Well, the second batch of limoncello is now ready and when we removed the skins, they still possessed a wonderful aroma (and of course the maceration of the alcohol) that I decided to throw them in the Cuisinart and chop them into a zest to use in other dishes down the road as I cook.

Anybody else done this before? I did put them in a sealed container in the freezer. I thought it would be great with some fish dishes as well as use some in a risotto.

I am open to some good ideas on this one and I may have just found a use for the "throw aways" from the limoncello.

Grazie mille!

Auguri,
Doug

I make mine into jam sometimes.

Doug, what a great idea! Next time I make Limoncello, I'm going to do that.

quote:

I make mine into jam sometimes.

How does that work? Can you taste the alcohol in the jam?