#1  
Old 03-24-2008, 09:33 AM
Peasant
 
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Default Limoncello

James,
Some time ago you mentioned that you had made some great limoncello and offered to post the recipe here, but no one asked to have it posted. Would you please post the recipe? I made limoncello several years ago, but have misplaced the recipe. Thanks!
Ron
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  #2  
Old 03-24-2008, 11:57 AM
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Default Re: Limoncello

Hi Ron,

It's a fun thing to do. You are supposed to use grain spirits, but I think you can also get by with Vodka. Our local market in Florence stocked grain spirits, right there next to the wine -- which makes me think a lot of folks still make their own back there. I'm not sure how difficult it is to find it here. Let us know what you find.

Here is a recipe I got off the Internet, which is very similar to the one we followed. One thing we learned was the more you shake, the better the color. We had lemon trees before, and put them to good use.

James

******************************

17 large lemons, preferably organic

Two 750-milliliter bottles grain alcohol

5 1/2 cups water

6 cups sugar

Wash and dry the lemons. With a paring knife, remove the ends. With a vegetable peeler, remove only the yellow rind, leaving the pith intact. (Squeeze juice from the lemons and reserve for another use.)

Place the lemon peel in a 4-quart Mason jar with a rubber-seal lid. Add the grain alcohol, making sure the lemon peel is completely covered. Store in a cool, dark place, shaking the jar once each day to agitate the lemon peel.

On the 13th day, bring the water to a boil in a large saucepan. Add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature.

Place a colander on top of the saucepan and strain in the contents of the Mason jar. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the Mason jar. Store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

After 3 weeks, transfer the limoncello to smaller bottles that can be sealed with rubber stoppers. Store bottles in freezer. Serve directly from the freezer.
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  #3  
Old 03-24-2008, 12:20 PM
Peasant
 
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Default Re: Limoncello

Thanks James. I'd like to try it with grain spirits this time if I can find it. Are grain spirits the same thing as Everclear? When I made it before, I remember using vodka and it worked quite well.
Ron
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Old 03-24-2008, 07:22 PM
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Default Re: Limoncello

No, Everclear is too strong. All the recipes I've seen call for Vodka.

Ice.cold Limoncello is incredibly wonderful on a hot evening after a big meal. It's supposed to be served in small portions, but all my dentist friends and I would just have them leave the bottle on the table. Usually, there was nothing left a half-hour later.
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Old 03-25-2008, 09:27 AM
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Default Re: Limoncello

George,

I'm a big Limoncello fan. It's a great after dinner drink.

Here is a link to a good Limoncello recipe and a great resource. Kyle is the Italian food writer for About.com. He's my age (nearly 50), and has spent a lifetime in Florence -- first as a child with his father, who was an archeologist who work on the early Etruscan excavations, and he never went back. His son and my daughter are the same grade.

His recipes are the real thing, and he really knows his stuff. I've learned a lot just talking with him.

Limoncello

His view is that you can use either Vodka or Everclear, but you have to control the alcohol. The Wikipedia reference says that Everclear does a better job of extracting color and flavor from the lemons. Try both. :-)

James
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Old 03-25-2008, 01:55 PM
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Default Re: Limoncello

Hi Guys,

We've been making (and drinking) limoncello for a number of years now.
From the research I've done, it is better to have a high strength alcohol. The higher the better, since the stronger the alcohol is, the better it is at leeching out all the essential oils and colour from the lemons

From my experience, vodka of 50% (by volume or 100% proof) is about the minimum you should use. The vodka is mentioned in a lot of recipes because that is the strongest you can buy in a lot of countries.

I use a home distilled alcohol (yes, it is legal in NZ ) of 92% (by volume) and that works a treat.

hiccup...
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Old 03-25-2008, 02:26 PM
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Default Re: Limoncello

Yikes! I never had any that strong. Thanks for another education.

James, if you ever get out to Capri on one of your Italian work trips, they sell a lot of different varieties. All great!
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Old 03-25-2008, 02:40 PM
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Default Re: Limoncello

Quote:
Originally Posted by gjbingham View Post
James, if you ever get out to Capri on one of your Italian work trips, they sell a lot of different varieties. All great!
George, exactly. For me this all started with a spring break trip to Sorrento a number of years ago. I've never seen so many people in one place at one time. I thought the island of Capri was going to sink. :-) Still, everyone was having a great time being up close and personal.

Those thick skinned lemons are very cool.
James
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Old 03-25-2008, 02:58 PM
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Default Re: Limoncello

Quote:
Originally Posted by KiwiPete View Post
Hi Guys,

We've been making (and drinking) limoncello for a number of years now.
From the research I've done, it is better to have a high strength alcohol. The higher the better, since the stronger the alcohol is, the better it is at leeching out all the essential oils and colour from the lemons

From my experience, vodka of 50% (by volume or 100% proof) is about the minimum you should use. The vodka is mentioned in a lot of recipes because that is the strongest you can buy in a lot of countries.

I use a home distilled alcohol (yes, it is legal in NZ ) of 92% (by volume) and that works a treat.

hiccup...
Hi KiwiPete

May I ask what kind of a distiller that you use? If it is a commercial unit. Can it be purchased on the net?

Randy
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  #10  
Old 03-25-2008, 08:01 PM
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Default Re: Limoncello

Illegal in the US mannextdoor. That doesn't mean you can't do it, it just isn't legal. There's got to be many plans available on the web for building a still. Probably easier to buy the Everclear or Stolies 120 proof vodka.

James,
Cool place Capri, huh? I've got to go back there. August must be insane there. The trip I took from Sorrento across to the island was on a hydrofoil on a very rough day. There were a 150 people barfing in sea sickness bags all the way across. Fun to see, in a perverse sort of way!
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