Limoncello recipes anyone?

[Aggie]

I've only had this wonderful Italian drink a few times but it's heavenly. I just had some a few weeks ago at a restaurant that makes their own so now I'm determined to become a master. The bottled stuff is crap.

The problem is I don't know anyone who's made this and as with Googling anything there are a million different recipes and opinions so I was hoping I could narrow down my search here. Please share any recipes or experiences. Thanks!!!

[Furtherman]

A little Devito always helps.

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[JerseyRich]

Did somebody say Limoncello?!

http://www.blogcdn.com/www.luxist.com/media/2007/04/73887191.jpg

[ANC]

I love limoncello. A guy I work with makes it, I believe he uses Rocco DiSpirito's recipe (http://www.foodnetwork.com/recipes/rocco-dispirito/limoncello-recipe/index.html):

Ingredients


<!--concordance-begin-->

2 pounds very fresh lemons
1 quart grain alcohol
6 cups water
2 1/2 cups sugar
<!--concordance-end-->Directions

Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.

I will be making this as well..

<!-- body-text --><!-- BEGIN ENDECA RESULT MODULE- nextRecipe --><!-- END ENDECA RESULT -->

[Aggie]

Thanks ANC! I printed out Giada's recipe and it's VERY similar so I will compare the two but since you know someone who has actually used this I will do with it.

The one I just looked at online talks about fermenting the zest and liquor for 2-3 MONTHS instead of days!!!

[ANC]

Thanks ANC! I printed out Giada's recipe and it's VERY similar so I will compare the two but since you know someone who has actually used this I will do with it.

The one I just looked at online talks about fermenting the zest and liquor for 2-3 MONTHS instead of days!!!

No problem!

Wow months?? Once the flavor is extracted I can't see a reason to steep the lemon zest any further..

I'm also looking into homemade Amaretto...I'll let you know how I make out. :drunk:

[lleeder]

Has anyone made a Danny Devito joke yet?

[sailor]

why not just buy a good imported brand?

[Aggie]

why not just buy a good imported brand?

The few I've tried pre-bottled tasted nothing like the homemade version. I don't want to waste my money trying different bottled brands.

And why not make my own? buying stuff is the easy way out and it's usually never as good.

[sailor]

The few I've tried pre-bottled tasted nothing like the homemade version. I don't want to waste my money trying different bottled brands.

And why not make my own? buying stuff is the easy way out and it's usually never as good.

i mean, you probably don't make your own scotch, gin or beer (or any other liquer). just seems weird to me. if it makes you happy, that's all that matters. :)

[joethebartender]

I love limoncello. A guy I work with makes it, I believe he uses Rocco DiSpirito's recipe (http://www.foodnetwork.com/recipes/rocco-dispirito/limoncello-recipe/index.html):

Ingredients


<!--concordance-begin-->

2 pounds very fresh lemons
1 quart grain alcohol
6 cups water
2 1/2 cups sugar
<!--concordance-end-->Directions

Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.

I will be making this as well..

<!-- body-text --><!-- BEGIN ENDECA RESULT MODULE- nextRecipe --><!-- END ENDECA RESULT -->

Thanks ANC! I printed out Giada's recipe and it's VERY similar so I will compare the two but since you know someone who has actually used this I will do with it.

The one I just looked at online talks about fermenting the zest and liquor for 2-3 MONTHS instead of days!!!

Please be careful guys!

Grain has already fermented to a state of almost 100% alcohol! I don't see the potency going up much from there, but that mix alone is enough to blow the fucking head off of you! (I mean like alcohol poisoning/blindness blow the head off of you).:unsure:

Aggie, ask the bartender how it's made at your restaurant if you like their's that much.

This recipe seems to make more sense to me (I would love to try this with Meyer Lemons and a tasteless vodka like Tito's; they should be in season around November):drunk::

This recipe by Riccardo Baracchi was featured in the Frances Mayes' bestseller, In Tuscany.

8 organic lemons
1 quart vodka
14 ounces sugar
1 quart bottled water, brought to a simmer

Peel the lemons, leaving a little white attached to the peel. Reserve the lemons for other uses. Put the peels in a large container together with the vodka, close it well, and leave it in a cool place for at least 4 days, preferably a week. Gently shake a couple times a day. The peels will lose their brilliant yellow color.

