Grapefruit Cello


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Ingredients

  • 1 Liter Everclear
  • 6 grapefruits, peeled
  • 2 grapefruits, zested
  • 8 Ounces water
  • 22 Ounces simple syrup, to taste

Directions

Combine the Everclear, grapefruit peels, water, and simple syrup to taste in a container. Let sit for 30 days, and add the grapefruit zest. Let sit for another 15 days. Filter the limoncello (using a permanent coffee filter or cheesecloth strainer), and bottle.


Homemade Limoncello / Grapefruit Cello?

My Brother in Law recently came back from the Amalfi Coast and brought back some limoncello. I had never really thought much of it, as the stuff in the past was way too sweet/artificial for my liking. A few weekends back, I had a Homemade burger and a nice glass of Cab then figured I would try some chilled limoncello. I have to say it hit the spot, I was really impressed. This was fresh, tart and strong enough to keep my attention. Anyhow, I went looking for the bottle he brought back and couldn't find and distro. I ended up on forums where folks make their own. It sounds super easy and worth the time. Have any fellow CP'ers made any, are there some recipe's that you've used? I plan on making 2 batched a Lemon and Grapefruit.

I have both batches of Lemon and Grapefruit peels bathing in everclear and vodka. I will need to figure out the sugar/proof in a couple weeks as i do not want it overly sweet.

I'm looking at this recipe. Any suggestions for sugar and proofing?

Oke&coke

Shut up baby I know it!

If you want to get the sweetness to your preference, I would make a batch of simple syrup and just keep adding some and tasting until it’s good. The final proof shouldn’t be a major concern. These drinks are also best served cold so you should store the liquor and syrup in the fridge before mixing.

I got my recipe from Doc and it tastes great. If you ask nicely he may give it to you.

Ironpeddler

Ye Old Newbie

Devil Doc

When Death smiles, Corpsmen smile back

No vodka please and use 190 proof Everclear. Limoncello should have a kick, but no vodka taste. And don't tell me vodka doesn't taste, it does. Tastes like vodka. If you're serious, I'd be happy to share the recipe I use.

My Brother in Law recently came back from the Amalfi Coast and brought back some limoncello. I had never really thought much of it, as the stuff in the past was way too sweet/artificial for my liking. A few weekends back, I had a Homemade burger and a nice glass of Cab then figured I would try some chilled limoncello. I have to say it hit the spot, I was really impressed. This was fresh, tart and strong enough to keep my attention. Anyhow, I went looking for the bottle he brought back and couldn't find and distro. I ended up on forums where folks make their own. It sounds super easy and worth the time. Have any fellow CP'ers made any, are there some recipe's that you've used? I plan on making 2 batched a Lemon and Grapefruit.

I have both batches of Lemon and Grapefruit peels bathing in everclear and vodka. I will need to figure out the sugar/proof in a couple weeks as i do not want it overly sweet.

I'm looking at this recipe. Any suggestions for sugar and proofing?

Greggj77

Active Member

Punk_lawyer

Habeas Punkus

Devil Doc

When Death smiles, Corpsmen smile back

This recipe is really no secret. From what I gather it's about as authentic as it gets. It's pretty simple actually, lemon oil, syrup, and ETOH. Nothing to screw up.

Ingredients:
1 liter (1000 ml) Everclear alcohol 190 proof.
10 medium to large lemons*
1 1/2 liters water (6 1/3 cups)
3 pounds granulated sugar (6 1/2 cups)

* Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.

Instructions:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days.
On the eight day, strain the the peels from alcohol discard peels.

In a large saucepan, make a Basic Simple Syrup by combining the water and sugar let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.
You are now finished and can drink it right away, after chilling of course.
Makes about 2 1/2 liters.

Ironpeddler

Ye Old Newbie

Hank. I'm a little confused on the peeling part. You're using just the thin yellow part of the skin. with no white meat attached to it. and you're not using any of the meaty part of the lemon?

Devil Doc

When Death smiles, Corpsmen smile back

Hank. I'm a little confused on the peeling part. You're using just the thin yellow part of the skin. with no white meat attached to it. and you're not using any of the meaty part of the lemon?

No pith. No meaty part. No Juice. You'll have to make lemonade.
I have a vegetable peeler made by Oxo that just takes off the peel. It's a wonderful thing.

Whylieineedacigar

Yolalatlpwry

This recipe is really no secret. From what I gather it's about as authentic as it gets. It's pretty simple actually, lemon oil, syrup, and ETOH. Nothing to screw up.

