Limoncello-making advice needed

Cafe Society
1

I saw a recipe in a Martha Stewart holiday gifts magazine for making Limoncello, and I want to try making some. I have the lemons, my Microplane zester, and a big glass jar. Since sometimes the recipes in Martha’s magazines are just a bit wonky, I looked up more recipes on Google to see how on-track this one was, and now I have questions for the people on here who have made this before.

Vodka, Everclear or a 50/50 mix?

Use all the alcohol at once with the zest, or use half and add the other half with the sugar syrup?

Zest with a zester, or peels?

2 days steeping time, one week, or 40 days for the lemon/alcohol step…and how long for the second waiting time after the syrup is added?

Here is the recipe From MS for reference:

Limoncello

11 lemons, preferably organic
1 litre 160-proof vodka or grain alcohol
3 cups sugar
3 cups boiling water.

Peel strips of zest from lemons using a vegetable peeler…Put the zest and the vodka in an airtight container, and let stand at room temperature for at least 2 day (up to one week).

Stir together the sugar and the hot water until sugar has dissolved; let cool completely.Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles; discard zest. Keep in freezer for up to 3 months.

Any other suggestions before I start this process? I didn’t get organic lemons, so I will be washing them thoroughly.

2

[[bump?]]

3

All right, then, has anyone ever drunk this stuff, and is it worth my time to make this? I’ve never had it or heard of it before this month, and suddenly it’s everywhere.

4

Never heard of it. My usual opinion about 95% of anythng Marths does is that it is WAAAYYY more work doing it her way and it is seldom worth the trouble. I watched her make Yorkshire pudding which is really simple and I could not believe how many unnececcary steps she took nor how many dishes she dirtied.
Her tips about fried chicken tho’ are right on. So, do it her way once and then let us all know how it was. G’luck!

5

Never heard of it. My usual opinion about 95% of anythnig Martha does is that it is WAAAYYY more work doing it her way and it is seldom worth the trouble. I watched her make Yorkshire pudding which is really simple and I could not believe how many unnececcary steps she took nor how many dishes she dirtied.
Her tips about fried chicken tho’ are right on. So, do it her way once and then let us all know how it was. G’luck!

6

It is indeed, especially the homemade stuff. My sister-in-law makes it but she’s in California until later this week. I’ll hit her up for advice.

7

I believe Danny DeVito has had one or two.

8

I think it’s wonderful. I drink a bottle of it every now and then… just the thing for a big heavy meal. Best really really really cold IMO.

9

Oh, yes! That’s where I first heard it! And then I saw the recipe…

10

There is a massive Limonocello thread on eGullet which should answer all of your questions.

11

I have never had nor made this but it sounds like a basic cordial receipe. If so, I have made other cordials and I would say not to use everclear if you want something drinkable. use vodka or white brandy. I think when it says grain alcohol it means from grain not “pure grain alcohol” which the brandname is Everclear. I would zesr the peel so you dont get any of the white stuff because it can put in a bitter taste. Let it sit undisturbed for up to a week and yes you can do the 40 days. The longer you leave it the more of the oils from the zest will mix with the alcohol. (It won’t go bad because the alcohol will preserve the zest) When you have left it long enough strain out the zest and add sugar syrup or honey to taste. I would then reccomend letting sit for a few days to let the flavors mix. I have made several cordials that I didn’t much like when I first made them but after a couple of weeks the flavors seemed to smooth out. Some receipes call for a few drops of glycerin to give it a thicker taste. I don’t do that. (glycerin is a derivitive of cholesteral and while there is absolutely no evidence of bad effects, I figure why risk it)

Now if this isn’t a cordial kind of thing, please ignore all I have said and carry on with your preveiously scheduled programming.

12

You probably know this already, but when you zest the lempns, make sure you’re not cutting into the white layer underneath, which is quite bitter.

13

I made some once with some errant grappa. T’was yummy. I used peeled lemon zest, being careful to avoid the white stuff. let it sit in the grappa for a week before adding the syrup.

14

Never made it. I do have a bottle I bought, and limoncello is a wonderful cocktail ingredient.

15

I had some this Christmas eve and it tasted just like cold, liquid Lemonheads candy. 'Twas delightful, and almost everyone who tried some of it has now set off in search of a bottle for themselves. As for me, I think I’m gonna make some myself just for fun. Here’s a simple recipe I found online earlier today that I’m going to use to make mine:

12 lemons

2 (750-ml) bottles 100-proof vodka, divided

2 cups water

2 cups sugar

  1. Remove the yellow part of the lemon peel with a sharp peeler or fine grater, carefully avoiding the bitter white pith. If any pith remains on the back of a strip of peel, scrape it off.

  2. Put the yellow peels in a jar or bottle, add 1 bottle vodka and seal tightly. Leave the bottle to steep until the peels lose their color, at least 2 weeks.

  3. Put the water and sugar in a saucepan and boil until it turns clear. Let the syrup cool.

  4. Strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly and let the components marry for at least 1 week before using. For drinking straight, store the limoncello in the freezer.

16

The first tiem I heard this beverage mentioned was in “Under the Tuscan Sun” and he explains a little how to make it there. :slight_smile:

Not realy helpful, I know.

17

I made it last year. Broke up with a boy I rather liked and took my wounded heart up to SF to hang out with mlerose, her boyfriend and another mutual friend.

Came home with a bushel of free Meyer lemons. Meyers are crosses between lemons and tangerines, I believe, so the skin has a very fragrant, different bouquet and I read online that they were prized for being the most similar variety to the lemons they actually make limoncello with in Italy.

I used the recipe on Egullet. this one. Read through the thread, it’s fun and has pictures.

My post about making limoncello was on my old blog that I took down and haven’t reloaded the archives for…I’ll try to find it on my hard drive and give you the head’s up on my experiences later on tonight when I get back home.

The most difficult part was finding the proof of alcohol I needed-I used the highest proof Vodka as many of the posters in the thread had said Everclear resulted in way too “harsh” a liquor. I don’t drink hard alcohol myself but I sent the results up to mle and her guy and apparently it turned out really really well.

18

My folks (from the old country) make their own flavored spirits a lot. They almost always use pure grain alcohol (Spyritus Rektifikowany, at 192 proof. Take that Everclear!) The water in the recipe usually drops the alcohol content down to the correct level, but you do have to pay attention to what the recipe calls for. If it’s too strong, you can always water it down after the fact.

19

I’ve never made it myself, but one of my knitting group made some, and I got to take some home with me.

I had quite a party all by myself that night. It was gooood stuff. :smiley:

20

Thearticle I read said one serving is two ounces…how much did you drink!?

So I will start zesting my lemons (non-Meyers, non-organic but hey, they are paid for!) tomorrow, and let price me my guide in the vodka/Everclear debate.