Thursday, April 14, 2011

"Limoncello Echoes"

"Limoncello Echoes" 6x6" oil on canvas panel
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CAUTION: For adult eyes only! This risque young citrus was caught in the middle of stripping in public! That's right, peeling it off right down to fleshy pith. 
While painting her portrait, I started wondering what to do with such a zesty little sphere, once I finished her portrait. Should I squeeze her into a dressing, wrap her up in a tart, or fold her carefully into a meringue? But then, it hit me, bottle her up into limoncello! If you've never tried it, limoncello is an Italian lemon liqueur mainly produced in Southern Italy. You can store it in your freezer and sip it ice cold. Delizioso! Has anyone ever made homemade limoncello? I've never tried but perhaps that would be a good fate for this indecent floozy. Here's an easy recipe:

Recipe courtesy Giada De Laurentiis

Prep Time:30 min Inactive Prep Time:100 hr 0 min Cook Time:10 min
Serves: 7 cups
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

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 and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar 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 mesh 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.  
Thank you for viewing my painting.

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