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Dec 17, 2012 06:28 PM

Limoncello: Boiling lemons

I just saw this recipe on splendidtable:

The recipe calls for boiling the zest, sugar, and lemon juice and adding it to the alcohol. Apparently it will be ready in about a week.

Has anyone ever used this method before? I know usually you just add the zest to alcohol and let it sit for a while. At least 40 days or so. Does the boiling zest just speed up the process? How would it effect the taste?

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  1. Traditional limoncello calls for steeping the raw peels in the I wouldn't boil -- I think it would really affect the taste, and not in a good way.

    This is the best guide I've found: -- he's got piles of information there, and you can sign up for his free emailed primers, which have even more info.

    1. I've made lemon syrup on numerous occasions using a method similar to that listed in the article. Always comes out well, and I'm sure it would be great as an alcoholic beverage. I'm not sure whether it will actually produce something recognizable as "lemoncello," but if you were instead expecting "lemon liqueur" your expectations would definitely be met.

      One issue with heating juice is that you'll set pectins, making it potentially very tough to get rid of solids/sediment later. So another expectation, in my opinion, would be for a cloudy product.