Limoncello 101 - Learn How to Make your Own - Suffield,CT

  • March 10, 2013 · 2:00 PM

We have all had this magical Italian Lemon Liquore. Now it's time to make your own!

I will give out Laurie's address to those who RSVP yes a couple of days prior to the meetup.

From our dear friend Laurie Tavino!

Ciao Limoncello Lovers!


You are invited to come over to my studio in Suffield (10 minutes from Rte. 91) to start your own batch of homemade Limoncello. We can sit by the wood stove and peel the lemons together (that is the only step we will be doing here as I don’t have a cooking stove in the studio). It’s the most time-consuming part of the recipe (also because I never make just one batch) so I thought I’d open this up as an informal event and have some Italian conversation and music while we do this.
Sunday, March 10th    2:00 Here's what to bring: Bring your own lemons, peeler or small sharp knife, and large jar with pre-measured alcohol for the peels. I will provide some light refreshments. Feel free to BYOB
_________________________________________________________ Tiziana provided this recipe: 10 organic lemons 1 liter of alcool 1 kg. of sugar 1 liter of water
Peel the lemons with a peeler, being careful not to cut the white. Put them in the alcohol, in a container a chiusura ermetica. It has to stay in a dark cool place for about two weeks.

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  • Ralph

    Thanks Laurie for opening your beautiful studio for limoncello making. Now for the simple syrup step. I hope it works. We need a limoncello sampling party in 3 months! :-)

    March 16, 2013

    • Laura

      Shelly said her batch is finished and it's incredible..

      1 · March 16, 2013

    • shelley

      Mine came out excellent Ralph.

      March 16, 2013

  • A former member
    A former member

    Sorry I didnt attend, but never got the address. Hope you enjoyed the Limoncello!

    March 10, 2013

    • Laura

      so sorry Mike, I emailed the address the other day, i'm new to the admin stuff... maybe you weren't signed up yet? or maybe I made a mistake. My apologies.

      March 10, 2013

  • shelley

    Thanks to Laurie for opening her gorgeous studio to us today. We had a terrific afternoon making lemoncello.

    1 · March 10, 2013

  • Ralph

    I may be a little late due to family matters. I hope not much.

    March 10, 2013

  • Laura

    Here are the recipes I'm using. Pick whichever you want or both or feel free to use your own recipe.

    BRING:

    • Lemons
    • Large jar with your Vodka already in it
    • peeler
    • sharp knife
    • cutting board

    you'll do the rest of the recipes at home....

    March 8, 2013

  • Laura

    CREAMY LIMONCELLO

    Ingredients
    7 lemons, throughly washed
    1 liter of vodka
    3 cups sugar
    1 qt half and half

    Directions
    Zest lemons being sure not to include pith. Place in large container with alcohol.
    Let sit for 2 to 3 weeks.

    In large pot, add sugar and cream. Heat until sugar has dissolved about 5 minutes. Let mixture cool completely. Add lemon-alcohol mixture into the pot using a strainer to catch zest. Pour mixture into bottles. Store in refrigerator 3 to 5 days.
    Continue to store in freezer.

    March 8, 2013

  • Laura

    LIMONCELLO

    Ingredients
    10 lemons
    1 (750-ml) bottle vodka
    3 1/2 cups water
    2 1/2 cups sugar

    Directions
    Using a vegetable peeler, remove peel from lemons in long strips (reserve lemons for another use). Using small sharp knife, trim away white pith from lemon peels; discard pith. Place lemon peels in 2-quart pitcher. Pour vodka over peels and cover or pour in large, sealed jar. Steep lemon peels in vodka for 4 days (more is always better) at room temperature.

    Stir water and sugar in large saucepan over medium heat until the sugar dissolves, about 5 min. Cool completely. Pour sugar syrup over vodka mixture. Cover and let stand at room temperature overnight. Strain limoncello through a mesh strainer. Discard peels. Transfer limoncello to bottles. Seal bottles and refrigerate until cold, at least 4 hours and up to 1 month. (I keep in freezer)

    March 8, 2013

  • Theresa B.

    Ho voglia di andare! Se non lavoro domenica, andro'!

    1 · March 6, 2013

  • Susan

    sounds great, will have to try this recipe when my lemons come in during the fall, have fun!

    March 4, 2013

  • Denise Lillo V.

    Sfortunatamente, non potro frequentare. E una festa per mio padre.

    February 27, 2013

  • A former member
    A former member

    I would love to go - though, it's a hike for me. I'm going to pass

    February 20, 2013

  • Ralph

    Not sure what type of jar to bring and what supplies to bring.

    February 17, 2013

  • Laura

    RECIPE CONT....Later At Home:
    Squeeze the lemons, add water and sugar and cook until it becomes a syrup. Let cool. Put it in container with chiusura ermetica, in dry cool place for the same time. Then mix the two. Keep for at least a month in the same kind of container, in dark cool place. Then filter with clean cloth and return to the fridge for one more week.
    Then it’s ready to drink, but the longer you keep it the better it is.

    For other recipes including Creamy Limoncello check out these websites:

    http://allrecipes.com/Recipe/Creamy-Limoncello/Detail.aspx?prop24=RD_RelatedRecipes
    http://ricettedi.it/cucina/2009/11/limoncello/
    http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/limoncello.html
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html

    February 7, 2013

  • Ralph

    I planned to try this in 2012. I hope to get to this.

    February 6, 2013

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