Oh, Limoncello… how I love you and oh so admire the time and effort that goes into making you. What I do not love, on the other hand, is the enormity of confusing information out there on how to make you! So here is my solution… a post on the dos and don’ts of making homemade limoncello. Unlike most of my posts, where I babble casually in the introductions of my recipes about why I like something or how I learned to make it, this post is full of all the tips I wish I’d known before starting my own batch. So read through all of this babble if you can bear it, ’cause it’s the important stuff… it’s a LOT, I know (really it’s like a small novel), but I think it will help if you’re interested in making your own tasty limoncello!!
So what is limoncello you ask? It’s a traditional Italian after-dinner drink… sweet & lemony: a superb sipper (or gulper depending on your style) to enjoy post-feast. Now I’m not a sweet-drink kinda gal, but even I like limoncello. So when pondering all of the tasty edible drinks I could make for Christmas this year, limoncello was the clear choice. A simple and unique little liquid treat. And who wouldn’t looooove to get their hands on a little yellow bottle of booze for Xmas!!?? So I read through recipes. And read and read. And read. Holy gejeeebus did I read (not a word I know, but pretend). I love the internet because you can find pretty much any recipe you want on there, but let’s be honest… it’s rather nightmarish how hard it can be to weed through all of them! I swear sometimes it takes more time to research recipes than it does to actually make them :/ Especially for something like this… everyone has their own take, style, and version of limoncello. How in the world is one to know which recipe to choose!??? That’s where I’m hoping this will come in. After hours, no days, of reading, I finally decided on a recipe that was a conglomeration of all the great ideas and tips I’d read, put together into one (good wait time, not too much sugar, good amount of booze, etc.). And it worked great! But even I, who thought I’d covered all my bases, can look back now and say I wish I’d done a few things differently. So I decided to make a do’s and don’ts of limoncello-making. A helpful guide for all those baffled by the enormity if internet information, wondering and pondering where to begin or which recipe to follow. Hope it helps… ’cause making homemade limoncello is not only a rewarding process, but a super amazing (and tasty) gift idea 🙂
Okay, let’s get to it…
In short, here are the basic do’s and dont’s. I’ll explain them each in more detail below 🙂
DOs
1- Use organic lemons
2- Use good quality booze (100 proof or more)
3- Give it some wait time- plan on about a month for the whole process
4- Have all of your materials ready to go (you’ll need a large glass jar- a gallon works well, small little glass bottles, a funnel, a pitcher, and either cheesecloth, coffee filters, or a mesh strainer to filter the limoncello)
5- Store the liquid in a cool dark place
DON’Ts
1- Don’t use organic sugar- weird I know- I learned this the hard way, but it’ll turn that beautiful bright yellow glow a deep brownish yellow hue
2- Don’t get any pith in the mix! (pith is the white stuff under the peel- it’ll make your drink bitter)
Alright, now the details…
DOs
1- Use organic lemons
This is particularly important. Of course normally I’m a fan of organic when possible, but in this case, it isn’t about my preference, it’s about your health. Typically, fruits that get peeled don’t matter as much- I mean, you peel the peel off so does it really matter what’s on there?! In this case though, it’s the peel that makes the drink. That peel is what soaks on the alcohol for weeks, so whatever is on it will end up in your belly. For this reason, I highly recommend using organic… you don’t want of of that weird crap they spray on fruit, whatever it is, being the base of your drink! Organic it is.
2- Use good quality booze
This was where the internet research got really confusing! Half the recipes said to use Everclear, half said vodka, and then of course there were some that said something completely different. I decided that I wanted to use a good quality, but high proof vodka. A- Everclear isn’t available in many states (I couldn’t find it around these parts) and B- I really don’t want my drink tasting like it (blah). On the other hand, I do want it taste like booze, just not nail polish remover… so I opted for vodka, since it’s gentler on the taste buds, but went for the 100 proof. Not only will this allow the drink to have the kick it needs, but it will help the drink stay unfreezeable- any less proof will freeze. Limoncello is stored in the freezer so it can be served chilled- if you use 80 proof, your drink will turn to ice. Keep it a high proof and a good quality.
