Rec
🍨
this stuff is so tasty and easy
For 6 large servings (9 small): 650ml Double Cream 175 ml Caster Sugar 2 lemons
Zest then juice the lemons Mix the sugar & cream and bring to boil in a saucepan, stirring often Boil continuously for 3 minutes Remove from the heat, whisk in the juice from 2 lemons Quickly serve into serving dishes Let cool, then store in fridge for at least 4 hours (better left overnight) Add the zest as a garnish - you can also use cinnamon, fresh berries, or a compôt
Worth trying out a couple times to see if you want to use more or less lemon juice 👍
For 6 large servings (9 small): 650ml Double Cream 175 ml Caster Sugar 2 lemons
Zest then juice the lemons Mix the sugar & cream and bring to boil in a saucepan, stirring often Boil continuously for 3 minutes Remove from the heat, whisk in the juice from 2 lemons Quickly serve into serving dishes Let cool, then store in fridge for at least 4 hours (better left overnight) Add the zest as a garnish - you can also use cinnamon, fresh berries, or a compôt
Worth trying out a couple times to see if you want to use more or less lemon juice 👍
Mar 14, 2025
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Inspired by sofe sharing her recipe POMELO HOOCH recipe. Limoncello is also easy to make as long as you are patient. It's simply an infusion. It's cold steeping tea.
My basic recipe:
Ingredients— 750ml 190 proof grain alcohol 10 lemons 250ml honey 500ml water
Preparation— Peel the lemons while avoiding the pith (white part, adds bitterness) and place the peels in a large container with an airtight seal (I use a similar jar with a swing lid). Juice the lemons and add up to 250ml of lemon juice to the peels. Pour in the grain alcohol and seal the container. Place in a cool, dry place away from sunlight for two weeks. Gently swirl the infusion once a day.
After steeping, strain the infusion through cheesecloth into another container. Combine the honey and water to make a syrup. You can do this in a pot on a stove by stirring and bringing it to a simmer. I prefer to put them in a large mason jar and shaking the hell out of it. Pour the honey simple syrup into the infusion and stir. The concoction will turn from clear to cloudy due to the ouzu effect.
You now have limoncello. Transfer to bottles (I like using one like these) and either enjoy immediately, chill in the freezer, or put away in the cool, dry spot to mellow further.
My basic recipe:
Ingredients— 750ml 190 proof grain alcohol 10 lemons 250ml honey 500ml water
Preparation— Peel the lemons while avoiding the pith (white part, adds bitterness) and place the peels in a large container with an airtight seal (I use a similar jar with a swing lid). Juice the lemons and add up to 250ml of lemon juice to the peels. Pour in the grain alcohol and seal the container. Place in a cool, dry place away from sunlight for two weeks. Gently swirl the infusion once a day.
After steeping, strain the infusion through cheesecloth into another container. Combine the honey and water to make a syrup. You can do this in a pot on a stove by stirring and bringing it to a simmer. I prefer to put them in a large mason jar and shaking the hell out of it. Pour the honey simple syrup into the infusion and stir. The concoction will turn from clear to cloudy due to the ouzu effect.
You now have limoncello. Transfer to bottles (I like using one like these) and either enjoy immediately, chill in the freezer, or put away in the cool, dry spot to mellow further.
Mar 8, 2025
Nov 15, 2023
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I can't recommend this enough as an opportunity to meet new people, push yourself out of your comfort zone, and also guilt your friends into spending nearly three hours in a dark cramped room 😁