how many of you guys have made your own limoncello theres like it as far as I am concerned in the summer!
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how many of you guys have made your own limoncello theres like it as far as I am concerned in the summer!
I've made lemoncello 8 times and counting. I haven't gotten around to making a spring batch yet, as I've been going crazy with course work the last few weeks. I'll be happy to post info/pics of my batch when I start it if I have time! It's fantastic stuff, even if it doesn't get truly warm enough here in Vermont to appreciate it properly!
I agree with you about the cold. I'm going to Saint Mike's and I was thinking today it was below zero. I have some friends who just finished a batch of limoncello but haven't opened it yet. I'm looking forward to that this weekend :D.Quote:
Originally Posted by BenMVermont
Is it much better homemade than bought in a store? I always think of the time I was in Bologna, Italy on a trip I won with a few other college kids and all we could find with alcohol in it was limoncello. Everything else was super expensive. The next morning was a painful sour headache and I never looked twice at it again.
Lemoncello is fantastic stuff, depending on your tastes. It's made from vodka, lemons and sugar at its simplest. I find it best served fresh out of the freezer, poured into baby wine glasses some place with softer seating and a wonderful view of nature on a hot summer afternoon. Here's what wikipedia has to say about this delightful drink:
Production
Unlike many other liqueurs, limoncello is easy and inexpensive to produce, requiring only sugar, water, lemon zest, alcohol, and time to mature. Homemade limoncello often has a stronger, more pronounced lemon flavor than brands sold in stores. To do this, pure 96% alcohol must be used and it should be diluted only after extraction, as 40% vodka does not extract all the oil flavors from the peel.
Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region, the lemons of Amalfi and Sorrento producing a particularly pleasant limoncello. Various alcohols can be used to give varying flavors. Grappa is sometimes used, as is refined pure alcohol. A more refined alcohol maximizes the lemon flavor, whereas darker alcohols add complexity. Higher quality sugars used in the infusion process create a sweeter liqueur.
Serving
Limoncello is traditionally served chilled as an after dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.
And here's the link http://en.wikipedia.org/wiki/Limoncello
I find homemade more enjoyable over commercial stuff, but that's probably due in part to me being a college student with a love for doing things for myself. When making it yourself, you have control over everything, from strength and sweetness, to added flavors and other character attributes. Always worth a try if you find some good lemons on sale and have more pure alcohol or vodka on hand than tequila. On a side note, where in Vermont are you?
I have never really tried the store bought stuff. My family always preferred to make there own beverages. I usually just have a few glasses after dinner never enough for a hangover. To those of you who have never made it I would whole heartedly recommend it! Here is a quick recipe for those who want to give it a try.
Authentic Italian Limoncello1 liter of Everclear alcohol
10 medium to large lemons
1 1/2 liters of water (6 1/3 cups)
3 lbs of sugar
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days. On the eight day, strain the the peels from alcohol; discard peels.
In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.
You are now finished and can drink it right away.
Colchester.Quote:
Originally Posted by BenMVermont
Also, my friends are cracking their brew open tonight. I know they couldn't use everclear because it's illegal without a permit in vermont. They ended up using 100 proof smirnoff. I'll report back after I've tasted.
Quote:
Originally Posted by claytor
I'm down here in Shelburne unless I'm at UVM. We should hook up sometime, exchange tales of the horrible things our left hands have done to our faces learning, or swap tales from Church Street.
I remember running into the same problem last year making lemoncella, a friend solved it for me by buying either in Canada or New Hampshire, I can't remember which. Of late I've been using 100 proof smirnoff as well, with reasonable results. Had to tamper a fair bit with the simple syrup though...
I first had limoncello when I was in Italy. Strangely, the way it was more popular in that area is how I rarely see it mentioned: with a bit of cream (and possibly some other things, but it was a long time ago and I don't remember exactly). It was very interesting, served stright from the freezer.
Using Vodka it came out nicely. Obviously not something you could drink all night (too sweet) but it was rather smooth.Quote:
Originally Posted by claytor