Batch #10: Limoncello with Lemon Juice - LimoncelloQuest

Batch #10: Limoncello with Lemon Juice

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So far in my limoncello-making career I’ve made very few batches that would qualify as unmitigated train wrecks. This is just one such batch. I read somewhere on the internet that adding the juice of the lemons to the batch along with the zest creates a nice flavor. I doubted it but like everything else I tried it.

YUCK. I can’t even rate it on the normal scale. It has such an overpowering tartness that it almost can’t be endured. Again, this was a fairly predictable outcome but I wanted to try it and now I have a batch of something, not limoncello, that I’ll have to use as some kind of disinfectant.

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(7) comments

Dain October 23, 2008

Did you put the juice from all the lemons you zested into the infusion? I would think that for a normal batch, putting the juice of more than 1/2 of a single lemon would be disasterous.

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Ben October 23, 2008

Ahem…yes I did. And in truth, I knew it wouldn’t work, I just didn’t know how bad it would be. That was the recipe I was given though, all the zest and all the juice of the lemons. The zest has a subtle flavor whereas the juice has a very powerful flavor, I’m not sure it could be used at all.

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Thomas September 15, 2017

Great post! Have nice day ! 🙂 pgrpo

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Stephanie Scarlino February 27, 2019

Making Limoncello with Meyer lemons. Has anyone tried it?

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Linda Morris May 24, 2019

Don’t Todd it. Use it to make drinks.

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Cheri June 15, 2019

Has anyone tried to use the lemon peels for a second batch of limoncello? I just strained the lemon peels from the alcohol and they still have a lot of color in them. These lemons were from our own tree and are organic.

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Tori June 23, 2019

Yes, I have made limoncello with meyer lemons. It turned out very good but not very lemony (is that a word?. i thought I would try to use lemon juice in the simple syrup by substituting half of the water for the juice. H
as anyone done that?

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