Limoncello

[Spitfire]

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:

 

[Edward]

Espresso is always nice over icecream too,

Not for me, I'm afraid - not a coffee fan! I would highly recommend Drambuie, though.

 

[LocktownDog]

I love it - but only the homemade Limoncella our hostess is serving in Tuscany.
Icecold and shotsglasses. After the meal - before the double 'spresso.:cheers1:

You, sir, are my hero. :eusa_clap

 

[Miss sofia]

Not for me, I'm afraid - not a coffee fan! I would highly recommend Drambuie, though.

Yep, i can work with the Drambuie too, although the Limoncello is pretty amazing for a nifty pudding.

 

[Methuselah]

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.

 

[LocktownDog]

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!

Yes, sir.

 

[Ethan Bentley]

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]

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

 

[Ethan Bentley]

Sounds good to me, ginger goes well with these sorts of things. I would say you don't even need to peel it.

 

[Methuselah]

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.

 

[Ethan Bentley]

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.

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]

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.

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]

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]

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]

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]

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.