Limoncello

  • koliveiro Posted: 04/12/09
    Worthy of a Special Occasion

    Not recommending due to the fact the recipe does not tell you to "zest" your lemon peel, which makes all the difference in the world (when comparing to most other recipes for limoncello). If you include the "pith" the white part of the rind, it will make your limoncello bitter tasting. This recipe should be modified.

  • Gina1964 Posted: 11/27/08
    Worthy of a Special Occasion

    I've made this in preparation for my annual holiday party...well in advance. There IS the satisfaction of knowing I prepared it, but tastes just like the purchased product.

  • shelrael Posted: 12/28/10
    Worthy of a Special Occasion

    I'd been wanting to make this for a few years as a holiday gift, but always forgot (it takes 2 weeks). I finally remembered this year and it is so yummy! I'll make it again this summer if I've run out. I thought it was pretty clear to use lemon rind (the yellow) and not lemon peel which would include the white pith.

  • ggscott Posted: 11/30/08
    Worthy of a Special Occasion

    Very refined, delicious tasting. What a wonderful gift for people. And easy to make! My daughter and her husband preferred it to the store-bought limoncello we had. I am going to make it again for Christmas - I've got family members requesting it!

  • SRodrig185 Posted: 01/01/13
    Worthy of a Special Occasion

    I prepared Limoncello using this recipe. I took a photo of my finished product in a bottle. I had all the ingredients at home ready to be used for something. I tasted it this morning. It's very potent and burned on the way down. I usually do not drink beverages that are so strong and would like to have suggestions as to how to use it mildly

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