On the fifth day or later, prepare a syrup of the sugar and hot water, making sure the syrup never quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool. Strain the lemon-scented alcohol through cheesecloth or a strainer, discard the lemon peels, and mix the alcohol into the syrup. Shake well before bottling. Let the limoncello sit for 2 to 3 days. Serve cold as an apertif. Makes 2 quarts

[sailor]

Please be careful guys!

Grain has already fermented to a state of almost 100% alcohol! I don't see the potency going up much from there, but that mix alone is enough to blow the fucking head off of you! (I mean like alcohol poisoning/blindness blow the head off of you).:unsure:

Aggie, ask the bartender how it's made at your restaurant if you like their's that much.

This recipe seems to make more sense to me (I would love to try this with Meyer Lemons and a tasteless vodka like Tito's; they should be in season around November):drunk::

the recipes i saw called for 92 proof liquor to be used (wasn't clear, but i assume they meant vodka). they said 80 proof vodka wouldn't extract the oils completely from the lemon rinds. i don't think they meant ferment in the usual sense, more like steeping.

[Aggie]

i mean, you probably don't make your own scotch, gin or beer (or any other liquer). just seems weird to me. if it makes you happy, that's all that matters. :)

Yeah, I know it's rare but it's more for a liquor with fruit. I know someone who lives on 10 acres with blueberry, blackberry and peach trees and she makes a different fruit liquor every year. I think it will be fun. :)

Please be careful guys!

Grain has already fermented to a state of almost 100% alcohol! I don't see the potency going up much from there, but that mix alone is enough to blow the fucking head off of you! (I mean like alcohol poisoning/blindness blow the head off of you).

Aggie, ask the bartender how it's made at your restaurant if you like their's that much.

This recipe seems to make more sense to me (I would love to try this with Meyer Lemons and a tasteless vodka like Tito's; they should be in season around November):

Thanks Joe! I'll be careful and I was very skeptical about the months recipe. I will be trying one of these very soon and I'll let you know how it goes. The restaurant was up in New Hampshire where my mom lives. I'll have to ask her to ask the bartender next time she goes.

[ANC]

Yes Grain Alcohol is strong stuff, that is why it will be diluted with the water. 1 quart grain alcohol to 1.5 quarts of water.

Typically it will be 151 proof. Diluted by more than half it's not that strong.


And just to clarify, nothing will be "fermenting". There's no yeast, no fermentable sugars, no ethanol being produced.

[razorboy]

http://i29.photobucket.com/albums/c297/razorboy_/limon.jpg

http://i29.photobucket.com/albums/c297/razorboy_/cello_lg.jpg

[sailor]

Yeah, I know it's rare but it's more for a liquor with fruit. I know someone who lives on 10 acres with blueberry, blackberry and peach trees and she makes a different fruit liquor every year. I think it will be fun. :)

sweet, hope it works out. i always wanted to try brewing beer, but it's so much effort.

[joethebartender]

the recipes i saw called for 92 proof liquor to be used (wasn't clear, but i assume they meant vodka). they said 80 proof vodka wouldn't extract the oils completely from the lemon rinds. i don't think they meant ferment in the usual sense, more like steeping.

I see. Good point about the 80 not being able to render the oil from the rind.
I agree with them meaning steeping instead of fermenting.

In ANC's recipe calling for a quart of grain (if they meant everclear) to 6 cups of water yeilds a product that's 76 proof...(I think). That'll still get you "DeVitoed" after a few post dinner snoots.

[ANC]

sweet, hope it works out. i always wanted to try brewing beer, but it's so much effort.

Brewing beer isn't as much work as you think. You can pick up a starter kit pretty cheap. Check out www.northernbrewer.com (http://www.northernbrewer.com).

Also Check out the "Amber Waves" episode of Good Eats to get an idea of what's involved in brewing. (http://www.youtube.com/watch?v=Vlv1wBy7Z5w)


In ANC's recipe calling for a quart of grain (if they meant everclear) to 6 cups of water yeilds a product that's 76 proof...(I think). That'll still get you "DeVitoed" after a few post dinner snoots.

