Hello girls ... I do not know you but me seems to have arrived here from the winter, it stopped raining and is also
coolness of the sun today ... there is not even the shadow, so I thought I'd post the recipe for this wonderful limoncello, the beloved Apple, blog sins of gluttony and friendship he had graciously & # 160; posted, hoping it can bring some sunshine!
Recipe (copy and paste directly to the words of Apple):
you take 3 medium sized lemons, zest with a nice color "live" maybe a bit 'green, but never dull yellow (often those that color is handled with the diphenyl ether), washed well, even wiping gently with a toothbrush to be sure to remove all traces of dust and pesticide, leaving them dry gently precaution a bit 'air because they lose all moisture. Peel with a sharp boxcutter to remove only the colored part with no trace of bitterness that is white inside, and cut the peels into thin strips. They put the strips in a jar and cover with a pint of alcohol at 90 °, close, and let soak for a week. Take a pound of sugar and dissolve it in a pint of hot water, stirring with a wooden spoon until you are sure that the solution is perfect. It combines the peel to the syrup and alcohol and let soak for another week, shaking every day because the amalgamation is completed. It goes into the bottles through a funnel lined with filter paper: the liquid should be very clear, if not, better to repeat the filtering. It closes with caps new cork tightly stopped.
If alcohol is used in place of a quart of brandy and let soak for 20 days, then add boiling syrup made by leaving (and skimming) a pound of sugar with very little water, then filtering out everything two or three times before bottle, you will get that once in France was called "eau de Barbados, the Barbados water.
now has become my favorite liquor, I have virtually replaced the Maraschino (I use only creams and milk chocolate) is really good, both as to wet the sponge Spain, as a flavoring for cream (I usually do the cooking with the cream to take away a bit 'the alcohol and keep the flavor ... I would like to see in the morning to have breakfast with a glass of lemon and peaches ... hihi), in a fruit salad and ice cream ... almost anywhere!
We liked it so much that just yesterday we've gone another 4 liters!
And skins, they jump?? MACCHEEE '... you made the jam ! I put the link of that that my mother had done last year ... using the peels in alcohol flavored jam is even better!
A big kiss and the next
Eli
