Citrus-infused spirits are delicious served on their own (like this), mixed into cocktails or used in baking. The first time I had this delicious lemon liqueur was quite a few years ago in Bologna Italy. Our trip to the capital city of the Emilia-Romagna region of Northern Italy and also Lake Como. As famous as the region is for their car makers, they are just as well known for some of the best Italian culinary offerings of the region like prosciutto de Parma, Parmesan cheese and balsamic vinegar of Modena. Just based on this you can imagine what kind of trip we had. So since this amazing trip, I’ve been meaning to make my own homemade Limoncello. This is not only a delicious after dinner drink (digesif). I use it in recipes like Limoncello Pound Cake, cookies and tarts as well as delicious mixed in cocktails.
Limoncello is the perfect use of leftover lemon peel
If you find yourself making a recipe that uses a lot of freshly squeezed lemon juice (like my Earl Grey Lemonade) peel the lemons first and make your own DIY limoncello! Limoncello is traditionally made with Everclear which is 95% proof grain alcohol and is available in many liquor store. If you can’t find Everclear, you can use unflavored vodka. Fresh lemons (preferable organic since you are using the rind) are peeled making sure only the zest is peeled and no white part, added to a large glass container with an opening large enough to remove the peelings when done, then Everclear is added and allowed to sit covered for 7 days. Don’t waste the lemons. Juice them and make one of these delicious recipes:
Leftover lemon recipes:
Ginger Mint Lemonade Quick and Easy Chicken Piccata Lemon Panna Cotta with Raspberry Sauce Mediterranean Lemon Pesto Salmon
After 1 week, the peels are strained out and a simple syrup of sugar and water is mixed in. This is when it develops its gorgeous lemon color. After the final storage overnight, I like to keep it in the refrigerator because Limoncello is best served cold.
- I like to use organic when I’m using the peel of any fruit or vegetable
- Squeeze the lemons and reserve the juice for lemonade or cooking. Recipe yields about 6 cups/1.5 liters
