something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
Limoncello with Meyers Lemons
I realized that my technique may not be on the site, so here it is. This is based off of Michael Chiarello’s recipe on foodnetwork.com.
Limoncello
- approx. 5 or 6 lemons to 750ml of liquor ( vodka or rum )
peel the lemons, trying to avoid as much of the pith ( white part ) as possible. Put the peels in a jar, pour in the alcohol, and let sit for about a month. Then make simple syrup, and mix it with the liquor in a 1 to 1 ratio, i.e., 1 cup syrup to 1 cup limoncello. Stick it in the freezer until you’re ready to use. Note that it will freeze, so leave some headroom in the bottle. It is great plain, on the rocks, or lightened with some San Pellegrino for an afternoon spritzer. Garnish with mint.
posted to In the Kitchen, at 02:12 PM. permalink
your thoughts on this post:
I was given a Meyer lemon plant. Requesting info that will give me facts for care, and dieases, here in Pgh PA, presently the plant is in my small greenhouse. Approx. 8X17 foot. Also the fertilizer for the medium in the container. As of now the plant has started to bud.I found that the needles turned into the less pointed when the bud beside it starts to develop. The stages for lemon growth? Bud, flower, fruit,? How long of period between, thinning, and again fertiler since it is potted. I read that you can take it from pot to ground for the summer, and then back into pot? I appreciate your web site. thank you.
posted by: jim maslanka | January 31, 2007 04:57 PM
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