The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Cooking & Pairing > Have a limoncello recipe?

Reply
 
LinkBack Thread Tools
Old 08-27-2010, 10:43 PM   #1
Danny013
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Gainesville, FL
Posts: 358
Liked 2 Times on 1 Posts

Default Have a limoncello recipe?

Just bought a house a few months ago, and it came with some well-established muscadine vines as well as a lemon tree. The only sensible thing to do with lemons? Make some limoncello, of course! I have searched around a bunch and found some promising recipes, but does anyone have any tried and true recipes/tips and tricks they use? I know the process is very straight forward, but I'm all about the small details; zest the rind or peel with a paring knife? 40% ABV or higher for oil extraction? There is just so much variation in preparation and ingredients between the recipes that I don't know what difference in the end result will be.

What works for you?

Thanks!

__________________

Last edited by Danny013; 08-27-2010 at 10:45 PM.
Danny013 is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2010, 06:52 PM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

Whenever I need a recipe, I go to Alton Brown. He has never steered me wrong.

http://www.foodnetwork.com/recipes/a...ipe/index.html

__________________
Nateo is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2010, 01:56 PM   #3
rebeltruce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Virginia
Posts: 50
Liked 1 Times on 1 Posts

Default

I use the zest of 10 lemons per 1 750ml bottle of Grain Alcohol.

Let it sit in a cool dark place for two months.

Strain it, make a simple syrup (equal part sugar and water) add it to the strained Grain to taste.

Leave it sit in the dark place for another month.

Then into the freezer to enjoy.

__________________
rebeltruce is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2010, 02:00 PM   #4
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,441
Liked 352 Times on 290 Posts
Likes Given: 93

Default

I haven't done this yet, but there's a recipe and some discussion here:

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2010, 02:31 PM   #5
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,135
Liked 135 Times on 117 Posts
Likes Given: 117

Default

I find I get the best results if the recipe is written in Italian, more authentic somehow.
My wife translated it to English for me long ago and I have since tweaked it to suit my taste, but here was my starting point.
use only the zest, then after bottling leave it in a dark closet for a month or longer. I have left it on the zest for a long time and noticed that after the zest gets crumbly and white, there is no benefit to leaving it longer. I use a microplane for zesting, and find 7 days is perfect for my purposes.

Limoncello:
1 litro d'acqua
1 litro d'alcool
700gr di zucchero
8 limoni
Tagliate dai limoni solo le bucce sottili mettendole in fusione nell'alcool, il tutto in un barattolo. Dopo 4 giorni unite l'infuso con lo sciroppo appena preparato con lo zucchero nell'acqua tiepida. Unite il tutto, filtrate ed imbottigliate.
Si serve molto freddo.

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2010, 08:32 PM   #6
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,775
Liked 2991 Times on 2945 Posts
Likes Given: 28

Default

You couldn't have her translate it for us too?

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 09-13-2010, 08:48 PM   #7
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,135
Liked 135 Times on 117 Posts
Likes Given: 117

Default

Its basically, one liter of grain alcohol, one liter of water, 700 grams of sugar, the zest of 8 lemons, soak the zest in alcohol for 4 days and filter. add the sugar and water, serve out of the freezer.

using an online translator it is as follows:
Limoncello: 1 liter of water 1 liter of alcohol 700gr of sugar 8 lemons Cut from the alone lemons the thin skins mettendole in merger in the alcohol, everything in a can. After 4 days united the infusion with the syrup just gotten ready with the sugar in the lukewarm water. You unite everything, filtered and bottled up. It is served very cold.

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 09-27-2010, 02:51 PM   #8
BraveSirRobin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Milwaukee, Wisconsin
Posts: 141
Liked 2 Times on 2 Posts

Default

I've been looking at making some limoncello too. I got the idea from a blog I was reading at the time, the recipe used in the blog is pretty similar to the one posted to the thread on here.

http://alacartekitchen.wordpress.com...us-limoncello/

__________________
BraveSirRobin is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2010, 03:52 AM   #9
MeadWitch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: South of Weird, TX
Posts: 311
Liked 4 Times on 3 Posts
Likes Given: 13

Default

Quote:
Originally Posted by rebeltruce View Post
I use the zest of 10 lemons per 1 750ml bottle of Grain Alcohol.

Let it sit in a cool dark place for two months.

Strain it, make a simple syrup (equal part sugar and water) add it to the strained Grain to taste.

Leave it sit in the dark place for another month.

Then into the freezer to enjoy.
I use a zester also, works better than peeling. I made a batch of limocello a couple of years ago, only got 2 bottles left. We did a taste test with a bottle of limocello brought back from Italy last winter. Mine won hands down. Better colour, better flavor, less bitterness/bite. Yep, a four prong zester is the way to go. Also, use nice firm lemons, do not let them get soft. It is way to hard to zest soft lemons.
__________________
Primary: Cider House Rules Cider

Tertiary: Sweet Dried Cherry/Vanilla Mead, Prickly Pear Mead, Jalapeno-Peach Sweet Mead

Bottled: Huajillo Honey Mead - 4 bottles only, first ever mead, Light Draft Style Cider, Raspberry Mead, Hibiscus Mead, JAOM, Peach Melba Mead, Limoncello, Kahlua, Spiced Winter Cider, Orange/Vanilla Mead
MeadWitch is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools