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[…] digging as to the how to. I’ve found recipes that are done in a weekend all the way up to 3 months and a few points in […]Reply
[…] From Limoncello Quest – Standard Recipe […]Reply
I just found your site. Very informative!
I was wondering if I could halve the recipe as I do not want that much limoncello.
As winemaker and competitor, I am always looking for new recipes. Personally, I have never made Limoncello but I have drank it… thoroughly enjoy it & am looking forward to further newsletters.Reply
Hello! I started a batch about 2 years ago, messed up the recipe somehow and wound up with not enough flavor or sweetness. I kept it and in the meantime I have added zest whenever I make lemonade and let it rest. Today I filtered it, it has a nice texture, lemony, but needs more sweetness. What do you recommend?Reply
Just add some simple syrup until the sweetness is right. There’s no harm in that.Reply
Hi! Love the new look of your site! I wanted to share that we made many batches of your limoncello for our wedding favors and welcome cocktail in 2016, and it was AMAZING. We’re currently making a batch with blood oranges from our garden, and I’m thinking of doing the simple syrup with the juice of the oranges so we can get some of that gorgeous color in there. Any thoughts on that? Wondering if we should stick with 5 cups juice and 3.5 cups sugar, if we should decrease some of the sugar, or if we should do a ratio of water/juice with the sugar…? Thank you in advance!Reply
This is a little tough, what I’d do is experiment with it to get the proportions right. The big change is that you’ll need far less sugar because OJ has a lot of sugar in it already. However, as a starting point there are roughly 215 grams in a US cup of sugar and there are 34 grams of sugar in 12 ounces of OJ (both things I just learned by Googling so you may want to cross check).Reply
In the longer limoncello recipe, the instructions say to filter the lemon infusion BEFORE adding the simple syrup. In the standard recipe you say to add the simple syrup to the infusion. Which is the best way?Reply
I made some limoncello before finding your great website. In my last batch I put too much water in it so the limoncello is not as thick as I like it. It tastes fine, but I wanted to know if you have any suggestions to thicken it?Reply
Sorry, I’ll fix that. Filter the infusion before adding the syrup.Reply
The sugar and the cold temperature are what makes it thick. If you’re serving it near freezing already, then adding sugar is the way to do that. If you like the flavor though, I’d worry less about the consistency because fixing it will make it sweeter.Reply
I screwed up – I filtered and added simple syrup all one day, rather than syrup>6 wks >filter and bottle. So the zests only sat in the alcohol for 6 wks instead of 12 wks. Any ideas on how to rescue the batch?Reply
I don’t know that there’s much to do about that but it may not matter much to you. I’d test it out and see.Reply
Was wondering if you have ever made cello with limes? If so, how may limes did you use and how was the flavor?
Yes, here are some links:
It seems you describe two basic recipes on this site — one that combines simple sugar with unfiltered lemon infusion and another that first filters the infusion and then adds simple sugar. Which sequence do you recommend?
Thanks for informative site!Reply
Thank you for your tips on unwaxed lemons and filtering. I have a questions about alcohol. I’ve found that everclear is too harsh, and I’m using 190 proof grain alcohol from organicalcohol.com which definitely is smoother than everclear. Does the 190 proof alcohol need to be filtered? And does the recipe rations need to be adjusted?Reply
Thank you for taking the time to maintain this web site. I started a batch of limoncello 5 years and forgot about it. The zest has been marinating in 190 proof alcohol and I’m wondering if I’ve waited too long?Reply
On the alcohol filtering, that’s up to your tastes. The ratio definitely needs adjustment though.Reply
Hi Ben, do you use the entire simple syrup mixture?Reply
Your recipe above for your Standard Limoncello recipe does not state if your grain alcohol ( Everclear ) is 150 proof or 190 proof. I just put the lemon peels in 1Liter of 190 proof Everclear…I can follow a recipe but the ratio of water and sugar will be different based on what the proof is….. what proof is your grain alcohol above….and what would it be for 190 proof…
You answered the scum issue but now that it actually applies to me I can’t find it! Will the eventual filtering fix my problem?Reply
I am in California and they no longer sell the high proof everclear. HELP. I have made 2 batches with the high proof off of your recipe and they were both GREAT. How do you suggest proceeding with lower proof alcohol?Reply
Have made limoncello a number of times from various recipes handed down by multiple family members (all 100% Italian, of the Southern variety too). They all said to peel the lemons, and soak in alcohol from 1-6 weeks…yada yada. When I read your recipe (both standard & “best”), the idea of using zest blew my mind. I have the good fortune of having a few lemon trees I can pluck fresh lems from. So my wife made a batch using a peeler (15 lemons; 750ml grain alcohol), and I went with zest (17 lemons, 1.5L).
