Our limoncello is finally complete! I waited the maximum suggested time for both infusion processes. Following the soaking of the lemon zest (only the yellow part). You then add sugar and let it rest yet again. I’m thinking it was well worth the 2 month wait. Particularly since it is toasty warm again and our pool is ready for use. This will be a nice Sunday afternoon treat.
To complete the limoncello, you will need:
- 1 cup sugar
- 1 cup water
- bottle for storage
- On the stove, heat water and sugar in a sauce pan. Bring to a boil and let boil for 5-7 minutes. Remove pan from heat and allow to cool. This is a simple syrup.
- Dampen the cheesecloth. Spread a double layer of cheesecloth over your bowl (It helps to have an extra set of hands for this part). Carefully pour the infused vodka and lemon zest through the cheese cloth into the bowl. Be sure to squeeze every last drop of liquid out of the cheesecloth as possible.
- Pour the simple syrup into the vodka. For a clear limoncello, wait for the syrup to cool completely; for a cloudy syrup, pour in the syrup while it is still warm.
- Using your funnel, transfer the limoncello into your storage bottle. Seal the bottle and let age in that same cool dark corner for at least a week but up to a month. The longer you let it age, the smoother the taste. Refrigerate or freeze after ageing.
- Convince fiance to design a label!
For both processes, I let mine sit for nearly a month. It is wonderful. It is also very strong and sweet. I have found I can’t drink more than a shot or so of it at a time. It should last me for much of the summer.
I have seen other flavor options around. I may give them a go next!
As I mentioned the other day, we were able to pick the lemons from our neighbour’s lemon tree. He no longer eats them and didn’t want them to go to waste. We gladly accepted them and picked them ourselves. This also opened a great opportunity to try out a few new recipes I’ve wanted to test.
Limoncello is the project I was the most excited to test. It is still a work in progress, but I couldn’t wait to share. Limoncello is a lemon liqueur made from the rinds of lemons, vodka, and sugar. It is fairly simple to make, though it does require days to steep.
To begin, you scrub the skin of your lemons to remove any pesticides, dirt, and any other outdoor debris. Thankfully, my neighbour doesn’t spray for bugs. Then, using a peeler or small knife, you carefully remove the peel of the lemons. You want to try to only get the yellow part and leave the white pith behind. I will need a bit of practice to perfect this skill.
Once you have peeled about 12 lemons (I did a few more since some of the lemons had part of the skins nibbled on), you place the lemon peels in a jar large enough to hold a 750-mil bottle of vodka. Then pour the vodka over the lemon peels and seal the jar.
This jar now needs to sit in a cool dark place for anywhere from 10-30 days. Ten days appear to be the recommended shortest number of days. Though I did see a few that said 4 days. The longer you let it sit, the darker yellow your liqueur will become.
We have shaken oursa couple of times, but there also appears to be mixed suggestions on that instruction as well. Some say it isn’t necessary and others recommend it. We have been picking it up every couple of days to inspect the colour; it gets a little shake then. It appears to be doing just fine.
I plan on soaking the lemon peels for the maximum number of days. It will be a couple more weeks before we get to see the final product. I can’t wait!