Recipes Using Lemon Juice
Just a site update, I’ve significantly expanded the page on recipes using lemon juice. If you have any additions, please email them to me. Enjoy!
Just a site update, I’ve significantly expanded the page on recipes using lemon juice. If you have any additions, please email them to me. Enjoy!
20080917 7:12 pm
Do you have any creamy Limoncello recipe’s?
20080918 11:10 pm
Hi, I found your blog on this new directory of WordPress Blogs. I dont know how your blog came up, must have been a typo, i duno. Anyways, I just clicked it and here I am. Your blog looks good. Have a nice day. James.
20080924 10:13 am
Here’s one:
http://seattlepi.nwsource.com/food/378612_staydrink13.html
20081020 6:08 pm
Hi,
I have a spanish lemon tree at my house and it is full of lemons. I am looking for any ideas on how or what to do with all these lemons. A liquor sounds like fun any help will be greatly appreciated. Thanks
JD
20081023 2:04 pm
Hi John,
I’m not familiar with what may be different about spanish lemons but I would use the standard recipe and experiment. Most citrus fruits can produce a decent liquor with minor variations on that recipe so I’m sure spanish lemons would be delicious.
Ben
20081028 6:08 pm
Thanks for writing this.
20081029 6:56 am
Thanks your message has very much helped me:)
20081108 5:16 pm
Ben, I was wondering if you had tried using powedered sugar in a batch? Do you think it would give the lemoncello a “smoother, creamer” texture?
20081121 11:33 am
I haven’t tried powdered sugar because I think it has a fundamentally different flavor than regular sugar. I’m not sure why but that’s my perception. I doubt that using it would impart a different texture though because you boil the sugar with water to create the syrup and although the flavor of various sugars would come through, they are all reduced to syrup so the texture should be unaffected.
I have tried organic sugars but they tend to have a molasses flavor that I don’t like in the limoncello.
20081121 11:32 pm
Powdered sugar contains corn starch in addition to the sugar, so I don’t recommend trying it in the limoncello. Boiling powdered sugar in water will hydrate the starch and create a gummy mess.
20081123 4:15 pm
There you go, it would change the texture but not in a good way. Thanks Emily!
20090103 8:16 pm
Hi… just started our first batch yesterday and anticipate great results! Sorry we didn’t stumble onto your site until today. We were wondering about using flavored vodkas?
20090112 11:51 am
Hi Cath! I personally wouldn’t recommend the use of flavored vodkas. I don’t like them because they have a chemical flavor that I detest. But even if I liked them I wouldn’t use them because it would make it nearly impossible to know if you’re making good limoncello. The liquor and water should add no flavors to the finished product ideally. Normal vodka (unflavored) has its own taste but it’s easy to ignore. A flavored vodka would add so much flavor that the flavor of the lemon oils wouldn’t shine through.
20091113 8:35 pm
Great website it’s my first time making lemonchello and your info has been very educational and helpfull. I’m looking forward to seeing how it comes out. Thanks again for a wonderful website.
20100206 11:56 am
I find that Polish Spiritus Ratifikowany makes for a bit smoother final product vs the Everclear. I’ll have to try my new batch with the distilled water!