Ventura Lemons Star in Limoncello (07/09)

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Limoncello:  Ventura Lemons Star in New Liquor

 

A decade ago, for me, Limoncello transformed a wonderful Neaplitan luncheon in the cool, serene half-century old Marino ristorante in Hollywood into an unforgettable one.  The temperature was over 100 outside and no one wanted to leave.  After a dessert of homemade ricotta cheesecake, owner Mr. Ciro Marino proudly brought over a tray of cold liquor glasses and a bottle of homemade Limoncello.  I revive the memory by drinking it ever since, over ice or lemon ice cream!

 

James and Manuala Carling loved it so much they formed the Ventura Limoncello Company in April, 2007 and started distributing their handcrafted liquor the next year.  Ventura Limoncello has become an award-winning, thanks in no small part to their tireless, personal appearances at many charity events with complimentary samplings.

 

“We use only carefully selected lemon varietials, grown in the protected valleys and rolling hills of Ventura County,” explained James. “The fruit is allowed to ripen fully in steady sunshine, tempered by fresh breezes from the Pacific.”

 

They recently returned from a tour of Italy.  According to James, “All the great meals (and there were several) ended with a quality digestivo. Whether it was zio’s (uncle’s) homemade Limoncello, the trattoria’s homemade Limoncello, or one of the many Amaro’s available (an herbal liqueur).

 

“We tried to visit the facility of Lucano Amaro, in the Basilicata region. But they were closed the day we were going through. They too make a Limoncello, but we were unable to try it. I was hoping to find out if they use the Calabrian Lemon or the Amalfi Lemon for their version.

 

“In every store I went into (from the local enoteca to the large supermarkets), I always found myself in the liqueur aisle. The selection of liqueurs is staggering: Limoncello (one store carried 10 brands), Amaro, Sambuca, Strega, all the fruits (blueberry, raspberry, wild strawberry, pear, blackberry), liquorice, etc. I was surprised to see very different packaging for a well known Limoncello brand than the packaging here in the US.

 

Their love extends to new recipes.  In James’ words, “ One spring day, we were having some sparking wine and I decided to splash it with Ventura Limoncello Originale into it. And the Limosa was born!   Just pour 1/2 ounce chilled Limoncello Originale into a Sparkling Wine Glass and top with chilled Prosecco Italian Sparkling Wine.  Friends added their personal twist with an “A-pera-tini” of Pear Vodka and White Cranberry juice.

 

Then an idea hit the Carlings.  Why not invite customers to share recipes on their website? (http://www.venturalimoncello.com).   Surprises have rolled in every since.  Recently, a recipe by Wendy in Ventura for Limoncello Bread using Ventura Limoncello Originale won 1st prize at the Ventura County Fair!   

 

“Limoncello Mussels” is an updated classic Italian recipe by Chef Andy Brooks, Brooks Restaurant in Ventura.  For dessert, try the Limoncello Sundae from JJ Brewsky’s in Camarillo:  One scoop ice cream with one ounce Limoncello poured over it. Top with whipped cream and a sugar coated lemon slice.

 

For years homemade Limoncello was Italy’s best kept secret, though the lemon rivalry between Naples and the town of Limone in the Lake Garda region is legendary. 

Limoncello has been insanely popular because it is easy-to-make and inexpensive, requiring only sugar, water, lemon zest, alcohol, and three months or so to mature –  which is why homemade was considered best until recently.  It took out the guesswork since different alcohols give distinct flavors, darker alcohols add a complexity of flavor and raw sugars create a sweeter liqueur.

 

So how did it happen that during this decade more and more restaurants in the United States, the United Kingdom, Australia, and New Zealand began offer limoncello on their beverage and dessert menus this century?  For starters, bartenders spread the word because limoncello imparts a strong lemon flavor without the sourness or bitterness of actual lemon juice, perfect for cocktails.

 

And it makes sense that in Chicago Amalfitini, (limoncello, vodka, white cranberry juice, peach schnapps, and Cointreau) is a guest favorite because it is heavily promoted at the Amalfi Hotel since the Amalfi coast uses the lemons of nearby Naples.   Finally, singer Avril Lavigne certainly did her part by crediting Limoncello for her song, "I Can Do Better" with the line proves it: "I will drink as much limoncello as I can, and I’ll do it again and again."

 

For those brave souls who would like to make Limoncello at home, ecco!

(1) Thoroughly wash thick-skinned lemons in warm water. Organic is preferred, minus pesticides and wax, because only the rind is used.  

(2) Zest the lemons; no pith!  A microplane zester makes it easy.

(3) For authenticity and taste, use grain alcohol, which comes in 151 and even 190 proof (95% alcohol)!  This is the tricky part because it is illegal in many states.   The idea is not to allow a vodka infuse the drink with its own flavor, so the higher the proof the better. Filter the liquor; a Brita pitcher is perfect.

(4) Combine zest and filtered liquor into a clean, clean one-gallon glass jar.  Screw the lid on tight. A piece of plastic wrap between bottle and top helps!  Date the jar.

(6)  Leave for 45 days or longer.  Shake the mixture about four times in ten days. 

(7) Add simple syrup (stir in 3 ½ cups of raw white sugar into 5 cups of filtered water about to boil) after cooling to room temperature. Relid, shake, redate and wait 45 days.

(8) Filter twice (a coffee filter is fine) and bottle!