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Limoncello
Posted on 12/23/23 at 11:14 am
Posted on 12/23/23 at 11:14 am
Does anyone make their own? How long do you like it to steep? Also, do you prefer Everclear or Vodka?
8
Posted on 12/23/23 at 12:27 pm to The Sicilian
We made our own at a couple of Italian restaurants I worked in.
Every customer of drinking age would get a 1/2 shot at the end of the meal like tourist in Salerno.
Our goal was to steep minimum of 10 and no more than 20 days but sometimes we'd forget about it and it would go a lot longer. Quality was always the same.
Always Everclear. We wanted the punch of the higher proof spirit and I believed it made for better extraction.
Every customer of drinking age would get a 1/2 shot at the end of the meal like tourist in Salerno.
Our goal was to steep minimum of 10 and no more than 20 days but sometimes we'd forget about it and it would go a lot longer. Quality was always the same.
Always Everclear. We wanted the punch of the higher proof spirit and I believed it made for better extraction.
Posted on 12/23/23 at 1:09 pm to The Sicilian
My mom actually just started her first batch. She just used grey goose. She said everclear and I told her she may not want that 
big time light weight.
big time light weight. Posted on 12/23/23 at 2:06 pm to auzach91
You get a much better extraction using Everclear. Steep at least 10 days (pref more), then dilute with distilled water simple syrup (I do mine to 100 proof). It’s outstanding!
Posted on 12/23/23 at 2:18 pm to DocHolliday1964
I'm on day 14 in Everclear. Thanks for the tip! I think I'll give it until day after Christmas
Posted on 12/23/23 at 3:13 pm to The Sicilian
14 days is great. Always 190. 2.5 cups sugar and 2.5 cups water for simple sugar. Combine and freeze. Lovely.
Posted on 12/23/23 at 5:23 pm to The Sicilian
I tried it once using squeezed satsuma juice and it was not good.
Posted on 12/23/23 at 6:17 pm to The Sicilian
1 ltr. Everclear.
I normally do 30 days but, I do want to try shorter steep time.
The simple sugar is always the variable for me.
I make lemon, lime, coffee, basil, and orange.
I do want to make a crème cello next.
I normally do 30 days but, I do want to try shorter steep time.
The simple sugar is always the variable for me.
I make lemon, lime, coffee, basil, and orange.
I do want to make a crème cello next.
Posted on 12/24/23 at 3:11 pm to The Sicilian
So I've made the best limoncello I've ever tasted myself, and I don't steep at all
100 proof vodka
6-8 lemons
Cheese cloth
A large glass container
Saran Wrap
Pour the vodka in, wrap the lemons in the cheese cloth and suspend them above the vodka. Zero contact with the alcohol. Use the Saran Wrap to 100% tighten the entire environment. Zero air in or out, as best you can tell.
If you did it correct, after about 6 weeks in a dark closet the lemons will be white and the vodka will be a rich rich golden. It's amazing and very rewarding.
100 proof vodka
6-8 lemons
Cheese cloth
A large glass container
Saran Wrap
Pour the vodka in, wrap the lemons in the cheese cloth and suspend them above the vodka. Zero contact with the alcohol. Use the Saran Wrap to 100% tighten the entire environment. Zero air in or out, as best you can tell.
If you did it correct, after about 6 weeks in a dark closet the lemons will be white and the vodka will be a rich rich golden. It's amazing and very rewarding.
Posted on 12/25/23 at 2:53 pm to The Sicilian
I know that nobody wants to hear this but I made lemon cello using sous vide a couple years ago and it was a freaking 10/10. Now that I remember doing it, I will have to make it again soon. It was easy and only took a few hours to extract everything that I wanted from the zest.
For what it is worth, I used high quality vodka.
ETA a pic
For what it is worth, I used high quality vodka.
ETA a pic
This post was edited on 12/25/23 at 2:55 pm
Posted on 12/25/23 at 8:18 pm to Jibbajabba
I second this method, very simple. Going to do it again soon, but last time we used wayyyyy too much simple syrup based on a recipe. I think the recipe called for almost 1:1. Gonna back it off to 2:1 or maybe even 3:1 and see how it goes.
Posted on 12/25/23 at 10:40 pm to The Sicilian
We have a big Meyer lemon bush so I've been making a lot of limoncello the last 3 years. I use Taaka 100 proof vodka. Tried Diesel everclear once but way too harsh. I steep for about 2 weeks, and use less sugar in my simple syrup because I want to balance the sweetness with tasting the lemon. Sometimes I add a sprig of rosemary from the garden, but only keep that in for a few days.
Posted on 12/26/23 at 7:41 am to Jibbajabba
Interesting. Please explain the extraction process
Posted on 12/26/23 at 10:46 am to The Sicilian
Zest the lemon, minimizing pith as much as possible. I used 10 lemons for a quart mason jar. Fill it up with vodka, preferably 100+ proof. Into the bath, sous vide set to 135°. 2 hours later turn off the circulator and let cool to room temp before straining. Dilute with simple syrup to taste and store refrigerated. Low heat expedites the extraction, so much quicker than storing for days/weeks/months.
Posted on 12/26/23 at 3:03 pm to The Sicilian
I did everclear for six weeks the first time and is was like jet fuel.
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