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Lemoncello

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SteveT

SteveT

NewBee
Registered Member
Jul 1, 2004
273
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Hi All,

Thought I'd share a family recipe that I picked in Italy last month. I had some of the best wine I've ever sampled there, but was intrigued by the lemoncello that was served. Have made it since coming back and it is great.

Peels from 1 kg Lemons, no white pith (try to get the organic lemons - no chemicals on skin)
Add this to 500 ml 100 proof vodka (note I used a wide mouth mason jar, with a tight cover). Shake at least once per day, leave tightly covered minimum of one week (2 weeks may be better, I didn't wait). The vodka will pick up a nice yellow hue from the lemons.

Then, to 500 ml water, add .350 kg sugar, bring to a boil.

After sugar solution has cooled -- strain infused vodka from lemon peels and add sugar mixture. Mix thoroughly.

Place in freezer, lemoncello is best served cold.

Salute!
 
Reminds me, I have to make my Lemon Liqueur again soon! This looks very similar, but I hadnt thought to freeze it! Yum!
 
Hey Mynx,

I read that thread before I posted this one. It seemed slightly different... freezing it is the key :)

Steve
 
A friend gave me a bag and a ladder and I picked some lemons from his very large Meyer lemon tree. Today I started a limoncello.

Zest from 15 lemons
~400 ml vodka (I used the Grey Goose that's been in our freezer forever)

I washed the lemons to get the dirt off. Zested with a microplaner. Put zest in 1 qt mason jar. Added a little more than half a bottle of vodka. Now it sits.

In the next few days I'll get some more vodka since this amount of lemons should be in something like 750 ml according to the recipes floating around. Then the jar will sit in the closet with the mead for a few weeks. I'll mix it with some simple syrup later.

Updates as they come!
 
Filled the rest of the jar up with more vodka last night. Sadly, the intense yellow was diluted, but hopefully it will return. I'm thinking of zesting the last 4 lemons I have and adding them in as well.
 
Took a tbsp of lemoncello-to-be and mixed it with some simple syrup to see how things are coming along. Wow, it's good! Meyer lemons kick a$$!! I will be finishing off this recipe by mixing the whole jar with syrup sometime this week.
 
Broke this out last night after the bottle of mead we opened ran dry. It's great! Some separation occurred while it sat in the freezer but a little shake fixed it fine. Very lemony, not too sweet, not too dry. This will be a staple from now on.
 
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