Friday, November 20, 2009

Foodie Friday ~Italian Mellocello

Back in September I started this drink. Remember when I posted about it back in October. Well my drink is finally complete. Back in September this is what I did.....
Italian Mellocello
20 Lemons
2 (750 ml) bottles Everclear
5 vanilla beans
6 cups water
4 cups sugar
For this recipe you also need a 2-3 litre glass jar with a sealed lid. The jar should be washed and rinsed very well or sterilized in the dishwasher. You will also need the bottles you want to put the final brew in. I ordered my online with corks and sleeves.
Step 1
Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems ends. Remove the peel from the lemons with a sharp peeler, carefully avoiding the bitter white pith. If any white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the Mellocello will be bitter and you don't want that!
Put the peels in a glass jar and add the Everclear. Split and scrap the vanilla beans and add to the jar. Seal tightly. Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2-3 months. Every week swirl the peels around in the jar to mix up the oils in the alcohol.
Step 2
Mix 4 cups sugar with 6 cups water in medium sauce pan. Bring to boil. Let cool, then add to step 1 mixture.
Strain out the lemon peels and vanilla through a coffee filter or cheesecloth and pour the Mellocello into another container. Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.
Stir the liquid with a clean plastic or wooden spoon.
Put the liqueur in clean bottles, seal tightly and leave the finished bottles for a least 1 week before using.
For best flavor and drinking it straight, store the Mellocello in the freezer. It won't freeze because of how much alcohol is in it and it's wonderful ice cold.

Wash and dry 20 lemons

Remove the peel with a sharp peeler. Be careful not to take any pith.

Split vanilla beans and scrape out seeds.

Two bottles of Everclear

Put all in a bottle. I put my bottle in my pantry. Once a week I gave it a shake.

Add sugar water.

Clean bottles are ready.

Place cheesecloth on the top and strain out the liquid into another jar.

Ready to bottle.

Here is my finished product. I made my own labels. Put the cork on and used a hair dryer to put the sleeve on. Place it in the freezer because you want to drink it ice cold. I am so glad it is ready to drink for Thanksgiving.
It's a good batch this year:)
Foodie Friday is presented by Gollum at
"Designs by Gollum"
visit her site for more fabulous recipes:)


Sue (Someone's Mom) said...

Oh my...haven't seen Everclear since college. This might actually kill me:) I'd love to taste a very small glass!


Mary said...

I wager that's delicious when its had time to age. It looks wonderful.

Mrs. P. said...

Oh, I just love the taste of lemon :)


Coralie Cederna Johnson said...

Thanks so much for your visit! You are quite the inventor with this fascinating recipe! Wow! Thanks for sharing and have a great day!

Jo said...

Thanks for stopping by and commenting on the reindeer food - it is fun to make an watch the kiddos on X-mas Eve This liquor looks wonderful

Haden News said...

The color is great! I am sure it tastes amazing:)

SavoringTime in the Kitchen said...

I made Limoncello last year but the vanilla beans in your recipe must make is very mello :) We'll all need to have a big toast! Happy Thanksgiving!

The Desperate Cook said...

I have never made this before, although I do make my own Irish Creme. I need to give this a try, it really looks good.

Kate said...

I have only made Kahlua...the Kitchen Gnomes used to make beer...maybe I should branch out. This sounds great. Just a little, please.