Thursday, December 13, 2012
Further reading told me how important it was to have absolutely NO pith in the mixture. The bitterness in my case is not all that bad and goes away with a little more sweetener. I think that I may try another recipe with more sugar (some I have seen call for as much as 5 cups) to combat this. The piece that seems to be the biggest hangup, for me, is the vodka. The flavor is very pronounced and a bit much. I found a few recipes that call for grain alcohol instead. Actually, some insist on it. I even found a few unique ways of extracting the lemon essence. But since suspending lemons over vats of alcohol seem to be beyond me at the moment, I may just try the grain alcohol next time. When I get to the second limoncello experiment, I will post about it.
Until then, I will find some uses for the bottle of limoncello I have left. So far I have used it as a drink with soda water and a little sugar (very tasty). One of the coolest recipes I've found with it is this limoncello pie. It came out great and I strongly recommend it. For the holidays, I am going to add it to my anignetti.