
Made some Lemoncello today…well started the process, at least. It is labor intensive in the fact that 20+ lemons must be peeled to create enough essence to flavor the Everclear. It is patience taxing as the whole time element from beginning to end can last up to 3 months.
I recommend Everclear over using vodka, as some recipes recommend. The final product is by far more superior and tasty. This is my third attempt and I am feeling kinda confident that this will be one of my best batches yet. It is all in the timing, being patient, allowing the peels to soak a good long time.
Our land lord Mario taught me this recipe. The lemons are from the front yard,off a tree that has, for the most part, been organically grown. I love the fact that I make a far superior product for ½ the price for the best Lemoncello on the market.
And I am enjoying a sipping glass of it now as I write you.
Hee!
Here’s The recipe:
- 15-20 lemons - clean, unwaxed with nice clear skins Should give off a rich lemon scent
- 2 (750-ml) bottles Everclear.
- 2 to 3 cups of water
- 2 to 4 cups sugar
- A Large (2-3 liter) glass jar with a sealed lid.
- Bottles to put your final product in. I like glass bottles with attached stoppers.
Step 1: Lemon into the Alcohol
Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems, ends.
Remove the peel from the lemons with a sharp peeler or fine grater/zester, carefully avoiding the bitter white pith. If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!
Put the peels in a glass jar and add the Everclear, leaving at least two inches below the top rim. Seal tightly.
Leave the lemons to steep in the jar in a cool, dark a month. I leave mine for at least 2-3 months. I like to swirl the peels around in the jar to mix it up and check out the progress. The peels should be colorless before you proceed to step 2.
Step 2: Add the sugar
Heat the sugar and H20 until it turns clear and all the sugar is dissolved completely. Cool.
Put the cooled syrup in the jar with the lemons Seal tightly and return the jars back to the closet for at least two weeks. I go for a month.
Step 3: Strain and bottle
Strain out the lemon peels. A fine colander lined with cheesecloth will do great. This way you can gather it all together and squeeze out the final lemony goodness!
Decant into clean bottles, seal tightly and leave the finished bottles for at least 1 week before using.
Exercise patience….It will be worth it!
(seriously...I am not fooling here)
Finally, store the lemoncello in your freezer. It shouldn't freeze because of how much alcohol is in it and it is awesome ice cold.
Tips:
- Take your time peeling the Lemons. Don't get any of the white underbelly of the skin in the batch.
- Use organic lemons or at least ones you know where they came from.
- Make a big batch at once. (Once you share this, you are going to become mighty popular!!!)
- You can also make similar liqueurs
I love the Altantiean story and can fully buy into the concept that there were civilizations much more advanced than the Egyptian/Greco/Roman documented peoples. And I have often wondered why ONLY Atlantis.
Mme. Blavatsky and her pals, aside, the mythos of the Lemurian rise and fall is confusing and filled with conflicts