Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Lemoncello Recipe Needed, Please!


Recommended Posts

IMG_5258.jpg.9770f04736a59f4ff48c10e9121799eb.jpg

My BIL just sent us 7 1/2 pounds of lemons from his garden in Phoenix.  I need to use them before they go bad.  I'm thinking lemoncello.  Do we have a tried and true, really good recipe for it somewhere.  The only thing I'm seeing is one for Meyer lemons, which these are not.  Thanks!  

  • Like 1
  • Delicious 1
Link to post
Share on other sites
37 minutes ago, Kim Shook said:

 

My BIL just sent us 7 1/2 pounds of lemons from his garden in Phoenix.  I need to use them before they go bad.  I'm thinking lemoncello.  Do we have a tried and true, really good recipe for it somewhere.  The only thing I'm seeing is one for Meyer lemons, which these are not.  Thanks!  

 

I use this guidance, shared by our dearly departed Limoncello Queen, @KatieLoeb

I've used regular Eureka lemons, Meyer lemons, limes, grapefruits and oranges. 

 

  • Like 2
  • Thanks 1
Link to post
Share on other sites

Limoncello is easy, don't over think it.  I have a generic lemon tree in my backyard also.  Zest the lemons and soak the zest (no white pith!)  in the dark in a bottle of Everclear.    Cheap vodka will work also.  A month aging will do, but the end date is pretty wide open.   I sweeten it after it's done.    You can add cream to it and make the wonderful crema di limoncello also.

 

I've made orangecello.  I've made grapefruitcello also, but I don't recommend it since there is something in the GF zest that makes my tongue go numb.

Edited by lemniscate (log)
  • Thanks 1
Link to post
Share on other sites
18 minutes ago, blue_dolphin said:

 

I use this guidance, shared by our dearly departed Limoncello Queen, @KatieLoeb

I've used regular Eureka lemons, Meyer lemons, limes, grapefruits and oranges. 

 

Oh, this is great, @blue_dolphin!  I was SO hoping to find something from Katie!  I must have not done the right search!  

  • Like 1
Link to post
Share on other sites

@Kim Shook 

 

Nice !

 

do not be in a big hurry

 

wipe them down so that they are 

 

sort of dry

 

then refrigerate them

 

an they will keep for some time

 

give's you more time to enjoy them

 

Meat , snf Pith etc

  • Like 1
  • Thanks 1
Link to post
Share on other sites

keep the juce

 

in its original 

 

container 

 

util you 

 

decide

 

after all

 

try one unit

 

krpmyjrmslin s pitn

 

the think wbounit 

 

nd try two 

 

etc

Link to post
Share on other sites
4 minutes ago, Kim Shook said:

So, my next question is what the heck do I do with the juice from a dozen lemons?  

Freeze it in ice cube trays. Decant frozen cubes into Ziploc bag. 

  • Like 1
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites

Freeze it in cubes or : super-saturate it with sugar and make a lemon syrup for drinks and adding to dessert recipes or over fruit:  or : make lemon curd : or : can it in pint jars for easy storage : or : mix it with white distilled vinegar to make a household lemon scented cleaner...........................

  • Thanks 1
Link to post
Share on other sites

I make it with or without zest.  Just omit the zest in any recipe if you don't have zest.  I actually like curd better without zest.   Lemon curd is still lemony without zest.

 

  • Thanks 1
Link to post
Share on other sites
31 minutes ago, lemniscate said:

I make it with or without zest.  Just omit the zest in any recipe if you don't have zest.  I actually like curd better without zest.   Lemon curd is still lemony without zest.

 

Something just occurred to me and made me laugh.  In trying to use up lemons, I found a recipe that resulted in excess juice.  In trying to find a recipe to use up the juice, I will use my favorite curd recipe that will result in excess egg whites.  So, I'll make an angel food cake to use up the whites.  LOLOLOLOL  From lemons to booze to curd to cake.  They will all go together beautifully. 😄

  • Like 1
  • Haha 5
Link to post
Share on other sites
2 hours ago, Kim Shook said:

In trying to find a recipe to use up the juice, I will use my favorite curd recipe that will result in excess egg whites. 

