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[…] Limoncello quest documents one person’s exhaustive efforts to make limoncello, along with a few nice recipes. Possibly related posts: (automatically generated)An Italian LiquorCoral Queensland recipeWinter Blues […]
Reply[…] area around Naples, she says, and is one of the best for making sauces in the world. She praises Limoncello, Campania’s famous lemon flavored liquor. Campania is known for its cheeses as well: mozzarella […]
Reply[…] exercise in mindfulness. Before we found the YouTube video, we looked for other recipes. We found this amazing site that has probably the most anal set of instructions possible. For instance, Alton talks about extracting the essence of the lemon for 7 days. This site […]
Reply[…] you are handed lemons make lemonciello, (or lemonade).€ “Don’t lose hope and strive to be an independent […]
Reply[…] Lemon Limoncello Cupcakes (but I can’t wait 45 days for the homemade limoncello to […]
Reply[…] 25 lb. case coming up! Me: [to self] 25 lbs!?! Home from the market searching recipes lead me to this one. This guy spares no detail and has obviously made a lot of limoncello (he has a spreadsheet listing […]
Reply[…] I would like to try making this if I can think of a cool dry place to let it ferment. (Limoncello 1, Limoncello […]
Reply[…] that this is where I found the recipe that takes a quarter of a year to make in a post called How to Make Limoncello. Interestingly enough, in nosing around the site, I found a post in which they compared skinny […]
Reply[…] For Italians, start with wedding soup, end with a Limoncello toast […]
Reply[…] If you want to make homemade limoncello, you can certainly do so, but plan ahead! Homemade recipes require 7 to 10 days of the lemon steeping in vodka before proceeding with the rest of the recipe. If you want to give it a go, you can find recipes here and here. […]
Reply[…] the most part, I followed this recipe from limoncelloquest.com, so I won’t re-invent the wheel here. The main difference is that I used long slices of lemon […]
Reply[…] was to make 2 batches of Limoncello–one that used the 12-week method suggested over at Limoncello Quest and the other than used the quickie method that every other recipe on the Internet seemed to use. I […]
Reply[…] at the party by bringing a house made or infused specialty drink as a hostess gift. We made our own limoncello (an Italian liqueur made from lemons) this year, and it was a huge hit. But you could also try […]
Reply[…] that has that kooky waiter and larger-than-life proprietor who always offers you a complimentary limoncello at the end of your […]
Reply[…] This site delivers a thorough and easy to follow recipe explaining each step in detail. Believe me it’ll turn out great. The name of the site is Limoncello Quest so they’ve done their research. […]
Reply[…] the food is ready, fresh and plentiful for noon. Where mother-in-laws of others proffer home-made limoncello when you stop in to say hello, and daughters of cousins pop by with chocolate molten baby cakes, […]
Reply[…] cup mashed or chopped slightly frozen berries Optional: a splash of limoncello (or […]
Reply[…] and lemon custard. The first two were easy to assemble: 1 liqueur glass with limoncello (which you make yourself if you have lemons or limes in your garden). For the lemon custard you use a tiny bowl; add about 5 […]
Reply[…] Definitely check out his web site in depth, as well as instructions for how to make limoncello. […]
Reply[…] the bug and began trying to make my own infused liquors that I could gift to friends. Thanks to LimoncelloQuest, within two months we had enough limoncello to last us at least a couple years (assuming we drank […]
Reply[…] How to Make Limoncello – LimoncelloQuest – This is basically a long-form of the Limoncello recipe that omits no details or explanations. If you plan to make Limoncello at home and have never tried it before … […]
Reply[…] the bug and began trying to make my own infused liquors that I could gift to friends. Thanks to LimoncelloQuest, within two months we had enough limoncello to last us at least a couple years (assuming we drank […]
ReplyI have made your recipe for limoncello for several years now, only at Christmas, and give away bottles as gifts. (Would love to post a picture…) Our friends and family just love it and bring back their empties for a refill at Christmas. I’m considering making a summer batch. LOL Thank you for your detailed instructions!
ReplyI’ve used the InstantPot electric pressure cooker for nearly 4 years, long before it was a “thing.”
Took me until my last batch of limoncello to use it to make simple syrup; we used it to make hummingbird juice this summer and, dug, it finally hit me: it’s the same thing as simple syrup basically.
Even though I use 50/50 honey and white sugar (sometimes honey and stevia for a “skinny” version), this absolutely works. It’ll work with just water and white sugar too. You’ll never stand and stir at your stove to make a simple syrup again.
