Recipes Using Lemon Juice - LimoncelloQuest

Recipes Using Lemon Juice

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Just a site update, I’ve significantly expanded the page on recipes using lemon juice. If you have any additions, please email them to me. Enjoy!

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(25) comments

Nancy Gaumont September 17, 2008

Do you have any creamy Limoncello recipe’s?

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James September 18, 2008

Hi, I found your blog on this new directory of WordPress Blogs. I dont know how your blog came up, must have been a typo, i duno. Anyways, I just clicked it and here I am. Your blog looks good. Have a nice day. James.

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John October 20, 2008

Hi,

I have a spanish lemon tree at my house and it is full of lemons. I am looking for any ideas on how or what to do with all these lemons. A liquor sounds like fun any help will be greatly appreciated. Thanks

JD

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Ben October 23, 2008

Hi John,

I’m not familiar with what may be different about spanish lemons but I would use the standard recipe and experiment. Most citrus fruits can produce a decent liquor with minor variations on that recipe so I’m sure spanish lemons would be delicious.

Ben

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Mira October 28, 2008

Thanks for writing this.

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çëîì October 29, 2008

Thanks your message has very much helped me:)

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Shupe November 8, 2008

Ben, I was wondering if you had tried using powedered sugar in a batch? Do you think it would give the lemoncello a “smoother, creamer” texture?

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Ben November 21, 2008

I haven’t tried powdered sugar because I think it has a fundamentally different flavor than regular sugar. I’m not sure why but that’s my perception. I doubt that using it would impart a different texture though because you boil the sugar with water to create the syrup and although the flavor of various sugars would come through, they are all reduced to syrup so the texture should be unaffected.

I have tried organic sugars but they tend to have a molasses flavor that I don’t like in the limoncello.

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Emily November 21, 2008

Powdered sugar contains corn starch in addition to the sugar, so I don’t recommend trying it in the limoncello. Boiling powdered sugar in water will hydrate the starch and create a gummy mess.

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Ben November 23, 2008

There you go, it would change the texture but not in a good way. Thanks Emily!

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Cath January 3, 2009

Hi… just started our first batch yesterday and anticipate great results! Sorry we didn’t stumble onto your site until today. We were wondering about using flavored vodkas?

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Ben January 12, 2009

Hi Cath! I personally wouldn’t recommend the use of flavored vodkas. I don’t like them because they have a chemical flavor that I detest. But even if I liked them I wouldn’t use them because it would make it nearly impossible to know if you’re making good limoncello. The liquor and water should add no flavors to the finished product ideally. Normal vodka (unflavored) has its own taste but it’s easy to ignore. A flavored vodka would add so much flavor that the flavor of the lemon oils wouldn’t shine through.

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Jeff naples November 13, 2009

Great website it’s my first time making lemonchello and your info has been very educational and helpfull. I’m looking forward to seeing how it comes out. Thanks again for a wonderful website.

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Michael February 6, 2010

I find that Polish Spiritus Ratifikowany makes for a bit smoother final product vs the Everclear. I’ll have to try my new batch with the distilled water!

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Jen April 24, 2010

When you refer to a “bottle” of Everclear, what size are you using? (I currently have a 1 liter bottle sitting with the zest of 14 lemons, and am trying to research a good simple syrup ratio.) I’ve never used Everclear before, and don’t want to waste the effort.

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Ben May 6, 2010

Unless otherwise stated, when I say bottle I always mean a fifth, 750ml.

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Emilio May 17, 2010

My compliments on the website. I like the methodology you’ve taken on your limoncello quest. I’m in the midst of starting one of my own, and just wanted to say thanks for all the valuable info. salute. -H

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sc slacker July 6, 2010

I made several batches using your standard recipe but using Meyer lemons. The result seems to be a smooth, sweet taste that people seem to like (if a bit strong – 75 to 80 proof).

Have you tried a recipe with lemon verbena? My neighbor (an Italian chef) gave me a recipe using lemon verbena – maybe you’d like to try it? I can email it if you’re interested.

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Ben July 8, 2010

Sure, please do email it. I’ve never heard of that before. Better yet, post it here on the site. Thanks!

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kevin July 24, 2010

I just followed your limoncello recipe and I was wondering about storing the liquor and zest. I have a wine room that I normally keep around 63 degrees, I was wondering if this is too cool for storage?

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Nancy September 13, 2010

Hi: Can you tell me how to make different flavors other than the lemon. I considered a pumpkin variation?? Citrus fruits I can figure out, but I have seen clove – any thoughts on how either of these would be done?

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Ben September 16, 2010

Yes, I’ve collected tons of these actually and you can find many variations by searching for vodka infusion recipes.

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Jared November 17, 2010

Ben

Do you recommend using any juice at all to enhance flavor of any citris cello liquor?

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Ben November 17, 2010

I recommend experimenting with it. I’ve tried it and put too much juice in, but I think a small amount could enhance the flavor of certain types, especially the orange ones.

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