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Lemoncello

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  • mjpd Mar 14, 2007 12:52 PM
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Does anyone have a great recepie they could share? I don't like it too sweet!
Thanks!

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  1. Limoncello

    Ingredients:
    10 lemons (organic if you can find them)
    1 liter vodka (medium price is fine. Top shelf is not necessary)
    3 cups white sugar
    4 cups water

    Directions:
    Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover and let infuse for one week at room temp. I have let mine go longer just because I couldn't get back to it. After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temp. Stir vodka mixture into syrup. Strain into glass bottles (I use pint Mason Jars). Let mixture age for 2 weeks at room temp. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

    1 Reply
    1. re: rmperry

      Personally I think that is way too much water. Actually no water should be used unless you are starting with pure grain neutral spirits like Everclear or Graves. The finished homemade product should be 35-40% abv. / 70-80+ proof. Commercial limoncello is around 60-70 proof. If you add that much water, plus the sugar, it would be around 12% abv. / 25 proof, which is about the strength of a wine.

      Also one week isn't enough maceration/infusion of the zest. Traditionally it is 40 days before adding sugar, then another forty days. That long isn't needed, but at least 4 weeks is needed. The zest has to steep long enough that it loses most or all of the yellow and goes white.

      Also you really need high ABV. spirits to start. 80 proof vodka doesn't get all the flavor out of the lemons. 100 proof is about the minimum, but 90% abv. spirits are best.

      http://www.latimes.com/features/print...

      http://en.wikipedia.org/wiki/Limoncello

      http://www.washingtonpost.com/wp-dyn/...

    2. Mario Batali has, or used to have, a limoncello recipe on the FoodTV site. I have used it for years.