Pineapple Limoncello Results - LimoncelloQuest

Pineapple Limoncello Results

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I regularly surf the web in search of ideas for better limoncello recipes and I wandered onto this site where I found the idea for putting pineapple into the infusion. The author of the blog was kind enough to send me the recipe which I modified in minor ways to fit my normal limoncello making routine. Here is the recipe I used:

Liquor: Two bottles of 151 Proof Everclear

Liquor filtration: 5x

Lemons: 18 scrubbed Organic lemons plus 1/3 of a ripe pineapple, cut into chunks

Days peels and liquor rested: 35

Simple Syrup – Cups Sugar: 3.5, Cups Water: 5

Days syrup rested with infusion: 5

Final filtration: 4x

Even though I know this liquor contains pineapple I have a hard time detecting the flavor in the finished product. I’d bet that no one could figure it out if you didn’t tell them. The effect on the flavor is exactly what I was told, it makes it a slightly sweeter more “gum droppy” flavor. It tastes more like candy than normal limoncello but it’s otherwise hard to pinpoint the difference in flavor. I think it will be a crowd pleaser though I’d like to use a more ripe pineapple next time. Actually, the entire batch is almost gone already (within a couple weeks) which is rare even around my house.

As an aside, I just added a new page to the site that suggests uses for the lemon juice that the limoncello making process produces. Please email me any additions you may have and I’ll include them.

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(7) comments

Blackhatseo July 23, 2008

Added. Nice work on this one. Btw, my blog is dofollow, stop by and grab a link. Walter

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Dain July 29, 2008

Great site you’ve got here. I’m just starting my first couple batches of limoncello right now. I read on another website a while ago that you could take a bit of lemon juice and use it in the simple syrup addition. What are your thoughts on this? I’ve also heard that adding a bit of vanilla can help to smooth out the flavor of the limoncello. Finally, after looking for “grain alcohol” here in utah, the only thing I could find was 190 proof Everclear that comes in 200mL bottles. What would you suggest to make that better tasting? More time?

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Sheri Wetherell August 21, 2008

Thanks for your comment on Limoncello on our site. I love your blog! An entire blog devoted to limoncello – brilliant! Are you on Twitter? If so, we’d love to follow you. Cheers!

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Ben November 23, 2008

Thanks! Glad you’re enjoying the blog. I am on Twitter, the name on there is the same: Limoncelloquest

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Chascoul November 29, 2009

First off, I have enjoyed your site very much. I especially appreciate your very objective approach as well as your obvious love of limoncello. The combination of real interest and actual information is a rare thing these days.

I’m in North Carolina, and have some difficulty finding organic lemons, but several months ago discovered some at the Fresh Market store. They looked ok, but am sure they’re not anything like what you have access to. At any rate, I got some, and also got some grain alcohol – believe it or not, I could only find 190 proof at that time -3 bottles at that! So . . . the peels/filtered 190 proof mixture have been “fermenting” for about 3 months. It’s time to dilute and add the syrup solution. Do you have any thoughts on how much dilution and how much syrup to add per 750 ml bottle of 190 proof solution?

I assume conventional wisdom is to get the final product down to around 50-60 proof, but given the higher initial proof and the fact I used 11 lemons per 750 ml bottle, I may want to get the final proof a bit higher so as not to dilute the actual lemon flavor any more than necessary. Or, maybe that doesn’t matter.

Thanks very much, and next time I’ll try to find some 151 proof grain instead!

C. Coulter

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Darrel Whirry August 14, 2010

Wow! I found this site on Bing. this is really great stuff! I have saved. I will be back!

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