Limoncello

• Sep 9, 2010

• #21

Spitfire

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I love it - but only the homemade Limocella our hostess is serving in Tuscany.
Icecold and shotsglasses. After the meal - before the double 'spresso.:cheers1:

 

• Sep 9, 2010

• #22

Edward

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Miss sofia said:

Espresso is always nice over icecream too,

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Not for me, I'm afraid - not a coffee fan! I would highly recommend Drambuie, though.

 

• Sep 9, 2010

• #23

LocktownDog

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Spitfire said:

I love it - but only the homemade Limoncella our hostess is serving in Tuscany.
Icecold and shotsglasses. After the meal - before the double 'spresso.:cheers1:

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You, sir, are my hero. :eusa_clap

 

• Sep 9, 2010

• #24

Miss sofia

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Edward said:

Not for me, I'm afraid - not a coffee fan! I would highly recommend Drambuie, though.

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Yep, i can work with the Drambuie too, although the Limoncello is pretty amazing for a nifty pudding.

 

• Sep 12, 2010

• #25

Methuselah

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Thanks for the recipe link, we're in the process of making next year's supply of sloe gin so may will make a batch of this at the same time.

A question for Americans: What is 100 proof vodka please? Does it mean 50% alcohol by volume? - that seems to be Wikipedia's answer, but just want to double check, thanks!

I love Limoncello, but usually only get it at Christmas, if the Italian relations come over with some.

 

• Sep 12, 2010

• #26

LocktownDog

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Methuselah said:

A question for Americans: What is 100 proof vodka please? Does it mean 50% alcohol by volume? - that seems to be Wikipedia's answer, but just want to double check, thanks!

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Yes, sir.

 

• Sep 12, 2010

• #27

Ethan Bentley

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Methuselah said:

A question for Americans: What is 100 proof vodka please? Does it mean 50% alcohol by volume?

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(technicalities aside)This is generally right, in the UK I'd say the most easily available one would be Blue Smirnoff. Most of the cheap stuff comes in at 37.5-40% ABV.

I agree espresso is nice on icecream but I find that it works on the nougaty stuff best otherwise the icecream seems to melt too quickly.

I am a huge fan of Limoncello and I am always surprised at how quickly a bottle disappears at parties.

My most recent batch used some fermented sugar alcohol at about 20%ABV and I then added peel and juice of a lemon and a lime and sugar. I wouldn't worry to much about the exact quantities of the sugar as you can always add some in to taste. One easy way would be to use sugar syrup.

 

• Sep 13, 2010

• #28

Methuselah

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Locktown Dog & Ethan Bentley - thanks for your help.

Ethan - your idea about sugar syrup is the same method I used for last year's batch of sloe gin - I just used a bit of sugar with the berries, as I find the sugar content varies so much.

I saw a recent advert in The Chap for something called King's Ginger - basically gin, ginger and lemon essential oil. So I've decided to make some limoncello that has a few lumps of ginger in too

 

• Sep 13, 2010

• #29

Ethan Bentley

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Sounds good to me, ginger goes well with these sorts of things. I would say you don't even need to peel it.

 

• Sep 17, 2010

• #30

Methuselah

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I saw my Italian sister in law last night in the pub, and mentioned this topic to her. Apparently they have always used at least 80% ABV neutral spirits for making Limoncello.

 

• Sep 19, 2010

• #31

Ethan Bentley

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Methuselah said:

I saw my Italian sister in law last night in the pub, and mentioned this topic to her. Apparently they have always used at least 80% ABV neutral spirits for making Limoncello.

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Ah yes ideally I would use something around 40-50%ABV and it does produce a different product. But alas I can't make that home. So I would class what I made a limoncello exactly, just inspired by.

 

• Sep 19, 2010

• #32

Absinthe_1900

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Methuselah said:

I saw my Italian sister in law last night in the pub, and mentioned this topic to her. Apparently they have always used at least 80% ABV neutral spirits for making Limoncello.

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For a macerated product that is correct.
After the maceration is completed, you should get an alcometer and lower the abv to the desired final level with distilled water.

You'll get a better maceration starting at 80% ABV.

 

• Sep 1, 2020

• #33

O

Old Mariner

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I tried making my own with some of my Finlandia vodka, fresh Lemon peel, and my own simple syrup. It turned out so well that I had to make more. What I liked about making my own was that I had control over how sweet I wanted it. I made mine to have just the right amount of sweetness for myself. I have had "original" and recalled how horribly sweet that was, and made mine not as sweet.

 

• Sep 8, 2020

• #34

Bugguy

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Hemingway Jones said:

I love it after a meal or even before, in a small tall shot glass, served ice- cold; crisp, refreshing, and delicious. It reminds me of the south and the times I've spent there watching the waves of the Adriatic tossing against the shore.

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You nailed it. just as I like it. Who'd believe it was made by a neurosurgeon in Tyler, TX.

 

• Feb 8, 2021

• #35

J

Jeffrey Westcott

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France

Limoncello is great for deglazing a pan and adding flavor too. I've been doing this bad thing though, I've been using a good Corsican bottle for cooking because I keep forgetting to buy the cheap stuff at the store. Ahggh!

 

• Feb 8, 2021

• #36

Tiki Tom

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Just reading this thread makes me want to have a big lunch in a sunny Italian square, followed by a limoncello and an espresso. And then back to the casa for a little nap/pisolino.