The thread about Everclear got me thinking about trying my hand at making some Limoncello for the first time. I’ve never tried it before so I decided to ask for some experiences and advice.
In some travels on the web I came across the blog LimoncelloQuest by an obsessive guy trying to uncover the perfect Limoncello recipe. There’s a lot of information there but many of his techniques and waiting times vary widely from the more common recipes elsewhere on the web.
Dopers, what have your attempts been like? What recipe and techniques did you use? How long did you let it infuse and then rest? How would you describe your result’s texture and flavor?
Additionally, do you have a brand available at retail that you love and use as a benchmark for a “reference” version?
I’m a recent convert to Limoncello and I can say that Caravella is the best I’ve ever had and to me, has the perfect balance of sweet and tart. I tend to like straight rather than creamed, but the absolute best ever homemade is a creamed frozed Limoncello served for $8 a shot at the most authentic Italian restaurant where you’d never guess you’d find one: the Collusseum in Salem, NH. Sorry, run-on police.
The best limoncello I have made was with Buddha’s hand citron. It has all the fragrance and lemoniness of lemon without the tartness. It’s very easy to do, as well.
One great tip I learned at the eGullet forums is to zest, not peel, the citrus skin. It makes the process take days instead of weeks. Actually, read the whole eGullet thread. It is twelve pages long, but you will learn more about homemade limoncello than you thought there was to know.
I made my first (and so far, only) batch last year after reading through that monster eGullet thread, Mithril. Here’s how I did it:
[ol]
[li]Thoroughly wash and zest 16ish lemons. (I used my microplane to zest.) Honestly, I forget how many I used. It was a bunch, though. Interesting fact: lemons mold quickly without their rinds - use the leftovers for lemonade or something. I was pretty anal about washing the lemons to get the wax off; I scrubbed both under running water and used that Fit veggie wash, which was probably overkill.[/li][li]Place the zest in a large bottle (I used a 3 - 4 qt flask) and add a bottle of Everclear.[/li][li]Let sit for 4 weeks. (I think that’s how long I let it go - the time is really pretty flexible. You can probably do shorter or longer.)[/li][li]Set up a funnel/drain system and filter the steeped vodka into another container. Line your funnel with cheesecloth or something - you’ll want to squeeze the zest to remove as much liquid from it as you can.[/li][li]Boil up some simple syrup. Unfortunately, now I can’t remember if I used 2 cups of water or 2 cups of simple syrup.[/li][li]After it cools to room temp, add the simple syrup to your steeped vodka.[/li][li]Add another 750 mL of vodka to the mix and bottle. Voila! Lemoncello.[/li][/ol]
The recipe I used was pretty much exactly what the expert (I forget her name, now) posted in the eGullet topic, except that I used Everclear instead of a 100 proof vodka for the initial steeping. (I couldn’t find 100 proof vodka; now I know that the black label Smirnoff is 100 proof - I think.)
I think she’s right that using the 100 proof vodka instead of Everclear leads to a smoother lemoncello. Mine’s definitely got a bite to it (but it’s still good).
She also mentions (I think) that if you let your simple syrup cool to room temperature completely before adding it to the steeped vodka, you’ll get a clearer final product. I got antsy and added my syrup when it was still pretty warm (probably 120 degrees or more) and it did cause it to cloud up. It’s just aesthetics, and the cloudy brew is still pretty cool.
So far, my preferred way to drink my lemoncello is straight up - I’ve never made any sort of drinks with it. And it is pretty fantastic. (Then again, I don’t have much to compare it to. I’ve only had homemade, mine and the version at the bar we frequent - the bartender there made his own as well.) I think it’d probably be great with some soda water for a light summery drink.
I just started my first batch of limoncello last weekend, so I don’t know yet how it’s going to turn out, or even exactly how I’m going to do it. I washed and zested 20 lemons and started the zest soaking in two 750ml bottles of Everclear (151 proof - the strongest you can get in my state). My plan is to let it soak for at least two weeks, maybe longer, then filter it and add the simple syrup. Most of the recipes I’ve seen call for 5 cups water and 3 cups of sugar. Then I’ll probably let it go another month before trying it. So far it’s just a big jar of fairly clear yellow liquid with zest.
The only time I have had limoncello before has been in Italy as an after dinner drink, and I’m really hoping my results taste as good as what I had there!
I made my first (and so far, only) batch last year after reading through that monster eGullet thread, Mithril. Here’s how I did it:
[LIST=1]
[li]Thoroughly wash and zest 16ish lemons. (I used my microplane to zest.) Honestly, I forget how many I used. It was a bunch, though. Interesting fact: lemons mold quickly without their rinds - use the leftovers for lemonade or something. [/li][/QUOTE]
Or, juice them & freeze in ice cube trays for later use. Now I want a lemon slushie…
I recently had limoncello for the first time, and it was fabulous. It hadn’t even occured to me to make it at home. This is definitely worth trying.
Why organic? They don’t have to be organic if you don’t normally eat that way. What you do have to do, though, is dip them in boiling water for a few second, then scrub the wax off of them. If you leave the wax on, the oils won’t leach into the everclear as well.
To avoid **Snickers’ **problem, make your simple syrup when you start the limoncello. It will keep for a long time, and you won’t have to worry about it being too hot to add to the alcohol.
I made my first batch for Christmas gifts, and it’s very potent…but I’d like to try some at a bar sometime to find out exactly what it is supposed to taste like.
It depends, sometimes in bulk you can get a good price.
however,
I got friendly with a bartender down the street…
This place juices cases of lemons and limes each week. After squeezing the fruit, she throws them in a zip lock or two and I take them home for zesting.