Comments on: Limoncello https://nourishedkitchen.com/springtime-limoncello/ Natural Whole Foods Recipes Sat, 18 Jan 2025 18:36:52 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Marilyn https://nourishedkitchen.com/springtime-limoncello/#comment-721528 Tue, 28 Apr 2015 00:00:56 +0000 https://nourishedkitchen.com/?p=15519#comment-721528 In reply to Dana.

I can handle cloudy!

]]> By: cassandra https://nourishedkitchen.com/springtime-limoncello/#comment-721365 Mon, 27 Apr 2015 18:57:24 +0000 https://nourishedkitchen.com/?p=15519#comment-721365 In reply to Jersan T.

GMO crops often use glycophosphate (recently classified as a probable human carcinogen), why use organic lemons and use GMO sugar? Also, supporting this industry is not environmentally responsible. Here is an article and a few reports produced by UCS to check out on the subject http://www.ucsusa.org/food_and_agriculture/our-failing-food-system/genetic-engineering/genetic-engineering-benefits.html#.VT6F4s5cJH1

]]> By: Jersan T https://nourishedkitchen.com/springtime-limoncello/#comment-720508 Sun, 26 Apr 2015 18:08:06 +0000 https://nourishedkitchen.com/?p=15519#comment-720508 In reply to Arche Nebra.

The sugar molecules from GMO or non-GMO sugar beets are chemically identical. So I am unsure as to why "it would be optimum" to use one or the other.

]]> By: Dana https://nourishedkitchen.com/springtime-limoncello/#comment-719665 Sat, 25 Apr 2015 19:05:28 +0000 https://nourishedkitchen.com/?p=15519#comment-719665 In reply to Marilyn.

My liquer cookbook says honey made be substituted but will make the liquers look cloudy.

]]> By: Louise https://nourishedkitchen.com/springtime-limoncello/#comment-719034 Sat, 25 Apr 2015 01:06:41 +0000 https://nourishedkitchen.com/?p=15519#comment-719034 Reserve the peel. Make a heavier syrup (more sugar) and gently cook peel in syrup. Remove & then dip in melted dark chocolate. Chill. So delicious. Works well with orange peel from making Gran Marnier.

]]> By: Lara https://nourishedkitchen.com/springtime-limoncello/#comment-719026 Sat, 25 Apr 2015 00:41:28 +0000 https://nourishedkitchen.com/?p=15519#comment-719026 In reply to Lara.

*making this

]]> By: Lara https://nourishedkitchen.com/springtime-limoncello/#comment-719025 Sat, 25 Apr 2015 00:40:48 +0000 https://nourishedkitchen.com/?p=15519#comment-719025 My family has been moons this for decades and it just what you do after making wine, use the grape skins to make grappa and then we make lemoncello....
We use honey and coconut sugar now and the flavour is soooo smooth and the perfect sweetness ... We also use strawberries or rhubarb instead of lemon peels sometimes too.

]]> By: JEANMARIE https://nourishedkitchen.com/springtime-limoncello/#comment-717511 Thu, 23 Apr 2015 02:42:46 +0000 https://nourishedkitchen.com/?p=15519#comment-717511 I'll definitely be trying this!

]]> By: kath oneill https://nourishedkitchen.com/springtime-limoncello/#comment-716797 Wed, 22 Apr 2015 13:21:34 +0000 https://nourishedkitchen.com/?p=15519#comment-716797 In reply to Meghan @ Cake 'n Knife.

Hi was wondering what sort of sugar is used, would rapadura be ok

]]> By: Arche Nebra https://nourishedkitchen.com/springtime-limoncello/#comment-716724 Wed, 22 Apr 2015 04:31:49 +0000 https://nourishedkitchen.com/?p=15519#comment-716724 It would be optimum in the USA not to use sugar made from GMO sugar beets, also. Thanks for the recipe!

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