Ingredients:
1 liter (1000 ml) Everclear alcohol 190 proof.
10 medium to large lemons*
1 1/2 liters water (6 1/3 cups)
3 pounds granulated sugar (6 1/2 cups)

* Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.

Instructions:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days.
On the eight day, strain the the peels from alcohol discard peels.

In a large saucepan, make a Basic Simple Syrup by combining the water and sugar let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.
You are now finished and can drink it right away, after chilling of course.
Makes about 2 1/2 liters.


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Recipe Summary

  • 1 (1.75 liter) bottle 190 proof grain alcohol (such as Everclear®)
  • 20 lemons, zested, or more to taste
  • 1-gallon jug
  • 7 cups water
  • 7 cups white sugar
  • coffee filters
  • 6 clean wine bottles with corks

Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.

Combine water and sugar in a saucepan over medium heat stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.

While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.

Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage refer to an alcohol content calculator.

Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.

Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.


Grapefruit Limoncello

The ingredients and process for limoncello, and in turn grapefruitcello, are simple. Mix citrus peels, sugar, and high-grain alcohol together and then steep for 4 weeks. However, there is a bit of an art to picking beautiful fruit, knowing when the fruit has macerated long enough ,and then having the patience to not touch for an additional two weeks when it’s ready to chill and serve. The recipe is a two-stage process. You first macerate the citrus peels in alcohol. Secondly, mix all the ingredients in sugar syrup and allow to “brew” for an additional period of time so that the limoncello mellows.

Living in Florida with a grapefruit tree that yields a large crop every year, I have been making grapefruitcello for years. This makes for many happy Christmas gift recipients.

Prep Time: 15 minutes

Maceration Time: 4 weeks

Cook TIme: 15 minutes

Yields: 3 Liters

Ingredients

  • 9 large grapefruits
  • 1 ½ liters (6 ½ cups) 75 - 80 percentage alcohol by volume
  • 6 ⅓ cups water
  • 2 ⅓ pounds white granulated sugar

Directions

Peel the grapefruits carefully with a peeler, making sure not to remove the white pith with the peel. Place the peels in a large glass jar with a tight-sealing lid and pour the alcohol over the peels. Place the jar in your cellar, basement or another cool place to macerate for 2 weeks. Resist the urge to open or disturb the jars

After macerating for 2 weeks, remove the peels from the alcohol.

Combine the sugar and water in a medium saucepan over high heat. Bring to a boil. Allow to come together as a syrup. Remove from heat and stir the infused alcohol into the syrup.

Strain into glass bottles, and seal each bottle with a cork. Let mixture “brew” for an additional two weeks at room temperature. Taste and determine if it has mellowed to a smooth enough palette.

When ready to enjoy place bottled liqueur into the freezer. When icy cold, serve in chilled cordial glasses or shot glasses.

Rad Remix: To create a limoncello substitute the peels of 12 lemons, for mandarinecello substitute the peels of 14 mandarines, and for meloncello substitute the flesh of one small melon.


GRAPEFRUIT AVOCADO AND SHRIMP SALAD

Nutrition: 393 calories, 17.9 g fat (3.4 g saturated), 109 mg sodium, 44.7 g carbs. 4.4 g fiber, 2.5 g sugar, 14.2 g protein

Take avocados and grapefruits waist-whittling effects go one step further with the almighty shrimp.When it comes to protein-dense foods, shrimp is the alpha: each gram of meat packs a whopping 25 percent protein. Not to mention it's also an excellent source of antioxidant-rich selenium, which is key to a healthy metabolism and radiant skin. And that's not all. The tiny fish also boasts 80 percent of your daily vitamin B12 quota, which plays a key role in nervous system function and helps your body metabolize proteins and fats.


Make a simple syrup by boiling the water and adding the sugar. Stir constantly until all the sugar dissolves completely. Let the syrup cool down. Add the simple syrup to the filtered liqueur.

Note: As soon as you add the simple syrup to the liqueur, it is going to change color. It will go from an orange color to a cloudy yellow.


9 Grapefruit Recipes Better Than Just Dumping Sugar on Top

Let&rsquos be honest&hellipplain grapefruit can be a littleee tough to swallow. Sure, the citrus fruit is tangy and refreshing, but without at least a drizzle of honey, it can also be kinda bitter. However, grapefruit is also packed with fiber and vitamin C&mdasheat &rsquoem when you need to knock out a cold (it can&rsquot hurt)&mdashand are low on the glycemic index, meaning they won&rsquot cause a huge spike in blood sugar.

