Comments on: Lime-cello Test

By: kelly

kelly — Thu, 21 Oct 2010 05:13:28 +0000

Thanks for the info, Ben — I’ll let you know how it turns out!

By: Ben

Ben — Sun, 17 Oct 2010 00:50:07 +0000

I play around with the timing a lot. I think if you have strong liquor for infusion you can probably make good limoncello (or lime-cello) in 30 days.

By: kelly

kelly — Sun, 10 Oct 2010 23:59:38 +0000

Well, I’m trying out this recipe right now and I’ve followed your directions for limoncello very carefully. I had plans to make it the traditional way (with lemons) but our lime tree has been far more prolific than our lemon tree, so… when life give you limes, make lime-cello, right?

If I’m reading your directions correctly, are you saying it only took you 4 weeks to make lime-cello (vs. 90 days for limoncello)? Just want to make sure I’ve got that right — 3 week w/ zest, then 1 week with syrup?

Great site — thanks for sharing your commitment to limoncello research!

By: daveed

daveed — Tue, 24 Aug 2010 15:44:39 +0000

I have access currently (Aug. 2010) to a good sized acreage of Meyer Lemons, organically-grown (but not certified). I estimate between 40,000-60,000 lemons on the tree right now. We won’t be marketing them conventionally. Anybody want to go big?

Daveed

By: brad

brad — Fri, 13 Aug 2010 16:56:46 +0000

What kind of oranges did you use? I have made it several times with navel oranges and it worked beautifully. I used 5 navel oranges for a fifth of Smirnoff. and zest them with a microplane rasp making sure to get no pith.

Alternatives I have tried that work well are 4 navel oranges and 1 blood orange and I substituted the juice of the blood orange for part of the water in the syrup. You can use the zest of 2 large grapefruit or one large and its juice as a substitute, i prefer Ruby Red fruits for this. I have also done this with 1.5L of vodka and a pound of key limes using the juice of all of them in place of water with 50% more sugar.

Mixes that work well: Lemon and Lime, substitute two limes for one lemon or four for two lemons, but only 1 to 1 after that. Lemon Tangerine substitute 3 tangerines for the first lemon, two each for the second and third and 1 for 1 for any other substitutions. Orange grapefruit substitute 1 grapefruit for two oranges 25% more sugar to the syrup. You can also add two limes to that mix. Assuming you can find them you can make yuzu-cello using ten yuzu fruit per fifth.

Note: I use vodka, because drive 150 miles out of state to get grain alcohol doesn’t appeal to me.

By: Mohammad Murphy

Mohammad Murphy — Wed, 21 Jul 2010 05:09:52 +0000

we always use grapefruit on our dessert and this is a fruit that is full of antioxidants too.::;

By: Arianna Torres

Arianna Torres — Fri, 11 Jun 2010 04:09:45 +0000

my girlfriend has a grape fruit plantation in their backyard and we always taste some of the harvest.,`”

By: paula

paula — Wed, 28 Apr 2010 09:32:32 +0000

A friend of mine makes “mandarinetto”, which is limoncello made with mandarins. It is absolutely delicious! The other day I also tried one he made using a mix of lemons and oranges which was also lovely. I’m lucky enough to live in Italy, and he’s lucky enough to have a citrus grove in the back garden though.

By: steve

steve — Sun, 11 Oct 2009 13:49:14 +0000

Why do you have to filter the vodka, if most vodkas out there are 5 times distilled?

By: Ben

Ben — Mon, 10 Aug 2009 22:00:28 +0000

For the vodka, I just run it through a Brita filter pitcher 5 times, pouring it from the Brita pitcher into a regular pitcher and then back into the Brita until finished. For the final filtration, I pour the infusion through a permanent coffee filter once to remove all the zest. Then I put disposable coffee filters inside the permanent filter one at a time and pour the limoncello through. I put the permanent filter in a funnel so it all goes where I want. Once the batch is filtered like that once, I do it a second time, then I pour through the permanent filter when filling the bottles.