LOL.  I actually use whole eggs in my curd, like this recipe.  I think I get my excess egg whites from making egg nog.  Then I make Munavalgekook cake.   

 

  • Thanks 1
Link to post
Share on other sites

I get a lot of lemons this time of year and slice them fairly thin and dehydrate them.  Use the slices in tea and water.  Also as @Anna Nsaid, freezing the juice in ice cube trays and decanting into a zip loc is good too.

  • Like 2
  • Thanks 1
Link to post
Share on other sites
6 hours ago, ambra said:

Why not just lemonade? For the lemon juice I mean. 

 

A strange thing about Australia is that they don't drink American style lemonade and if you order a lemonade you will get something like Sprite. Unfortunately I have been unsuccessful at growing a lemon tree and in this work from home covid world, I can't just pick them up when someone leaves produce in the tea room.

  • Like 1

It's almost never bad to feed someone.

Link to post
Share on other sites

Lemonade - as to North America - it is bleepin cold now! No need for a cooling refresher. I just use the juice as the acid in many preps when it is abundant. The freezing as cubes is great but at some point freezer space could be an issue.  

Link to post
Share on other sites
  • 3 weeks later...

We decanted the limoncello on the 1st and chilled it.  Tasted last night:

IMG_5503.thumb.jpg.21ecc44448cff0add5212f83e5fc1fb1.jpg

 

IMG_5504.jpg.f958e08710d5b57f7cfb346801c9fbaa.jpg

We all agreed that it was tasty but needed a little tweaking.  It needed more lemon flavor – not sure if that means a few extra days steeping or more lemon zest.  Any suggestions?  Also, there was a good amount of cheap vodka burn.  I used Smirnoff for the first bottle (like Katie suggests) and Ketel One for the second.  I think next time I’ll go with both bottles being Ketel One - both Jessica and I are super sensitive to that burn and it did interfere with our enjoyment.  We both finished our glasses, though. 😁

 

  • Like 1
Link to post
Share on other sites
1 hour ago, Kim Shook said:

We all agreed that it was tasty but needed a little tweaking.  It needed more lemon flavor – not sure if that means a few extra days steeping or more lemon zest.  Any suggestions? 

 

A lot of recipes say to let the ingredients "marry" for about a week or so after sweetening so I'd recommend that you taste it again in a week and see if that affects the burn you are tasting.  I generally use an inexpensive 151 proof vodka for the initial extraction and don't have an issue with the harshness after it's been diluted and rested a while. 

It looks like you used a microplane to zest the the lemons, I don't think you need more than a month for the extraction, though you could try.  I've done all sorts of things when I forgot a batch!

 

It's possible that the missing lemon flavor is really tartness so you could also try squeezing a little wedge of lemon into your glass to see what you think.  I'm sure it's not at all traditional but I like the addition of the fresh flavor.  

 

And your glasses are perfection!

 

Edited to add that this recipe from Kathy Casey's book Sips & Apps is a delicious use of limoncello in a cocktail.

 

Edited by blue_dolphin (log)
  • Like 1
  • Thanks 1
Link to post
Share on other sites

what do you think the final ' proof ' is ?

 

that might be the harshness if its too high.

 

although you really are hoping for someting

 

' home made '

 

a drop or two of

 

Grande Marnier might be helpful 

 

understanding it Orange based. 

 

 

 

 

Link to post
Share on other sites
1 hour ago, Kim Shook said:

It needed more lemon flavor – not sure if that means a few extra days steeping or more lemon zest.  Any suggestions? 

Another option I should have mentioned, especially if you are concerned about a high alcohol burn, is to just infuse the zest into a vodka you find acceptable, maybe giving it a bit longer if you are going with a lower proof option.  Then, just strain and add your sweetener to taste rather than diluting further with additional vodka.  You can add a little water if it's still too "hot" but I'd let it sit a while before you decide if that's needed. 

I went that route using lime zest and tequila and got a nice result. 

  • Thanks 1
Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...