limoncello

[stout]

i have made quarts of lovely limoncello using the recipes from here

yum yum big pigs bum


why does the lemoncello bla persist ?


it's feckin l"i"mon


oy


*relaxes under duress*

[chill]

Try Arancello. It is made the same but with the peel of Navel oranges (or other fragrant oranges). My mate was over last week and spent the night cradling the bottle in his arms like an infant. It is pretty nice with Cocoa Nib Vodka as well. I am going to try some with bitter orange peel and brown sugar syrup to see if I can get near an Cointreau.

Chuck

[stout]

i just may have to give you a big hug , Chuck , for those ideas

*gets poked in the ribs and pushed forward*

and the wife thanks you too

[metalmickey]

On a similar note, why not try "Noccino" which is made from wet walnuts steeped in neutral, youd need to pick em in July so thyre big enough.

mm

[chill]

I have had Nocino in my mind, but I have no idea where I would find green walnuts around here.

Chuck

[metalmickey]

theres a huge walnut tree round the corner from me, but too big to climb so ill have to get the big stick out with a rope tied to it.

[metalmickey]

or for that minty fresh breath try a creme de meths i mean menthe

http://www.grouprecipes.com/58403/homem ... queur.html

[chill]

It has been a cool, wet spring here so I just happen to have an over abundance of mint. And neutral. Cheers!

Chuck

[Phantom]

Hum ? I keep forgetting to try these, but I wonder if a mix of lemon and lime, or rather than walnut, whether fresh almond would work, as the outlaws have a tree in their garden.....

[just sayin']

Chill, did you ever find the green walnuts? Yesterday was St. John the Baptist day, the traditional date to harvest walnuts for Nocino in northern Italy or the evening before. I have wanted to try this for years, but this is the first time I remembered before the shells hardened.
Just Sayin'

[Mash]

I wasn't aware they needed to be green just fresh. Nocino is very nice. I will get the recipe from my Italian friends.

[just sayin']

Nocino's flavor comes from immature walnuts harvested before the shells have hardened and while the nut "meat" is still jelly like. Nuts are quartered and macerated in 50-95 ABV spirits for forty days, lemon peel, orange and spices like wholes cloves, cinnamon sticks, whole nutmeg and allspice may also be used. After forty days the liquid is drain, filtered, sweetened with simple syrup and deluted to taste. Bottle and wait until at least Christmas, two or three years would be even better.
Just an outline. There are many, many recipes on line. I have been reading about Nocino for years, this year I remembered before the shells harden. I have newly picked green whole walnuts in the frig ready to cut...

[Easydrinker]

That is neat, and precise, thanks for sharing.
May yours be as good as you would hope.

Robert.

[packapoo]

Echo that, Robert.

[Easydrinker]

No Walnuts growing anywhere near me, nor expected to be.
I can only spectate.

Robert.