This is how I made a batch, I hear better vodka makes a difference but
can't seem to believe that given the amount of sugar and lemon
overtones...

Limoncello recipe
Rev 1

Starting point:

750 ml 100 proof Vodka: Jacquins is acceptable (must be 100 proof)
375 grams (1 2/3's cup) table sugar (cane or beet, it does not
matter)
7 medium lemons, good color.

Procedu
Zest lemons, if you are removing more than 2.5 g per medium lemon you
are probably taking off too much zest. You should end up with about 18
g +/- 10%. A fine cheese shredder makes a good zesting tool. The goal
is to take off the outer surface of the lemon; if the remaining
'pith' (outer covering) is white, too much has been removed; a pale
yellow pith should remain. Pith will impart a bitter taste to the end
product. The lemons can be juiced and frozen for another purpose; it
is not used in Limoncello.

Add the zest to the vodka and let it steep several days at room
temperature (at least 65F); a week is fine. Once you see good color
you have probably extracted enough oil from the zest. The zest will
start to lose its color; it will not get to white but will become a
pale yellow. If you want to experiment with steeping times pull off a
known quantity of liquid, add sugar (1/2 the amount of liquid) shake
until dissolved and taste. (I.E. 50 ml liquid to 25 grams of sugar.)

Remove the zest from the liquid; pour it through a coffee filter if
preferred.

Optional: Fine with hot mix Sparkolloid at a rate of 1 g/gallon (US)
and rack when clear. This will give a clear end product. This step
requires the liquid be at room temperature, the fining agent is not
effective at cool or cold temperatures. Commercial Limoncello is often
cloudy; this step is only for esthetics.

Add the sugar and stir or shake until dissolved. It will not look like
it is possible to dissolve this much sugar, but it is possible. Just
shake it up, let it settle repeat until all of it is dissolved.

Serve chilled preferably but the amount of sugar added makes this
smooth tasting at any temperature.

The amount of zest used, amount of sugar added and steeping times are
variable by personal preference; the only hard and fast rule is the
strength of the vodka.

This sounds good Does it improve with age?

Steve
"Joe Sallustio" > wrote in message
oups.com...
> This is how I made a batch, I hear better vodka makes a difference but
> can't seem to believe that given the amount of sugar and lemon
> overtones...
>
> Limoncello recipe
> Rev 1
>
> Starting point:
>
> 750 ml 100 proof Vodka: Jacquins is acceptable (must be 100 proof)
> 375 grams (1 2/3's cup) table sugar (cane or beet, it does not
> matter)
> 7 medium lemons, good color.
>
> Procedu
> Zest lemons, if you are removing more than 2.5 g per medium lemon you
> are probably taking off too much zest. You should end up with about 18
> g +/- 10%. A fine cheese shredder makes a good zesting tool. The goal
> is to take off the outer surface of the lemon; if the remaining
> 'pith' (outer covering) is white, too much has been removed; a pale
> yellow pith should remain. Pith will impart a bitter taste to the end
> product. The lemons can be juiced and frozen for another purpose; it
> is not used in Limoncello.
>
> Add the zest to the vodka and let it steep several days at room
> temperature (at least 65F); a week is fine. Once you see good color
> you have probably extracted enough oil from the zest. The zest will
> start to lose its color; it will not get to white but will become a
> pale yellow. If you want to experiment with steeping times pull off a
> known quantity of liquid, add sugar (1/2 the amount of liquid) shake
> until dissolved and taste. (I.E. 50 ml liquid to 25 grams of sugar.)
>
> Remove the zest from the liquid; pour it through a coffee filter if
> preferred.
>
> Optional: Fine with hot mix Sparkolloid at a rate of 1 g/gallon (US)
> and rack when clear. This will give a clear end product. This step
> requires the liquid be at room temperature, the fining agent is not
> effective at cool or cold temperatures. Commercial Limoncello is often
> cloudy; this step is only for esthetics.
>
> Add the sugar and stir or shake until dissolved. It will not look like
> it is possible to dissolve this much sugar, but it is possible. Just
> shake it up, let it settle repeat until all of it is dissolved.
>
> Serve chilled preferably but the amount of sugar added makes this
> smooth tasting at any temperature.
>
> The amount of zest used, amount of sugar added and steeping times are
> variable by personal preference; the only hard and fast rule is the
> strength of the vodka.
>

Joe Sallustio wrote "I hear better vodka makes a difference but can't seem
to believe that given the amount of sugar and lemon overtones..."

