At my in-laws hobby farm house. Enjoying our last fall breakfast before the temperature drops.
I’ve been working on some homemade limoncello for about a month… it’s finally ready! Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi. I was introduced to limoncello when I was living in Milan. Italian’s serve it chilled as an after-dinner digestivo (to aid in digestion) in small glasses. Limoncello is common in Italy but has recently become popular in other parts of the world.
The hardest part of making your own limoncello is waiting a 4 weeks (minimum) for the lemon rind to infuse into the vodka.
Here’s what you’ll need to make your own.
With a citrus zester peel the zest (yellow part) from the lemons, leaving the white part behind.Put the lemon rinds into a large glass jar with the vodka, screw the lid on tightly, and store in a cool dark place (but not a refrigerator). Let the lemon rinds and vodka brew for minimum of 4 weeks. The longer they are together the better it will turn out.
Strain the vodka into a large bowl or container and discard the lemon rinds.
Bring the water to a soft boil and dissolve the sugar in it. Set aside and let cool to room temperature.
Mix sugar water with lemon vodka. Bottle the limoncello into glass bottles. Let rest for 24 hours then refrigerate.
Serve chilled in decorative glasses after dinner. I found four crystal glasses for 8$ at a second hand store! and they add that extra somethin’ somethin’. ENJOY ♥
Still, I find myself dreaming of a bigger garden with more variety, and endless fresh produce all summer. This would be a good solution….
We might have to change the trunk of Isadora (1998 sunfire) into a garden… seriously considering this but how many plants could fit back there?
Making banana bread is as easy as eating pie.
You can check in the reduced produce section of your grocer for old bananas, which are normally 50% off. Over ripe bananas work great. Normally I buy a bunch of bananas and before we can eat them all a few go bad. I through the over ripe ones in the freezer until I have enough to make bread with. Just make sure you thaw the bananas before you try mashing them.
Preheat your oven to 350 degrees F.
Bake for 55-65 minutes, until a toothpick comes out clean (unless you’ve used chocolate chips the toothpick will come out chocolaty)
You can also make 10 muffins from this recipe which is good if you don’t have much time! Grease or line 10 muffin cups with muffin papers and cook at 375 degrees F for 18- 20 minutes.