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Limoncello recipe
Posted on 12/10/19 at 4:52 pm
Posted on 12/10/19 at 4:52 pm
Anyone have a can’t miss recipe they would like to share the step by step directions and proportions.
Trying to do a 750ml bottle.
Thanks in advance
Trying to do a 750ml bottle.
Thanks in advance
10
Posted on 12/10/19 at 5:03 pm to SuperSaint
Country time and taaka
Posted on 12/10/19 at 5:19 pm to Caplewood
Dastardly.
Posted on 12/10/19 at 5:21 pm to SuperSaint
INGREDIENTS:
1 very large lemon
1 quart Everclear
2 cup cold water
1 to 3 cups granulated sugar
2 or 3 drops freshly squeezed lemon juice
PREPARATION:
1. Wrap the lemon in a pieces of cheesecloth and tie like a package, using a rather strong string, leaving about 6-inches of string on both ends.
2. Pour the alcohol into a glass jar. Holding the package by the two ends of the string hang it in the jar, making sure the lemon does not touch the alcohol. Wrap the ends of the string around the mouth of the jar and tie tightly. Close the jar tightly and seal the lid by wrapping the seam with adhesive tape. Leave the jar in a cool, dark place for 1 month.
3. When ready, prepare a syrup combining the cold water, the 1 to 3 cups of sugar, and the lemon juice. Simmer over medium heat until the mixture reduces by half, about 1 hour. Allow the syrup to rest until completely cool.
4. Unseal the jar, remove and discard the lemon. Pour the flavoured alcohol into a large jar along with the syrup. Mix very well. Pour the mixture through a coffee filter into a bottle.
5. Cork the bottle and let it rest in the refrigerator for at least 1 week before using it.
This is a classic and reliable Italian recipe. You can also substitute good vodka for Everclear, but I prefer the grain alcohol. Hope this helps!
1 very large lemon
1 quart Everclear
2 cup cold water
1 to 3 cups granulated sugar
2 or 3 drops freshly squeezed lemon juice
PREPARATION:
1. Wrap the lemon in a pieces of cheesecloth and tie like a package, using a rather strong string, leaving about 6-inches of string on both ends.
2. Pour the alcohol into a glass jar. Holding the package by the two ends of the string hang it in the jar, making sure the lemon does not touch the alcohol. Wrap the ends of the string around the mouth of the jar and tie tightly. Close the jar tightly and seal the lid by wrapping the seam with adhesive tape. Leave the jar in a cool, dark place for 1 month.
3. When ready, prepare a syrup combining the cold water, the 1 to 3 cups of sugar, and the lemon juice. Simmer over medium heat until the mixture reduces by half, about 1 hour. Allow the syrup to rest until completely cool.
4. Unseal the jar, remove and discard the lemon. Pour the flavoured alcohol into a large jar along with the syrup. Mix very well. Pour the mixture through a coffee filter into a bottle.
5. Cork the bottle and let it rest in the refrigerator for at least 1 week before using it.
This is a classic and reliable Italian recipe. You can also substitute good vodka for Everclear, but I prefer the grain alcohol. Hope this helps!
Posted on 12/10/19 at 5:22 pm to SuperSaint
Highest proof alcohol you can find (everclear, 750 ml)
Unwaxed lemons, at least a dozen (usually organic ones are unwaxed)
Peel off the zest, getting as little as the pith (white part) as possible
Add zest to liquor in a glass container, cover tightly (like plastic wrap, then a screw top or use a big jar with a rubber gasket). Put it in a cool, dark place for 3-4 weeks.
Strain out the peels, dilute with 2 cups 1:1 simple syrup.
The quality of the lemons is everything: the delicious non industrial stuff from the Amalfi Coast is made with the femminello lemon variety, a big oval lemon with a lot of aromatic oils in the peel. I was so obsessed w limoncello I planted this variety....it fruited twice before the big freeze of 2017 killed it down to the roots. I’m still hoarding a few bottles from those final lemons.
Unwaxed lemons, at least a dozen (usually organic ones are unwaxed)
Peel off the zest, getting as little as the pith (white part) as possible
Add zest to liquor in a glass container, cover tightly (like plastic wrap, then a screw top or use a big jar with a rubber gasket). Put it in a cool, dark place for 3-4 weeks.