Joe - Better vodka may make a better Limoncello. I was south of Naples a
few years ago and lemon trees grew everywhere. Limoncello was made in small
shops in large glass containers...about 7 gallon carboy size. I asked for a
recipe and was given directions about like those you posted. But, they were
using high test alcohol instead of vodka. this stuff was so good I tried to
make some when I got back home. I used Everclear alcohol, diluting to the
strength to what I was told in Italy. The flavor never did smooth out...it
retained that raw-like alcohol taste that comes in inexpensive vodka. I may
try again with some good vodka.

Bill Frazier
Olathe, Kansas USA

If we have some sit around for more than a week I'll let you know. It
did not have any rough edges to smooth out this time. I'm making more
so can speak to that in a few months.



Joe

Bill,
The original recipe called for 190 proof and a simple syrup of 1/2
water and 1/2 sugar. I can't get it here in the Northeast unless I go
to Canada. There are better manufacturers of 100 proof vodka so I
would be interested in your results. The only reason I was shooting
for 100 proof was to keep the proportions about right as to ABV; you
could certainly use better vodka at a lower proof too.

Joe

> The original recipe called for 190 proof and a simple
> syrup of 1/2 water and 1/2 sugar. I can't get it here
> in the Northeast unless I go to Canada.

Really? I've never shopped for everclear (190 proof stuff),
but I've been told that you can't get it unless you go to
the States.

Has anyone tried making a similar liqueur out of other zests?
It's mandarin (aka "Christmas orange") season here (imported,
of course), so it may be a seasonal thing to try.

In Western Canada you have to go to the US, specifically Montana, I
believe

Steve

On 26 Dec 2005 22:21:32 -0800, wrote:

>> The original recipe called for 190 proof and a simple
>> syrup of 1/2 water and 1/2 sugar. I can't get it here
>> in the Northeast unless I go to Canada.
>
>Really? I've never shopped for everclear (190 proof stuff),
>but I've been told that you can't get it unless you go to
>the States.
>

Tress,
Kittling Ridge makes it; they are a little past St Cat's on the Queens
Way (QEW). I think it's available in the LCBO at least.

Joe

Funny I found this thread tonight as I just completed a quart of limoncello.

I cut 3 lemons into 0.25 inch wide slices, removed the seeds that were easy
and placed in a quart canning jar (I live in Georgia, after all). I added
Everclear* (95% alcohol) to cover the fruit. After lightly squeezing today,
I ended up with ~0.625quart of booze. To this I added a simple syrup of 1cup
sugar and ~0.75cup water. "Sheeeeeess a TASTIN' a fine-A!" and we'll try it
out on others in a the next coming weeks.

It is stronger than other limoncellas I've had but since my buddy and I
prefer the "sissy-fied" version with cream, I think this will work very well
after the cutting. First attempt... I think I'm 1.000.

As someone else mentioned clementines, I just started two batches. One is
composed of pulped clementines, the other with two pireced whole clementines
and both filled to the ~0.5quart mark with Everclear. If you want updates,
email me.


Patrick

* Told myself after trying it once in college that I'd never see this stuff
again but at $18/liter and trying to make liquer, how could I NOT choose
it?!? *grin*