So instead of going HAM on the grapefruit diet (and failing by lunch), or worse, cancelling out the fruit&rsquos nutritious benefits by dousing &rsquoem in sugar, sneak some more of the pink fruit into your diet by adding a few slices to summery salads, desserts, cocktails, and smoothies. When mixed in with greens, berries, or avocado, it becomes a whole new fruit.

1. Grapefruit Avocado Salmon Salad

You can&rsquot go wrong with a salad this colorful. Start with arugula, blood oranges, and grapefruit, then add avo, salmon, radishes, and pumpkin seeds. Top it off with a spicy-sour poblano lime dressing. Best summer salad ever.

2. Grapefruit Cherry Smoothie Bowl

You&rsquod never know it at first glance, but this creamy smoothie bowl is actually hiding veggies (chopped cauliflower) and healthy fats (avocado). Grapefruit, dark cherries, banana, and vanilla extract keep things sweet from there, add your favorite toppings, such as granola, shredded coconut, sliced almonds, or more fruit slices.

3. Grapefruit Greek Yogurt Loaf

If you like lemon loaves, you&rsquoll love this slightly tangier grapefruit version. Made with Greek yogurt, flour, brown sugar, and freshly squeezed grapefruit juice, this breakfast/dessert/anytime loaf even comes with grapefruit glaze.

4. Spicy Grapefruit Jalapeño Margarita

Spicy margs get a fruity upgrade with fresh-squeezed grapefruit juice and lime juice. Soak tequila and jalapeño slices for 20 to 30 minutes to spice things up, then add agave or simple syrup and garnish with more grapefruit and jalapeño slices.

5. Grapefruit Ginger Chia Seed Pudding

Just like overnight oats, chia seed pudding is a clutch grab-and-go breakfast that&rsquos beyond simple to make. Whisk together coconut milk, cashew, or almond milk, chia seeds, fresh ginger, vanilla, and maple syrup, and refrigerate for a few hours, or overnight. Add grapefruit slices and toasted coconut in the morning&mdashsweet breakfast, let&rsquos go.

6. Spicy Shrimp and Citrus Salad

Oranges and grapefruit are the perfect complement to Cajun shrimp in this hearty salad. The recipe comes with a flavor-packed vinaigrette made with avocado, grapefruit juice, Dijon mustard, and fresh ginger. Taste buds, get ready.

7. Cashew Chicken, Couscous, and Grapefruit

Ground cashews are a genius way to make chicken crispy and golden without frying &rsquoem. Pair it with mint and parsley couscous and a super-simple grapefruit salad, and you&rsquove got a solid meal that will impress any of your

8. Roasted Grapefruit With Walnut Granola

Any breakfast that resembles an ice cream sundae gets an A+ in our book. This roasted grapefruit takes just a few minutes to prep and then gets plopped in the oven for 20 minutes while you get ready. Top it with a few spoonfuls of Greek yogurt and dig in.

9. Kale, Avocado, and Grapefruit Salad

Superfoods, unite! This salad has tons of healthy ingredients and tons of texture, from leafy greens to creamy avo to crunchy almonds. Grapefruit slices, onions, freshly shaved Parmesan, and a Dijon dressing add to the flavor. Say hello to your new go-to salad.


Will it work with an old microwave?

I make this recipe using a fairly modern 1100W microwave, but it also works with older, lower-power microwaves. Here's what one reader had to say:

"Hey, I made your marmalade last week in a very old (one of the 1st models out) microwave. It was awesome. I did have to add an extra 1/4 cup of sugar to the mix. I love the simplicity of it. None of this waiting 24 hours to soak business! YEAH Right On. "

"P.S. I made another batch with added mandarins, as my neighbours tree is full of them, but this time I boiled it on the stove. Very nice taste."


12. Salmon Sashimi Platter With Avocado and Grapefruit

Salmon is the star of this dish and it's full of the heart-healthy omega-3s DHA and EPA, Gorin says. Just make sure to use sushi-grade fish — and if you can't find that at your local grocery store or just don't want to eat it raw, go for smoked salmon instead.


Watch the video: Top Cello Covers of Popular Songs 2018 - Best Instrumental Cello Covers All Time (May 2022).