Making Limoncello - Step #1
When life gives you lemons ...
No, scratch that and let's start again.
When you find about 400 mls of home made moonshine (60% alcohol) in your pantry, that your dad made, and which you don't particularly want to drink ... what do you do?
(Note: When he brought the bottle over it was full. However, when he came over to work on the garden etc, he used to take the occasional nip or three out of it. So, that's why only that small amount is left. I think there may be some more at the cottage. But I haven't checked.)
Well, I decided to buy some lemons and make Limoncello.
I wish I could have gotten organic lemons but no luck so I used unwaxed lemons which I washed in hot water, scrubbed, and then dried carefully. Using a very sharp vegetable peeler (or microplaner if you have one), I peeled 5 thick skinned lemons. It's easier to avoid the pith if the skin is thicker. You can see the lemon oils as you're peeling your lemon.
Lemon oils
No pith on the peel - yes, this is the underside of the peel
Cover peel with alcohol in a jar with a lid. Shake well. Repeat every day for a week. Now comes the hard part.
Put it in a dark place for 3-6 months.
(You can add the sugar syrup after 45 days if you're really anxious to taste it as soon as possible. Opinions vary ... widely.
And while I have your attention
What percentage of alcohol should my final liqueur be. 30%, 40%?
And how sweet should it be: low, standard or high sweetness?)
See you then!!
In the meantime, make some lemonade with the peeled lemons.
No, scratch that and let's start again.
When you find about 400 mls of home made moonshine (60% alcohol) in your pantry, that your dad made, and which you don't particularly want to drink ... what do you do?
(Note: When he brought the bottle over it was full. However, when he came over to work on the garden etc, he used to take the occasional nip or three out of it. So, that's why only that small amount is left. I think there may be some more at the cottage. But I haven't checked.)
Well, I decided to buy some lemons and make Limoncello.
I wish I could have gotten organic lemons but no luck so I used unwaxed lemons which I washed in hot water, scrubbed, and then dried carefully. Using a very sharp vegetable peeler (or microplaner if you have one), I peeled 5 thick skinned lemons. It's easier to avoid the pith if the skin is thicker. You can see the lemon oils as you're peeling your lemon.
Lemon oils
No pith on the peel - yes, this is the underside of the peel
Cover peel with alcohol in a jar with a lid. Shake well. Repeat every day for a week. Now comes the hard part.
Put it in a dark place for 3-6 months.
(You can add the sugar syrup after 45 days if you're really anxious to taste it as soon as possible. Opinions vary ... widely.
And while I have your attention
What percentage of alcohol should my final liqueur be. 30%, 40%?
And how sweet should it be: low, standard or high sweetness?)
See you then!!
In the meantime, make some lemonade with the peeled lemons.