3- Give it some wait time
This part is also confusing on the web. Some recipes say let it sit for 100 days while others (like Giada’s) say 1 week. What in the world- that’s a huge difference! I imagine there is something to the waiting process… the longer you let it sit, the more flavorful your liquor will be (naturally). Thing is, I didn’t think of making limoncello until Thanksgiving- that left me only a month until Christmas. Not to mention I just don’t have that kind of patience! (Props to those of you who do!) So I researched as much as I could to determine what would be a suitable, but bearable time to wait. I settled on about 3 weeks. Since many said one week is fine and others said two months, I compromised. I soaked the lemon peels in the booze for two weeks and then let it all soak about 1 more (after adding remaining ingredients) before bottling for Xmas. Worked well for me… if you’re in a hurry, it’s good to know three weeks will do. If you have more time, use it, why not!?
4- Have all of your materials ready
Gifting drinks means you need bottles. I ordered mine offline form a company called SaveOnCrafts (click HERE to visit their site). They have great prices and have a wide selection so you can choose your size and style. True story- I found the company through Pinterest and excitedly ordered a dozen 8 oz bottles (you get a discount for ordering 12 or more of each). Then when they came, I realized they were too big and I’d never be able to fill them all. SO I looked up their contact to return them… haha, turns out they’re located in the town 2 miles own the way. Coincidence! Anyway, I returned them and then got 15 6 oz bottles instead. This recipe filled them all perfectly- 14 gifts and 1 for me! You’ll also need a large jar to store the liquid in while it sits. I used a large gallon-sized pickle jar from Costco. Of course I sterilized the kageebes out of that thing (again, probably not a word, but pretend)- I didn’t want any pickle-flavored booze going down, but that’s easy. Getting the odor out of lids on the other hand if a nearly impossible task, so I highly recommend either buying a new lid for your jar or using saran wrap and rubber bands to make it really airtight.
5- Store it in a cool dark place
Once the limoncello is in the jar and sealed airtight, keep it somewhere out of direct light and heat. I imagine there are all sorts of great scientific reasons for this, and I will happily look into them if you’re really curious, but since you’re likely not needing a science lesson right now, I’ll just tell you to do it and trust you’ll know it’s for the best 😉
DON’Ts
1- Don’t use organic sugar
This seems like a weird rule I know. But man oh man do I wish someone had told me this before I started!! Here I thought using organic was good, but it turns out, so I learned, that it’ll turn your liquid brownish. I’d been watching my gorgeous liquid turn a brighter beautiful yellow every day, so happy and pleased! Then it was sugar time… I made my simple syrup, stirred it in, and watched in excitement…. to my dismay, my beautiful bright sunny chipper yellow turned to poop. Literally, a poopy yellow. I was horrified. Pretty sure I didn’t stop talking about ti for 36 hours (my poor boyfriend). Thankfully, as it sat the next week, the brown sort of faded and by the time I bottled it and froze it, it looked like a nice enticing yellow again, but spare yourself the mortification and use plain granulated white sugar. It will stay clear and let your alcohol mix stay a pretty yellow 🙂
2- Don’t get any pith in the mix
Finally, the last, and possibly most important rule: pith. What is pith? I didn’t know… but I sure do now! Pith is that white stuff under the peel… you know, that stuff that so annoyingly remains on ranges after you peel them, no matter how hard you try to peel it off!? (Thank you, Cuties clementines, I love you for making peeling so easy!) Anyway, pith… pith is not your friend. It will turn your drink bitter. And no one wants a bitter beverage. So get it off the best you can. As I explain below, using a vegetable peeler makes it pretty easy, but just make sure to keep an eye out for the stuff- don’t let any sneak in your jar!!
