Limoncello Yield: approximately 60 ounces Adapted from a recipe by George Germon and Johanne Kileen, Al Forno, Providence, Rhode Island. Limoncello is a traditional Sicilian after-dinner drink, and should be served neat, straight from the freezer. 12 medium lemons & 1 lime 1 litre grain alcohol 2 cups water 2 cups granulated sugar Carefully pare the zest from the lemons, taking care not to take any of the white pith along with the zest. Place the zest into a large glass container with a close-fitting lid, reserving the pulp and juice for another use. Pour in the grain alcohol and close the container. Leave the mixture to mellow for one week in a dark place. Combine the sugar and the water in a small saucepan, bring to a boil over medium heat, stirring frequently, until the sugar has dissolved. Allow the syrup to cool to room temperature, add it to the lemon zest mixture, close the container again and allow the lemoncello to mellow for one more week. Strain the mixture through a double layer of dampened cheesecloth into bottles, and place the bottles in the freezer. Note: the 1 lime enhances the flavour!
Edited by lindylambchops1 at 5:37 pm, Fri 13 Jan
Quote lindylambchops1 (29 )5:34 pm, Fri 13 Jan #12
mwood,
Sep 24, 9:56pm
Very simple (NZ) Step1/ peel the skin off 12/20 Meyer Lemons or similar and put them in a 1.5 litre or larger jar with a scant teaspoon of salt then pour over 1 litre of 40% ABV Vodka and put in the cupboard for 1 or 2 months (or outside in the sun each day for a week or 2) - give it a shake when you think of it. Step 2/ drain the jar through a sieve into a 2.4 or so PET juice bottle and put the peel back in the original jar and pour another 40% ABV Vodka over the peel - wait and shake as above for another week or two then strain the vodka into the 2.4 (juice) bottle. Step 3/ make a simple syrup by bringing to the boil and allowing to cool 1 kg of sugar in 1 litre of water with a squeeze of lemon juice - this make an inverted sugar syrup which will not crystallize amongst other attributes. Pour 500 mls of the syrup into the 2.4 litre juice bottle - it will fit :-). Give it a shake and set aside for a week or two. Step 4/ Fill a say 500mls plastic bottle and keep this in the freezer - pour out a shooter size ice cold shot and drink it as either an aperitif or a digestive. Invent variations for next time - like a cinnamon quill or a vanilla pod etc. Best of all enjoy a real tried and true recipe.
Meyer Lemons are not very good for Limoncello in my opinion most other lemons are fine.
In NZ it is difficult to find the high alcohol content Alcohol bases so reduce or don't use any water to get the authentic flavour. Most foriegn recipes call for 60% or higher Alcohol most NZ Vodka's are only 37% or less with a few around 40% I like to aim for around the 30% Alcohol in my Lemoncello in the final mix otherwise any less and it doesn't have a good mouth feel when near frozen which is how I like to drink it.
karenz,
Sep 25, 3:14am
Here is an almost instant Limoncello recipe, as opposed to the traditional one, this makes 1 x 700m bottle
375gr (4) lemons, washed, peel on, chopped into large chunks) 420gr (2) cups castor sugar rind of 1 lemon 350ml vodka 375ml (1 1/2 cups) water Place lemons and sugar in a large bowl and bruise the fruit to extract some of the lemon oil by squashing with the handle of a rolling pin (or a muddler) Add rind, vodka and water to the bowl. Stir to dissolve the sugar. If it doesn't dissolve easily leave for an hour then stir again. Cover with plastic wrap, leave in a cool place and allow to infuse for 48 hours. Strain liquid through a sieve, discarding lemons. Pour through a funnel into empty bottles to store. Store in fridge or pour into plastic bottles and store in freezer. Serve well chilled.
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