Limoncello is an all natural limoncello with no artificial flavors or color added. Made with the Verdelli lemons known for their flavorful oils and intense aromatic scent. The lemons are hand peeled to preserve the fragrance and essential oils of this lemon. The lemons skins are then soaked in grain alcohol to release the oils and to add natural color from the lemons. Once the oils and color is achieved, the lemons are then removed and sugar and water is added.
Limoncello is the pride of the Russo Distillery and is produced through a rigorous artisanal production process for three generations. This limoncello is bursting with fresh and intense lemon flavors, thoroughly capturing both the sweet and sour aspect of the lemon. A joy to drink, especially in the summer months.
This product should store in the freezer and shake well before serving. Normally it is served as an after dinner drink and with desserts. You use this product to create hundreds of cocktail drinks, added as a favorite ingredient in dessert receipts, and even added to dishes and sources for increase lemon flavors. It is perfect for marinating seafood, poultry, and food product requiring a pleasant lemon flavor.
Here our a few recipes to try out this summer:
SPAGHETTI WITH SEAFOOD, AMALFI STYLE
1 lb. Linguini
¼ Cup Olive Oil
1 Stick Butter
4 Garlic Cloves, Minced
1 lb. Shrimp, Peeled
1 lb. Sea Scallops
¼ Cup RUSSO limoncello lemon liqueur
1 Btl. Clam Juice
1/3 Cup Sun Dried Tomatoes, Chopped
¼ Cup Minced Fresh Parsley
Peel from 1 Lemon removed in strips
Salt & Pepper Flakes
Melt butter and olive oil in heavy pot, add garlic and saute until tender.
Add shrimp and scallops and sauté shrimps turns pink and scallops are almost cooked about minutes.
Remove seafood and keep warm on covered platter.
Add clam juice, limoncello, salt and pepper. Add cooked linguini.
Cook about 3 minutes more. Add tomatoes, parsley and lemon peel to pasta and toss.
RUSSO LIMONCELLO CAKE
Ingredients for 12 servings.
80 cc. of Limoncello (equal to 2.7 fl.oz. or 1/3 cup)
50 cc. lemon juice (equal to 1.7 fl.oz. or 1/4 cup)
130 cc. of peanut oil (equal to 4.4 fl.oz. or 1/2 cup)
280 cc. of sugar (equal to 7.8 fl.oz. or 1 cup)
330 cc. of flour (equal to 11.2 fl.oz. or 1 & 1/3 cups
1 packet of yeast for sweets
(if using a 125 gr. yogurt cup the amounts are as follows: 1 cup of oil, 2 cups of sugar, 3 cups of flour, 3/4 cups of Limoncello and 1/2 cup of lemon juice)
Mix all ingredients except the packet of yeast together in a large bowl and mix well.
Butter and flour a 26cm in diameter x 6cm in height (10 inch x 2 inch) baking pan.
Add the packet of yeast to the batter and continue mixing.
Pour the batter into the baking pan and bake at 180°C (356°F) for 45 minutes.
Sprinkle with powdered sugar while still warm, or top with a light lemon cream prepared by beating egg whites with a table spoon of limoncello and sugar, until a soft, dense cream is obtained