DIRECTIONS:
Add ingredients to InstantPot. Set to 3 minutes at high pressure. Cool the mixture somewhat before blending with your steeped ingredients. Continue making your limoncello. .
Hi Ben,
Nice to hear from you and the new site looks amazing!
I’ve used your recipe for the past 6+ years——yes, winters last a long time in Vermont and I need those projects. Limoncello is basically summer in a bottle!
I wanted to share a few things I’ve tried.
First, I weight my zest. That’s helped a lot with flavor quality. I use 3 half-gallon bottles for my batch of 2 750ml bottles of 100 proof vodka. I can’t get grain alcohol in Vermont.
I make sure each of the half gallon bottles has at least 50 grams of zest in it. I keep a log of all this so I can compare last year’s batch, etc. I’m using a lot more lemons than your recipe calls for—usually around 28, depending on size.
Next, I let the zest marinate for much longer. I’ve left it as long as 90 days before filtering. I read your comments on checking the paleness of the zest and will keep that in mind. But I also leave the batch for another 60-90 days after adding the simple sugar. I’ve found that leaving it longer makes it really smooth.
I’ve made “cello” with limes——the best ever!!! But definitely a pain to microplane. I’ve also used several varieties of oranges: Page oranges are the best. Tangerines are also good, depending on how vibrant the flavor. I think grapefruit would also be amazing but I haven’t tried that yet. I’ve also used Meyer lemons and that’s wonderful but expensive.
I still have the tail end of past years in the fridge or freezer and they’re perfectly good, just as you note. I do notice a positive flavor difference once I started weighing the zest.
Last but not least, there are many more cocktail options! Lavender-limoncello martinis, sage-ginger-limoncello martinis, limoncello-pomegranate cosmos, limoncello paired with basil or with sage. Lime cello is great with gin and tonic. Limoncello is also great with a Jasmine (see David Lebovitz’s Blog for recipe). I’ve used limoncello in cakes and frosting. The alcohol cooks out of the cake and you have to put more zest in, but a bit in the frosting is wonderful.
So, I’ve really enjoyed making this—-and people love getting my cellos as gifts. Thank you for sharing your limoncello recipe and experience!
Happy cello-ing!
Kate
I made a batch two summers ago. Thank you. I turned out great. Asked an Italian friend of mine just to make sure and she thought it was pretty good.
… Question when in Italy I enjoyed the creamy type of lemoncello. Do u know what give it that look and texture?
ReplyThank you so much for the detailed recipe. We made lemoncello from your recipe three or four years ago for ourselves and for Christmas gifts. Your recent email reminded me of how fun it was to make. I think we will start a batch this week to give to friends on Valentine’s Day. It’s such a great gift. Thanks again.
Replyi started making Limoncello a few years ago…(my in law are Sicilian)I am still a newbie and still trying to perfect. Just finished bottling a batch today and I used your suggestion of the permanent and the paper filtering. I have been using a milk bag in the past. really liked your suggestion! I like a clear limoncello so filtering is a must! This batch is a little stronger in alcohol so it will definitely need to rest a while. Not sure I used enough sugar but dont like a really sweet limoncello and still playing and keeping a notebook on the changes. I believe everyone should tweak their limoncello to their own individual tastes…and goodness I despise the store bought ! ick thanks for all your suggestions and especially the calculator!!!
ReplyDo you know where or from whom I can purchase ponderosa lemons? I’m not interested in ponderosa lemon trees, just the lemons.
Looking forward to hearing from you.
Pinki
ReplyI started making my simple syrup for limoncello-making in the InstantPot. Add the filtered water and the sugar. DO NOT STIR.
Set to high pressure for 3 minutes. Unplug the pressure cooker when the cooking cycle is done (remember it’ll take about 5-7 minutes to get to pressure before the 3-minutes-under-pressure.)
Remove the pot liner while wearing mitts or using other heat protection. Set on a rack to cool, covered with cheesecloth or a tea towel. Often I pour this mixture into another container so it cools more quickly.
Wait until completely cool.
Use any leftovers from making limoncello in a hummingbird feeder.
Enjoy!
Lauren
ReplyAnother thing I’ve learned: how to make a “Red Haze” cocktail. Invented July 2018 by DrLauren at the lake house in upstate NY.
