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Liqueur Limoncello Limoncè Zoom

Limoncello Limoncè

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Bottle: 0.70L
Alcohol by volume: 25%
Classified: lemon flavoured
Ingredients: lemon, alchool, acid citric, sugar
Tips: drink smooth or with ice
Presentation: glass bottle


Availability: In stock

Product Description


    What started as an artisanal phenomenon in southern Italy is now available in a far more sophisticated form. Limoncé, Italy’s number one selling limoncello, is smooth and balanced, cool and clean. From Milan’s most elegant restaurants to hip Manhattan clubs, Limoncé is a stylish and cosmopolitan libation: served chilled, low in alcohol and high in flavor.  
    Suggested recipe - Limoncé Blueberry Semifreddo
    4 egg whites
    1 cup confectioner’s sugar
    2 cups heavy cream
    2 Tbs. Limoncé Limoncello
    1-1/2 tsp. vanilla
    Zest of 1/2 lemon
    1 cup shortbread cookies, crushed
    1 pint blueberries
    1- Line a loaf pan with a double layer of plastic wrap and place it in the freezer to make sure the pan is very cold.
    2- Using a stand or hand mixer, start whipping the egg whites in a very clean metal or glass bowl. When they reach soft peak, add 1/4 cup of the confectioner’s sugar. Continue whipping until the egg whites maintain a stiff peak, but are still glossy.
    3- Transfer the whites to another bowl, and use the same mixing bowl to whip the heavy cream. Once it has thickened, stop the mixer and add the Limoncé, vanilla and the remaining 3/4 cup powdered sugar. Continue whipping until stiff peaks form. Gently fold 1 cup of whipped cream into the whipped egg whites and then fold all of the egg mixture back into the whipped cream. Gently fold in the lemon zest and 3/4 cup of crushed shortbread cookies.
    4- Place 1/2 of the semifreddo recipe into the chilled plastic lined loaf pan, making sure to fill in the corners. Next, place all of the blueberries into the middle of the semifreddo and fill with the remaining semifreddo mixture. Sprinkle with remaining 1/4 cup of crushed shortbread and cover completely with wrap. Freeze for a minimum of 4 hours. This can be made a day ahead. Must be served frozen. Use a hot knife to make slices. Garnish with fresh blueberries, raspberries and mint. Serves 12.

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