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www.goodeatsfanpage.com • View topic - The Great Limoncello Experiment
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The Great Limoncello Experiment

PostPosted: Wed Mar 31, 2010 8:25 pm
by stixx23
I've said for awhile I was going to make my own limoncello. I even bought the Everclear for it a month or so ago. I finally bought the lemons and put it all together. Well, not all. As you'll see, it's a process that takes time.

Instead of AB's recipe, I used this one from The Washington Post published a couple years back. The only difference is that I used a liter of Everclear instead of 1.5 liters, so the rest of the recipe will be reduced accordingly.

I took a couple pictures of the process so far and will continue to do so.

First, here's the set up after the peeling.
Image

And in case you're wondering how much the lemon peel (without pith) weighs...
Image

Even just a few minutes after combining the peel with the alcohol, it's taken on a yellow tint.
Image

You have to shake the bottles once a day at this point. On Day 2, the alcohol is noticeably darker in color.
Image

Just a few more notes on the experiment. The recipe calls for putting it into a Mason jar. I just used the Everclear bottle plus an empty bottle from some limoncello we had purchased last year. Looking on it now, it would probably be better to use something with a wider mouth because I'm not sure if I'm going to be able to get the peel out. Luckily, I have other empty bottles that I can put the finished liquid into.

That's it for now. The next post will be in around two weeks when the alcohol is mixed with the simple syrup! Stay tuned!

Re: The Great Limoncello Experiment

PostPosted: Wed Mar 31, 2010 8:48 pm
by okbye
stixx23 wrote:Even just a few minutes after combining the peel with the alcohol, it's taken on a yellow tint.


That doesn't surprise me, I bet Everclear can dissolve engine blocks. :lol:

Re: The Great Limoncello Experiment

PostPosted: Tue Apr 13, 2010 1:28 am
by stixx23
I'll post the pics later in the week, but after two weeks of shaking, the limoncello is now one step closer to being ready. I'm not sure what I expected, but the lemon peels ended up brittle, almost like potato chips after two weeks in the Everclear. And right now I have 2.5 liters of limoncello in my pantry. According to the recipe, it needs to be agitated twice a day for three weeks. Then it goes into the freezer from whence it can be enjoyed. the little bit I licked off my fingers after transferring back to the bottles tasted nice and strong.

I should have done research before making this post because I'm not sure how much the sugar affects the final alcohol content. I'm not sure if the 190-proof Everclear is reduced to around 95-100 based on the just under 4 cups of water added or whether the 4 cups of sugar also reduces the alcohol content by an equal amount, so that we're talking 60-65 proof. My guess is closer to the latter, but I'm not positive. Either way, it'll be fun!

Re: The Great Limoncello Experiment

PostPosted: Tue Apr 13, 2010 8:58 am
by Party Flavor
You started with 950ml of alcohol (1L of 95% or 190 proof). You said your final volume is 2500ml. 950/2500 = 38% abv or 76 proof.

Re: The Great Limoncello Experiment

PostPosted: Tue Apr 13, 2010 10:42 am
by stixx23
Thanks, PF!

I knew there was a better way to figure that out. Next time you're in Oklahoma, the limoncello's on me!

Re: The Great Limoncello Experiment

PostPosted: Thu Apr 22, 2010 10:29 am
by Parrothead
How does it taste?

Re: The Great Limoncello Experiment

PostPosted: Thu Apr 22, 2010 10:48 am
by stixx23
Parrothead wrote:How does it taste?


It's not done yet.

According to the recipe I linked to, after the simple syrup is added it has to be shaken twice a day for three weeks. we're 10 days or so into that period. I'm still not entirely sure why this has to be done, but that's the recipe, so I'm following it. A mellowing period, perhaps?

It'll be finished the week of May 3rd and then go in the freezer. We'll probably have the inagural sip that following weekend.

Stay tuned!

Re: The Great Limoncello Experiment

PostPosted: Tue May 04, 2010 12:09 am
by stixx23
This had better be good!

After more than five weeks, the limoncello is in the freezer.

Taste test might be earlier than this weekend, we'll see. ;)

Re: The Great Limoncello Experiment

PostPosted: Fri May 14, 2010 10:44 pm
by Charlene
So how was it?

