Limoncello

[David Morton]

:chug:

It's quite obvious we have a few guys of Italian origin / descent :coolgleam: on this forum so the question for you all is this:
I have a basic recipe for making Limoncello using a vodka base. Do any of you have a 'secret' or 'family' recipe for the said drink as I am about to make a whole load of it in advance of Christmas. (My friends in Imola suggest it is best made about two months minimum before consuming. We usually have a New Years party on the 31st that goes from mid afternoon often into breakfast time on the 1st. My plan is to do Champers, Caiperinhas, and Limoncello which should sort out the wheat from the chaff.
Any good recipes - in fact - any good simply made drink (not just Limoncello) that you make for parties etc., - put your recipe here please::drunk: :drunk:

 

[JimmyMac]

David,
This was my wife's favourite years ago.
You will need good fruit.
I was told that the zest from about thirty Sorrentina lemons are required for one litre of this liqueur so I prefer to buy this one.

YouTube - Flavour of genuine homemade liqueurs - Villa Massa - Limoncello - Liquore di Limoni

 

[Anthony]

I have been told that the cheaters way to make Sloe Gin is to freeze the sloes first. this causes then to swell and split and so saves you have to 'prick' all those little berries before adding to the Gin. A couple of months is minimum time.

These wise old country heads also say this year is a bumper harvest.

I would think the 'freeze method' is applicable to any semi hardcased fruit that required pricking prior to infusing.

 

[David Morton]

I heard something along those lines as well, Anthony. Two other ones in vodka after semi freezing first is either strawberry or Raspberry with some sugar to taste and left for a month and then served Frozen in frozen shot glasses ( apparently a total --- opener) and the other is a variation on a caiperinha - a caiperivodka? derivative with semi crushed and frozen limes (green rind still on) and cane sugar. Again leave for a suitable period then serve frozen in frozen shot glass. This one needs a spare room for the night, served with a caution, confiscating the car keys, and kissing goodbye to sanity for a day or so. Why? - because you are not diluting it with Ice cubes and it has the outward guise of a citrus fruit drink.
Apparently there is a special way to cut the limes in Brazil.

http://www.youtube.com/watch?v=hNjYzMm8kWQ&feature=channel

 

[David Morton]

OK. I made the first stage last night - experimental with 1.5 litre of 100 proof vodka, 12 lemon rinds and 1 lime rind. It now has to sit for 4 weeks and then will come the second stage. More reports to follow unless I go blind.

 

[Keith]

OK. I made the first stage last night - experimental with 1.5 litre of 100 proof vodka, 12 lemon rinds and 1 lime rind. It now has to sit for 4 weeks and then will come the second stage. More reports to follow unless I go blind.

Interesting drink! Save some for me NYE Dave...

The best Vodka I ever tasted was in a Russian border bunker 50 miles inside the Arctic Circle just over the Finnish border (which we'd crossed illegally on jet skis). The Vodka was as pure as the driven snow and was Finnish. The worst Vodka I ever had was a bottle of Stoli from the G.U.M. Mall in Moscow. When I froze it (as you should) - it was full of ice! Crap...

A friend of mine once decided to make a Vodka 'slush puppie' frozen drink using Black label Smirnoff in a proper slush puppie machine. Being a bit retarded he blissfully drank the resulting strawberry slush heartily and he passed out in an alcoholic coma. I don't think to this day he understands the relative freezing points of water and (almost) pure alcohol.. :drunk:

 

[David Morton]

You just reminded me of a night in the Cosmos in the hard currency bar, also known as the Heineken Bar. We had a Stoly session to celebrate Dave 'BOY' Green NOT coming off the runway landing in Anchorage. (Inbound from Narita, Ice covered 06R , one reverser locked out, and another engine same side decides to surge) He used both runways 06R and 06L to stop. Quite a feat which deserved celebrating. The biggest Vodka binge I have ever known. I'm sure someone in the bar promised to marry me but it was all a bit hazy.

 

[domtoni]

Dave,

Headed down to Italy on Wednesday for a few weeks. Might learn more about Grappa, Sambucca, Nocolino etc rather than limoncello. But I might have a source for a recipe, but won't know for a week or so. Not sure how much internet access I will have.

Best

 

[David Morton]

Anywhere near Imola ?

 

[domtoni]

Actually, not very far. Reggio Emilia is 50 km North of Bologna and Imola is about 50 km east. Need anything David?

 

[Pete McCluskey.]

Dave, Found this one that sounds promising.

<!--webbot bot="Navigation" i-checksum="54627" endspan -->
This recipe is based on information that I gathered from two different pizzeria/cafe owners in Pinetamare, Italy, a small town just north of Naples. I was there for a 1 month assignment in the summer of 2001. It has been tested and perfected by myself and some co-workers (Dennis and Jim). Try it and enjoy it. The main ingredient, grain alcohol, is not available in every state. If it is not available in your area you may be able to find Limoncello at your local liquor store, in the "Liqueurs" aisle. I prefer Toschi. Never buy Limoncello not produced in Italy.
One of my web-site visitors used this same recipe to make Arancello. To do this, you should use 400 grams of Orange zest instead of Lemon zest. To see his comments, click here and scroll down to 13 Sep 2002.
For a tasty variation, try Crema di Limoncello.

