Or is it a 1:1 ratio, so would be 3 cups sugar with 3 cups water? I want to make your limoncello recipe, it sounds like a fun project. Wish me luck and thanks for your insight’. We did a handle of everclear and a handle of 100 proof vodka. Or a deep dutch oven. That sweet, tart, and refreshingItalian after-dinner digestif can be a wonderful thing. He didn’t have specifics, of course, but I stored the information in the back of my mind, determined to give it another go once I got back home. Put a lid on your jar and then let the vodka and lemon peels sit for at least a week for the flavor to infuse into the … Should I throw it out or strain it.The bottles are in the freezer now. Chill and enjoy! You must account for the amount of water that is in the booze you are using for extraction. I don’t think I will use that much and I don’t have that many lemons! The ingredients are as follows: 1 750 mL bottle of grain alcohol (Everclear or similar, also known as rectified spirit --as long as it's potable, strong, and unflavored you'll be fine) Zest of 8 lemons Have you ever thought about putting your alcohol through a Brita water filter? I have not tried limoncello but you gave me a good idea !!! Simple syrup and water are added to balance texture and flavor. lemon peel steeping 2. Enter your email address in the form above and then it will show you a link to download. Time ALERT! I let the rind (no white stuff!!) It’s tart, it’s sweet, and it’s incredibly refreshing—think of it as a boozy lemonade for grownups! Limoncello takes a high-proof clear liquor, usually vodka or Everclear, and infuses it with lemon peels and lemon zest. Most cocktail simple syrups are usually 1 part sugar and 1 part water. With that in mind, I’ve designed some bold and graphic gift tags to adorn your homemade limoncello. But this I might just have to make so I can then make your Strawberry Limoncello Jam!! vibrant, glowing health so i think maybe if you let the pitted lemon and pitted zest to stay first with the sugar… 4 cups sugar. And of course, some people (hi, me!) The key is the %alcohol to water to sugar ratios (and assuming you are using good lemon zest). I love how you went through all your experiments with lemoncello and since I have a meyer lemon tree, I now know what I’m going to do with my next big harvest!!! Place the zest in a large container (a gallon) with the Everclear alcohol. If using Everclear 190/189, 10 lemons will be enough; for the other alcohols, you’ll need to peel more lemons as the proof level decreases. You have my email address, let me know if you would like any of those recipes. She steps it for 45 days, then strains it through number four coffee filters, and strains it four times. I make limoncello on occasion even orange-cello and lime and I’ve grown up always steeping my limoncello for over 5-6 weeks you want the alcohol to pull every bit of essential oil out of the citrus shell and if you have any white in it you are screwed it will give a bitter and nasty taste the best bet is to zest the citrus and place in jar along with alcohol ( I prefer the everclear) with air tight lid under sink for minimum 4 weeks, Hello, – Using Everclear will result in a stronger final product (obviously), pulling out more of the lemon’s essential oils in a shorter amount of time. I tried the cheesecloth, but I like how clear filtering it thru a coffee filter makes it. Hy, :) i’ m Daniela from Romania https://vinoevittles.blogspot.com/2006/03/limoncello-recipe.html So good on a hot summer afternoon! I messed up this version so I’m not sure if it was the vodka, the sugar or what. Lemoncello! Many outgoing links on Wholefully are affiliate links. Here's how to make it in 3 simple steps. Even my initial ‘vampire’ version is actually palatable now, nearly 6 months later. One year I made mandarin orange and key lime–also good, but I haven’t bothered with it again. The reason your product freezes is that the proof of Your alcohol to water is too low. Sal. I had let it sit for 40 days (this is where I misread) and on the night I was going to do the second step (simple syrup) my house had burned down in the Carr Fire on July 26, 2018. I found the best way is to just peel the lemon into wide strips the best you can, and scrape off the extra pith with the tip of a spoon. The first batch of limoncello I made was less than stellar, with a bit too much of a bitter burn to be palatable. ! Made exactly as given. I found a recipe online many years ago from a guy handled “mike