Wishing all of my followers a healthy, happy, and inspiring 2015!
Here is a mocktail recipe and a cocktail recipe as we get ready to celebrate, with thanks, all of the good things in the year that has passed – and to toast, with joy and hopefulness, the year to come.
Berry Happy New Year (Mocktail)
Place a scoop of raspberry sorbet in the bottom of a Champagne glass. Add 3 fresh black berries. Top with flavored sparkling water.
Place a scoop of lemon sorbet and of limoncello sorbet in the bottom of a Champagne Glass.* Add a splash of vodka and top off with Prosecco. Enjoy!
• Sgroppini are traditionally made with lemon sorbet, vodka and Processco, but since I always make limoncello sorbet around the holidays – when I make homemade limoncello – I like to add a little limoncello sorbet to my Sgroppini. Sgroppini can also be blended for a slushy drink.
Happy New Year’s Eve! Happy New Year to Everyone!
If you entertain for New Year’s Eve, please make sure that no one who drinks will be driving.
Having made Limoncello recently, I have been having fun experimenting with ways to serve the liqueur. This sorbet can be served as a palate cleanser or can be incorporated into desserts or cocktails. It is simple to make, but does need to be made a day ahead in order to have time to freeze. But that means that there is still time to make it for New Year’s Day!
This Limoncello Sorbet starts out icy, but quickly melts into a slushy consistency so that it can be sipped rather than eaten.
2 c. water
1 c. sugar
1 c. Limoncello, or to taste
1. Make a simple syrup out of water and sugar. Place water and sugar in a saucepan. Bring to a boil, stirring frequently to dissolve sugar. Once sugar is dissolved, remove from heat and stir in the juice of one lemon. Allow to cool. Stir in Limoncello. Pour into a glass container, cover tightly and freeze overnight.
2. Before serving, “fluff” sorbet with a fork and then divide between small glasses. (I used 2 oz. tequilla glasses.) Squirt each serving with a little bit of juice from the remaining lemon. Serve immediately.
I’ve been wanting to make Limoncello for a few weeks now, and finally made a point of doing it today. I decided to make a four citrus variation, which I have never made before. Here is the backstory. One year I decided to make a mixed-citrus marmalade for my maternal grandmother for Christmas. I purchased all of the fruits, sliced them oh so thinly and then cooked the marmalade, only to have the sugar burn just before the marmalade gelled. So, I tried it again the next day, with the same results. This was so disappointing because I had used all of that fruit and it smelled so incredibly good on the stove. So, I went to the library and did some research. I looked up every marmalade recipe I could find and it turned out that the recipe I was using – one that I had gotten out of a magazine – called for way too much water. By that point, I totally lost my interest in making marmalade for that year. But ever since, I have loved this combination of fruits and think about my grandmother whenever I use it. Hence, I decided to experiment with this combination for a limoncello variation.
Most limoncello recipes direct one to add zest to alcohol, allow to macerate, strain, mix with simple syrup and then continue to age the product. I have recently come across several, however, which call for adding sugar and fruit juice at the beginning, and omitting the simple syrup at the end. Out of curiosity, I am giving this a try and am hopeful that it shall work fine. However, I decided to hold off on sharing the recipe until I know the timing and the results for certain. I wouldn’t want you to have the experience with this limoncello that I had with the marmalade. I have read that adding juice to the recipe can make the limoncello sour – that one just wants the essential oils from the lemon peel; but so far my concotion tastes wonderful and it hasn’t even been infusing for any length of time yet. Maybe the trick will be to serve it sooner. Be patient and keep your fingers crossed for me. I’ll let you know how it turns out.
Have you made limoncello? Do you have a favorite recipe, variation, method or story to share?