled as an after-dinner digestive. Along the Amalfi coast, it is usually served in small ceramic glasses themselves often chilled... In my opinion, another good use for Limoncello is to make martinis. A favorite of mine is the Blueberry-Limoncello Martini - very delicious and easy to make.
1 part Limoncello
1 part Blueberry vodka
1 part Vanilla Vodka
Blueberries to decorate - just drop a few in (frozen ones work great)
If you are up to it - and have the patience - there is this Limoncello recipe from Giada De Laurentiis that I have been meaning to try.
10 lemons
1 (750 ml) bottle of vodka
3 1/2 cups water
2 1/2 cups sugar
Using a peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
So, a la salute!!!
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