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.

Making Limoncello


Mulcahy
 Share

Recommended Posts

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 comment
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 comment
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 comment
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 comment
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 comment
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 comment
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 comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By psantucc
      My own recipe, though influenced by many sources.
      Santucci's Practical Torrone (Christmas Nougat)
      180g honey (½ cup)
      100g egg whites (2 eggs)
      350g sugar (1 ½ cups)
      50g water (2 tablespoons)
      450g (1 pound) roasted nuts
      5-10 drops orange oil
      2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
      Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
      In a stand mixer, whisk the egg whites until stiff peaks form.
      Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
      Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
      Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
      Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
      Tips and tricks:
      1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
      2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
      3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
      4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
      5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
      6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
      This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
    • By Paul Bacino
      1 C Northern Beans soaked over-night in
      4-6C Water or Chxn Stock
      1/2 t Cayenne Pepper
      1//2 t Granulated garlic
      1 twig Dried oregano-- dried from last yr
      2 Bay
      pinch of salt ( yes ) and few pepper corns
      in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot )
      I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins
      cheers
      Most measurements again are from feel
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...