And the last thing… rosemary!
You certainly do not need to make yours a rosemary limoncello. I thought it sounded nice, and while I must admit, I really don’t think it did much to the flavor (just a very slight hint, at most), I liked the idea of it. Plus, I thought it was pretty haha… I actually ended up tying a piece of rosemary to some of the jars before I gave them away- it added a nice earthy and natural quality, which I always like. Your choice though… it really doesn’t make a big difference 🙂
Alright, phew, I think that’s it for the rules- now for what you’ll need…
(This recipe makes 15 six-ounce bottles)
INGREDIENTS
2 bottles (750 ml each) 100 proof vodka (I used Absolut 100)
20 organic lemons (you can use ‘regular’ or Meyer)
1 five-inch sprig fresh rosemary
4 cups granulated sugar
5 cups water
(In hind-sight, this would be interesting to try with raw honey… next time!)
DIRECTIONS
Start by washing and scrubbing the lemons… even when organic, they need to be scrubbed pretty well and rinsed with warm water. If you aren’t using organic, then do this process extra well- you don’t want any pesticides or waxy stuff in your drink
First decision: peeler or grater?
I tried the grater out for a brief second, and then I realized I’d be grating for days. So unless you have some little grating elves in your home, I would opt for peeling. Not only is it waaaaay faster, but the veggie peeler is built so that it pretty much perfectly removes the peel without snagging the pith with it (remember the pith I talked about above- you don’t want it). This whole process took me about ten minutes at most… not too bad considering you’re peeling 20 lemons! If for some reason you do notice that some pith ended u[ on the peels just scrape it off with a small pairing knife. You want to get just the yellow peel off.
See how that peeler works it… kinda perfect eh?!
So peel all the lemons
I saved the peeled lemons for a later use- you can do so many things with them!
Lemon tarts, lemonade, lemon curd, etc. (you can google “things to do with lemons” and see how many options there are!)
Point it, they’re definitely worth keep and finding a good use for 🙂
Then toss the peels in a large clean jar (make sure there is no pith on there-
I know I sound like a broken record, but it’s important, I swear haha)
Now toss the rosemary sprig in there (is using)
Pour the two bottles of vodka over the peels and rosemary
Stir it all together (yellow will begin to appear immediately)
Cover with either a tight lid or with saran wrap and rubber bands… it needs to be airtight
Then store in a cool dark-ish place for two weeks
Every few days or so, you can move the jar around to stir the liquid and lemon peels
After two weeks, you’ll have a nice bright yellow color
(Remember my sugar story above… so savor this moment, it’s about to change colors 🙁 )
Now make your simple syrup…
So yah, it’s brown. This is the result of that organic sugar business I was rambling about above. THIS is why you want to use non-organic plain white sugar (I researched this problem since it bothered me so much… others have had this happen too, but like I said, there were no warnings out there! this is why I’m writing this haha)
Like I said above, I’m not really a sweet-drink kind of gal, so adding a ton of sugar sounded atrocious to me, but I added less than many recipes suggested, so I think it’s a good balance of sweetness. Keep in mind, limoncello is a sweet drink, so it’s going to be, well… sweet. But a lot of recipes called for 5- 6 cups of sugar… this one uses 4.
When balanced out with the lemon, it works in my opinion 🙂
Start by heating 4 cups of sugar with 5 cups of water in a sauce pan over medium heat
Once it starts to rumble (what I call just under a boil), turn the heat to low
Let it simmer for about 15 minutes or so, until sugar is completely dissolved
Remove from heat and let cool… may take about an hour or so
Once room-temp, add to alcohol mixture
Stir it all together and then cover again, airtight, and let sit for at least another week
(Yep you guessed it, in a cool dark place)
Again, move the jar around to stir things every few days
Okay, you’ve made it… hopefully the patience paid off! Finally time for finishing it…
To wrap this project up, you need to filter the limoncello
To do this, you’ll want cheesecloth, coffee filters, or a mesh strainer
I tried them all and found the mesh strainer (meant for coffer makers) to be the easiest- it fit right in the pitcher perfectly and strained the liquid really well
First, get the big stuff out of there- scoop out all of the peels and rosemary sprig and throw away (They’ve done there jobs!)
