This is a liter of Everclear, and the zest from 20 limes that has been sitting for a couple of weeks. Then it eventually gets added to a sugar syrup to make the final product (the actual zest gets filtered out)
This is an overhead view. Don't worry little yellow things on the edges are simply dried out zest that didn't quite make it into the liquid.
And here is the yummy, yummy soup my friend Mel and I made. It has tortellini, celery, onions, smoked kabasa sausage and kale (essentially). It is yummy!!!After my friend Mel and I made a whole batch of lime-cello and a whole batch of lemoncello we taste tested the two continually trying to decide which one was better. We concluded that the lime one is fantastic, but it is not as sweet and a little stronger (bitter?). By itself, it is wonderful. However, if you put it back to back with the lemoncello, we are pretty sure the lemoncello wins everytime. Anyway, I have about seven more bottles of each to test my theories over the next few months . . . mmmmmm!
3 comments:
I am seriously impressed. I had limoncellow in Italia but unfortunately I didn't like it much because it was so strong. Maybe I'd like your better??
Well, when you make it you definitely control how strong it is. The first batch we made with my grandparents I didn't like because it was too strong. SO, we cut it a lot more. Then to top that off, I often drink a shot at a time over ice which dilutes it even more. Depends on how I'm feeling. So, my guess is that you would like it more. Ask Chris (if they check luggage) at Thanksgiving to bring a bottle home with them from my parents house - it's the same percentages that I made. Then you could taste it. I limoncello from the stores in bottles is nasty and way to strong. I don't know how they made it Italia, but my GUESS is that it was stronger than what I made (seeing that my grandparents gave us a recipe that started out really strong).
Steph, what is lemoncello or limecello. Is it a drink?
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