Limoncello

A designated driver would probably appreciate something made just for them

Limoncello

Postby zgoda » Sun Apr 20, 2014 19:13

This is sweet Italian liqueur.

You will need:
12 lemons
1 litre 96% alcohol
850 gms table sugar

Peel lemons thin, carefully removing albedo. Put peels in jar with alcohol, keep in dark for 7-10 days, stir often. Take peels out of alcohol, put in 500 ml water and bring to boil, boil for 5 minutes. Add liquid to alcohol. Prepare syrup of 850 gms sugar and enough water to get desired strength - we wanted ~30% so it was 2.5 litres. Mix with the rest, put in cellar for at least a week, ideally 12 weeks.

Some drink it as is, others like it watered down with sparkling water, ice and fresh mint.
User avatar
zgoda
Brewer
 
Posts: 102
Joined: Thu Apr 10, 2014 12:33
Location: Warsaw, Poland

Re: Limoncello

Postby Brewtrog » Sun Apr 20, 2014 20:15

Is that 96%abv or proof? If ABV where an earth do you get it from? Also I'm guessing you put the peel into the water and boil that, rather than putting the water into the booze and boiling that.
Sounds an interesting recipe though, can't remember how we made ours.
User avatar
Brewtrog
Brewer
 
Posts: 352
Joined: Sat Apr 12, 2014 00:48
Location: Warrington

Re: Limoncello

Postby zgoda » Sun Apr 20, 2014 22:03

This is standard 96% food grade alcohol you buy in supermarkets. We don't know the notion of "proof" here.

You're right, boil peel with half litre water, chill and add to alcohol. Then further dilute it with sugar solution to desired strength.
User avatar
zgoda
Brewer
 
Posts: 102
Joined: Thu Apr 10, 2014 12:33
Location: Warsaw, Poland

Re: Limoncello

Postby Brewtrog » Mon Apr 21, 2014 15:08

You didn't have your location on when I replied, 96% food grade alcohol may be easily got in Poland, I've never seen it over here, strongest alcohol I've seen on sale in UK (ignoring absinthe and specialist spirits) is 43%. Proof is an old fashioned (and I think still current in the US) way of showing alcohol, it's roughly 2xABV
User avatar
Brewtrog
Brewer
 
Posts: 352
Joined: Sat Apr 12, 2014 00:48
Location: Warrington

Re: Limoncello

Postby Moley » Thu Nov 12, 2015 18:46

Bumping an old topic which I've just found while trying a forum search for a recipe.

Brewtrog wrote:strongest alcohol I've seen on sale in UK (ignoring absinthe and specialist spirits) is 43%.


Smirnoff blue label is 50%, and it just so happens that my wife has a bottle, so if I can scale this recipe down then some of it might just mysteriously evaporate :whistle:

Brewtrog wrote:Proof is an old fashioned (and I think still current in the US) way of showing alcohol, it's roughly 2xABV


Proof is a very old fashioned way of showing alcohol content, but in the UK it's almost exactly x 7/4

It goes back to when British sailors received a daily rum ration and to prove that it was up to expected standards they would mix it with gunpowder and then try to light it. If it didn't burn then it had been watered down. The alcohol content which will burn is 57.15% abv or 100 degrees proof.

Now the Americans do use 2 x abv, so 50% by volume to them is 100 degrees proof.

50% alcohol mixed with gunpowder will not burn, thereby proving nothing, other than what many of us might think about the Americans.
User avatar
Moley
Moderator
 
Posts: 1443
Joined: Fri Apr 04, 2014 06:56
Location: Kidderminster

Re: Limoncello

Postby Bad 'Ed » Thu Nov 12, 2015 21:58

I might give this a whirl too. Doesn't look like it will take too long to make. I assume that you keep all the lemon juice to add at the end to the water so the finished product is really lemony.

Also, you don't actually need over proof spirits for this do you? I'm just going to use a bottle of normal vodka we have in the back.

Never enough time....
User avatar
Bad 'Ed
Brewer
 
Posts: 1560
Joined: Mon Apr 07, 2014 10:51
Location: Skipton, North Yorkshire

Re: Limoncello

Postby Moley » Fri Nov 13, 2015 07:52

zgoda doesn't mention using any of the juice and a couple of other recipes I've googled only mention the zest, so a lemon meringue pie might be on the menu this weekend.

Wife and daughter seem to be into cocktails at the moment so I'm just looking to see what infusions I can make at home.
User avatar
Moley
Moderator
 
Posts: 1443
Joined: Fri Apr 04, 2014 06:56
Location: Kidderminster

Re: Limoncello

Postby jkp » Fri Nov 13, 2015 10:06

This seems too easy!

User avatar
jkp
Brewer
 
Posts: 990
Joined: Sun Apr 06, 2014 14:34
Location: China

Re: Limoncello

Postby Bad 'Ed » Fri Nov 13, 2015 14:49

I've had a quick look around the internet and no recipe I've seen mentions about using the lemon juice to make the sugar solution. I imagine that it may be because you'll get far more lemon juice than you want water to make your syrup.

Also I guess you might be steeping for a good number of weeks meaning the lemon juice will have to be used to make something else. Moley's Wife's cocktails maybe.

