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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 24 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: homemade salami recipe - Limoncello  (Read 7264 times)
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« on: October 13, 2006, 05:10:04 PM »

from: Pete
[Archived message]
subject: Homemade salami recipe

SOMEBODY wanted a homemade salami recipe

Limoncello

1 liter 95% pure grain alcohol, preferably imported, author used Desire brand, from Italy

Peels of 3-4 large lemons, white pith included

3 cups (1 1/2 pounds) granulated sugar

1.  Pour alcohol into a large glass jar. Add the lemon peel. Seal and set aside 3 days.

2.  After three days, fill a large saucepan with 1 quart plus 1 1/2 cups water. Add the sugar and bring to a boil for 4-5 minutes. Remove from heat and allow to cool to room temp. Add alcohol and lemon peels and set aside for 1 hour.

3.  Discard the lemon peels. Use a funnel to pour the lemon-flavored alcohol into 1 liter bottles and seal tightly. Place in freezer for 6-8 to chill completely. Store in freezer, dso that the drink is cold whenever you want to serve it.

*You can use 100 proof vodka. If you do soak the lemon peels for 5 days. Reduce water to 1 1/2 cups and the sugar to 2 cups, and proceed as above. Yield 1 liter plus 1 1/2 cups limoncello

Arancello (Orange Liqueur) Proceed as above substituting the peels of 3-4 oranges, tangerines, clemintines, or mandarins.

Cremma di Limoncello Proceed as above in step 1 but use 1% milk instead of water in step 2. When milk has cooked, add two 1/2 gram packages of imported vanilla powder. Do not use vanilla extract as it will discolor the liqueur. Perhaps you can use vanilla sugar? Stir to mix.

Cremma di Oranciata is made by using oranges instead of lemons.
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