It is so nice being back in Charlotte. This is my first spring in Charlotte in 6 years, and I had forgotten how beautiful it is. In the last week it all of the flowers have erupted and decided to bloom. Warm weather is now here to stay, so why not have a nice refreshing drink to go with the spring weather? I have never been to Europe, but I hear limoncello is a big thing to drink in Italy.
Generally great things take patience. Limoncello is a great thing, so you will need to remember that it takes some time to do right. Never having tried limoncello before, I was not quite sure where to begin. I decided to adapt my recipe from one by Giada de Laurentiis.
Italian food is Giada’s specialty, so I figured she would be a good starting point. I made a few changes to hers. Here is what I used.
10 washed organic lemons (I just want the lemons no pesticides as well)
750ml of good quality vodka ( I used Absolut)
3 1/2 cups water
2 1/4 cups sugar
You will need to peel the skins off of the lemons. I used a serrated vegetable peeler and had no problems. When peeling do not go too deep and get any of the white pith, you only want the yellow skins. The lemon peel will release oil causing the lemon to become slippery. Be careful. Unfortunately, my thumb learned this the hard way.
After peeling you should be left with lemons looking like this.
You will only be using the lemon peels to make limoncello so do not throw away the skinless lemons. There are a wide variety of things you can use them for. Lemon curd, lemonade, use them in a marinade… In the next few weeks I will show you what I used mine for.
Next, all you need to do is put the lemon peels in a container with the vodka and sit back and wait.
The picture on the left was taken an hour after I put the peels into the vodka, you can already see some yellow color in the vodka. The center image are daffodils that my mom had growing in her yard. When the daffodils are out spring is definitely here! The image in the right shows the vodka and lemon mixture four days later.
After four days it is time to add the sweetness to the limoncello.
In a large pot combine the water with the sugar. Over medium heat stir the mixture until the sugar is completely dissolved into the water. Let the sugar water mixture cool. Combine this with the lemon infused vodka. Let this sit over night ( I was too impatient and went straight to the next step, but next time I am going to do this).
In my research, of how to make this delicious beverage, I have read that people leave the lemons, sugar, and vodka to sit for much longer than a night. Supposedly the flavor gets better with age? I was not that patient so I ran the contents of my container through a strainer and into several small glass jars for safe keeping. After 4 days of waiting it was time to taste.
Delicious! I drank mine over ice. I am not sure if that is how it is done in Europe, but it tasted good to me! I am going to have to make limocello again and see how long it must sit to get the most flavor. I am also going to mix this with the bubblegum vodka and see how it tastes. I have heard grain alcohol instead of vodka works really well, might have to give that a try also.
Have you had limoncello?
Ciao Taylor! Your pictures are gorgeous. I LOVE Limoncello as well! It’s even more delicious served chilled (I keep mine in the freezer) Looking forward to hearing about your experimental cello with bubblegum vodka!
I’m experimenting with this, myself, and I DID use the grain alcohol. Man, that stuff is potent. I can only have a couple of sips before I start feeling a major buzz. But boy, it is tasty, though. ?
Hey man that looks and sounds like it was delicious. I am going to have to try that for my next dinner party. Mix it up with some friends and a nice cook out. What could be better than a nice adult beverage out in sun in the back yard by the pool?
Keep up the experiments. It is inspiring.
Hi Taylor
I was in search for a Limoncello recipe for a while
I had all my Italian friend’s recipes at hand, but I live in Portugal since 3 years and I can’t find grain alcohol, like I did back in Milan
so… thanks!
your vodka version is great and I hope I’ll be able to make it soon ?
thanks for sharing
I just added you in my links, I’ll be back soon
viz
You have not had the chance to sip your way around Italy with Limoncello??? OH così tragico!
I was lucky enough to be invited into “our” (I feel like it’s ours since we have visited there twice now, that qualifies right???) villa’s kitchen to cook, AND to watch them make up their limoncello! They use grain alcohol, but since it is illegal to buy in Virginia I use vodka too, like you.
Keep your sights set high… on Italy… you really need to go and sip it sitting on a veranda overlooking Tuscany!
As a matter of fact let us know when you are going and I will be sure to let you know how to stop in to see Therry & Ula! I miss them BOTH!
Meanwhile I will have to get my bottle out of the freezer and toast your blog tonight! I set you on RSS, hope you don’t mind my stopping in from time to time…
CIAO for NOW!
~MaggieB
Jay says
I made a batch on 4-26, been sitting for over a week now. I find that if you use good quality honey instead of the sugar/water mixture the end result is much tastier. Cheers.
I love to make lemoncello too! i make a couple batches a year. I always use grain alchohol (everclear in most states). If you want to try this, let the peels sit for a month on a cabinet or closset so your not intised to drink it early. the take equal parts sugar and water and bring to a boil to let the sugar dissolve. you can chill this syrup or add it directly to your alchohol after you have strained out the peels. i add enough sugar water to double the total volume and add soem fresh juice as well. this gives you to bottles of lemoncello from your one bottle of everclear and it still ends up about 80 proof.
some typos sorry. *in a cabinet
*some
*this gives you 2 bottles
Diane L. says
After visiting Sicily, I came back to southern CA and my lemon trees and could not wait to try making Limoncello. I made a big batch using half vodka and half Everclear. (My son in law had made it using only Everclear and I thought it was too strong. I found using half of each improved the taste).
I only had time to make 1/2 of the recipe and kept the other half to continue to ferment for 4 months! I had no idea how it would be. It is fabulous. It tastes richer and much smoother than the batch I did earlier. I was told in Sicily to let the ingredients “marry” and get to know each other – the longer the better. Also, make sure you strain it well. It will make for a much nicer smoother flavor.
Paris says
Hello,
My Dad made plum vodka, using the cheapest vodka he could find, and letting it sit for 2 months.
He used a huge punnet of plums from the market, and the large seeds too. Bashed into pieces and placed in muslin bags.
I think I may try and come up with some other flavours… hmmm.
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