Contact - LimoncelloQuest

Contact

Questions? Feedback? Lavish praise? Let me know: [email protected]

If there’s something truly urgent, here’s a phone number where I can be reached: (617) 600-8014

And here is the LimoncelloQuest global headquarters address (used mostly for fan mail):

LimoncelloQuest
131 Daniel Webster Hwy, Suite 305
Nashua, NH 03060
USA

Leave a Comment:

(7) comments

Steve January 6, 2011

I read another recipe that says to filter off the lemon rind before adding the simple syrup. Comments?

Reply
Ben January 7, 2011

I think doing it that way is about the same in terms of effectiveness.

Reply
debi April 19, 2011

may i ask how many lemons?

Reply
Ben August 3, 2012

17 usually for a full batch

Reply
KIM HUNKLER July 7, 2018

Hi,
I came across a Limoncello recipe where they soaked the alcohol and the zest for 20 to 40 days, then added the Simple Syrup and let sit an additional 20 to 40 days, THEN they strained it.
Is there a reason you strain out the zest in the middle, rather than leaving it in the entire process? I would think it would even strain easier?
I just finished my first 90 day batch using your recipe. It’s fantastic. Thanks.

Reply
gina July 16, 2018

Hello,
I’ve been making limoncello for years, and your website and book have been a great help. Last year, I used sub-par corks and when I brought out the bottles a year later, some of them leaked when turned upside down. These bottles also lost the cloudiness, and are now clear. Has the alcohol evaporated? There seems to be less liquid in the bottles 🙁

Reply
Ben July 17, 2018

The clarity comes from just sitting there on the shelf for a long time and when frozen it will appear cloudy again. The evaporation will change the character of it, but just taste it and see if you still think it’s viable.

Reply
Add Your Reply

Leave a Comment:

LimoncelloQuest
MENU