Limoncello?!
Limoncello?
Does anyone know how to make limoncello? I have heard that you are only supposed to use organic lemons. Is that true? If so, do you know where I could get organic lemons? I live in a small, rural area and we don't get much organic produce here.
Anyway, I would like to try this drink, but have not been able to find it anywhere and thought maybe I could make some.
Maybe you can tell me where to get it?? (Obviously I could get it in Italy, but I mean here in the US)
Thank you for your help!
Answers:
The lemons don't need to be organic, but it is preferable. Primarily because you don't have to worry about pesticides and cosmetic treatments in your liqueur.
If you use regularly available (non-organic) lemons, just take extra care to wash the surface thoroughly. I like using the scrubby sponges that are non-stick friendly (not overly abrasive) and some dish soap to get anything wax or oil-based off (and of course, rinse thoroughly).
As for making Limoncello, the above recipes are good.
I like it simple, personally. I don't drink a lot of it, so I make small batches.
In a single 1 qt. mason jar, I add the zest of 4 large lemons (mixing lemons and limes is also tasty, but not technically "limoncello")
I then fill it up with half everclear (or any 190 proof grain spirit) and half vodka, or entirely of the 151 proof variety of everclear.
After one week, add 1 cup of sugar. Shake it once or twice daily. One week later, strain through a coffee filter.
This is the simple, no-frills way. There are plenty other ways that are more exotic and probably taste better if you just look around. However, it's the simplest and everybody I've shared it with has loved it.
15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water
* Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.
Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.
Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.
** you cannot get this in the us because 100 proof alcohol is illegal! this is the recipe if you can find it online to purchase somehow but otherwise use the highest proof you can find and adjust...
Limoncello [limon't??l?o] is a lemon liqueur produced in the south of Italy, mainly in the region around the Gulf of Naples and the coast of Amalfi and Islands of Ischia and Capri, but also in Sicily, Sardinia and the Maltese island of Gozo. It is made from lemon rinds, alcohol, water, and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
Unlike many other liqueurs, limoncello is easy and inexpensive to produce, requiring only sugar, water, lemon rinds, alcohol, and time to mature. Homemade limoncello often has a stronger, more pronounced lemon flavor than brands sold in stores, but to do this you must use pure 96% alcohol and dilute only after extraction, as 40% vodka does not extract all the oil flavors from the peel.
Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region, the lemons of Amalfi producing a particularly pleasant limoncello. Various alcohols can be used to give varying flavors. Grappa is sometimes used, as is refined pure alcohol. A more refined alcohol maximizes the lemon flavor, whereas darker alcohols add complexity. Higher quality sugars used in the infusion process create a sweeter liqueur.
Here's a selection sold on shop. com:
http://www99.shopping.com/xgs-limoncello...
Limoncello
one bottle of Grain Alcohol - 151 proof.
2 1/4 to 2 1/2 pounds of lemons (wash thoroughly)
1 750 ml bottle
3 cups sugar
one bottle 750ml water
Peel the lemons, without the pitch (outer skins only) as you would peel a potato.
Put the lemon peels in a close able container with the grain alcohol and let the peels steep (soak) for five (5) days. Shake the container twice (2 times) per day.
On the sixth (6) day, make a simple syrup of the sugar and water. Let the syrup come to a boil, reduce the heat and allow to simmer for five (5) minutes. After the syrup cools, strain the alcohol from the lemon peels into the syrup and bottle what is now LIMONCELLO.
Keep in the freezer and serve cold or on the rocks. It is AWESOME!
you have obviously received some good recipes, and other assorted info about limoncello. No you don't need to use an organic lemon. pretty much any old lemon willl do. However, the best lemon to probably use though is the Meyer Lemon. it is a bit sweeter than normal lemons and is wonderful to cook with. However any old lemon will do just fine. My friend made up a batch last summer from her plain old lemon tree and it was great.
you can also buy premade limoncello at any good liquor store, bevmo, etc. Trader Joe's also carries it. Premade stuff from Italy.