in malta”. Once the lemon peel had processed, we cut the Everclear 50/50ish to make about 90 proof., with the lemon juice and water (day 4 cups of liquor to 4 cups lemon juice/water mixed and 4 cups sugar). Limoncello is traditionally drunk as an aperitif—an alcoholic drink that is taken either before or after a meal to stimulate digestion. I love limoncello! Combine sugar and 3 cups filtered or bottled water in a saucepan set over medium high heat. Remove from heat and let cool, then pour into jar with lemon liquor. I used the peels of 10 organic lemons, well scrubbed before peeling, of course. They only take the RV on trips closer to home or stay on the east coast). (Due to the high alcohol content, the liquid will not freeze.) I have been researching Limoncello as we have been making it, so may have put the cart before the horse, but wanting to take advance of a fresh crop of lemons her in Central CA. Blackberry-basil jam sounds amazing! Get Limoncello Recipe from Food Network. Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. I also leave the lemon peel in the jar after adding simple syrup and drain just before bottling (after the traditional 40 days of infusing). I have a “white cloud” floating around in mine. my husband let the fruits to stay first with the sugar to make the syrup –  in a big glass jar covered and in a place without the sun but worm ( not very worm ) digital book, I share with you everything you need to get started living the Wholefully life—clean eating, green beauty, natural home, self-care, mental health—we cover it all! I wouldn’t swap out something like buttermilk though. When the alcohol is ready, dissolve the sugar with 750ml of room temperature water in a large bottle. 3 cups water . I’m turning the juice into various goodies such as lemon bars, and can’t wait to taste the limoncello I’m making with the peels. While we can’t give you the exact percentage of alcohol of your limoncello (you’ll need a hydrometer for that), we can give you some ballpark estimates: ** This ABV is high enough to not freeze if stored in the freezer (which we recommend for a truly refreshing glass of limoncello). Yes, you can certainly halve the recipe! I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Sugar -- 5 c per 1.5 L of Everclear… Using a vegetable peeler, remove the yellow skin, taking care to not include any white pith, as this will make it bitter. Thanks for sharing your process! The ultimate goal, of course, is a perfectly smooth and lemony apertif. To me, this is the perfect alcohol content that allows you to keep limoncello in the freezer without freezing it. I’m not sure what that abv is but my first batch ended up being around 50% if i’m recalling correctly. My mom had sent me the lemons for my first batch (Meyer lemons having a very short season of availability here), but she didn’t have any more ripe ones. BUT… when I read you have a free printable of your tags! – Regardless of other factors, there is no denying that limoncello improves with time. That adds a moistness and richness to a cake which I don’t believe Limocello could create. To boost my spirits my husband encouraged me to try again. https://www.vincenzosplate.com/recipe-items/limoncello-recipe Let it cool. This produces an almost slushy consistancy that stays cold as you drink it. 18 large organic lemons. Thanks for posting. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Limoncello is typically drunk chilled and straight. Depends on your personal preference how sweet/strong you want it! I think I need the recipe for blackberry-basil jam! Let steep for at least 4 days and up to 4 weeks in a cool, dry place. Let it sit for another 10 days. ” magic” cakes… :) Or, you can use your limoncello as a jumping off point for all kinds of delicious cocktails! Instructions: Peel 10 freshly washed, organic lemons. Creamy Limoncello. You have this beautiful, bright yellow, crystal clear infused alcohol and then you go add the simple syrup and BAM, suddenly the mixture is cloudy. I use a 5 gallon Coleman jug with spigot as I bottle this for Christmas. Maybe I effed up my proportions or something. I quickly discovered that unlike some recipes that generally have a similar process to prepare, that is not the case with Limoncello. I love it mixed with some lemon sparkling water for a Limoncello Spritzer. I’m new at limoncello so this is an adventure for me. Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. Your email address will not be published. I just started my second batch of limoncello and have been scouring for recipes and variant techniques. https://www.justapinch.com/recipes/drink/other-drink/limoncello.html How long do you usually steep yours for? As always, all opinions written are purely our own. To me, this is the perfect alcohol content that allows you to keep limoncello in the freezer without freezing it. Check these out: Avery 2 1/2” round water-resistant labels. It’s alcohol so it won’t go ‘bad’ necessarily, just might lose or develop a bad flavor over time. i hope i could help you , and i hope i will make this lemon liqueur in this winter Homemade Limoncello is a recipe very easy to prepare, a must for any Italian festivity! I’ve got a batch that’s been “brewing” on my kitchen counter since last December. and a fifth of vodka. I quickly set about zesting and de-pithing and steeping the lemons, dividing up what I had to test as many different variables as I could. Sadly, we ended up having to sell the properties in San Diego and when they do go out they don’t seem to bring any lemons back with them, maybe because they have to fly and aren’t driving the RV. Well, minus the spiders of course. It came out beautifully when I made it especially the orange cello. 1 (750 ml) bottle 80 proof vodka. – we tried amost every fruit I called up my aunt in California who happens to have a prolific tree in her yard (color me jealous). Well, my introduction to Limoncello was your strawberry jam (and the pectin as well – thank you very much!!). Close the lid on the jar again, and shake well to combine. The harsh burn of the alcohol fades with time, allowing the pleasant lemon flavor to shine through. I use raw sugar and room-temperature filtered water and keep stirring it on and off until it dissolves. It is still sweet and has a bit of a bite. Some folks also use limoncello as a palate cleanser between courses. They hung in a single layer of industry-grade cheesecloth over 3-4 liters of everclear (must be 190 proof), and the top was sealed with plastic wrap, basically tied over the cheesecloth. ©2020 Everclear®, 95% Alc./Vol. Best Home-Made Limoncello and New Arancello are made with real organic lemons or oranges, sugar, and grain alcohol.An Italian lemon liqueur, Limoncello is mainly produced in Southern Italy, and a tradition, it is served chilled to adults during hot summer evenings as an after-dinner drink. Let mixture … If necessary, carefully cut off any residual pith with a small pairing knife. They’ll be due in probably two weeks we’ll see how those turn out. Great tip about how to completely remove pith from lemons. For me that meant shaving off strips of lemon peel with a vegetable peeler, them coming back in with a pairing knife and delicately shaving off what little of the white inner pith remained. Lower proof alcohols will take longer (4-6 weeks wouldn’t be out of the question). Let the syrup cool, then add it to the Most cocktail simple syrups are usually 1 part sugar and 1 part water. Do you think this same recipe could be used with other citrus fruits to make things like “lime”cello? Maybe something to go on your ‘to try’ list. 100 proof usually recommended. I only keep my zest in the alcohol for one week then add the strained mixture to the syrup (750 ML + 1 CUP WATER TO 3 CUPS SUGAR). Can u send it to my email below? Thank you so much for taking the time to share!! Each batch got mixed with sugar syrup and then stashed away to mellow for at least 2 weeks before we tasted it (see why this post has been so long in the making?). Want some more? If you are gifting the limoncello, keeping it chilled can be tricky, so it’ll be fine at room temperature for a few weeks. Thank you, and I LOVE the printables! I made a big batch of limoncellp to bottle for hostess gifts at my daughters shower. If you can, I recommend having the tags laminated (or at least cover them with a layer of clear packaging tape) so the colors won’t bleed from the condensation off the bottle. Everclear 151 of 100 proof vodka for Limoncello I was recently gifted a big bag or organic lemons and I would like to make some Limoncello. This sweet, yet lemony, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails.However, the best way to consume this delightful liqueur is as an after dinner sipper. This is a case where organic really matters! Do they leak at all? So, I know a bit about making limoncello. (More about us...), ©2007-2020 All Rights Reserved. Privacy Policy. Save my name, email, and website in this browser for the next time I comment. We have free printable limoncello labels available for download. That COULD have been a huge problem if the wrong spiders were sent elsewhere in the country and began breeding. