Video Bite: Limoncello

Making Limoncello with John DiRocco
A Video Bite from Miami Dish, the dish on all things local & edible

Category:

Howto & Style

Tags:

• limoncello
• lemoncello
• food
• drink
• miamidish
• miami
• dish
• local
• bite
• videobite
• south
• florida

[jamesss1015]

This recipe is simple. I'm go create this weekend

[Callimotz]

molto bene- keeping glasses in the freezer they are likely to pick up different odors and spoil the flavor of what goes in them.

[jlazz62]

Eh oh John I love the accent brother!!!! I'm an siciliano from Australia and I make Limoncello here but we don't have everclear here so we use Grappa or vodka and the aussies love it!!!!!. Anyway, Saluti from down under.

[dadornta]

Yo From AK (Alaska)!

I'm gonna do a few batches w/this recipe...that way, each month I have a new bottle to break down into "gift" bottles and serve for guests .... as what I saw in Rome this summer as a ""digestivo"

Like Rocco said -- don't drink to many of these babies, they WILL make you a fool -- and really hating yourself the next morning (I think it's the sugar?)

My origanal came from Naples -- Rome had good ones to once I knew to ask for it...

Thanks for the recipe!

[jbaravel]

Gracias por la receta, queda muy bueno, anteriormente lo había probado en Capri

[ravenshadows85]

try vodka

[sigsauer12]

I'll give it a try. I'm a little impatient as to waiting long for that stuff. Have you ever tried oranges or limes. As for the everclear I thought I was replying to nuLLcss, sorry bout that. I didn't want them thinking it was only sold in Florida.

[jdroccofla]

I have friends who let theres sit in the sun to ferment some squeeze a little lime juice in theres I use natural sugar. Every little tweak creates a new flavor I found one my mother loves so I am sticking with it. In the end if replication is your thing then I suggest importing some Capri lemons and copy the Italians word for word but then again if coping Italians is your thing than you might as well copy the baddest Italian around that is yours truly (trust me your mother will love it)

[jdroccofla]

Yeah I live in Florida and I am aware this is not the only place it is sold however I know it is not sold in Boston so I wanted to provide an alternative. In regards to waiting three weeks I believe I said I wait two but if you get busy it will not hurt to wait longer. So really to some up all your comments does it matter the time or amount of sugar I would say yes and the reason is all the paisanos back home make this and you want yours to be original

[sigsauer12]

I don't understand why there are so many recipes for this. I used a recipe calling for 3lbs of surgar and 10 lemons and 1 week. It came out tasting just like the stuff I brought back from Italy. The peels were almost white after a week. Do you think it really gets more lemon flavor from waiting longer.