Yes, that's what I was going for in the previous post. Definitely will get ya nice and toasted, but not nearly as reckless as drinking straight grain (which I do not recommend at all).

[sailor]

Brewing beer isn't as much work as you think. You can pick up a starter kit pretty cheap. Check out www.northernbrewer.com (http://www.northernbrewer.com).

Also Check out the "Amber Waves" episode of Good Eats to get an idea of what's involved in brewing. (http://www.youtube.com/watch?v=Vlv1wBy7Z5w)

i just knew people who did it and it seemed like way too much effort. like scrubbing bottles for hours type of shit. and then there was always silt in the beer.

[ANC]

i just knew people who did it and it seemed like way too much effort. like scrubbing bottles for hours type of shit. and then there was always silt in the beer.

Yeah I ain't gonna lie, the bottle cleaning kinda sucks, but I never spent hours doing it. You scrub em clean and sanitize them using a solution.

The silt is just spent yeast. Just as if you were to drink a bottle of Hoegaarten. If you pour carefully, it shouldn't be an issue. Personally I don't mind it at all. It's typical of homebrews unless you shell out cash for a filtration system. It's fine to drink and rich in Vitamin B Complex.

[Chigworthy]

http://ecx.images-amazon.com/images/I/516PPpCohxL._SL500_AA280_PIbundle-6,TopRight,0,0_AA280_SH20_.jpg+http://upload.wikimedia.org/wikipedia/en/thumb/d/d2/EverclearHiRes.jpg/300px-EverclearHiRes.jpg

[Chigworthy]

Yeah I ain't gonna lie, the bottle cleaning kinda sucks, but I never spent hours doing it. You scrub em clean and sanitize them using a solution.

The silt is just spent yeast. Just as if you were to drink a bottle of Hoegaarten. If you pour carefully, it shouldn't be an issue. Personally I don't mind it at all. It's typical of homebrews unless you shell out cash for a filtration system. It's fine to drink and rich in Vitamin B Complex.

Actually, the preferred way to pour a witbier is to swirl up a little of the yeast at the end of the pour, which results in the haze or "shine", which is a judge able characteristic of these beers. As you may know, sometimes brewers will add a tiny amount of flour to get the desired shine.

[ANC]

Actually, the preferred way to pour a witbier is to swirl up a little of the yeast at the end of the pour, which results in the haze or "shine", which is a judge able characteristic of these beers. As you may know, sometimes brewers will add a tiny amount of flour to get the desired shine.

Yup yup, I always swirl the last third of the bottle and top off my glass. :thumbup:

I didn't know about the flour part of it though.

[Chigworthy]

Yup yup, I always swirl the last third of the bottle and top off my glass. :thumbup:

I didn't know about the flour part of it though.

I think I read that in Radical Brewing, which is the most entertaining brew book I have ever read.

[Tyronasaurus Fez]

happy boozing! :drunk:

http://cooking.visionsboard.com/2009/09/01/homemade-limoncello/


http://www.alwayshungryny.com/videos/making-limoncello-joe-campanale/

[Gimp]

Danny Devito
Danny Devito
Danny Devito
Danny Devito

-Posted via Wii

[DiabloSammich]

Ok, here's my question. I've bought a bottle of Devito's finest. What's the best way to enjoy it? Rocks? Chilled? Mixed drink?

[boosterp]

Ok, here's my question. I've bought a bottle of Devito's finest. What's the best way to enjoy it? Rocks? Chilled? Mixed drink?

With a hooker before an interview.

[Aggie]

Still haven't made it but I'll post back here when I do!

Ok, here's my question. I've bought a bottle of Devito's finest. What's the best way to enjoy it? Rocks? Chilled? Mixed drink?

I've only ever had it chilled, never been served with ice. I'd chill the glass and bottle and it's served in a small glass.

http://a7.vox.com/6a00b8ea067abbdece00c2251f36cf8e1d-500pi

[Aggie]

UPDATE: Step one of my homemade limoncello is complete!

I zested 13 small lemons last night and that is now currently soaking with one bottle of Grey Goose vodka. After 3 days of soaking I continue. I will post back how it turns out and the recipe if it's good. I'm excited!

[sailor]

Sounds great. I'd serve it with ice, just like lemonade.