Charlene

Re: The Great Limoncello Experiment

PostPosted: Sat May 15, 2010 12:12 am
by stixx23
Sorry, I meant to post and then forgot.

It's very good! Better than the bottle of stuff i bought last year.

It's very thick, kind of like cough syrup, partially because of the sugar added and partially because it's in the freezer the whole time.

I put maybe 2 or 3oz in a glass with a 12oz can of seltzer for a very refreshing drink with a nice kick. I'm on my second one of those this evening, in fact!

I definitely recommend it if limoncello is something you like. I'd say buy a bottle first and then imagine something much better. ;)

This will be a regular addition to our freezer. Definitely worth the 5-weeks wait!

Re: The Great Limoncello Experiment

PostPosted: Sat Jun 02, 2012 12:13 am
by stixx23
BTW, this recipe works just as well with limes. Maybe even better! Might try using limecello to replace the lime juice and simple syrup in a daiquiri recipe for a drink with even more kick!

Re: The Great Limoncello Experiment

PostPosted: Tue Jun 05, 2012 1:19 pm
by Parrothead
Limecello Mojitos?

Re: The Great Limoncello Experiment

PostPosted: Tue Jun 05, 2012 7:57 pm
by okbye
So is this stuff just basically lime flavored straight alcohol? I have never had it and I don't drink so I don't really want to buy a bottle but I saw an interesting recipe that called for it and I was wondering if just lime juice would make a reasonable substitute?

Re: The Great Limoncello Experiment

PostPosted: Thu Jun 07, 2012 10:12 am
by Tena
okbye wrote:So is this stuff just basically lime flavored straight alcohol? I have never had it and I don't drink so I don't really want to buy a bottle but I saw an interesting recipe that called for it and I was wondering if just lime juice would make a reasonable substitute?


Well, its not straight, it does contain simple syrup.
Basically its a highly concentrated form of hard lemonade. lol
(at least in my opinion)

I'm not sure lime juice would be a good substitute tho
:think:

I'm glad stixx posted this. It never occurred to me to make my own but I am now!

Re: The Great Limoncello Experiment

PostPosted: Tue Jun 12, 2012 1:35 am
by stixx23
okbye wrote:So is this stuff just basically lime flavored straight alcohol? I have never had it and I don't drink so I don't really want to buy a bottle but I saw an interesting recipe that called for it and I was wondering if just lime juice would make a reasonable substitute?

It depends on what the recipe is. Something like Rose's Lime Juice which is more of a lime-flavored simple syrup might give closer results than just lime juice. Tena is right. The simple syrup is the difference between limoncello (or limecello) and just an infused alcohol. I don't know if the terminology is correct, but think of it more as a cordial than a hard liquor (although the recipe I used makes for a far stronger end product than what you'll get in the store). The consistency is like fake maple syrup stuff.

Re: The Great Limoncello Experiment

PostPosted: Tue Jun 12, 2012 10:11 am
by okbye
450ml evap milk, chilled
350g dark muscovado sugar
8 sweet short crust pastries, blind baked
icing sugar to dust

cream
200g mascarpone cheese
2 tbsp limoncello
zest of 1 lemon
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4. Into a mixer, pour the chilled evaporated milk and add the sugar. Whisk on full speed for 15 minutes until the mixture doubles in volume and becomes pale with the consistency of soft whipped cream.

Pour the mixture into the tartlet cases and bake for 5 minutes. Remove from the oven and leave to cool, then once cool, chill in the fridge for at least 1 hour.

To make the mascarpone and limoncello cream, in a bowl beat the mascarpone cheese to soften. Add the limoncello and mix well until combined.

Remove the tarts from the fridge and lightly dust with icing sugar. Serve with the mascarpone and limoncello cream, topped with the freshly grated zest of a lemon.

See, I didn't really want to buy it for 2 TBSP because I'll never use it.

Re: The Great Limoncello Experiment

PostPosted: Wed Jun 13, 2012 10:00 pm
by stixx23
I think for that recipe, just use some thawed lemonade concentrate. That should have the right consistency, sweetness and lemon flavor.

Re: The Great Limoncello Experiment

PostPosted: Thu Jun 14, 2012 3:44 am
by okbye
Yeah, that would probably work. Sounds good, huh?