Wednesday, July 6, 2016

Bahama Bob's Homemade Rum Limoncello

     Homemade Limoncello is so much nicer than production versions, there is a freshness to the liqueur that just isn't there in bottled versions.  I have worked out a pretty good version of the recipe, that uses rum instead of vodka as the basis for the liqueur.  I played with several recipes that we made available to me and took ideas from several of them and added some of my own to offer you this recipe.

Bahama Bob’s Homemade Limoncello

  • 5 Lemons
  • ½  Bottle Brugal Especial Rum ( 1 Liter)
  • 2 cups Water
  • 1 ½ Cups of Sugar in the Raw
     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 rum for 7 days at room temperature.
     Heat the water and sugar in a medium size saucepan over medium heat until the mixture boils and keep it at a slow boil for about 5 minutes.    Pour the sugar syrup over the rum mixture.   Cover and let stand at room temperature overnight.   Strain the Rum Limoncello through a mesh strainer into bottles.    Dispose of the peels and seal the bottle, place in the refrigerator for about least 4 hours, it lasts for up to 1 month.

It takes some time to make this, but the extra good flavor is worth the time.  Patience is the key and let all the steps run their course.   
 The difference is really noticeable.