Pound Cake With Limoncello Zabaglione Recipes

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LIMONCELLO

Provided by Giada De Laurentiis

Time P4DT12h10m

Yield about 3 1/2 cups

Number Of Ingredients 3



Limoncello image

Steps:

  • Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels. Steep the lemon peels in the vodka for 4 days at room temperature.
  • Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
  • Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

5 lemons
2 cups vodka
1 cup sugar

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