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By Manuela
on January 10, 2003
Just a quick comment for those who can get 90% alcool. In Italy we use this instead of vodka, which has itself a pretty strong flavour. Same procedure, let stand first one week and then after straining the second time at least 3 weeks (sealed in bottles)
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Marmish
on January 02, 2003
Easy to make, and delicious. Keep it in the freezer.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy rabatvilla
on May 19, 2007
This is a quick low grade recipe. When meaking limoncello use thick skined lemons and make sure you get all of the white matter off the zest. Second use a good quality grain alcohol. Third, let the grain alchol and zest sit for two weeks in a cool dark place before adding hte sugar water to it. The longer it sits the better it will be.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy BethanyGoad
on April 27, 2007
This worked out really well. I love to have a little sip of this after work. Great recipe- even if made with the supercheap trader joe's vodka.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Salesgirl
on April 16, 2007
Beautiful color and lovely lovely lemon flavor. I'm keeping my in the freezer so it is very syrupy. Thanks for the recipe. Will definately make again and give as gifts.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Mary K. W.
on April 05, 2007
I saw several recipes out here for Limoncello and this one has the shortest time to infuse the lemon zest so I tried this one. Really, really good. You definitely have to let it rest or age the last time before drawing any conclusions. I had to sample it and thought it was a bit bitter. But after aging, the bitterness went away and it is delicious. I'll definitely be making more of this.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Verelucky
on December 17, 2003
WONDERFUL! i made this for my sister & her husband for a Christmas gift and they loved it!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Easy to make, and a great way to spread the Christmas Cheer, Italian Style!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountAdvertisement
Serving Size: 1 (2220 g)
Servings Per Recipe: 1
The following items or measurements are not included:
lemons, zest of
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