Limoncello (or lemoncello) is an Italian dessert liqueur, produced mainly in Southern Italy. Traditionally it is made from the Sorrento Lemon (but any lemon will make a good bottle).
Homemade Limoncello:
1-750 ml bottle (5th) of 100 proof vodka
10 - organic lemons
5 - cups of water
3 - cups of sugar
Wash the lemons thoroughly, scrub clean, and dry them off. Using a vegetable peeler remove the skins of the ten lemons (you do not want any of the pith or it will add bitterness to your limoncello). Place the lemon peels into a large open-mouth jar with the whole bottle of alcohol and seal the lid tightly. Put the date on the bottle and find a cool, dry place to leave it for 10 days. (After a few days, you'll notice the vodka will start to change to a yellow color. The lemon peels will fade).
After one week, dissolve the 3 cups of sugar in the 5 cups of water in a small pot over medium heat (Should take 10-13 minutes. Stir occasionally). Then cool the sugar water to room temperature. Strain the lemon peels out of the alcohol. Then mix the alcohol with the sugar water. Pour the mixture into bottles which can be sealed tightly for storing in the freezer. Keep frozen until it becomes thick and syrupy. Serve cold in a small glass with dessert. (inspired by a Giada De Laurentiis recipe)
Since Limoncello is considered a dessert liqueur, here is a tasty limoncello cupcake recipe. Use your own homemade limoncello in the ingredients.
Lemon-Limoncello Cupcakes:
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
Cream Cheese Frosting:
2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
Preheat the oven to 350 degrees and position a rack in the center.
In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely. Serve with a lemon slice and a few raspberries if desired.
Preparing the lemon curd: In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
Preparing the cream cheese frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
Assembling the cupcakes: Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag (with a star tip) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired (add 1/4 tsp of yellow sugar sprinkles for some sparkle).
Homemade Limoncello:
1-750 ml bottle (5th) of 100 proof vodka
10 - organic lemons
5 - cups of water
3 - cups of sugar
After one week, dissolve the 3 cups of sugar in the 5 cups of water in a small pot over medium heat (Should take 10-13 minutes. Stir occasionally). Then cool the sugar water to room temperature. Strain the lemon peels out of the alcohol. Then mix the alcohol with the sugar water. Pour the mixture into bottles which can be sealed tightly for storing in the freezer. Keep frozen until it becomes thick and syrupy. Serve cold in a small glass with dessert. (inspired by a Giada De Laurentiis recipe)
Since Limoncello is considered a dessert liqueur, here is a tasty limoncello cupcake recipe. Use your own homemade limoncello in the ingredients.
Lemon-Limoncello Cupcakes:
Cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons of your Homemade Limoncello ½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
Lemon Curd:
Zest of 2 lemons1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons of your Homemade Limoncello ½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
Lemon Curd:
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
Cream Cheese Frosting:
2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
Preheat the oven to 350 degrees and position a rack in the center.
In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely. Serve with a lemon slice and a few raspberries if desired.
Preparing the lemon curd: In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
Preparing the cream cheese frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.
Assembling the cupcakes: Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag (with a star tip) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired (add 1/4 tsp of yellow sugar sprinkles for some sparkle).
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