My parents made this limoncello recipe a few years back. It was so good I decided to make some for New Years Eve. I made two batches. One using regular lemons and one using Meyer lemons. This recipe yields 2 quarts of limoncello.

I wanted a smoother than commerical and traditional. I certainly did it with this. Do not cringe because of the everclear. This will be the smoothest limoncello you have ever had !

Such a pleasure, our Meyer Improved Lemon tree! We use the zest of twenty of the largest ripest fresh lemons to make this Limoncello liqueur starting in February. After pressing the juice out, the lemonpeels are scraped and immersed in vodka for a few months. The lemon juice is poured in quart mason jars or plastic bottles and frozen. By July, the lemon peel extract is ready, we make limoncello as dessert for hot summer evenings.

Nice to add to a Christmas hamper

I don't drink alcohol, but when I found a Limoncello Cake at a restaurant that was both beautiful and delicious, I resolved to duplicate the recipe, but exclude the Limoncello. This recipe works for me---beautiful, delicious, easy-to-make, and alcohol-free. My guests rave over it!

This is a burst of citrusy lemony palate cleanser without all the soggy ladyfingers nor creamy fillings. I am not blowing my horn tho. But, don't you hate it when your favorite dessert is sugary sweet with soggy and creamy texture?I dislike using the packaged ladyfingers as I find them too sweet. I decided to make my own instead. It is a very simple sponge cake without any extravaganza. I must also admit that I need to practice slicing a cake into 3s more. You will find out when you watch the IGTV. To add more flavors, I added poached lemons into my limoncello tiramisu. It not only adds a bit of texture but also some flavor profiles as well.As for the mascarpone fillings, I cannot get around my head eating raw eggs, so I pasteurized my eggs over a double boiler. After which, it is just 2 more ingredients: demerara sugar and mascarpone. Not too much sugar and no cream at all. You have to give this recipe a try and let me know what you think. Is it better with whipped cream or without?

This original Italian liqueur is 25% proof, called Meloncello. Made from the freshest ripe melons possible, maximum two hours between harvest and processing.Not to be confused with Lemoncello Liqueur made from lemons.Honeydew melons and cantaloupe are now ripe, time to make melon liqueurs through infusion. Melons are low in sugar but great in flavor. To extract, we infuse the fruit two weeks or longer.The original Italian liqueur is called Dolce Cilento Meloncello. Delicious as after dinner drink, or poured over icecream.

This is an upgraded recipe to my original (quick version). It's more concentrated in flavor with bright citrus notes that will make this a memorable beverage for family gatherings or summer picnics.The technique of using lemon peels in sugar dates back to Rome and is called "Oleo-Saccharum", meaning oil sugar and is a classic ingredient in many cocktails. Allowing the sugar to infuse for the shorter 5 hours will yield a subtler citrus flavor, while the longer 24 hours delivers peak zing. This ancient recipe was first listed as an ingredient as early as 1670. Yet today, most home cooks are unfamiliar with it. Myself included. But be prepared. There is a process and you will need to plan ahead. Though I promise you, it's worth the wait and extra effort.Now this is a very basic recipe. But you can experiment with any type of citrus; oranges, grapefruits, limes, etc. You can even add a cup of diced fruit like peaches or cranberries during the seeping process. Even 1/2 cup of mint, hibiscus, violet or rosemary could be added for more earthy/floral tones. The combination possibilities are endless. I'd love to hear about any if you decide to try them. I'll update this recipe with my own combinations in the future.

I saw something similar to this on TV, so came up with my own recipe.I recommend having it with a lot of ice. I diluted it with carbonated water, it also works with mineral water. Recipe by Cookie shiasu

This is used (a lot, I must say) in my hometown area as a homemade remedy for colds or throataches caused by it.Definitely better than medecines, more natural and just as effective!

I love making this recipe. It is great for parties!

My mom made this for me. Yum. Um no I am not an alcoholic but I do like a bottle of wine and a good cocktail.