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Limoncello

Spitfire

I'll Lock Up
Messages
5,078
Location
Copenhagen, Denmark.
I love it - but only the homemade Limocella our hostess is serving in Tuscany.
Icecold and shotsglasses. After the meal - before the double 'spresso.:cheers1:
 

Methuselah

One of the Regulars
Messages
281
Location
Manchester, England
Thanks for the recipe link, we're in the process of making next year's supply of sloe gin so may will make a batch of this at the same time.

A question for Americans: What is 100 proof vodka please? Does it mean 50% alcohol by volume? - that seems to be Wikipedia's answer, but just want to double check, thanks!

I love Limoncello, but usually only get it at Christmas, if the Italian relations come over with some.
 

Ethan Bentley

One Too Many
Messages
1,225
Location
The New Forest, Hampshire, UK
Methuselah said:
A question for Americans: What is 100 proof vodka please? Does it mean 50% alcohol by volume?

(technicalities aside)This is generally right, in the UK I'd say the most easily available one would be Blue Smirnoff. Most of the cheap stuff comes in at 37.5-40% ABV.

I agree espresso is nice on icecream but I find that it works on the nougaty stuff best otherwise the icecream seems to melt too quickly.

I am a huge fan of Limoncello and I am always surprised at how quickly a bottle disappears at parties.

My most recent batch used some fermented sugar alcohol at about 20%ABV and I then added peel and juice of a lemon and a lime and sugar. I wouldn't worry to much about the exact quantities of the sugar as you can always add some in to taste. One easy way would be to use sugar syrup.
 

Methuselah

One of the Regulars
Messages
281
Location
Manchester, England
Locktown Dog & Ethan Bentley - thanks for your help.

Ethan - your idea about sugar syrup is the same method I used for last year's batch of sloe gin - I just used a bit of sugar with the berries, as I find the sugar content varies so much.

I saw a recent advert in The Chap for something called King's Ginger - basically gin, ginger and lemon essential oil. So I've decided to make some limoncello that has a few lumps of ginger in too :)
 

Methuselah

One of the Regulars
Messages
281
Location
Manchester, England
I saw my Italian sister in law last night in the pub, and mentioned this topic to her. Apparently they have always used at least 80% ABV neutral spirits for making Limoncello. :eek:
 

Ethan Bentley

One Too Many
Messages
1,225
Location
The New Forest, Hampshire, UK
Methuselah said:
I saw my Italian sister in law last night in the pub, and mentioned this topic to her. Apparently they have always used at least 80% ABV neutral spirits for making Limoncello. :eek:

Ah yes ideally I would use something around 40-50%ABV and it does produce a different product. But alas I can't make that home. So I would class what I made a limoncello exactly, just inspired by.
 

Absinthe_1900

One Too Many
Messages
1,628
Location
The Heights in Houston TX
Methuselah said:
I saw my Italian sister in law last night in the pub, and mentioned this topic to her. Apparently they have always used at least 80% ABV neutral spirits for making Limoncello. :eek:

For a macerated product that is correct.
After the maceration is completed, you should get an alcometer and lower the abv to the desired final level with distilled water.

You'll get a better maceration starting at 80% ABV.
 

Old Mariner

One of the Regulars
Messages
260
I tried making my own with some of my Finlandia vodka, fresh Lemon peel, and my own simple syrup. It turned out so well that I had to make more. What I liked about making my own was that I had control over how sweet I wanted it. I made mine to have just the right amount of sweetness for myself. I have had "original" and recalled how horribly sweet that was, and made mine not as sweet.
 

Bugguy

Practically Family
Messages
570
Location
Nashville, TN
I love it after a meal or even before, in a small tall shot glass, served ice- cold; crisp, refreshing, and delicious. It reminds me of the south and the times I've spent there watching the waves of the Adriatic tossing against the shore.


You nailed it. just as I like it. Who'd believe it was made by a neurosurgeon in Tyler, TX.
 

Jeffrey Westcott

New in Town
Messages
15
Location
France
Limoncello is great for deglazing a pan and adding flavor too. I've been doing this bad thing though, I've been using a good Corsican bottle for cooking because I keep forgetting to buy the cheap stuff at the store. Ahggh!
 

Tiki Tom

My Mail is Forwarded Here
Messages
3,395
Location
Oahu, North Polynesia
Just reading this thread makes me want to have a big lunch in a sunny Italian square, followed by a limoncello and an espresso. And then back to the casa for a little nap/pisolino.
 

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