"Joe Sallustio" > wrote in message
oups.com...
> This is how I made a batch, I hear better vodka makes a difference but
> can't seem to believe that given the amount of sugar and lemon
> overtones...
>
> Limoncello recipe
> Rev 1
>
> Starting point:
>
> 750 ml 100 proof Vodka: Jacquins is acceptable (must be 100 proof)
> 375 grams (1 2/3's cup) table sugar (cane or beet, it does not
> matter)
> 7 medium lemons, good color.
>
> Procedu
> Zest lemons, if you are removing more than 2.5 g per medium lemon you
> are probably taking off too much zest. You should end up with about 18
> g +/- 10%. A fine cheese shredder makes a good zesting tool. The goal
> is to take off the outer surface of the lemon; if the remaining
> 'pith' (outer covering) is white, too much has been removed; a pale
> yellow pith should remain. Pith will impart a bitter taste to the end
> product. The lemons can be juiced and frozen for another purpose; it
> is not used in Limoncello.
>
> Add the zest to the vodka and let it steep several days at room
> temperature (at least 65F); a week is fine. Once you see good color
> you have probably extracted enough oil from the zest. The zest will
> start to lose its color; it will not get to white but will become a
> pale yellow. If you want to experiment with steeping times pull off a
> known quantity of liquid, add sugar (1/2 the amount of liquid) shake
> until dissolved and taste. (I.E. 50 ml liquid to 25 grams of sugar.)
>
> Remove the zest from the liquid; pour it through a coffee filter if
> preferred.
>
> Optional: Fine with hot mix Sparkolloid at a rate of 1 g/gallon (US)
> and rack when clear. This will give a clear end product. This step
> requires the liquid be at room temperature, the fining agent is not
> effective at cool or cold temperatures. Commercial Limoncello is often
> cloudy; this step is only for esthetics.
>
> Add the sugar and stir or shake until dissolved. It will not look like
> it is possible to dissolve this much sugar, but it is possible. Just
> shake it up, let it settle repeat until all of it is dissolved.
>
> Serve chilled preferably but the amount of sugar added makes this
> smooth tasting at any temperature.
>
> The amount of zest used, amount of sugar added and steeping times are
> variable by personal preference; the only hard and fast rule is the
> strength of the vodka.
>

Hi Patrick;
Glad it worked out. The process I have excludes the juice of the
lemon, but the sky is the limit especially if it turns out good. I
froze all my lemon juice for lemonade or mead.

I am going to experiment with different grades and strengths of Vodka
at some point; I will post the results.

Joe

Joe Sallustio wrote:
> Bill,
> The original recipe called for 190 proof and a simple syrup of 1/2
> water and 1/2 sugar. I can't get it here in the Northeast unless I go
> to Canada. There are better manufacturers of 100 proof vodka so I
> would be interested in your results. The only reason I was shooting
> for 100 proof was to keep the proportions about right as to ABV; you
> could certainly use better vodka at a lower proof too.
>
> Joe

Joe,

I;m not sure where in the northeast you are, but Everclean grain
alcohol is available in MA. When I was growing up in CT, it is was
called Graves Grain Alcohol.

Andy

Thanks Andy.

I'm in Pittsburgh. They used to sell it in West Virginia but just
stopped; It's not sold in Ohio or PA anymore either.

I'm using a few different Vodka's to make it again; a cheap 100 proof
and a better 100 proof and the same with 80 proof.

It turned out everyone like the first cheaper (Jacquin's) 100 proof I
made but I'm just curious how they will turn out in side by side
comparisons. I'm leaning toward a 3 day maceration, 1 or 2 days with
hot mix Sparkaloid to clear and then the sugar. I'll taste it at 3
days to make sure I have enough lemon in it and decide then.

As a heads up we are making this again with 2 different proofs of
vodka, 80 and 100. We have 3 different brand also. All have identical
amounts of lemon zest and will be sugared identically. I'll post the
results in a few weeks and a few months later.

Joe

Not necessarily - you can get it in Alberta. Here in BC, the other good
source is Duty Free at the Washington border although there it's not
Everclear but something else - White ...? Same thing.

Pp


Steve wrote:
> In Western Canada you have to go to the US, specifically Montana, I
> believe
>
> Steve
>
> On 26 Dec 2005 22:21:32 -0800, wrote:
>
> >> The original recipe called for 190 proof and a simple
> >> syrup of 1/2 water and 1/2 sugar. I can't get it here
> >> in the Northeast unless I go to Canada.
> >
> >Really? I've never shopped for everclear (190 proof stuff),
> >but I've been told that you can't get it unless you go to
> >the States.
> >