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3 WAYS TO MAKE YOUR OWN LIMONCELLO

Posted on November 07 2017

3 ways to make your own limoncello

Limoncello is a traditional Italian liqueur - both tart and sweet. Unlike many of the digestif served in Italy, limoncello is served both as a welcome drink and after a meal.

Typically there are only 3 ingredients - sugar, spirit and lemons. Other ingredients could include rosemary, other herbs, even a change in citrus. Arancello is also delicious. The best spirit to use is a high % proof unflavoured alcohol. This is difficult to find in the UK but common in the USA and around Europe. A standard unflavoured grain vodka works well too.

 

VERSION 1 - THE QUICK ONE (one week)

This is a very traditional recipe that is quick and easy to make if you are short of time.

Ingredients:

zest of 6-7 large organic lemons

1 litre of pure grain alcohol or unflavoured vodka

1250ml or 5 cups of water

700g or 3 cups of sugar (caster sugar dissolves quicker)

Method:

Day 1

Peel 6-7 large organic lemons (organic is best as you are using the peel) into a large glass jar. 

Be careful not to include any of the bitter white pith.

Pour 1 litre pure grain alcohol or unflavoured vodka over the zest.

Seal the jar tightly and leave in a cool dark place for 7 days.

Day 6

Boil 1250ml or 5 cups of water.

Add 700g or 3 cups of sugar and stir until the sugar is completely dissolved.

Leave to one side and let it cool overnight.

Day 7

Strain the lemon from the alcohol with mesh or a fine sieve and discard the peel.

Pour the sugar syrup into the glass jar with the alcohol and stir well.

Decant into serving bottles with a cap or cork.

Serve chilled from the fridge or freezer.

 

VERSION 2 - THE LONG ONE (one month)

This one makes less (adjust accordingly) and uses fewer lemons and less syrup giving a fresher lighter taste.

Ingredients:

zest of 3-4 large organic lemons

750ml of pure grain alcohol or unflavoured vodka

350g or 1.5 cups of syrup (water/sugar mix by weight) 

Method:

Peel 3 large organic lemons (organic is best as you are using the peel) into a large glass jar. 

Be careful not to include any of the bitter white pith.

Pour the grain alcohol or unflavoured vodka over the zest. 

Seal jar tightly and leave in cool dark place for a month.

After a month, remove and discard the lemon peel. 

Add syrup (1.5 cups 50/50 sugar/water by weight)

Add zest of 2 new lemons

Stir well and then leave for 30 minutes.

Strain through mesh / sieve. Decant into serving bottles with a cap or cork.

Serve chilled from the fridge or freezer.

 

VERSION 3 - THE LONG AND COMPLICATED ONE (one month)

For this version the lemons are suspended over the alcohol to have the lemon oils infuse into the alcohol for a light fresh authentic flavour.

Ingredients as version 2.

Pour vodka into a clean glass jar

Wrap 2 lemons in cheesecloth and suspend OVER vodka using twine to secure them.

Seal tightly and leave in cool dark place for a month.

After a month, remove and discard the lemon peel. 

Add syrup (1.5 cups 50/50 sugar/water by weight)

Add zest of 2 new lemons

Stir well and then leave for 30 minutes.

Strain through mesh / sieve. Decant into serving bottles with a cap or cork.

Serve chilled from the fridge or freezer.

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