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re: Limoncello (Photos)
Posted on 1/18/17 at 2:30 pm to dirtsandwich
Posted on 1/18/17 at 2:30 pm to dirtsandwich
I had my own trees, but I saw them sold at farmer's markets during December. I think they are about gone at this point, though maybe in Birmingham, peak is later. The freeze got the rest of mine and may have taken out my trees.
Posted on 1/18/17 at 3:24 pm to dirtsandwich
We have a st Patrick's day party every year and this woman that comes over always brings me a bottle of her homemade lemon and orangecello, she makes a orangecello cream which is so damn good
Posted on 2/4/17 at 8:22 pm to Gris Gris
Thanks. Just saw your reply. Not sure we can grow them up here.
Posted on 2/5/17 at 1:05 am to dirtsandwich
You may to try Whole Foods, but I find they are extremely perishable once off the tree and I think that's one of the reasons you don't see them commercially much.
Posted on 2/5/17 at 7:54 am to TJG210
Thanks. Will keep my eyes open. Have been wanting to make some limoncello for a couple of years. From what I read, you pretty much have to use Meyer lemons.
Posted on 2/5/17 at 9:17 am to dirtsandwich
Definitely don't agree w/using Meyer lemons for limoncello, based both on direct experience and hewing to Italian tradition. Meyers are a satsuma/lemon hybrid, with distinct orangey overtones in the peel. So I tried a batch 5+ years ago using Meyers & Everclear. It was *terrible*, and I was careful not to use any pity and only peel, did a proper extraction for 6 weeks, then a dilution w/simple syrup. It always had that rotgut, harsh, Everclear burn, even when very diluted. I went to the Amalfi coast a few years after that & had absolutely divine homemade 'cello, which made me determined to try again.
The limoncello of Italy is made with a lemon called sfusato (on the Amalfi coast), which is technically a subtype of the variety Santa Teresita. I planted this specific variety in my backyard orchard 3.5 years ago, and it produced its first crop this winter. I made a very, very nice limoncello out of those big sfusato/ovale lemons....Amalfi coast wisdom says to use the lemons just as they're turning from green to yellow, with a little green left on the peel (oil concentrations are supposedly highest in the peel at that time).
I used Kirkland/Costco brand vodka this time, even though grain neutral spirits, w/its higher proof, would have made for a faster extraction. Six weeks of vodka on the peels, then I filtered/strained, diluted w/simple syrup, and now it's resting for another week or two. Early samples are excellent. It's not as good as the homemade stuff I had in Italy, but I think that's more related to the highly mineral water used in the simple syrup...those 'cellos definitely had a dry, kinda calcium finish thanks to their water.
Anyway, forget the Meyers, they're nice lemons but a plain lemon variety will give you a brighter, truer lemon flavors without the orange overtones.
The limoncello of Italy is made with a lemon called sfusato (on the Amalfi coast), which is technically a subtype of the variety Santa Teresita. I planted this specific variety in my backyard orchard 3.5 years ago, and it produced its first crop this winter. I made a very, very nice limoncello out of those big sfusato/ovale lemons....Amalfi coast wisdom says to use the lemons just as they're turning from green to yellow, with a little green left on the peel (oil concentrations are supposedly highest in the peel at that time).
I used Kirkland/Costco brand vodka this time, even though grain neutral spirits, w/its higher proof, would have made for a faster extraction. Six weeks of vodka on the peels, then I filtered/strained, diluted w/simple syrup, and now it's resting for another week or two. Early samples are excellent. It's not as good as the homemade stuff I had in Italy, but I think that's more related to the highly mineral water used in the simple syrup...those 'cellos definitely had a dry, kinda calcium finish thanks to their water.
Anyway, forget the Meyers, they're nice lemons but a plain lemon variety will give you a brighter, truer lemon flavors without the orange overtones.
Posted on 2/5/17 at 3:40 pm to MeridianDog
Do you have a good lemon pound cake?
Posted on 2/5/17 at 5:55 pm to AUCE05
Posted on 2/6/17 at 7:36 am to MeridianDog
It looks like your peels are still yellow after you finished the extraction. Probably could have used another week or two on that extraction step. Final product certainly looks nice though. ??
Posted on 2/6/17 at 9:25 am to MeridianDog
RA'd for the encouragement of bootlegging
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