Now we wait…..
Did you ever try finishing the 5-year batch? I’m curious if it’s awful or awesome.Reply
Hi, I think I’ve nutted out a spreadsheet to calculate sugar & water required based on desired final alc% & brix sweetness level. Using your standard recipe of 1.5L @ 75.5%, 3.5 cups sugar (700g assumed) and 5 cups water (1250ml) I am getting a final alcohol percentage of 36.1% and a brix level of 22.3. Your sugar & water amounts should give a syrup volume of 1637ml – do they? Let me know if you’d like to see my spreadsheet.Reply
Just need some clarification on Step 9. Are you saying I need to filter it again before I bottle it? Thanks.Reply
I started two batches in July and they have been resting well since then. I started the sugar water process on one batch this weekend but substituted pure honey in place of sugar/water. Have you ever tried this? Also, I’ve seen recipes that call for squeezing the juices from the peeled lemons into the peel/alcohol solution. Have you tried this? Thank you, great website! I am in the restaurant business and appreciate your work. FrankReply
Thanks for bringing this up that California doesn’t sell the higher proof. I just was starting a batch and didn’t notice! It has been a few years since making my last batch.Reply
Why do you filter the alcohol through a brita filter? What is it removing?Reply
First time maker and I have a few quick questions/comments for your simple syrup addition. When adding your simple syrup solution to your infusion, based on 1500 ml of 151 proof alcohol, do you only add the total amount of 5 cups water/3.5 cups sugar or is this just a starting point? The reason I ask is the calculator on your other pages requires 2250 ml/9.5 cups of simple sugar. This is lower than the ~8.5 cups max your simple sugar recipe will produce. Thank you.Reply
Hi there! Thanks for posting this recipe, I’m a first-time maker and have had a ton of fun reading up on the technique and advice for making some great homemade limoncello. I had a quick question! Your long-form recipe says to target 30% abv, but this recipe yields a 42% abv limoncello. 1.5 L of 75% alcohol (151 proof) diluted with 5 C water gives a total volume of 2.68 L @ 42% abv. Also, do you use 151 proof or pure grain alcohol (190 proof)? Thanks for the help!Reply
Do you use the entire amount of simple syrup?
Haven’t made Limoncello for some time, but used your recipe. Currently trying to figure out how to make simple syrup and amount needed when using 1.75L 190 proof Everclear.Reply
You can plug the values into the calculator that is linked in the article. It’s truly wonderful.
Do I really need to filter the infusion four times?Reply
I have been making lemon/arancello for a year plus at this point and I am finally trying my hand at infusing mint into one of my batches. I have a batch of grapefruitcello brewing, concentrate is 750 ml of 190 proof grain alcohol with a final product of 1.5 L 90-100 proof finished product. How much mint would you add to the batch to of that size? How long would you let it steep in the concentrated solution?Reply
I had to zest 100 lemons to get 50 grams.Reply
That’s like 4x what I’ve ever done. Maybe my lemons have much thicker skin?Reply
Do you have a book? I thought I saw one somewhere.. Also how do I know how sweet it will be. What brix number should I use.?Reply
Good Recipes, but website almost unusable on mobile due to advertsReply
We’ve tried and LOVED the results of this in the past and want to make a batch for holiday gift-giving. We realize that if we start today, using the (45+45)90-day prep/filter/steep, we are too late. Considering (40+40)80-day instead, do you think that would work? Thoughts?Reply
I have just started a new batch for next spring/summer I have 4.5 litres of Neutral Grain Spirit (69.9% Proof) and about 30 large Amalfi Lemons. Planning to infuse for 2-3 months before adding syrup and giving another 2-3 months before bottling.
My question is what %Brix level I should be aiming for?.
I find ‘shop bought’ Lemoncello generally too sweet, so what is the Brix range I should be aiming for so that it is quite sweet but still a bit tangy and not sickly.
I am also going to do around half as ‘Crema di Lemoncello’ – will this change the brix range. Many thanks. Kit
I’m confused by the second 45 day wait time. What does that do for the limoncello?Reply
[…] latest two batches of liqueurs were limoncello and spiced rum. The limoncello comes from this recipe. The spiced rum is based on this, but I have modified […]Reply