For everyone following Limoncello…
The reason I am blogging about Limoncello, is one night, a friend and I were talking and both said that we wanted to make Limoncello with the Lemons from our trees before they went bad, (there are so many you can’t possibly use them). Another friend had given me a recipe that he really liked and I had it sitting on the counter for several months, just staring at me, waiting to be made. Connie had made it before so we decided to compare the two recipes and venture out to make our own recipe together. We are not giving out the specific recipe just yet because we want to experiment with the color of the rinds as they infuse with the alcohol and we both would like to see a really bright and deep rich color before we move forward with the sugar/water addition. We also know, the longer it sits and infuses the more lemony our liquor will become. We also want our finished product to maintain it’s pourable, liquid form while being kept in the freezer without actually “freezing”. Neither of us is an expert on this which is why we are experimenting and then happy to pass it along to you.
So, for those of you who are unfamiliar with Limoncello or some may say Lemoncello it is a refreshing Lemon liqueur and a wonderful sipping drink that is made by putting Lemon Rinds into a sterile jar or jars with Vodka or Everclear (high alcohol content, grain alcohol which is what we are using), letting the Lemon Rind infuse into the alcohol for several weeks, untouched, in a room without direct sunlight and then adding a combination of Water and Sugar to make a beautiful, refreshing Lemon Liquor which is served very cold to be at it’s best. I will be blogging the steps as we go so you can see the whole process.
The first time I had it was at a very authentic Italian restaurant on one of our travels. It was highly recommended by the waiter and he explained the process and how they always make it in-house. It is served in a small aperitif, port or small wine glass, no ice and very cold, usually straight from the freezer. It is a sipping drink to enjoy in small quantity and very nice on a hot summer day or before a dinner to cleanse the palet or as an after dinner drink. Everyone has their own special way of drinking it or presenting it.
You can use the Spanish Lime, “Limoncillo” (which I have not seen in the supermarkets where I live). My friends out here who have shared their recipes use Lemons and I have chose to use Meyer Lemons from my tree in the backyard. I love the deep yellow almost orange color of the rind and I think is going to make a beautiful, bright and rich Limoncello.
*Note: I am going to be experimenting with an Orange Liquor next with the beautiful Navel Oranges from my tree. I am also going to be infusing it with some wonderful, but subtle flavors. I will keep you posted…
If you have any questions or fun things to share throughout this process please let me know!
*NOTE: Food Photography by Jules (property of)
*Tony mentions in his blog post on 2/1/18 that if you want the Limoncello to be cloudy add the sugar/water mixture when it is still warm. If you want it to be clear let the mixture cool before adding it. *When we get to this step in a few weeks we will mention it again.