Friday, March 12, 2010


So here I am finally updating on the Limoncello recipe that i used last week. I said "finally" because even though i just finished 2 exams, another shelf exam for OB/GYN is coming up in 2 weeks, gaahhhh. You would think that I'd have at least a week to relax and spend more time cooking, but our OB/GYN rotation has been crazy enough to keep me away from blogging AND studying. Sigh, and it seems like my subconscious has convinced my brain that I won't be able to survive the upcoming test, making it impossible for me to think past the exam date and plan for Spring break... so this probably means that i'll be hermitting at home for that entire week recovering from another traumatic testing experience, ughhhhhhhhh. This year is definitely a tough one.

You're probably think that it's a bad idea to be updating on an alcoholic drink when i sound as stressed as i am. But don't worry, i have the worst alcohol tolerance in the world so I won't be inflicting any more pain on myself than school already has. My alcohol tolerance is so bad that I even have trouble drinking my own Limoncello. A sip of Limoncello causes my neck muscles to ache. One gulp will cause my ears to burn up and my face to glow. Two to three gulps later, i'll be flushed from head to toe with pounding palpitations that can be heard with my ears plugged. Oh well, at least i know i won't be dying from liver diseases in this lifetime, heehee. But even with my alcohol intolerance, i still have plans for my bottle of wonderfully infused lemony goodness. I'm thinking: Limoncello cupcakes, panna cotta, or maybe ice-cream floats? mmmmmmmmmmm YUM! The thought of it just cheered me up a little :) If Spring Break doesn't work out for me, at least i'll have my Limoncello to fall back on, yipeee.

adapted from foodnetwork and Patty of "Not knowing and trusting anyhow"
  • 500ml Vodka
  • 7 large lemons
  • 2 1/3 cups water
  • 1 - 1 1/3 cups sugar
    [add more or less sugar according to your preference. I use my limoncello for desserts so i made mine sweeter with 1 1/3 cups]
    1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use) [picture 1]. AVOID peeling off the bitter white pith, you only want the yellow zest!
    2. Place the lemon peels in a glass jar (i used the original vodka bottles). Pour the vodka over the peels and cover with plastic wrap (or seal tightly if using original bottles) [picture 2].
    3. Steep the lemon peels in the vodka for 2-3 months (or at least 2 weeks) in a cool, dark place. Swirl the peel around in the jar every few days.
      ========= 2 - 3 Months later =========

    4. After 2-3 months (or at least 2 weeks), you're ready to make the syrup. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely [picture 3].
    5. Pour the sugar syrup into the jar with the vodka mixture (you made need to use 2 jars or bottles at this point). Cover and seal tightly [picture 4]. Put the jars back to seep for another 2 weeks in a cool, dry place.
      ======== 2 Weeks later ========

    6. Strain out the lemon peels through a mesh strainer. Discard the peels.
    7. Transfer the limoncello to bottles [picture 5]. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.


    1. Wow, I'm so impressed! My Italian in-laws keep telling me how the only proper limoncello is made in Italy... They did try making a homemade version, but I think it didn't work out too well. Maybe I should direct them here, huh?

    2. YUM!!! I;ve never had limoncello! But vodka and sugar syrup and lemons- I definitely can imagine how yummy it must be.
      ARGH to exams! I totally know how you feel even thought I hardly have any and probably won't be having anymore but... HANG IN THERE SMARTYPANTS! You're gonna be just fine, if everyone can do it, you DEFINITELY can too!
      And if all else fails, drink a gulp of that limoncello and you'll know how much worse things could be...*insane heart palpitations-been there, done that!*

    3. So impressed with your limoncello and that you can post at all while keeping busy with rotations. Enjoy baking with it!

    4. WOWWW, 4 months??? That definitely took quite a bit of patience and planning ahead! This is impressive! Haha, I remember your bad alcohol tolerance. I don't think we've ever drunken that much together at the same time, but mine is definitely as bad as yours (just as Vivian, who's seen it in person, unfortunately, haha). Just two sips of vodka make my entire face red. The worst part, like you said, are the palpitations and the headaches, and if I'm careless, the throwing up. I'm definitely the girl who starts barfing after 1.5 shots. Living in NYC though, I've had to learn to be a social drinker. I guess it's just 45 before I drink, I take a tablet Pepcid Complete, which reduces the redness and the headaches so I don't look super drunk...and I definitely don't feel as disgusting. Doesn't help the tolerance, but it does alleviate the sick feeling you get after just a few sips :(

    5. Thanks so much, Angelica! It has been a problem finding Limoncello everywhere. This recipe is what I need to make Limoncello Tiramisu..... so excited after seeing many bloggers posting Limoncello Tiramisu..

      Sawadee from bangkok,

    6. I wonder if I could some how mix limoncello with sweet candied orange/lemon peel. Perhaps use the strained peels from th limoncello? or would the flavour be all gone by then?