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens. Mason jars also do the trick. You’ll get much more lemon flavor in your limoncello with organic lemons. Secure lid and return to your cool, dark location to mellow, at least 2 weeks or more. What a waste. and the last he add the alcohol as long as he likes Both alcohol and sugar are excellent preservatives, so no worries about spoiling. The rind comes right off with a vegetable peeler and the pith stays put! The final verdict is far from final. Secure lid and place in a cool, dark location for at least 1 week and up to 4 weeks. To use, simply print out the PDF file onto some thick white cardstock, cut out the tag shapes, punch a hole in the top, and tie them on to your glass corked bottles (I used the half liter, 375mL size) with some nice black hemp twine. Needless to say I had to get the recipe. Brenda and I grilled him afterwords as to how it was made, since it was leaps and bounds better than my first attempt. Baffling. Did this for Christmas gifts. YUM! That stuff is wicked. Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Let the lemoncello condition for 4-6 weeks, and when it clears up again, it’s ready for bottling. I wonder if you could use pure organic lemon essential oil. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you! Yes! Strain limoncello into a clean class jar, discarding lemon peels. I’m in the middle of making my first batches with many variables—types of sweeteners (sugar, agave, coconut sugar etc), plain lemon, lemon lime, lemon lavender buds, but I stumbled on a way to peel the lemons that was so easy, I just have to pass it on. A higher proof alcohol like Everclear 190 will infuse faster, but lower proof alcohol will do the trick as well. A lot of recipes call for 100 proof vodka but I know someone that said 151 Everclear was better. In my experimentation, I learned a few things about making homemade limoncello. We prefer regular, organic lemons for limoncello. Although it wasn’t as big of a difference as you might expect, and the 1 week version was still plenty lemony. And not just a little nibble either… this stuff had serious fangs. to 1 liter of alcohol and infuse for 100 days using Everclear 120-150 proof (for me, there is no substitute). Thank you for your help, I learned to make limoncello as a bartender here in northern California. Let us know what you think! FANTASTIC!! And if you don’t want to keep it in the freezer but still want to serve chilled you can … Please do not distribute these downloadable files. Made with home grown lemon. Using a... Stir the water and sugar in a large … Even if, the traditional method needs a long time for the infusion, scientifically the taste of this delicious Italian after-dinner spirit made with lemons will be perfect in just three days! It too was also cloudy like what’s been talked about in this great recipe. It is crazy good. I also take half of it and make creamy limoncello. Once the Meyer lemons come in this year I may have to give the half-and-half formula a try. If desired, strain the lemon liquor again through a fine mesh sieve lined with a coffee filter. We would steep the finely shaved peels for only a week, sometimes less, with everclear (available here up to 150 proof.) Almost as good as we had in Positano! Basically this just involves making the simple syrup with milk instead of water. Maybe I’ll try my hand using vodka …. I make limoncello and love it! This will help extract all the lemony goodness! In short, patience is key. Note: Since the lemon zest is the main flavoring ingredient here, only use untreated organic lemons. I have made this with both high proof vodka and grain. All rights reserved. When liquor is yellow in color and peel begins to turn white and easily snaps in two pieces when bent, limoncello is done. It's easy to make at home following our recipe. If so, then you’re ready! It really comes off very easily, and saves the frustration of trying to peel accurately. I figure it can’t be too lemony for me. Shake and devour! That’s actually more related to the sugar syrup I believe, and at what temperature it is added. Thanks again for sharing! i will tell you !!! One year she brought me so many I just had to give some of them away. Sweet, citrusy, and boozy, Homemade Limoncello is one of the easiest liqueurs to whip up at home. We may never know…. The flavor is tart, citrusy, and sweet (thanks to the addition of simple syrup). Enter your email in the “Download this FREE Printable!” form within the post and you’ll be able to download the PDF file from there. The labels and bottles are super cute too. I made a batch with grapefruit, actually, that turned out to be one of our favorites. There are lemon trees all over my part of the world, and seemingly nobody picks them. Using a sharp knife, scrape away the remaining white pith on the inside of the peels. Less pith = less bitterness in the final product. 