Limoncello is a sweet, lemon-flavored Italian liqueur. Unlike many liqueurs, it's very easy to make at home, requiring only the most basic of ingredients and tools. Doing so is easy but rewarding--from a scientific perspective for the chemistry involved in the process, and from a culinary perspective for the simple joy of drinking something you made from scratch.
One of the interesting things about limoncello is that it isn't sour at all (if it's made properly). This is because there's no lemon juice in it. The lemon flavor comes from lemon zest--the very outside of the lemon peel, where the essential oils are most concentrated.
In its native Italy, limoncello is most frequently taken cold, as a digestif (an after-dinner drink). I find it especially refreshing early in the evening on a hot day, but it's enjoyable any time you like.
One of the interesting things about limoncello is that it isn't sour at all (if it's made properly). This is because there's no lemon juice in it. The lemon flavor comes from lemon zest--the very outside of the lemon peel, where the essential oils are most concentrated.
In its native Italy, limoncello is most frequently taken cold, as a digestif (an after-dinner drink). I find it especially refreshing early in the evening on a hot day, but it's enjoyable any time you like.
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So, how do you make this wonderful stuff? The ingredients are as follows:
1 750 mL bottle of grain alcohol ( Everclear or similar, also known as rectified spirit--as long as it's potable, strong, and unflavored you'll be fine)
Zest of 8 lemons
Sugar
Water
Simple, yes? Oh, you'll also need a glass jar in which to keep the stuff. Be sure you have lots of spare room, as you'll add more liquid later. Mine is two liters, and works great.
You want to get the strongest alcohol you can get your hands on. Vodka, even the 100 proof stuff, isn't sufficient. In some states, such as Nevada, you can get 190-proof Everclear, which is 95% ethyl alcohol. Alas, California isn't one of them, so I'll make do with 151 proof (75.5% alcohol, which is still pretty stiff). You can as well, but go with the high-test if you get it. You'll dilute it down to something drinkable later; right now we need a strong but potable nonpolar solvent, and high-proof alcohol fits the bill. I understand an old catalog came with a disclaimer that Everclear was to be used "for the production of homemade cordials," or some such, which is exactly what you're doing here.
1 750 mL bottle of grain alcohol ( Everclear or similar, also known as rectified spirit--as long as it's potable, strong, and unflavored you'll be fine)
Zest of 8 lemons
Sugar
Water
Simple, yes? Oh, you'll also need a glass jar in which to keep the stuff. Be sure you have lots of spare room, as you'll add more liquid later. Mine is two liters, and works great.
You want to get the strongest alcohol you can get your hands on. Vodka, even the 100 proof stuff, isn't sufficient. In some states, such as Nevada, you can get 190-proof Everclear, which is 95% ethyl alcohol. Alas, California isn't one of them, so I'll make do with 151 proof (75.5% alcohol, which is still pretty stiff). You can as well, but go with the high-test if you get it. You'll dilute it down to something drinkable later; right now we need a strong but potable nonpolar solvent, and high-proof alcohol fits the bill. I understand an old catalog came with a disclaimer that Everclear was to be used "for the production of homemade cordials," or some such, which is exactly what you're doing here.
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1) 151- or 195-proof grain alcohol?
2) Have you done a comparison between a batch prepared with Meyer lemons and regular ones? If so, what were the results?
3) Any proportions or recipes that you recommend on the Apple Pie drink?
gulcin was asking if it mattered that a lot of recipes for LIQUEUR have you adding sugar directly to the jar in the begining. so the tutorial on fermentation was not needed.
i have done it both ways. and adding the sugar in the begining just gives the sugar time to disolve(which it will) it just takes a lot longer. but because it is added in the begining, time is not an issue. in short it is just two seperate ways to add sugar to the liquid.
also everyone...you can use vodka...it works just fine. people say this all the time but they are wrong. i cant buy everclear in my state and i make things like this all the time with vodka. it works great.
it's identical to the one I use at work, which leads me to believe that a good restaurant supply store should have it. I like Economy Restaurant Supply on 7th street in soma. As annoying as it is, sometimes yelp can be helpful (like for addresses), see here:
http://www.yelp.com/biz/economy-restaurant-fixtures-san-francisco
but be careful, this store is addictive. happy hunting!
I just started a batch of Limoncello using 21 Meyer lemons, and used the lemon juice to make lemon bars, lemonade, and lemon juice + simple syrup concentrate for mixing with drinks while I wait for the Limoncello.
What other uses are there for the left over lemons?
Any thoughts?
It matters little if you use Splenda or Stevia or any other sweeter. I still would not have more than 1 oz. at a time and very rarely. For diabetics alcohol is like mainlining sugar directly into your veins. Check with your doctor first to be safe. I live with a diabetic who drinks maybe 3 times a year and he will have only one beer. The alcohol totally whacks out his blood sugar levels and he can be sick for 1-2 days. So, it better be an occasion like Christmas or vacation when he has time off work to get over the high, dangerous blood sugar level. Please see your doctor and tell him you would like to try making Limoncello and let him know it is made with Everclear. Please follow your doctor's advice and no one else.
As a type 2 diabetic, I found that alcohol causes my blood sugar to drop (between 40-80 mg/dL) -- the polar opposite of what you describe.
My grandmother had the same issue.
I asked my doctor about alcohol once I learned how to control my blood sugar. He suggested that if I drink, have carbs on standby and have some before AND with that drink. It helps negate the pitting effect that I go through.
My friends and roomie have all been coached on what to look for in me and drinking, and how to help me if I start to act like I need a hand (Glucose Tabs. Left pocket if I'm out and about or on the fridge at home).
While I agree with your suggestion of talking to one's doctor before they have this (or any other alcohol, really), I respectfully disagree with some of your information, and supply my own. :)
You might note the hint of narcissism in my previous response, referring to myself a whole lot. You may also note that I still agree with the OP in talking to one's doctor before drinking.
Maybe I shouldn't share that I didn't have the same reaction as the OP, though.