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Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif .
Limoncello. Lemon liqueur is a liqueur made from lemons, liquor, and sugar. It is light to bright lemon yellow in color; intensely lemony in flavor; clear, cloudy, or opaque; and sweet or sweet and sour. Lemon zest is used, water may be added, and the liqueur is not sour. Milk or cream may be added to make a lemon cream liqueur. Lemon juice is ...
It's produced mostly by artisanal small "factories" that pick and peel organic lemons by hand and use recipes passed down through generations, making this the limoncello-tasting capital of the world.
"In northern Italy, the liqueur is often referred to instead as limoncino." I read this first as "often referred to instead of limoncino" and was wondering what it was referred instead. I think this phrase is not very clear. Maybe it would be better to write: "In northern Italy, the liqueur is often referred to limoncino instead (of limoncello)."
Limoncello Whiskey Sour. 1 ounce limoncello. 1 ounce whiskey. Squeeze from half of a lemon (about 1/2 ounce) Combine limoncello, whiskey and lemon juice in shaker with ice. Shake, strain and serve ...
$22.00 at boisson.co. Drink Proxies Gold Crush Sparkling White Wine. You'll want to toast to this drink! Not only is it bubbly, but it's also both chef and sommelier approved with a light ...
Pallini Limoncello is made using sfusato lemons grown on the Amalfi Coast of Italy. The lemons are handpicked, peeled, and shipped to the production facility in Rome, where the lemon zest is steeped in neutral alcohol derived from sugar beets .
It's flu season right now, and the U.S. is in the midst of a wave that's straining hospitals. But not all influenza is the same. There are some notable differences between flu A and flu B strains ...