Lemon Liqueur

[Mynx]

1 cup water
1 ¼ cups sugar
3 tablespoons lemon zest
1/4 cup fresh-squeezed lemon juice
1 1/2 cups 100-proof vodka
5 to 10 drops yellow food coloring
1. Make simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 2-quart (half gallon) jar with tight-fitting lid. Add lemon zest, lemon juice, vodka, and food coloring. Cover and let stand in a cool, dark place for 1 month.
2. Rack or filter liqueur into final presentation container such as a wine bottle, fruit jar or decanter.

Notes: I found this to be a wee bit sweet, so I would probably either add more lemon, or cut back on the sugar syrup. Of course there was barely enough to go around, it was so popular, so I may have to make a larger batch this year.

 

[Brewbear]

Mynx, you are an absolute doll If you were here, I'd kiss you, you solved my lemon problem.
I am going full blast on this
Ted

 

[JamesP]

If you want to search the net, look for lemoncello, limecello, limoncello, ...cello

I use a lemon mead as the base for the lemoncello, which gives it a smoother taste, and helps it clarify.

 

[briankettering]

Part of Sunday was spent brewing a gallon of lemon wine. It is happily bubbling once per second here at my feet. (Yes, I am careful not to knock it over!) :

Brian K

 

[Brewbear]

Did you/ will you post the recipe??????

Ted

 

[Miriam]

James, would you mind sharing your lemon mead-based limoncello recipe? This did pique my curiosity.

Mynx, you might like to try adding a couple of fresh, washed lemon leaves to the liquor for natural coloring. They lend kind of a chartreuse color, and contribute their taste too.

Brian, I did about 18 liters of hard lemonade, using Premier Cuvee yeast. It sat in my hot kitchen for two weeks and by that time, forget the lemonade - it had gone to wine. It was good, just not lemonade-ish. Never mind; it was very lemony and delicious, very potent. There are advantages to brewing in the summer; normally these acidic musts take forever to get going.

Miriam

 

[Mynx]

Miriam,

Great idea on the lemon leaves! I'll have to see if the local ethnic markets carry them! (I love living in Vancouver, I can get so much cool stuff)

 

[Miriam]

Hm, Mynx, I forgot you live in Vancouver. You would need fresh leaves, but it's too cold to grow lemons there, yes? Sorry...wish I could send you some of mine.
.

Miriam

 

[Mynx]

Actually, I *think* we might be able to grow lemons. I'll see what the local markets have available. I live right by an excellent Persian market, and am only a few blocks away from Chinatown

If all else fails, I'll just have to grown a lemon tree inside

 

[Brewbear]

Hi Mynx,
If you want, I could send you a note with a "sample of leaves collected in the field" For your leaves collection :-\
I have two trees in the backyard.
Ted

 

[JamesP]

James, would you mind sharing your lemon mead-based limoncello recipe? This did pique my curiosity.

Miriam,

I'm still trying a few different things, so I don't yet have a "recipe", per sae.

The basis is lemon mead that just happened to find its way into the freezer and back out again a few times - so that the concentrate doesn't freeze anymore.

To approx 375mL I have added zest & juice of one lemon, a kaffir lime leaf, and sugar syrup (pre-boiled 1:1 of sugar:water). The zest is racked-off after a month of soaking. (You could sweeten with a light honey, rather than the sugar).

I am also making some lemon wine, to see how the addition of this will change things.
Another option has been soaking the zest in vodka to make an extract for adding to the lemoncello.
Another option has been soaking the lemon zest in lemon juice (in the fridge) to see if the flavour profile is different to the zest in Alc.

Adding lemon juice means I may have to filter it to remove some floating bits of lemon, unless I leave it sit for another 6 months. It seems more resistant to settling solids than a lemon mead.

The only commercial Limoncello I have bought is not clear like this is, and has a stronger and harsher lemon/lime flavour.

 

[Miriam]

James,

Thank you for sharing your interesting notes. When you finally find a recipe (or two) that satisfies you, will you post it here?

Mynx, I hope you can get some lemon leaves (by hook, crook, or mail from Ted). I do like the darket color they infuse, so that the liquor looks less like lemonade, something more adult. And their flavor adds piquancy; a sharp, yet deeper lemon.

I confess I'm feeling lazy. Come cooler weather, I'm sure inspiration for experiments will return. In fact, in the open-air market today I bought a kg. of carobs for some future wine/mead fun...and if I don't put up my peach and apricot wine/melomels, the season will be over and I'll be kicking myself. But all I really want, these hot summer evenings, is a gin and tonic. ;D

Miriam

 

[Mynx]

Hi Mynx,
If you want, I could send you a note with a "sample of leaves collected in the field" For your leaves collection :-\
I have two trees in the backyard.
Ted

Ted, that would be cool! heheh. I think I should be able to find some here, but if you happen to have a couple lying around...

And Miriam, I hear you about the gin and tonic. All time favourite drink, that one.

 

[Dan McFeeley]

I really like this recipe but I'm seriously thinking over substituting bourbon whiskey for the vodka, and adding a bit more lemon.

Gotta try it!

 

[Mynx]

That'd be tasty!

Next time I make it I think I may double the lemon. But I'm a fiend for sour things

 

[Brewbear]

Hi Mynx,
Send me your address (PM or e-mail) and I'll send you a few leaves. I know that some of the middle-eastern stores carry dry lemons, but I don't remember seing leaves. I'm just curious to see if they make it :-[

Ted