19 May Thu 2011
Limoncello Class was Delicious!
Last night's class was definitely one for the books. I made a big batch of authentic limoncello base several weeks ago, and it's been infusing in my basement. Last night my students and I made a simple syrup and finished the limoncello transformation.
Needless to say, before they arrived to class, I'd already transformed a small batch earlier in the day, and had the sunny liqueur already chilled and in tiny, chilled shot glasses to greet them as they arrived at the cannery! We toasted and sipped all evening.
After demonstrating the stages of making the liqueur, I showed them how to combine it with other fruits. We made an limoncello and apricot jam, and a limoncello and pear preserve. Then we served them over ice cream as a quick dessert.
As you can see in the picture, we couldn't help ourselves: we just HAD to clean out some lemons and scoop the ice cream & jam dessert into the halves. Pretty AND yummy!
Our next Masters canning class is next week: Relishes. Keep in mind that the prerequisite for this class is our beginner's Boot Camp. We have a new Boot Camp scheduled for June.
I have looked everywhere for a recipe to make limoncello jelly. I really want to make limoncello strawberry jelly. Do you have a recipe or any suggestions? I am failrly new to canning but i have made carrot cake jam with pecans, strawberry vanilla bean and pepper jelly successfully. But the limoncello is something that i would love to make for the summer.
Sorry that I don't have such a recipe. Making jelly with a sugar-based drink isn't something I do. Anyway, sounds like you might enjoy a canning class with us, if you are a beginner. We can give you the fundamentals of canning science so that you know why some recipes work, and which ones to avoid! Good luck!