Sal

I hear so much about it. I'm on my way to Italy and thought I'd give it a try but I don't drink alcohol. Thanks for an answer.

M

Yes. It is a sweet lemon based alcohlic beverage usually served chilled. <BR><BR>M

yes

Yes. Very much so. Very strong! It's like a lemon concentrate flavored potent vodka, served in a small shot type glass. <BR>Very good though.

Inky

Different varieties; limoncello cream, chocolate limoncello, the original stuff etc...made from lemon RIND. Bottle kept in freezer for maximum damage.

richard j vicek

Good morning, Sai LIMENCELLO is also<BR>a drink that you can make, ran across<BR>as receipe for it, while check out<BR>Sorrento web sites, basically alchol<BR>and lemons, aged... Richard of LaGrange Park, Il.<BR>Have found it mostly in Italian Marts<BR>here in Chicago..

Gretchen

Here is a recipe--you can do a &quot;hurry-up&quot; version for about 10 days. Sorry about the formatting--don't have time to clean it up.<BR><BR>Two (750 ml) bottles of 100 proof vodka Zest from 15 large lemons &lt;BR&gt;<BR>4 c. sugar &lt;BR&gt;<BR>5 c. water &lt;BR&gt;<BR>Very large mason jar or jar with a lid &lt;BR&gt;<BR>Peel the lemons making sure not to get any of the pith. I used my good grips peeler and took it off in strips. I also scrubbed my lemons with soap, hot water and a scrubby pad first to make sure I didn't get any waxes or anything in the brew. Put the peel in a large mason jar. Pour over one of the bottles of vodka. Place the jar in a cool, dark place for 40 days. &lt;BR&gt;<BR>&lt;BR&gt;<BR>At the end of 40 days, cook the sugar and water together for about 5 minutes, until the sugar is dissolved and it is starting to get a little syrupy. Cool. Pour into the jar along with the 2nd bottle of vodka. Put back in the cool dark place for another 40 days. &lt;BR&gt;<BR>&lt;BR&gt;Here is a recipe. It is REALLY good!

Karo

It is absolutely my favorite. Carried a few bottles back from Italy (Sorento area has the best, if not only). Finally found a liquor store in Boston's North End that sells it - cheaper than going to Italy every time I run out.<BR><BR>Cheers

Au Contraire

I think it tastes like cough syrup. Terrible stuff.

Shanna

Lemon martini: equal parts vodka, Bacardi Limon, Limoncello. Oh my gosh - it is SOOOOOOO good! And ain't a martini just so safisticcated?

Sal

Thanks for the above replies. I'm sure the information will be useful to many. Unfortunately, I will not have the opportunity to try limoncello....too many years in recovery to give it a shot! (pun intended)

Tippler

Good for you Sal. Nice to hear of a strong person like you.

canuck

Limoncello comes in the most gorgeous bottles in Italy - almost worth dumping the booze and keeping the bottles. They are lovely reds, blue, yellows, etc. in different heights and shapes. My sister took 3 home and they sit on her wall cabinet..I wish I had thought of it.

Ronda

Well, Au Contraire, limoncello comes in different &quot;grades&quot;. I have had some pretty terrible cheap stuff that tastes like cough syrup and some expensive, velvet smooth, max lemon flavor limoncello. Has to be served ice cold as well and a cold glass that has been in the freezer helps, too. Serve small servings so it doesnt have time to warm up. <BR><BR>I like Pallini Limoncello. Purchased it here in the CA Bay Area at that large discount liquor store chain whose name escapes me at the moment. More expensive than the other but tastes great.

Grasshopper

Beverages and More (or www.bevmo.com)

Amy

The &quot;good stuff&quot; definitely doesn't taste like cough syrup. This is an instance where you get what you pay for, particularly when you buy it outside of Italy. The store referenced in the North End in Boston (if the same one I go to) imports it directly from Sorrento, so it's got to be good!<BR><BR>If however the &quot;straight stuff&quot; is too potent for you, I highly recommend the creamy version, which is Bailey's Irish Cream texture/consistency with the lemon flavor. Still serve it icy cold though, in frosted glasses! ;-)

Joe

I don't think it's hard to find in the states. I tried it in Venice(?) last year, then found it sitting on the shelf in the local package store in Silver Spring, MD, when I returned home.

JBX

whooo --- it's strong stuff! I've never bought any there as I didn't want to hassle with lugging bottles back with me. Curious --- anyone ever tried to bake with it? Instead of making a rum cake, create a limoncello cake? <BR>

Nancy

I have. I poured it into a lemon cake batter and it was really good. Then when the cake was cooked I poured some more on top and let it soak in. Yum. Good with vanilla ice cream, too bad no good gelato here in LA.

Dale

Mario Batali has the recipe that I use on the Food TV website. Its better when made with Everclear than with vodka. BTW, an excellent variation substitutes fennel fronds for lemon. Try it, you'll like it!

JBX

Nancy, mmmmmm that sounds good. Now I'm thinking maybe I should have bothered bringing back at least a small bottle. Plus your recipe is easier than one that I found on web,<BR>http://www.castiglionistore.com/ricette/dessert/001-tortaallimoncello-i.htm<BR>