This is my first attempt. 16 lemons, lightly zested. 1.5L of Everclear 120.
Let sit for 45 days.
Hopefully good things come to those who wait.
I have an extra 1-gallon jar. I think tomorrow I’ll make a batch of orangecello.
Somewhat similar. I had a bunch of “leftover” Meyer lemons from a previous cooking event. We zested maybe 6 of them, and took the filtered juice to make a simple syrup (light on the sugar honestly). We refrigerated the syrup while the zest soaked in an 80 poof moderately priced vodka for 2 weeks, then filtered out the zest and added the syrup in.
Result? Fully drinkable, and better than the cheaper limoncello at Trader Joe’s or the local liquor store, but not as good as the pricier options available for sale. So, not worth repeating.
YMMV of course!
Yes, but used 100’ smirnoff blue, only diluted with simple syrup after the steep. I guess you could leave the peel in and filter as you pour. Kept in the freezer, natch. It didn’t last long!
I would have liked to use those jumbo Meyer/sicilian lemons but never found any.
I never got around to orange, but there are plenty growing on trees around here, I might try next spring….
Same method for vanilla extracts, they turn out stronger than store bought extracts (and cheaper).
Is there a reason for 120 proof? Does it get less over 45 days?
That seems awfully strong. I don’t remember Limoncello being that strong (to be fair, last time I had it was two years ago but I think I would have remembered if it was 120).
I’d think 80 proof would be better. Just me though. I have not made it.
The reaction is faster, and the balance of flavours is different (‘better’), because the less volatile flavours come out more, to balance the more volatile flavours that come out first. Also, you get a different balance between water-soluble flavors and alcohol-soluble flavours (I don’t know if ‘better’ describes that, or just ‘different’).
Of course, you could make it faster and more complete by heating it, instead of refrigerating it, but that alters the flavours in other ways (‘worse’). I don’t know that those flavours are actually ‘worse’ (some people like them), or if it’s just that the whole point is to get flavours you don’t commonly get by just boiling lemons.
After you’ve done the extraction, you can (must) water down the result.
I’m following a recipe. I’m just following it and seeing where it leads me. When I later add the simple syrup that should dilute it a bit, no?
Actually the recipe calls for Everclear 151, not 120, but apparently 151 is not available for sale in California.
The extraction differs at the various proofs. My father made a Polish version using Spirytus (192 proof, IIRC) with lemon and then he’d cut it with simple syrup and water to get it down to about 80 proof. I used to make bitters and liqueurs and I tried both vodka and the high proof stuff, and the latter pulled more aromatics and flavors out even when normalized at 80 proof (or even to about 60) at the end. I’d generally let it go 30 days. My friend from Naples does it and uses 151. There’s a clear difference and the higher proofs do work better.
Sounds like a fun experiment; I’ll look forward to the results.
Meanwhile, here’s more ancient and merely old discussion of homemade limoncello:
And some discussion on what to do with it once it’s ready:
Thanks for those previous threads on limoncello. Funny, but the Cafe Society thread from 2009 mentions the same website that has the recipe I’m using.
Limoncello
How to ➜ THE Limoncello Recipe: Don't Bother with Other Recipes, THIS Is the One. ■
Recipe ➜ My Basic Limoncello Recipe: The Control Group for Experimentation ■
Next time you’re in San Francisco, @LSLGuy , swing by and let’s visit over a glass.
My recipe calls for Everclear 151, but I can only get 120 at my local BevMo. I think it’s a California restriction.
Anyway today I’ll get another bottle, and some oranges, and I’ll make up a batch of orangecello.
Thanks for the kind offer; I’ll be sure to warn you next time I’m heading your way. Likewise, if Greater Miami is ever a stopover for you, let me know.
As Columbo used to say … Just one more thing …
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Happy birthday to you-ou-ou-ou!
Thank you, kind sir!
My sister-in-law has made several batches. Most of her early issues had to do with zesting too deeply and getting some of the pith in with the zest. We were also very careful to get lemons without any wax on the outside/clean them thoroughly before zesting.
I’ve also heard some good things about using a sous vide to heat up the mix for faster infusion without getting the temp so high that it changes the flavours.
The recipe I’m following was very clear about zesting lightly and not getting the pith. And also to get organic lemons so there’s no wax and no pesticides on the skin. I did clean them thoroughly.
The zest is already steeping (or soaking, or whatever you call it) in the Everclear and it’ll be there for 45 days. I shake the jar daily.
I’m using the America’s Test Kitchen’s recipe. It’ll make about a fifth of a gallon. If this works, I might scale it up a wee bit.
The main question I have now is what to do with all these zested lemons?
I’ve made it once or twice, I make a lot of other things alcoholic and non-alcoholic.
You add a crap-ton of sugar and other ingredients, so by the end it’s diluted and wouldn’t be a true liqueur (and have reduced shelf life) if you start with 40%. By using Everclear you can end up closer to a limoncello. But no reason you can’t use 80 proof for a different result if that’s all you have.
How long does yours sit for? And do you stir it at all during this time?
It sits for just a couple of weeks, and you shake it every other day. You peel the zest of four lemons (it’s easier to peel the zest and not the pith than you think) and put them in a blender with 10 fl oz of 120 proof vodka. I used 200 ml Everclear (190 proof) plus 3.25 fl oz water. Blend it for 30 seconds, and put it in a jar. Store the jar in a cool, dark place for 1 - 2 weeks, shaking it every other day.
Run it through a fine mesh strainer. I’ll also run it through a coffee filter - to ensure none of the pith gets through. Dilute it with 18 fl oz of simple syrup (18 fl oz water to 1.5 cups of sugar).
After just a couple of days, the liquid is already a nice, golden yellow.
Cool. My recipe calls for it sitting for 45 days. That will end on 29 July.