You’ll notice the peels will have turned kind of white- this means the alcohol has done it’s job 🙂
Next, use a mesh strainer (or filtering mechanism of some sort) to catch any little chunks/residues out- pour the liquid into the pitcher, a teensy bit at a time. This is slow, but it works. I found it really helpful to have a second set of hands here- just to hold the strainer up and make sure I didn’t spill it all over the place. This process takes a little bit of time, but it’s important… if you feel it’s necessary, do this process twice. It never hurts to have it extra clean!!
Now you’ll funnel the liquid into the jars
This is the easy part… just fill ’em up until they’re ll full!
Yay, almost done!!
Place the corks/lids on the bottles tightly…
Place them all on the freezer until ready to gift and/or drink 🙂
When you’re ready to use them, tie some string around the necks
with a little label of some sort (optional- you can buy them at any craft store)
I added an idea for a champagne cocktail recipe on the back, just for fun 🙂
Serve over ice and enjoy!!
If you find that it’s not lemony enough and/or a bit too sweet for you, try squeezing some
fresh lemon in it… it’s great that way in my opinion- just some ice, limonecllo, fresh lemon, and smiles!
(Freezes well for months)
I’ve just started 2 – orange and ginger, Lime, lemon and ginger…lots of ginger. I’m in Italy, so we get cheap 95% alcohol here that is great quality. I’ll let you know how it goes in a few weeks
Yes, please do!! Ginger sounds AMAZING! 🙂
I added ginger syrup I made. The first time I made limicello I used 2 recipes: one with Everclear , lemon peel, white sugar. That’s favorite. The other I used whole Meyer lemons, cut into quarters, vodka. After 6 weeks I smashed up lemons and strained many times in vodka, added honey and raw sugar simple syrup. The Meyer lemon vodka mix turned brownish, but still pretty honey color…and tastes like wild flowers and honey. Tasty in it’s own way. Kind of girlie.. I just tried making a martini with 1 1/2 oz of good gin, plus 1/2 oz of my hooch and 1/2 fresh lemon juice. Delish!
I added ginger syrup I made. The first time I made limicello I I I used 2 recipes: one with Everclear , lemon peel, white sugar. That’s favorite. The other I used whole Meyer lemons, cut into quarters, vodka. After 6 weeks I smashed up lemons and strained many times in vodka, added honey and raw sugar simple syrup. The Meyer lemon vodka mix turned brownish, but still pretty honey color…and tastes like wild flowers and honey. Tasty in it’s own way. Kind of girlie.. I just tried making a martini with 1 1/2 oz of good gin, plus 1/2 oz of my hooch and 1/2 oz fresh lemon juice. Delish!
That sounds AMAZING! I love ginger syrup… wonderful idea!
Thank you! I just made this recipe with 2L 90 proof vodka (couldn’t find higher), 5 cups sugar, and 6 cups water, and it was AMAZING. Your tips were super helpful. We let it sit for almost two months, and it was the perfect balance of tart lemon, alcohol, and sweetness. I’m drinking it over ice now and wish I had made even more (we’re giving most of it away as gifts). Thanks again for the recipe!!
Hi Mary! Oh yay, this makes me happy- glad the tips helped!! 🙂
Mary- I used 90 proof too (figured what’s 10 difference!) and mine didn’t freeze- did you try freezing? What consistency is everyones coming out like…mines flavoursome but thin – I imagined it to be more syrupy! Since I can’t freeze mine any idea how long it will keep in cupboard? Thanks
Hi Simone,
What a bummer, sorry to hear that! Yes, the proof makes a difference. :/ I would still keep in the freezer though… that way it’ll stay cold, and keep longer too! 🙂
Thank you! At last a blog that actually tells you where to buy the things that are shown. I’m just at the simple syrup stage, after letting it sit for 40 days, so wish me luck!
p.s. I can’t find the exact bottle you’ve used on the save on crafts site…
Hi Angie,
I’m so curious how it goes for you! Hopefully well!! 🙂
Thanks for this…I actually found a recipe that uses all the lemon juice and honey. And when doing the cream version also a vanilla bean. I can’t wait to try this. And if I had ever tried this with sugar I definitely would have used organic so thanks so much for the heads up on this! Kind of funny because I make my own hummingbird nectar, and one time I used organic, and they wouldn’t drink it…I think because the color was wrong for them!
Interesting!
We just made Limincello and crema di limoncello this past weekend. Both came out well. We did a handle of everclear and a handle of 100 proof vodka. We squeezed the lemons and froze them until the lemon peels had processed in the liquor. Once the lemon peel had processed, we cut the Everclear 50/50ish to make about 90 proof., with the lemon juice and water (day 4 cups of liquor to 4 cups lemon juice/water mixed and 4 cups sugar). With the crema di Limincello, we did the same with heavy cream and sugar and steeped a vanilla bean while the cream heated. (Bring to summer for 10 minutes. Let cool with vanilla bean in cream/sugar mix. Remove and rinse vanilla bean to be used again). Then combined to our liking. Turned out really well! Slight flocking in Limincello but as it’s settling we are siphoning off the sediment. 1 handleof Everclear made 6-17 Oz bottles.
Thank you so much for taking time to tell how to make Lemoncelli.
First savoured in Italy.
Home in New Zealand with two great organic lemon trees I wondered which to use, the sour or the sweet, I ended up with 50/50.
I have had peels steeping, and stored in the fridge for three weeks, we dep NZ in a few days for 5 weeks wandering the Netherlands.
So after reading your ideas I have decided to leave as is and add the syrup on return.
I love lemons, idea—- cut lemons into wedges,(8 per med size lemon)
Freeze flat then store in a container in freezer.
Use as ice cubes for your gin and tonic. (Saves ‘watering’ down the GnT)
Also the defrosting lemon gives a stronger lemon flavour to the drink.
Sincerely
Jane
Hi Jane!
Thanks so much for your ideas- I’ll be so curious how it goes for you!!
We made limoncello from three different recipes, this was the clear winning choice. We have a lemon tree in our back yard that is a super producer, so bought two bottles each, of 1.75 liters of everclear, and high quality vodka. I still suspect that we used way too many lemon peels but it is amazing stuff.
http://blog.williams-sonoma.com/how-to-make-limoncello/
We keep a bottle of it in the freezer at all times, can’t wait to begin making new batches this winter.
Great to know, thank you!
I made recipe almost two weeks ago and just took it out to see how it’s progressing. The volume of liquid has reduced by approximately 1/2. Is this correct? I’m wondering if the lid is not airtight. I have now wrapped it in saran wrap and trying to decide if I should add more vodka or let it be and see how it turns out.
Interesting, I don’t recall that happening! Couldn’t hurt to try and seal it up extra good. 🙂
My limoncello this year turned brown ( yep, organic sugar) but it also isn’t lemony!! What can I do to rectify this? I even used the same supplier for my lemons the past 2 years!
My first guess it is was the sugar…?
Mine is brown too. I used Meyer lemons, Everclear, and white sugar. What is different in this recipe is the peels are left in until the end. Ir doesnt ever say to strain them out or remove them. I have checked many other recipes now that mine is completed and bottled. ****It seems peels are to be taken out AFTER the infusing period….before afd3ing simple syrup. **** Disappointied that I followed this recipe and instruction. My limoncello tastes good though.
