A few months ago I pretty much started filling up bottles with vodka and throwing ingredients inside; a let's-see-how-this-goes situation. A few wonderful recipes happened like the homemade hazelnut liqueur and the raspberry one I used in my favorite with favorites chocolate cake. There was half an almost-dried vanilla bean, tightly wrapped in plastic, my idea of preventing it from drying with bad results, and two lemons, which had been part of a few pounds intended to make preserved lemons; while the latter still belongs in my to-do list, the lonesome piece of vanilla found the bottom of a little glass jar filled with lemon peel and vodka, followed by simple syrup. Homemade vanilla limoncello was born, following my friend David’s recipe. And then I forgot about it. For months.
I should’ve been a chemist, I know that now, but food chemistry is so much more fun. A few months ago a friend of mine who is an excellent chef, told me he had started studying chemistry before deciding to follow a n very successful culinary career, and since I know I pondered the idea for a while after finishing high school, I have a feeling there are many frustrated chemists among cooks and bakers.
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| Left: vodka, lemon peel & vanilla                   Right: after adding simple syrup |
HOMEMADE VANILLA LIMONCELLO
- Yield: 8 cups 1x
Instructions
- Prepare limoncello according to recipe’s directions, adding the beans with the vodka in the first step.
- After adding the syrup, transfer the vanilla bean to the final jar.
- It will have more vanilla flavor as the weeks go by.
Oh my! Lemon and vanilla - yes please. Keep up the culinary chemistry Paula!
Brilliant idea, I am imagining all the ways I could use this!
These sound so yummy!
This sounds delicious! A chemist and culinary queen does make for the perfect mix!
I think I have a few of those vanilla beans! And i have always wanted to try something like this. Thanks for reminding me!
Very much looking forward to the limoncello cake! As an unabashed lemon lover in all things sweet and savory this is a fantastic experiment!
Awesome recipe! I would love to try to make something like this.
Paula - you are brilliant to add vanilla bean to the limoncello! I am so glad that you tried this - and now I can! (at least this winter when the lemons on our tree are ripe!) I was thinking of making a lemon-lime version, too. Just something a little different! Thanks for the shout out! ~ David
This is so cool! I like the taste of limoncello, but so many brands add food coloring to add that strong yellow color. I love that this one is a natural and homemade. I've been collecting vanilla beans to make vanilla extract! I'll just pour all the beans in vodka and hope for something magical to happen!
I loved high school chemistry, and it always did seem like baking. (Without the dessert afterward.) What a lovely concoction!
i bet i would like this much better than with just the lemons. thanks for the inspiration!
I can't wait to see what you make with this wonderful limoncello. So many possibilities...
Paula, beautiful photography, amazing recipe and wonderful post! You made my Thursday, dear Paula!
Your vanilla limoncello may turn this non-drinker into a lush, Paula! Tee hee.
Looking forward to your recipes tomorrow. Cake or ice cream with your concoction is sure to be guaranteed deliciousness =)
I love infusions! This is a great idea adding vanilla bean into Limoncello! YUM! 🙂
wow paula. it looks so beautiful and magical, all those pretty vanilla flecks. i am imagining it drizzled over a simple plain cake... i can't wait to see how you use it.
Oh, I wish vodka or any strong alcohol wasn't so expensive here.. 🙂
Wonderful Paula!!! I've been making tangelocello but I've never tried it with lemon. Looks fabulous!
Oh my goodness...what a wonderful surprise to remember! This looks delicious, my friend. Thank you for sharing!
How clever of you!! a food chemist! and I'm loving your concoction!
Mary x