Per Red Haze (some say “trance”) cocktail:
1.5 ounces limoncello
3 ounces 100% cranberry juice
Shake well over ice. Strain into a chilled glass. Garnish with a fresh rosemary stalk or some lemon basil. Or whatever you like.
This drink is also nice with a splash of (ideally fresh) seltzer water.
For a pretty presentation and a lemony bite, add a lemon “ice” cube or two. (After zesting all those lemons, squeeze ‘ em & freeze ‘em in ice cube trays).
Enjoy responsibly 👻
Lauren
ReplyHOW many lemons if I use 750 mil 160 proof alcohol and 964 mil simple syrup and how much sugar?
ReplyWhat is final alcohol proof of limoncello using your recipe of 1500ml 150 proof grain alcohol and adding 3.5 cups sugar with 5 cups water?
Thanks
Can the lemon / syrup mixture “rest” in the bottles? Or is it necessary to have it rest in the large container?
ReplyThanks for the great article. However I can’t see how 350 degrees is needed to sterilize when 200 kills everything you want to destroy. Secondly, since the bottles will be holding alcohol, I find the sterilization step to be rather redundant. Just saying.
ReplyHave used this recipe several times and has always turned out great. At a recent family gathering, my brother revealed that he had some left over. The date was 3 years prior. Flavor was still excellent and I didn’t even mind it was room temperature. Was held in a rubber corked swing top. This recipe takes patience, but the reward is incredible. Thank you!
ReplyI’ve made a few batches using Meyer lemons and it tastes pretty good. But that season is coming to an end. A friend told me they have 3 trees of sweet lemons or mosambi lemons. Have you tried using those? When I taste the zest it’s not as strong as the Meyers, so I’m thinking I’ll need to use more. What’s your experience?
ReplyI just finished filtering the booze/zest (I used 150 proof) and it had a beautiful clear yellow color. But when I added the simple syrup, it turned cloudy. Is this a normal? The photo on this site shows a cloudy liquid, but the first batch I made with vodka was more clear. I decided to put in the back closet and let it sit for 45 days.
ReplyHello,
When you say grain alcohol, what exactly do you mean? In regards to using vodka which is best: Ciroc, Absolut, or Devil’s spring? (1or 2 bottles?) Why are you filtering the alcohol? How much of the simple sugar mixture are you using?
Thank you!
Hi! Thanks for the great tutorial. I just started the infusion last night. I’m wondering, is there any reason why I can’t bottle right when I mix the simple syrup?
Instead of having it rest in the large jar, could I mix it with the syrup well and then bottle it? I’m trying to use these as Christmas gifts and just planned to inform the recipients of when it’s ok to open and drink.
You can, but it wouldn’t be limoncello if you did. Asti Martini has a flavor of it’s own and what you want here is a very neutral (flavorless) spirit.
ReplyI’ve never tried it but I suspect it wouldn’t work as well. It’s the lemon oil you want, and I’m not sure what happens to it when you dry the zest.
ReplyPerfectly titled as THE recipe to use my friend. 2 questions- Can you please tell me that after having steeped my meticulously peeled pithless peels for 65 days that I haven’t just ruined 2 GALLONS of the golden beauty by pouring in my simple sugar while still warm?
Secondly, would it be ok to pour into the bottles to let rest now or is that a strict no no? I’d like to free up the gallon glass jars to get started on a batch of narancello but I can order some more jars if you advise against it.
Salud!
Question, how much simple syrup do I add to 750 ml (apx) of lemon-infused grain alcohol? All of what is here (the 5 cups water and the 3 1/2 cups sugar)? Just some? Need to make it soon as my tincture is almost ready to filter. Thanks – Susan
ReplyAll of that is for 2 bottles or 1.5L. Here’s the recipe: https://limoncelloquest.com/limoncello-articles/limoncello-recipe
ReplyGot it! I’m filtering my tincture right now and the simple syrup is cooling. The only thing I did differently from your recipe is that I zested my lemons instead of pealing them. It releases more of the oils and makes it a bit more lemony. But I really needed the simple syrup amounts and I thank you for your help. Cheers!
ReplyThe lemon count doesn’t make sense. Lemons come in all sizes and it depends on how much zest you get from your lemons. This is the ONLY website recipe that actually states the amount of zest needed (~50 grams) although you do have to search for it. I have been looking for other recipes to compare the amount of zest and had no luck. Thanks for giving an accurate amount of zest in weight and not lemon count.
Reply