Posts Tagged ‘Limoncello’

Homemade Limoncello


The Urban Vegan, by Dynise Balcavage has become one of my favorite go-to books ever! She’s very insightful, has great recipes and many DIY tips as well. One such recipe from her book is how to make your own Limoncello. It’s a very refreshing alcoholic beverage great on its own or used as a base for other alcoholic beverages or baked goods. (See my previous post on my own creation of Limoncello Shortbread Squares using my homemade Limoncello).

All you need is a 750mL bottle of organic vodka,
12 organic lemons,
3 cups vegan organic sugar
4 cups water.

Using a vegetable peeler, peel the lemons, trying to avoid getting much of the white pith. Put the rinds in a large glass pitcher or bowl and pour the entire bottle of vodka over them and cover with plastic wrap or a towel. Let sit for 7 days at room temperature. Then strain it, disposing of the peels down the garbage disposal (helps freshen up the scent) or compost. Combine water and sugar in a large saucepan over medium-low heat until sugar dissolves and are left with a syrup. Let syrup cool to room temperature, then add to the vodka mixture and stir well. Store in the freezer for a few hours to chill thoroughly, then it’s ready to be used. Can keep refrigerated or in the freezer for up to a couple months.

Tip: freeze the peeled lemons or juice them to make fresh lemonade or after juicing them pour into ice cube trays and freeze for simpler use down the road.

Limoncello Shortbread Squares


In the past couple years, I’ve been on a mission to figure out how to “veganize” my old-time favorite comfort foods and desserts. Not only that, but I didn’t want to make them “just as good as,” I wanted to make them better, in hopes to dismiss the common myth that when “veganizing” a food it inherently means that the outcome is inferior to the original. I’ll get off my soap box now and explain how to make my new all time favorite lemon shortbread squares with a twist: Limoncello Shortbread Squares!

Shortbread Base Ingredients:

1/2 cup organic slivered almonds (I buy raw almonds from the bulk section and chop them myself for a thrifty version)
1/2 cup organic 100% whole wheat flour (I use Bob’s Red Mill)
1/4 cup organic powdered sugar (I use Whole Foods Brand 365, also cheaper)
1/2 tsp salt (no such thing as true organic salt)
4 TBSP Earth Balance Natural Buttery Spread (it’s vegan)

Preheat oven to 325 degrees F. Starting with the almonds, food process until sandy, about 30 seconds. Continue adding each of the above ingredients processing about 15 seconds between adding the next. Once it is all blended together in a nice sandy texture, press firmly into an 8×8 or 9×11 greased (with Earth Balance) glass baking dish. Size depends on if you want them thin or thick. Bake 22 minutes. While this is baking begin preparing the filling:

Filling Ingredients:

1/2 cup vegan sugar (I use Whole Foods 365 brand)
1 TBSP+ 1/2 tsp powdered or granulated Stevia (I use NuNaturals brand)
1/2 cup unbleached organic flour
3 TBSP organic soy flour (I use Bob’s Red Mill brand)
1/4 tsp salt
3 tsp vegan egg replacer (I love Ener-G brand), mix with 4 TBSP warm water
1 tsp orange oil or zest of 1 orange
1 lemon juiced
5 TBSP organic Limoncello (store-bought or homemade: recipe provided in post above)

Combine all ingredients into medium bowl and whisk until smooth. It should have a gooeyness and slightly thick consistency. Once shortbread crust is out of the oven, pour this mixture on top and spread evenly. Bake for 30 minutes, then let cool completely before eating. You can keep it out if covered or in the refrigerator.