I let my sit 6 weeks just realized I should of left lemon peal in but I strained it 4 times added simple syrup let set a week. Ive noticed today it has a layer of foam on top. Not worried wasn’t sealed tight enough. Does this mean it ruined
I would try a little and see what it tastes like! The alcohol should keep it, as far as I know. 🙂
How would you make this recipe with honey?
That’s an East Prussian drink called Baerenfang. Do a web search, plenty of recipes for it.
Could you use lemon juice and/or a mixture of lemon juice with the water to make the simple syrup?
Hi! Do you mean instead of fresh lemons? I personally always think fresh is best- more potent and better tasting! If you try though, do please let us know how it goes!! 🙂
So did you try using lemon juice/water mixture to make simple syrup? Need to know!! 🙂
We just made Limincello and crema di limoncello this past weekend. Both came out well. We did a handle of everclear and a handle of 100 proof vodka. We squeezed the lemons and froze them until the lemon peels had processed in the liquor. Once the lemon peel had processed, we cut the Everclear 50/50ish to make about 90 proof., with the lemon juice and water (day 4 cups of liquor to 4 cups lemon juice/water mixed and 4 cups sugar). With the crema di Limincello, we did the same with heavy cream and sugar and steeped a vanilla bean while the cream heated. (Bring to summer for 10 minutes. Let cool with vanilla bean in cream/sugar mix. Remove and rinse vanilla bean to be used again). Then combined to our liking. Turned out really well! Slight flocking in Limincello but as it’s settling we are siphoning off the sediment. 1 handleof Everclear made 6-17 Oz bottles.
Don’t use any lemon juice at all. You want to use just lemon zest. It’s the oils in the zest that infuses with the alcohol. You can also add drops of food grade lemon oil. . also, the author just calls for water for the simple syrup. Use distilled water for the cleanest taste.
HI, Ive just made my first batch of Limoncello. Unfortunately the flavour is not very lemony. I used a similar recipe to yours. Can I add lemon juice directly to the bottles now or do I need to put it on the heat again and add some. I was making them as xmas gifts and not sure if I have ruined it.
Hi Deb! Great question- though sadly I don’t have the perfect answer you. I have never tried that, and don’t want to steer you wrong. If you don’t mind doing things a bit creatively- and less traditionally- I’d say try it and see! 🙂
I didn’t realise about having to get 90 proof! i bought one that is 80, made it all then put it in the freezer, FROZEN!!! Noooooo. Do you think it will still be ok?
Oh no! I definitely wouldn’t let it go to waste… maybe just thaw and test it out? 😉
My limoncello has been “mellowing” for quite a while (several months). However, it’s anything BUT mellow (rocket fuel, anyone??). What can I do besides dumping it down the drain?
Ha, oh know!! It is quite strong usually, but if it’s too strong for your liking, I’d considered using it as a mixer maybe! 🙂
Hi, how can you make it less sweet? Its been fermenting away but I find it way to sweet for my liking.
Appreciate your help,
gill
Hi Gillian! My best guess off the top of my head would be to cut it with some fresh lemon… I’m not a limoncello expert, clearly haha, but I too don’t like sweet drinks so imagine some acidity may help!
I just attempted to make my second batch of limoncello and after seventy long days, it ended up being completely clear albeit with a yellowish hue. The liquid quantities are correct, the only thing I’m not sure of is the sugar that I put in. I may have only put in half the amount of sugar by mistake. The vodka was definitely 50% alcohol, which I understand is 100 proof. When I put the limoncello in the freezer, it solidified. Its also nowhere near as sweet as the store bought limoncello I have. Could the lack of sugar contribute to the clearness and the tendency to freeze?
Regards
Frustrated limoncello maker Angelo
Just found this site. I live in Australia and this recipe is almost identical to how I make limoncello. I like to pour mine so there is lemon ice in glass. Any way it pours is good. I just use any size glass bottles.l make it for me and mine so the bottle size doesn’t matter. Your tips are excellent for those starting out.
