I am just now becoming a convert to Limoncello. I tried the lemoncello and tonic and adored it. I have a question though, I first tried this lemoncello ina resturant here in Toronto, I think it was homemade.Delicious! But the varieties I see in the stores is yellow and tastes to my recollection ...sweeter? Is there a clear variety that can be bought in stores? Mary
Thanks Judy, I found your site but couldnt find the recipie....and the version I tried at the resturant was clear...like vodka. It also packed a serious punch! Mary
JudyDiva, I was thinking of you twice during the past week (you too, Deborah!). In the first instance, I finally made some limoncello and served it to guests at a dinner party on Saturday. Big, big hit! I used the recipe from the NY Times, which is very similar to the one on your website. We tried it simply over ice (after it had been in the freezer) and then with some tonic water. The overwhelming verdict was for the limoncello alone, no tonic. I found that the tonic distracted me from the delish purity of the limoncello by itself. I guess I'm a purist at heart. However......... (read on, Macduff)
The second time I thought of you was when we went to a little bistro in Soho yesterday, showing a friend around NYC, and ordered watermelon martini drinks. Again, these were simply made -- mashed and strained watermelon, simple sugar syrup and vodka. Really delicious on a very hot, slimy day in NY. AND THEN I got the idea of subsituting limoncello instead of vodka and leaving out the simple syrup because the limoncello is already sweetened. (To recap, that would be mashed, strained watermelon and limoncello over ice.) I haven't yet tried it, but it's on my list of things to do.
Whaddaythink?
David, usually in NYC
Posts: 4986 | Location: New York City | Registered: 15 June 2001
David, I have a bowl of cut up and seeded watermelon in my fridge right now. I think I'll try your concoction this evening. I'll let you know how it tastes. Just to experiment I've done a little "mixing" of some of my other homemade liqueurs with limoncello. (a bit of lemon peel is often part of the recipe for other liqueurs, anyway) Limoncello is wonderful with blueberry, cranberry/orange, strawberry, sassafras, and surprisingly rose. I think because all of them have very strong and distinctive tastes of their own. It was much less than successful with coconut, apricot, mango, and red clover. Probably because it overwhelms their subtle flavors. I haven't tried it with the sun dried tomato, apricot, plum, green tea/jasmine, tonka, or black walnut because they are best when served at room temperature.
David, We must be on the same wavelength. I was making my watermelon Granita recipe for my recipe online this month, and before freezing it drank some as they do in Mexico, Aqua di Sandia... love the limoncello idea as most people put a little lemon juice in their fruit granita to highlight the flavor
Will try some drizzled on my granita!
Judy Divina Cucina Florence Everyone should try being Italian at least once a day!!
Judy & David, you're right about the too sweet thing. I tried the watermelon combo last night. Not very good. And to clarify about the mixing of limoncello with other liqueurs ... I use the limoncello very sparingly. Only one part limoncello to 4 or 5 parts of the other liqueur. I make my rose liqueur with Sadaf brand Rose Syrup. I'm thinking of using that syrup (minus the vodka) to make a Rose Granita and then pour a bit of limoncello over that to serve. Judy, what do you think of that idea? Have you ever worked with Sadaf syrups? (Of course, everyone would have bright pink lips and tongues. )
Found this drink recipe, which looks good. Although I would probably cut back on the syrup, since limoncello is plenty sweet for my taste.
Massa Mojito Adapted from Pizzicato Restaurant, Philadelphia
1 ounce fresh lemon juice 3/4 ounce simple syrup 15 to 20 fresh mint leaves 2 1/2 ounces Limoncello Club soda Mint sprig, for garnish Place the lemon juice, simple syrup and mint into a mixing glass; muddle gently. Add the Limoncello and stir to combine. Strain into an ice-filled highball glass. Top with a splash of the soda. Garnish with the mint sprig.
Amy in MA
Posts: 8838 | Location: Newton (outside Boston), MA | Registered: 17 June 2001
Experimented a bit with a dessert for a dinner party tomorrow... Made a simple Panna Cotta, and replaced 1/4 cup of the milk with 1/4 cup Limoncello (added when the mixture had cooled down). Also added some finely grated lemon peel. I kept the sugar amount the same, since I figured the lemon peel was adding some bitterness. Just tried some, and it was very good. Just a subtle lemon-spiked difference. I'll garnish it with blueberries in a bit of limoncello.
Amy in MA
[This message was edited by Amy on August 08, 2002 at 02:14 PM.]
Posts: 8838 | Location: Newton (outside Boston), MA | Registered: 17 June 2001
my watermelon granita is at home waiting for me..so I will let you know what I think with the limoncello. Since Lemon does accent flavor and I didn't put any in the granita itself..it should stand up to it.
But then I don't like rum in my Tiramisu...just coffee!
Judy Divina Cucina Florence Everyone should try being Italian at least once a day!!
Topic Closed
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I used the recipe from the NY Times, which is very similar to the one on your website. We tried it simply over ice (after it had been in the freezer) and then with some tonic water. The overwhelming verdict was for the limoncello alone, no tonic. I found that the tonic distracted me from the delish purity of the limoncello by itself. I guess I'm a purist at heart. However......... (read on, Macduff)