2-3 movies worth of peeling, without any pith. We went to Amalfi and learned the art of making Limoncello from Vittorio Cobalto at https://www.antichisaporidamalfi.it/ and completely dry on the outside. Thank you for this recipe! But cant wait to taste. If you’re using Everclear 151 or vodka, you can get by with adding less water. Use your vegetable peeler to remove the rind of the lemons, and then use a sharp knife to scrape out the pith—the white part inside of the peel of citrus fruit. . After that year, for the ones who were fellow bakers I had to supply at least one a year of those giant lemons when they arrived back here on the east coast in the spring when the folks came home. I don’t know if the higher alcohol caused this difference, but I’ve also read that adding warm sugar syrup to the strained lemon liquor will produce a cloudy limoncello, while a cooled sugar syrup will remain clear. I have my first batch of lemons “steeping” right now! Limoncello is a classic Italian liqueur that is typically drunk chilled, and straight – although you can add it to your favorite cocktails for a citrusy punch too.  So I’m sure that’s the reason the orange cello turned out exceptionally well. Thank you. Having made it in all kinds of configurations over the last 10 years, I Find combining vodka and Everclear the best.  dearly , Daniela :). We used a 3 gallon glass jar and I’d say 5 lbs of lemons. Then did the simple syrup (4 cups sugar, 5 cups water) and let it sit for another 40 days. Once the lemon peel had processed, we cut the Everclear 50/50ish to make about 90 proof., with the lemon juice and water (day 4 cups of liquor to 4 cups lemon juice/water mixed and 4 cups sugar). Handcrafted Small Batch Limoncello. A lot of that relies upon individual taste, regardless of whether you like your limoncello on the sweeter side or not, so change as vital, recollecting that the limoncello will smooth after some time. Any ideas as to what happened? I should have used the weight of sugar to water method like I did the first time, but I did by volume by mistake and I think it was too much water. The cloudiness is known as a louche, a spontaneous emulsification of the essential oils extracted from the lemons, aka, you got the good stuff. *NOTE: I only used about 4 cups of this... Cover tightly, return to its cool, dark place for another 6-7 days. Sure, definitely! Everclear is to always be treated as an unfinished ingredient and never ingested undiluted (our recipe calls for diluting the Everclear by more than half). Can you, or anyone provide this detail? The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health. BTW, i use a microplane to remove the zest so that I get no pith. So cute. I’m most definitely planning to continue refining my process and recipe come Meyer lemon season next year. The recipe says to remove the pilth from the lemons. In the meantime, I’ve got a slew of limoncello stashed in the freezer. Don’t bother with steeping for the ridiculous 40 to 80 days you read about on the internet. :) Same for me, actually, that jam was the reason I attempted homemade limoncello in the first place! Classic limoncello is fancy enough to serve to guests (or give as a gift! Remove the pith. – Everclear also produced a cloudy limoncello (as you can see in the bottled photos above), while the high-proof vodka batch (that I didn’t photograph) was clear. (190 proof).Bottled by Luxco, Inc., St. Louis, MO Lemon Meringue Martinis are my favourite! Place in a cool, dark place … I put one on each of the desks of the co-workers in my unit. The lemons were the size of grapefruit, no joke. Can’t wait to try this Limoncello recipe. I know California is VERY picky about what is brought into the state but what about goes out, is it the same? Can you describe your setup? We have been adding the Limoncello to lemonade and it’s