Never enough time....
User avatar
Bad 'Ed
Brewer
 
Posts: 1560
Joined: Mon Apr 07, 2014 10:51
Location: Skipton, North Yorkshire

Re: Limoncello

Postby jkp » Fri Nov 13, 2015 15:20

You can make lemonade or lemon curd with the juice.

User avatar
jkp
Brewer
 
Posts: 990
Joined: Sun Apr 06, 2014 14:34
Location: China

Re: Limoncello

Postby wezzel » Fri Nov 13, 2015 18:50

Or use it to clean your kettle or boiler
User avatar
wezzel
Brewer
 
Posts: 159
Joined: Tue Apr 15, 2014 19:59

Re: Limoncello

Postby f00b4r » Fri Nov 13, 2015 21:32

You can shorten the time from start to finish to a few hours if you have a water bath (is a great way to make flavoured liqueurs very quickly).
User avatar
f00b4r
Brewer
 
Posts: 281
Joined: Mon Jul 21, 2014 19:54
Location: Berlin

Re: Limoncello

Postby Moley » Fri Nov 13, 2015 22:15

f00b4r wrote:You can shorten the time from start to finish to a few hours if you have a water bath (is a great way to make flavoured liqueurs very quickly).


Please elaborate.
User avatar
Moley
Moderator
 
Posts: 1443
Joined: Fri Apr 04, 2014 06:56
Location: Kidderminster

Re: Limoncello

Postby Bad 'Ed » Fri Nov 13, 2015 22:19

Does anyone have a good lemon curd recipe? That would be a great double win.

Never enough time....
User avatar
Bad 'Ed
Brewer
 
Posts: 1560
Joined: Mon Apr 07, 2014 10:51
Location: Skipton, North Yorkshire

Limoncello

Postby f00b4r » Fri Nov 13, 2015 22:50

Moley wrote:
f00b4r wrote:You can shorten the time from start to finish to a few hours if you have a water bath (is a great way to make flavoured liqueurs very quickly).


Please elaborate.


I essentially used the method outlined at http://blog.sousvidesupreme.com/2011/10 ... imoncello/ , they have a whole bunch of ideas of how to infuse spirits etc on the site. If you check the beverages section on the recipe page.
A water bath allows you to create a sealed environment at a high enough temperature to speed things up but low enough to not evaporate the alcohol off.
I made a pretty good creme de limoncella after returning from the Amalfi coast using this method and some gain alcohol bought back from Germany.
User avatar
f00b4r
Brewer
 
Posts: 281
Joined: Mon Jul 21, 2014 19:54
Location: Berlin

Re: Limoncello

Postby jkp » Sat Nov 14, 2015 07:24

Lemon Curd

180ml fresh lemon juice (lime also works)
1 tbsp grated zest (optional)
175g sugar
3 eggs
125g unsalted butter

Heat everything in a pan over medium heat until thickened ~8mins. Put into clean and sterilized jars. This should make something like 3~4 jars. Keeps in the fridge for a month or two.

User avatar
jkp
Brewer
 
Posts: 990
Joined: Sun Apr 06, 2014 14:34
Location: China

Re: Limoncello

Postby Bad 'Ed » Sat Nov 14, 2015 08:15

Thanks jkp, that sounds easy too. Now to find some tasty lemons...

Never enough time....
User avatar
Bad 'Ed
Brewer
 
Posts: 1560
Joined: Mon Apr 07, 2014 10:51
Location: Skipton, North Yorkshire

Re: Limoncello

Postby Brewtrog » Sat Nov 14, 2015 15:10

Little point using lemon juice for the sugar syrup due to boiling it, a lot would be boiled off.
I've actually found out that our local Polish shop sells spirytus at 95abv (home made absinthe is a go =D )
User avatar
Brewtrog
Brewer
 
Posts: 352
Joined: Sat Apr 12, 2014 00:48
Location: Warrington

Re: Limoncello

Postby Moley » Sat Nov 14, 2015 17:35

Brewtrog wrote:I've actually found out that our local Polish shop sells spirytus at 95abv


What sort of price?

Kidderminster has a strong Polish connection, and this isn't just a recent phenomenon but dates back to WW2 or earlier.
User avatar
Moley
Moderator
 
Posts: 1443
Joined: Fri Apr 04, 2014 06:56
Location: Kidderminster

Re: Limoncello

Postby Brewtrog » Sat Nov 14, 2015 18:47

About £25-£30 iirc,
User avatar
Brewtrog
Brewer
 
Posts: 352
Joined: Sat Apr 12, 2014 00:48
Location: Warrington

Re: Limoncello

Postby Crastney » Sun Nov 15, 2015 21:54

I normally just use whatever vodka is on offer, add the zest and sugar, stir daily for a week, leave for a couple of months. Lemon juice is then used for lemon curd - dont heat too quickly, you don't want to scramble the eggs, if you do, pass quickly through a sieve.
I think I got my recipe from a website called Italyummy...?

Global average carbon emissions - one ton per person per year.
Current emissions in UK – 9 tons per person per year!
Eight million tons of plastic dumped into the oceans. Every year!
User avatar
Crastney
Brewer
 
Posts: 490
Joined: Tue Apr 08, 2014 18:29
Location: Sydenham, london


Who is online

Users browsing this forum: No registered users and 1 guest