Thanks for the comment!! 🙂
Hi there,
I started my limoncello a few days ago and left it in a cool dark place. However someone came home, and thought it needed to be in the fridge.
I’ve just taken it out of the fridge…but I wonder, will that chilling have any effect on the maturing/maceration process?
Pls advise. Thanks!
Hi – I need help! My limoncello batches came out way to strong after I diluted with Water and Sugar and I fear that by adding more sugar will make it taste sweeter, and it’s pretty sweet right now. I used Everclear which is why it came out with such a strong ALCOHOL taste. I’ve been trying to research online what I can do to not make it sweeter but not have such a strong alcohol taste. Any recommendations you have please send me them!
-Erin from Rhode Island
(e) [email protected]
If the alcohol content is too strong, you need to dilute the whole mixture. If you made a simple syrup at 1 to 1 strength, (1 cup of Sugar to 1 cup of water) and diluted the everclear at 1 to 1 (one cup of simple syrup to one cup of everclear) make more simple syrup to add in order to dilute the limoncello to your taste. To reduce alcohol and reduce sweetness, make your simple syrup at less than 1 cup of sugar to one cup of water. After adfing and mixing let the limoncello stand for a month. The longer limoncello stands the more mellow the end flavour. Everclear should be diluted to a minimum of 50%ABV (Alcohol by Volume) before drinking and dhould be diluted to taste. Depending on the ABV of your everclear (60%, 75.5%, 94.5% and 95%) you can work out that 94.5% and 95% need at least 1 to 1 dilution, 75.5% needs less dilution. The less ABV the starting alcohol has the worse it is at extracting the esential oils and flavours ftom the lemon peels. Lastly, the faster you make limoncello the harsher the end flavours. I hope this helps.
Where are the photos? All I can see are large triangles containing an exclamation point.
I know, it’s so sad!!!! :(((((( . Some horrible tech thing happened and took away a ton of my recipe photos… I’m slowly going through trying to recreate the recipes to retake the photos and add them back in… but it’s taking a while. I apologize for the inconvenience!
Hi! I have a quick question. I have made Limoncello before, but started my last batch two years ago. It has been “steeping” in Everclear and organic lemons for two years, in a dark room in my cool basement, with an occasional shake of the bottle. I see no discoloration, but just want to insure it will be safe to proceed with completing the process after steeping so long. Any advice is greatly appreciated! Thanks!
Absolutely
I’m a bit unclear on your instructions on storage. I’ve never even thought of freezing my limoncello, but would consider it — and maybe I’ll try! But, even using 120 proof Everclear, once you cut it with simple syrup (overall, diluting the alcohol with about the same volume of water) you’d end up with a 60 proof (30%) solution. How does that affect your calculations on freezing or not? I’m guessing you’re suggesting that any final liquor that will be at least 50 proof (25%) alcohol will do fine in the freezer. Is that right? Much obliged in advance for your advice!
This the best limoncello recipe I have ever used!! It was very well balanced; tart, sweet, booze. I paid very close attention to all your rules! I have to peel the pith off from the inside of every single peel; I guess my peeler sucks. I used organic lemons and let it sit for about 1.5 months, it was perfect!!!
Strain the limoncello by pouring the liquid through the coffee pot strainer w/filter into the coffee pot. No need then to hold anything or to need assistance in straining.
CAPISICI?
How long can you store it not in the freezer? I would like to make a bunch than put in freezer as I need it.
Agh I wish I had found this before I made mine. I made the same mistake with organic. Following another recipe that didn’t share the irreversible consequences of organic sugar :((( I always keep organic on hand so now I’ll need to keep a little extra of the processed stuff too haha. Thanks for these tips! I’m glad you shared that it did turn a little yellow again overtime.