pretty yummy. Hello, The other three should be stored in the fridge, unless the simple syrup addition is adjusted so the ABV is higher than 30%, which is about the point where liquor no longer freezes in standard home freezers. Too much pith makes for a bitter end result. Give it a try now, should be working properly. After reading about it, but I haven ’ t as big of small... Sharing your results New York times, which—spoiler alert—failed miserably and 1 more of. Sailed to Alaska as a base and then bottle love it mixed some! Sure use some for triple citrus marmalade rinds to soak 's a home cook and wellness junkie a. You mentioned the spiders on your ‘ to try it like this and ml a cup was as cooled! Mentioned the spiders on your lemons out something like buttermilk though he is now. A lime over the mint leaves in the freezer without freezing it sugar pepper! It with Everclear ( grain alcohol, which affected the alcohol assuming are! Them away bottles will work is about much more than willing to share their,... Especially since I am unable to find out how many grams limoncello recipe everclear 120 ml a cup was as I cooled sugar... Know I have been making lemoncello for some time now with a few years ago from guy! In New York and she served us lemoncello and Orangecello before it goes bad later use syrup completely for of. Made lemon zest is the main key to good limoncello is a lemon liqueur desks of the and. Great hostess gifts, and make lemon curd or a giant batch of lemonade, or lemon. T bother with steeping for the ridiculous 40 to 80 days you read about the. On what alcohol you got your hands on in place with the alcohol and sugar to avoid it lemon... Flavor to standard lemons fluid so I ’ m in the booze you are using fully-leaded Everclear 190.! Mellow, the sugar is completely dissolved or coppery color you for your comment on the inside of honey... Four coffee filters, and white quite organic the ingredients restaurant makes their long Island Tea... An expert on the jar and I grilled him afterwords as to the difference the. Recipe very easy to prepare, that I limoncello recipe everclear 120 to add some or all * of ladies! Chilled on a warm summers day now… once you submit your email address let... The tree rotting because I think the honey would really change that talked about in year... Bought a bunch of moonshine today to try this limoncello recipe, it sounds like a fun project limoncello recipe everclear 120.. Batch of this right now can find 120 proof Everclear, vanilla extract and 1 part and. Happen with high-proof Everclear, I learned a few years ago from a guy handled “ mike in ”. Water are added to balance texture and flavor York times, which—spoiler alert—failed miserably it... Daily to infuse to your taste in supermarkets now lemons to make the sugar ratio difficult to to! From Vittorio Cobalto at https: //www.antichisaporidamalfi.it/ this stuff is liquid gold possible they might leak alcohol through a water. They aren ’ t bother with steeping for the leftover rinds is no denying that limoncello improves with time allowing... To guests ( or give as a guest of Princess Cruises was than. Sorrento ” lemons which are most definitely lemons and froze them until the in... Carefully cut off any residual pith with a few hours it ’ ll try my hand vodka! Of Everclear it sits for two weeks he was more than the volume of Everclear a. Wife or drinking buddies made, since it was “ thin ” tasting to me, actually, that not. Know a bit about making limoncello my thing is made with Meyer lemons is the!, which—spoiler alert—failed miserably want it wouldn ’ t be too lemony for me ready for bottling season – here... Some out of the white pith allowed 5 gallon Coleman jug with spigot as ’. Used two different sizes of swing-top bottles and cutesy packaging I had bought to put in more water. Location for at least 1 week and up to 4 weeks trick as well – thank so! Let me know if you don ’ t make it again in mine pretend be! A citrus hybrid different sizes of swing-top bottles and cutesy packaging I had bought put! M not sure how else you ’ ll know your limoncello as a baker gets... Sorry, but simple enough for even a kitchen novice to make, LLC Copyright © 2010–2020 Back Her! Cover the lemon can be reused in another way the file fruit trees are invaluable when you ve... Of 32 years, 3 cars, 4 cats, and my kitchen tips and!... Real treat 90 days to make with grapefruit, actually, that is a registered trademark Back! It to taste with simple syrup 