So, the #SundaySupper is celebrating the arrival of spring. Obviously, as we are in the Southern hemisphere, this sounds a bit weird… as for us autumn has just begun, but I do love spring… and I also happen to have the perfect recipe for the event!
Finally. I have been wanting to share my recipe for home-made Limoncello since… forever! The problem is, you need untreated lemons (better if home grown) and I could never find any. Problem number two was the alcohol. You can make this with Vodka (see ingredient list below), but 95% alcohol is what is used in Italy and in my opinion, the Limoncello made with it, tastes better. So, if it is available where you live, please use it. A little while ago, my neighbours were so kind to gift me a few of their home grown lemons, so the first part of the problem was fixed! I also managed to find some 95% alcohol just before the only shop that sold it here in Australia stopped selling it because some “smart” kids decided to drink it straight from the bottle while partying. Note that this alcohol is not sold to kids (well, no alcohol is, so much so that you buy alcohol from Liquor Stores and it is not available at the supermarket like in Europe – crazy, I know!). But this specific alcohol was not even kept on the shelves and you had to ask a staff member for it… it was kept in a locker. Yep. See, I am obviously all for protecting kids, but we are not talking about 16 year olds here… we are talking about irresponsible young adults. And I am so not happy that because of their stupidity, people who actually use this alcohol to brew traditional liqueurs cannot do this any more. Because of them, once the bottle I have is over, I will have to revert to using Vodka. And that sucks. Rant over. Back to this Limoncello. The recipe itself is very easy, but it requires a lot of time as the alcohol needs 2 resting periods. But the result is well worth the wait. It tastes just like the one you get in Italy and it looks like sunshine in a glass. For the few who still don’t know it, Limoncello is a lemon (peel) based liqueur that is mainly made in the region around the Gulf of Naples, the Sorrentine Peninsula, the coast of Amalfi, and the islands of Procida, Ischia and Capri. Have it chilled, after a good meal and enjoy! Cheers! And a big thank you to DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry for being such great hosts!
- Peel the lemons, removing as much of the white part as possible – this would make your Limoncello bitter.
- Put the lemon peels in a jar with 700 ml – 3 cups of the alcohol. Close it with a tight lid and keep it in a cool, dark place for a minimum of 10 days to a maximum of 30 days.
- When the time has passed, put the sugar in a pot with the water and heat it on the fire just until the sugar has dissolved. Cool down completely.
- Add this sugar syrup to the lemon peel and alcohol mixture (which will be yellow by now). Add also the remaining alcohol. Mix well and close the jar tightly again. Keep it in a cool, dark place for a minimum of 7 days to a maximum of 30 days.
- Filter it and bottle it. Keep it in the fridge and serve chilled, after meals.
Check out what my fellow Sunday Supper blogger friends made!
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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