Friday, August 5, 2011

Where to go!

I WANT TO MAKE LIMONCELLO, which is an Italian lemon-based liqueur that is served as an aperitif or digestif (liquors that are served prior to a meal to stimulate the appetite or after to aid in digestion).


The history of limoncello twists through a series of tales and legends primarily on the Amalfi Coastline area (Capri, Sorrento and Amalfi). This citrus spirit is now considered the national drink of Italy and has found popularity here in the states.

Before I begin, I need to purchase a lem

on zester. I’m thinking this tool would be faster and easier then grating 10 to 15 lemons while trying not to get any of the pith. A great place for kitchen utensils such as this is Bowery Kitchen Supply.

So come on…


Today I am taking you on a field trip to one of my favorite places I frequent here in the city called the Chelsea Market. It can be found on 9th Avenue between 15th and 16th Street on the ground floor of what used to be the old National Biscuit Company building. Hints of the building’s industrial past are sprinkled throughout your walk down the long corridor, like powdered sugar on a modern day confection. THE AESTHETIC RECIPE OF THE CHELSEA MARKET is a visceral feast of neglected ductwork, old signboards, the original train shed, and other historic ingredients melding its flavors along with modern zests, such as a makeshift waterfall and lighted floor. As you walk your way down the arcade of food shops and restaurants building up a strong appetite from the delicious aromas taunting your nose, toward the end, there is where you will find Bowery Kitchen Supply.

I know that this blog entry had nothing to do with d├ęcor but I thought I’d share it anyway. Just think, after a shot of limoncello, I bet your home will look prettier to you! If not, call!!! :)

Dennis DelBene's Iphone



  • 10 lemon
  • 1 liter vodka
  • 3 cups white sugar
  • 4 cups water


  1. Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
  2. After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
  3. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
  4. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

When the batch is done, I will add a picture to the blog.

Thanks for stopping by.

1 comment:

  1. My hubby makes wonderful batches for us 2-3x a year!