Is it your desire to learn Homemade Limoncello Recipe? You’ve come to the right location then! Making your own Limoncello is a breeze. It’s simple enough to make at home with only a few simple equipment and ingredients.
The traditional Italian liqueur Limoncello is known for its inimitable, lemony flavour. Limoncello is commonly consumed very cold as a digestive in Italy. What could be better than a glass of chilled Limoncello after a filling meal?
However, it can also be used in the making of sweets, or by adding a few drops to a bowl of fresh fruit. It’s simple to make Limoncello at home. Good organic lemons and some time are all that is required. Now then, let’s learn the secret of making homemade Limoncello!
Limonella Ingredients for Homemade Drinks
Approximately 8 cups’ worth of Limoncello, or 2 litres’ worth of doses:
- Eight large, naturally grown lemons.
- 1 litre (4 cups) of 95-degree pure alcohol, which is equal to 1 litre of Everclear (190-proof) or 1 litre of 100-proof Vodka.
- Three cups’ worth of granulated sugar (600 g)
- 4 cups, or 1 litre, of water
Equipment Necessary for Producing Limoncello
You’ll need some basic but very handy cooking equipment for the Homemade Limoncello Recipe. We’ll have to check which ones that are. To begin, a ceramic peeler for carefully removing only the lemon zest from the lemons.
A ceramic knife won’t brown food or change its flavour or aroma. So, it works wonderfully in this dish. Then, a big glass jar with a tight-fitting cover (at least 3 litres/ 1 gallon capacity) is required.
After infusing the alcohol with the lemon zest, strain it through a big fine mesh strainer to remove the zest. This includes a variety of funnels to accommodate varying bottle sizes for filling with Limoncello.
The last thing you need to store your Limoncello is some airtight glass bottles. A set of ceramic limoncello glasses from Italy, complete with a tray and painted by hand, would make a lovely present. The long stemmed, narrow glasses typically used for spirits are an especially attractive touch, and they work just as well for Limoncello.
Recipe:
- To prepare, I washed and dried the lemons with kitchen paper. Avoid vigorous rubbing, which might spread fragrance and oil. Only use organic, unprocessed lemons (see “What Are the Best Lemons to Use?” for details).
- Use a ceramic potato peeler to peel the lemons. The ceramic knife won’t brown lemons or change their flavour or aroma. Remove Only the zest (yellow part), as the white spongy part of the lemon may provide a bitter flavour to the liqueur if removed.
- Pour the alcohol (or the Everclear or the Vodka) over the lemon zest in a big, airtight glass container. Leave them to steep for two weeks in a dark, cold place. You should put a towel over the jar to make sure the contents stay dark. During this time, Do not open the Jar; instead, Shake it daily to thoroughly combine the contents.
- The syrup needs to be prepared after the necessary infusion period has passed. Put the sugar and water in a saucepan and bring to a boil over low heat. Keep stirring until the sugar has dissolved. Then, set it aside to cool.
- Now strain the liquid through a strainer to get rid of the lemon peel.
- When the syrup has cooled, stir it into the alcohol and lemon zest infusion. Transfer the Limoncello to bottles sealed with a cork or hermetic closure. Put the bottles away for a week in a cold, dark area.
The Limoncello you created from scratch is now done! Put it in the freezer at least three hours before you plan on drinking it, or just keep it there permanently so it’s ready whenever you are.
Storage:
The finished limoncello can be frozen for later use. Don’t worry about it freezing over because of the alcohol and sugar. This way, by the time you want a glass, it’s already ice cold! It’s best to consume homemade Limoncello within three months of making it.
The Benefits of Ceramic Tools are Discussed.
Use a ceramic knife or a peeler to cut the lemon zest. The ceramic does not react with or destroy the beneficial oils and active substances in the lemon zest.
What Kind of Alcohol Should Be Used to Make Limoncello?
Limoncello is typically produced in Italy with an alcohol content of 95 degrees. However, its availability and sale are restricted in other nations. The ideal substitute for this recipe is 190-proof Everclear. As a last resort, you can use a high-quality 100-proof Vodka.
