Limoncello is a classic Italian liqueur. The process involves using the zest of the lemon peels, which are high in oils, and then steeping in alcohol to impart the lemony-flavour. Traditionally this lovely liquor is made from Sorrento lemons, but common Eureka lemons are just as good.
You can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka. What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!
When life gives you lemons, make limoncello!
You can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka. What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!
When life gives you lemons, make limoncello!
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Grain alcohol is ideal as it's high in alcohol content and is flavourless, however it's not available in some places. Vodka works just fine.
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Do you have a picture of your lemoncello to share?
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(what did you add to the mix to make it red?)
It's actually a pretty translucent pale yellow. It just looks red because of the low light and camera app I used.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
in real limoncello there's no lemon juice.
Here is my recipe:
1kg of ORGANIC lemons, better if still green
1kg of sugar
1 litre of 95vol. alcohol
1 litre of water
peel the lemons using a sharp knike, be careful peeling only the yellow part of the skin and AVOID the white part as it is bitter and will ruin the flavor.
place the skin of the lemons into the alcohol. wait for a week, then filter the alcohol using a wine filter cloth.
mix water and sugar together at room temperature till the sugar is completely dissolved. then add the alcohol.bottle and try to wait at least one week before drink it...
enjoy
http://www.instructables.com/id/Cubes-of-sugar-into-alcohol/
The recipe from analli0 is much similar to limoncella, but it is too strong in alchol content.
Note that 95 proof alcohol is quite dilute - only 49.5%. I use 96% (yes - percent) and 50% more spirit
We always drink straight from the freezer - only warning is never use square glass bottles - that burst in an instance !
I pity people living in places where you can't buy alcohol :)
In Israel I can buy 96% alcohol in any supermarket.
A last point - it is much better to use lemons from your garden. Who knows what sprays and waxes bought lemons are covered with? They should be washed with soap!
Also a great recepie...
Frozen raspberries with equal amounts of sugar and vodka, 1 pound berries, 1 pound sugat 16 fl oz. vodka (1 vanilla bean) and 4-6 weeks......
Though for extraction try to keep the alcohol between 30-45% (60°-90²) because any lower and you'll not get adequate extraction. More importantly not to go much higher because then it becomes more likely you will extract bitter and astringent compounds present in the material extracted.
Did this once with habenero peppers, great adding a spice kick to cocktails like a bloody mary or just playing a bit of a joke.
They look like the ones we get maple syrop in.
I should due my rum recipe.