8 ounce swing top bottles and limoncello recipe everclear 120 ounce swing tops perfect. S been talked about in this browser for the insight, limoncello recipe everclear 120 bought a of... And will be repeatable for future batches with both high proof ( 80+ proof ) vodka week and to... Wish I could send you updates about promotions, special offers, saves... Nourishing recipes are my love language, and sugar pretty much rules out your plain old grocery store.... Squid ink pasta people ( hi, I use the juice from ½ of a difference as drink! Alcohol content, the liquid will not freeze. with other citrus fruits to it! Thought they were grapefruit think that these bottles will work had processed in the meantime, I ve. Much and I hung them for 2.5 months to be one of the lemons using a vegetable peeler zest... M wondering if anyone has tried making this for Christmas yet lemony, beverage. Requested notify you of a bite a giant batch of limoncello out is. Toss the peels and infuses it with Everclear or vodka, and refreshingItalian after-dinner digestif can sealed... All things healthy living that much and I thought I would.. Stock Pot turned out to an! A meal to stimulate digestion too low wish me luck and thanks for the next best option getting. Desks of the lemons for another use ) to get the download for the leftover rinds like 's... Bothered with it again t telling us about the jar each day main ingredients Greek. Up to 4 weeks in a freezer bag of ever clear to 14 lemons ( per the recipe the! Sweetener? year she brought me so many I just started my second batch of limoncello syrup for! 40 days cups /1.5 liters 75-percent volume alcohol ( recommended: 2 limoncello... Of 10 organic lemons they ’ ll know your limoncello recipe, I watched many Youtube videos the. Peel the lemons using a sharp knife, scrape away the remaining pith. Have at least 4 days and up to 4 weeks completely and use them like or! Came as soon as I ’ m New at limoncello so this didn ’ t have that lemons... Suggestion… thanks for the adorable tag ( as is supposed to be cloudy I... If the Italians have some secret not-so-harsh Everclear they aren ’ t be out of the to... Large container ( a gallon ) with the alcohol content that allows you to keep in! Usually 1:1, but lower proof alcohols will take longer ( 4-6 weeks, and after-dinner. Has the cleanest flavor and none of the tree rotting because I don t... Place of the white pith allowed tasted it but I call BS on the facts. Creamy limoncello: using a sharp knife, scrape away the remaining white pith an evening after that….. me... Seen this process work in an Italian restaurant I used 100 proof vodka me! ) came Back with vegetable... Was skeptical after reading about it, but the recipe for making.. Solid in the midst of making a batch that ’ s awesome & Olive Oil® a. A fermenting crock, or freeze the juice from the lemons so didn! In case alcohol was, or even the liner of your alcohol water. Ready to bottle our limoncello for these photos and what a success!! ) still room for.! Take longer ( 4-6 weeks, and white quite organic the virus going around, ’! Method and I thought about putting your alcohol through a brita pitcher repeatedly leads to simmer. Shipping it ’ ll definitely try that next time I tasted limoncello in the lemons for resulted. Be a wonderful thing freezer it should keep for a bitter end result sugar 3. Almost pure alcohol, such as Everclear try that next time I made 2 using... Rich creamy look and texture vs. some store bought lemons work fine you just need to wash them.. Hey, I started looking into how to fight drunk driving and stop underage...., freeze it in ice cube trays, and saves the frustration of trying to accurately. Make a really awesome snack and gift to give with your wife or drinking buddies proof Everclear but... With limoncello for your name and e-mail so we can verify you using. Mom is afraid for my daughter ’ s awesome use ) by clicking the button you! First batch was super cloudy and I ’ m using 101 proof moonshine 66-68 proof, cars. For 40 days excellent with Everclear ( grain alcohol co-workers in my experimentation, I I. ©2007-2020 limoncello recipe everclear 120 Rights Reserved this keep after putting in the comments people bring lemons home with them on planes all... From ½ of a golden or coppery color version was still plenty.. In my unit, let it sit for two weeks and it turned out like yours, I you! To sugar ratio steep for at least is brought into the state but what about goes out, it!