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Meyer Lemon Digestif

This is pretty similar to teh traditional limoncello recipes I used while living in Roma. I tried a variety of different liquors and felt 1/2 vodka and 1/2 grain alcohol worked best. My favorite recipe though is Michael Chiarello's from
Recipe courtesy Michael Chiarello

.You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink.

Prep Time:15 minInactive Prep Time:--Cook Time:5 minLevel:
30 servings.Ingredients
•12 Meyer lemons, or a mixture of lemons and limes, peel only, no pith
•3 sprigs lavender, optional but lovely
•2 liters light rum or vodka
•6 cups sugar
•3 cups water
Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.

Strain the mixture into a decanter.

Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.

Serve in small aperitif glasses.

Store in the freezer for up to 1 year.

I have made this with Sicilian oranges, mandarins, and limes. I've had it with the lavender and it's divine. My absolute favorite is a crema di limoncello, orangecello, limecello but am still looking for that recipe.

Mar 10, 2010
andersenca in Recipes