Limoncello

[smokemaster]

Alles klar

[Fairbanks BBQ]

Ha ha, der Schnubbi hat angefangen

As I promised now the "cream limoncello" :

Smokemaster, I showed Aunt Irene your post.... she smiled and said just: Perfect !!! Now the difference to the "normal" Limoncello.

Instead of the water you have to use milk. Mix it with the sugar und heat it up, but all the time you have to stir it. There mustn't been the thin silky skin on the milk. Be very careful. Now do it like the usual way, let it get cold, then mix it carefully with the lemon/alcohole mixture. Always stir and stir and stir... when finished store it in the freezer.

I prefer to put some vanilla flavor into the milk. vanilla beans e.g.

Have fun if you try it. Best wishes.


@ Schnubbi: Du übersetzt Dir das wieder selber ;-) Viel Spaß beim testen.

@ Joey: Was macht die Grilleckenüberdachung?

[smokemaster]

A little more than 90 days have passed!=D> I just reread the recipe and realized that I'm 45 days over the time!!#-o
The color is beautiful.



Moved the mixture to a larger jar.



Made a syrup of 5 cups of water and 3.5 cups of sugar, let it cool and added to the mixture.


Now wait 45 days.

@Fairbanks BBQ: Tell Aunt Irene Thanks!!

[BadenCamper]

Sehr interessant

Du nutzt nur die Zeste der Limone und nicht den Saft?

[smokemaster]

Sehr interessant

Du nutzt nur die Zeste der Limone und nicht den Saft?

Genau.

[smokemaster]

Final Day!!!
Filtered the syrup/lemon/alcohol mixture 5 times through double coffee filters. Clears up the color and removes sediment.

Added more syrup (4 cups water, 2 cups sugar) to mixture,
1:1.5 (mixture: syrup) ratio. The limoncello gets cloudy after you add the syrup.

1:1 was too strong, you could feel the warmth of the alcohol as you swallowed. 1:2 was too sweet. 1:1.5 = PERFECTION!!!!

[Felix]

That looks really good

[bbq-county]

That looks really good

Damn right!!!

Where can I get a bottle???



Greetz,

BBQ County