limoncello variation - moved from Home Cooking board
my first batch was very good, but for the second, I thought I'd use the juice for the simple syrup rather than for curd - realizing that I'd have to amp up the sugar to counter the sourness, and thereby changing the viscosity. A quick taste test was delicious, but I'm curious if anyone else has done that?
yes, I do. Or else just add the juice and sugar. I have seen many recipes that also call for the juice.
Along the same lines, variations, saw in the next to last issue of imbibe; where they're trying one by osmosis. Hanging the lemons over the alcohol in cheesecloth and the alcohol absorbs the lemon oil from the air.