Ned wrote:Keen to make Limoncello from the recipe on the forum by Brigand :- Quote
"This is a recipe my aunt gave me for Limoncello - she got it from relos in Southern Italy"
1 Litre Neutral 80%-95%
14 Lemons
1kg Sugar
1 Litre Water.
Q1. After maceration for 10 days. Can you drink it straight away ?
Q2. Am I correct in that you need to keep it in the freezer.
I am using 95% vodka and will dilute it to 40% although I see most commercial Limoncello is about 34 %.
Any thoughts on that.
Thanks :text-thankyoublue:
db1979 wrote:You're probably wasting your time with the juice as the flavour in the zest is so much stronger. Let us know how it goes though.
When you said you peeled them, did you remove the entire peel and then take off the zest from the rind? I think I tried this once but found it much easier to remove the zest while the lemon was whole.
Fantastic recipe, if what you've done doesn't work out, try again. If you stick to the recipe and make sure no rind makes it in, you'll have a very nice drink.
BigRig wrote:I just picked 200 lemons. Gonna give this recipe a go. Might try some with juice added for the tart.
Slightly off topic but I did a 50/50 with lemon and mandarin peel and it was very nice. Also had the tart.
deerndingo wrote:BigRig wrote:I just picked 200 lemons. Gonna give this recipe a go. Might try some with juice added for the tart.
Slightly off topic but I did a 50/50 with lemon and mandarin peel and it was very nice. Also had the tart.
How much Limoncello are you making. To my reckoning you could make 40 Liters of the stuff with 200 lemons.
How did you remove pith from mandarin peel. I found it's just too delicate to remove and leave oil skin.
northerner wrote:Just made a small batch of this and it is absolutely bang on. Takes me back to balmy evenings in Tuscany. Will be doing more for sure :handgestures-thumbupleft:
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