Limoncello

In the recipe for limoncello, isn't there something missing? Or, is it that no lemmon juice is used, just the lemmon peel and leaves?.

• ecastaneda

• Venezuela

• 1/30/2018

I found that the best way to peel the lemons was to use a vegetable peeler. You will need a nice sharp peeler for this to work but you wont have to fuss with the pith this way.

• jennak11

• CT

• 12/22/2009

I just finished making a batch of this to give to some friends for Christmas. I'm not a limoncello connaiseur or anything, but this tasted fabulous to me, even though I actually forgot about it while the lemons were in the vodka and ended up leaving it for an extra two days. It was a beautiful yellow colour, and even though it smells strongly of vodka, it has a lovely warm, lemony taste that goes down easy, but leaves a nice soft burn in your belly. I can definitely picture myself drinking this on the deck on a warm summer's day. I'll definitely be making a batch for myself. This was very easy to make, though getting all of the pith off of the lemon peel was a bit tedious. If anyone has a good tip for this, I'd like to hear it.

• Anonymous

• London, Ontario

• 12/15/2009

wasn't the best limoncillo I've ever had. Easy!

• Anonymous

• San Mateo, CA

• 3/12/2009

I think it's true that limoncello is usually made with grain alcohol, but I can't buy grain in my neighborhood. So I steeped plain vodka and lemon peel for a couple of weeks, then added sugar instead of diluting it with a simple syrup. The sugar dissolved really quickly and smoothed out the bite of the vodka without weakening it. Next time I'll let it sit longer before I add the sugar -- I read that grain is more effective than vodka because the harsher alcohol strips the oils from the lemon peel -- but this is still pretty damn good.

• ioknewtherisks

• Arlington, Va.

• 12/22/2008

I obtained 125 Everclear at Specs in Houston Texas.

• pharpst

• Houston, Texas

• 12/16/2008

我鼓励任何远程利益t to make limoncello. You might want to google and try the standard recipe that take 20-80 days of rest time in a cool dark pantry. The wait is worth it. The first batch I made was bitter and I assume that I didn't get quite all the pith off. But it was still great with a squeeze of fresh lemon juice. The second batch which I started 6/08 and finished 12/08 is sublime. I made it with 125 everclear because that is what I had left over from the first batch. As I used lemons for cooking I zested them into my batch. So I would say this batch has about 30 lemons. The color is quite a bit darker than my first batch. When you have to zest 15 lemons they become precious. I let it sit without the sugar until November. In December I added the simple syrup and let it sit another 15 days. The second batch is fantastic. It barely taste like alcohol, much less 125 proof. My friends are already calling for their bottle. I had trouble finding bottles for gifts. I found a Mexican sparkling water at my HEB that had attractive and cheap bottle.

• pharpst

• Houston, Texas

• 12/16/2008

WHERE DO YOU BUY PURE GRAIN ALCOHOL?

• daniels

• BOSTON

• 12/11/2008

为什么它会采取4杯水,布兰奇登月舱4on leaves for 10 seconds? I simplified and used 2c. sugar with 2c. water for the syrup. This is wonderful and fun to make.

• waterfall

• Hartville, OH

• 7/1/2008

limoncello (correct spelling!) is AWESOME!! i've been making it for years and it does make wonderful gifts. i frequently get asked for it. it is "head and shoulders" above the store bought stuff. i always use very good quality vodka (ketel one or equivalent) so you have a high quality end product. it's more expensive but your recipient will "feel the love". i always have a large quantity of simple syrup in the fridge - then you can sweeten the limoncello to taste. you can substitute limes for lemons (same spelling) for a different twist. great hostess, birthday or holiday gift. give it a try!

• joy2dream

• w. bloomfield, mi

• 1/9/2008

This is an okay version, but limoncello is much better when made with pure grain alcohol (such as Everclear).

• Anonymous

• Herndon, VA

• 11/29/2007

I also had the problem with the sugar and the water not adding up to 750 ml, but my saucepan thankfully had the measures on it, so I was able to add a bit more sugar and water to make it reach the 750 mark. It turned out wonderfully; I never thought it would be as good as a bottle you get in the liquor store, but I was wrong. I made two batches....got 4 bottles out of it. I used Meyer lemons and cheap vodka, and I think that is what i am going to continue to do in the future, because I will be making this fairly regularly. The color of mine was a pale yellow, but it didn't gross me out like it did the other reviewer! I did get the lemon leaves from the florist and I put great ribbon around the neck of the bottle. This is my favorite gift to give from now on, along with liqueur glasses to serve it in. I am pretty proud of myself over this limoncello. Can't wait to do it again.

• Anonymous

• Pittsburgh, PA

• 12/27/2006

A delicious and suprisingly mild liqueur. The product is much milder than one would expect (a vodka base!). There is a problem with the recepie if you read it - or worse, figure out the mistake half way through. It calls for 750 mls of the sugar syrup but only says to combine 2 cups of water & sugar - thats 500 mls of syrup. SO the proper recepie would call for 3 cups sugar and water as opposed to two. Its a simple mistake but it makes the difference. Though, the end product (in my case, anyway) looked alarmingly and disconcertingly like a large decanter of urine. Alarming.

• andrew_macleod_

• Antigonish, Nova Scotia

• 12/23/2006