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Limoncello recipe

This is how I made a batch, I hear better vodka makes a difference but can't seem to believe that given the amount of sugar and lemon overtones...

Limoncello recipe Rev 1

Starting point:

750 ml 100 proof Vodka: Jacquins is acceptable (must be 100 proof) 375 grams (1 2/3's cup) table sugar (cane or beet, it does not matter) 7 medium lemons, good color.

Procedure: Zest lemons, if you are removing more than 2.5 g per medium lemon you are probably taking off too much zest. You should end up with about 18 g +/- 10%. A fine cheese shredder makes a good zesting tool. The goal is to take off the outer surface of the lemon; if the remaining 'pith' (outer covering) is white, too much has been removed; a pale yellow pith should remain. Pith will impart a bitter taste to the end product. The lemons can be juiced and frozen for another purpose; it is not used in Limoncello.

Add the zest to the vodka and let it steep several days at room temperature (at least 65F); a week is fine. Once you see good color you have probably extracted enough oil from the zest. The zest will start to lose its color; it will not get to white but will become a pale yellow. If you want to experiment with steeping times pull off a known quantity of liquid, add sugar (1/2 the amount of liquid) shake until dissolved and taste. (I.E. 50 ml liquid to 25 grams of sugar.)

Remove the zest from the liquid; pour it through a coffee filter if preferred.

Optional: Fine with hot mix Sparkolloid at a rate of 1 g/gallon (US) and rack when clear. This will give a clear end product. This step requires the liquid be at room temperature, the fining agent is not effective at cool or cold temperatures. Commercial Limoncello is often cloudy; this step is only for esthetics.

Add the sugar and stir or shake until dissolved. It will not look like it is possible to dissolve this much sugar, but it is possible. Just shake it up, let it settle repeat until all of it is dissolved.

Serve chilled preferably but the amount of sugar added makes this smooth tasting at any temperature.

The amount of zest used, amount of sugar added and steeping times are variable by personal preference; the only hard and fast rule is the strength of the vodka.

Reply to
Joe Sallustio
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This sounds good ;) Does it improve with age?

Reply to
Steve Thompson

Joe Sallustio wrote "I hear better vodka makes a difference but can't seem to believe that given the amount of sugar and lemon overtones..."

Joe - Better vodka may make a better Limoncello. I was south of Naples a few years ago and lemon trees grew everywhere. Limoncello was made in small shops in large glass containers...about 7 gallon carboy size. I asked for a recipe and was given directions about like those you posted. But, they were using high test alcohol instead of vodka. this stuff was so good I tried to make some when I got back home. I used Everclear alcohol, diluting to the strength to what I was told in Italy. The flavor never did smooth out...it retained that raw-like alcohol taste that comes in inexpensive vodka. I may try again with some good vodka.

Bill Frazier Olathe, Kansas USA

Reply to
William Frazier

If we have some sit around for more than a week I'll let you know. It did not have any rough edges to smooth out this time. I'm making more so can speak to that in a few months.

Joe

Reply to
Joe Sallustio

Bill, The original recipe called for 190 proof and a simple syrup of 1/2 water and 1/2 sugar. I can't get it here in the Northeast unless I go to Canada. There are better manufacturers of 100 proof vodka so I would be interested in your results. The only reason I was shooting for 100 proof was to keep the proportions about right as to ABV; you could certainly use better vodka at a lower proof too.

Joe

Reply to
Joe Sallustio

Really? I've never shopped for everclear (190 proof stuff), but I've been told that you can't get it unless you go to the States.

Has anyone tried making a similar liqueur out of other zests? It's mandarin (aka "Christmas orange") season here (imported, of course), so it may be a seasonal thing to try.

Reply to
tressure

In Western Canada you have to go to the US, specifically Montana, I believe

Steve

Reply to
Steve

Tress, Kittling Ridge makes it; they are a little past St Cat's on the Queens Way (QEW). I think it's available in the LCBO at least.

Joe

Reply to
Joe Sallustio

Funny I found this thread tonight as I just completed a quart of limoncello.

I cut 3 lemons into 0.25 inch wide slices, removed the seeds that were easy and placed in a quart canning jar (I live in Georgia, after all). I added Everclear* (95% alcohol) to cover the fruit. After lightly squeezing today, I ended up with ~0.625quart of booze. To this I added a simple syrup of 1cup sugar and ~0.75cup water. "Sheeeeeess a TASTIN' a fine-A!" and we'll try it out on others in a the next coming weeks.

It is stronger than other limoncellas I've had but since my buddy and I prefer the "sissy-fied" version with cream, I think this will work very well after the cutting. First attempt... I think I'm 1.000.

As someone else mentioned clementines, I just started two batches. One is composed of pulped clementines, the other with two pireced whole clementines and both filled to the ~0.5quart mark with Everclear. If you want updates, email me.

Patrick

  • Told myself after trying it once in college that I'd never see this stuff again but at /liter and trying to make liquer, how could I NOT choose it?!? *grin*
Reply to
patrick mcdonald

Hi Patrick; Glad it worked out. The process I have excludes the juice of the lemon, but the sky is the limit especially if it turns out good. I froze all my lemon juice for lemonade or mead.

I am going to experiment with different grades and strengths of Vodka at some point; I will post the results.

Joe

Reply to
Joe Sallustio

Joe,

I;m not sure where in the northeast you are, but Everclean grain alcohol is available in MA. When I was growing up in CT, it is was called Graves Grain Alcohol.

Andy

Reply to
JEP62

Thanks Andy.

I'm in Pittsburgh. They used to sell it in West Virginia but just stopped; It's not sold in Ohio or PA anymore either.

I'm using a few different Vodka's to make it again; a cheap 100 proof and a better 100 proof and the same with 80 proof.

It turned out everyone like the first cheaper (Jacquin's) 100 proof I made but I'm just curious how they will turn out in side by side comparisons. I'm leaning toward a 3 day maceration, 1 or 2 days with hot mix Sparkaloid to clear and then the sugar. I'll taste it at 3 days to make sure I have enough lemon in it and decide then.

Reply to
Joe Sallustio

As a heads up we are making this again with 2 different proofs of vodka, 80 and 100. We have 3 different brand also. All have identical amounts of lemon zest and will be sugared identically. I'll post the results in a few weeks and a few months later.

Joe

Reply to
Joe Sallustio

Not necessarily - you can get it in Alberta. Here in BC, the other good source is Duty Free at the Washington border although there it's not Everclear but something else - White ...? Same thing.

Pp

Steve wrote:

Reply to
pp

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