Strain out the peels, dilute with 2 cups 1:1 simple syrup.
The quality of the lemons is everything: the delicious non industrial stuff from the Amalfi Coast is made with the femminello lemon variety, a big oval lemon with a lot of aromatic oils in the peel. I was so obsessed w limoncello I planted this variety....it fruited twice before the big freeze of 2017 killed it down to the roots. I’m still hoarding a few bottles from those final lemons.
Posted on 12/10/19 at 5:28 pm to hungryone
Those lemons sound amazing, Hungryone--sorry you lost the tree.
Posted on 12/10/19 at 5:54 pm to lratch
If you have access to Sous Vide, I made a batch that was damn good a ways back. It only took a couple of hours.
Posted on 12/10/19 at 5:58 pm to SuperSaint
I find the suspension method provides a lighter mouthfeel with the same great flavor and the soak method makes it thick and a bit too syrupy.
100 proof vodka.
Suspend 8-12 lemons in cheesecloth over in a very large glass container.
None of the lemons should touch the vodka.
Seal as tight as you can with syrian wrap and tape or rubber bands.
Stow away in a dark cool closed for 4-6 weeks.
Sweeten with 1:1 simple syrup to your liking.
I’ve done this with oranges as well and it’s equally great.
100 proof vodka.
Suspend 8-12 lemons in cheesecloth over in a very large glass container.
None of the lemons should touch the vodka.
Seal as tight as you can with syrian wrap and tape or rubber bands.
Stow away in a dark cool closed for 4-6 weeks.
Sweeten with 1:1 simple syrup to your liking.
I’ve done this with oranges as well and it’s equally great.
Posted on 12/10/19 at 7:00 pm to thegreatboudini
I'll vouch for the suspending method boudini posted. He posted it a long time ago and I tried it after some attempts at other methods that I didn't really like. It's good stuff.
Posted on 12/10/19 at 7:09 pm to SuperSaint
I love the lemon ice at Brocatos
Best of all there’s no alcohol.
Best of all there’s no alcohol.
Posted on 12/10/19 at 8:37 pm to SuperSaint
What kind of cocktails do you make with Limoncello? I have a bottle and don't know how to use it.
Posted on 12/10/19 at 8:43 pm to tewino
I rarely ever mix with it; I drink it chilled, straight, after meals. It’s a digestif.
Posted on 12/10/19 at 9:08 pm to hungryone
I enjoy drinking it straight, chilled.
I haven’t made any in a while. I might make some this weekend.
I haven’t made any in a while. I might make some this weekend.
Posted on 12/10/19 at 10:46 pm to SuperSaint
Good info thanks.
Posted on 12/11/19 at 5:53 am to Jibbajabba
How do you do it
Posted on 12/11/19 at 9:15 am to SuperSaint
I'll be using this one with my Meyer lemons soon. Wheatley vodka.
Posted on 12/11/19 at 10:00 am to AlxTgr
quote:
I'll be using this one with my Meyer lemons soon. Wheatley vodka.
I made it a couple times w/Meyer lemons....did not like. The Meyer is not a true lemon at all; it's a citron/mandarin cross. I don't find the peels very aromatic; it has some of the floral/grassy notes of a satsuma. (I also made satsuma'cello and didn't like it much....it needed to be mixed w/satsuma juice to be any good.)
Posted on 12/11/19 at 10:37 am to SuperSaint
whatever recipe you find will probably be solid..it's pretty simple stuff...
be sure to use everclear or some kind of very high proof clear vodka or the simple syrup will take over. also be sure to not get any of the pith when getting lemon peel.
be sure to use everclear or some kind of very high proof clear vodka or the simple syrup will take over. also be sure to not get any of the pith when getting lemon peel.
Posted on 12/11/19 at 10:39 am to tewino
quote:
What kind of cocktails do you make with Limoncello?
I've made some solid martinis out of it before, but it's traditionally made to be drank straight
Posted on 12/11/19 at 11:26 am to SuperSaint
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