First step, gather the stuff you need:

• Kitchen Scale - marked in ounces and grams, Wal-Mart, $3.86
• Lemons - about 15 average size (buy 20, just in case)
• Sugar - pure cane sugar, only, at least 600 grams (small bags are 900 grams, no problem)
• Cheese Grater - get a tall 4-sided one, you will need the side meant for very hard cheeses
• Bottled Water (for the purists) - One liter
• Everclear - One liter of grain alcohol (rocket fuel), 150-190 proof depending on your location.
• Cheesecloth - for straining

Step B, relax:

You need 300 grams of the zest of some lemon peels. This is the outermost portion of the lemon peel. To do this, run the lemons (15-20) over the prickly part of the cheese grater (see above). Leave as much of the white stuff on the lemon as possible, as this will cause the drink to be bitter. After you have accumulated at least 300 grams (this will take about 30 minutes) place it in a glass bowl, pour the Everclear over it, and let it "relax" (this was the Italian translation for 'soak') for 36-48 hours. Cover and let it sit at room temperature (Jim insists that the final twelve hours should be in the refrigerator). Don't worry about having "too much" lemon zest. You can never have too much. If you feel truly industrious you can make lemonade with the naked lemons. I did this, once, and you'll definitely need some of the remaining sugar.

Note: You can find hundreds of recipes for Limoncello on the net (mine is the best, of course). Many suggest allowing the mixture to 'relax' for 1-3 months, or more. This may be necessary if you use a knife to get the yellow-most portion of the peel. If you zest the peel, as I describe above, you should reach total 'relaxation' much quicker. Basically, it becomes a function of how long you want to wait and how long your current supply will last!
​

#3, strain
After the mixture is as relaxed as it is going to get, open the cheesecloth (at least 3 layers thick) and lay it in the bottom of another bowl. Pour the yellow alcohol and lemon peel mixture into the cheesecloth. Pick up the cheesecloth, let it drain into the bowl, and squeeze as much of the remaining alcohol out of the lemon peel as possible. If you need help call your wife, your girlfriend, or both. Squeeze. Throw the lemon pulp into your garbage disposal and the cheesecloth into the trash. The lemon pulp will make your disposal smell nifty and the cheese cloth will make your garbage the envy of the neighborhood.
Next, heat.
Pour one liter of water into a stainless steel pot, on the stovetop, turn it up to about 8. As the water starts to get hot, turn the heat down to about 6, to prevent the water from boiling. Add a little sugar, stir it until the water is clear, then add some more. Repeat until you have dissolved all 600 grams of sugar into the water. The volume of the water will increase noticeably. Turn off the burner. Allow this 'simple syrup' to cool. This prevents 'flash evaporation' of the alcohol, when it is added. [Recommended by Mary Clark. Thank you, Mary.]
Fifth, mix.
Mix the alcohol with the simple syrup, stir. Bottle it and place in your freezer. While you are doing this, you should also put some small sipping glasses into the freezer.
Finally, you're in Italy
Several hours later, remove the bottle and the glasses. Pour a small amount of the contents of the bottle into the glasses, sip, enjoy.
Leave the bottle in the freezer. This liqueur should only be served cold from the freezer.


And from youtube..YouTube - Limoncello recipe

 

[David Morton]

Dom,
Yes please, but only if you are going by car.
The vinyard in Castle Bolognese is about 6 km north of Imola.
They produce a dessert wine called Passito (18%) and some fabulous wine - notably Millenium di Riserve.
If its too far away, I may be able to ask someone to get some and try and rendezvous with you, but I seriously reccomend this place to you - you will go again and again.
It's run by Guiseppe Marabini and it's entitled Fattoria Camerone.
Here is the link:
Fattoria Camerone - Home Page

Pete, Thanks for the Limoncello ideas. The first batch is in progress and I'll report
on how it urns out if I can still see the keyboard.

Dave

 

[domtoni]

Dave,

I am flying tomorrow from East Midlands, so won't be able to bring anything back. Maybe at some time in the future. Will make a note, and perhaps I can make it.

Best

 

[Paolo-LoveGT40 Modelworks]

LOL i read all this just now.
Limoncello never has benn considered seriously something to be payed down here.
We are nearly spoliled by such, and in nearly all restaurants thats for free.
I am an hero in sweden with Limoncello.Just in those years is a mess to take it there cause forbidden take liquids inside planes, and so I have to buy it inside duty free for 20 euros (foolish for an italiano).
Limoncello was napoli's way to save and do something with trashed lemmons.The
recepit is very very easy and does not involve at all ANY vodka (thats russian,doesnt really matter with napoli sun...)

Per confezionare 1 litro e mezzo di Limoncello, procuratevi questi ingredienti:
- 10 limoni di media grandezza non trattati,
- 1 litro di alcol a 90°,
- 400 gr di zucchero
- mezzo litro di acqua
Poi procedete in questo modo: per prima cosa lavate accuratamente i limoni e tagliatene la scorza sottilissima, stando attenti a non tagliare la parte bianca. Mettete le scorze su un tagliere e riducetele a piccole listarelle.
Raccogliete le listarelle di limone in un barattolo di vetro a chiusura ermetica, versateci sopra tutto il litro di alcol, chiudete e lasciate in infusione per 15 giorni.
Trascorsi i 15 giorni, preparate lo sciroppo di acqua e zucchero. In un pentolino versate zucchero e acqua contemporaneamente, quindi scaldate a fuoco dolce fino a che lo zucchero non si sarà tutto disciolto. Spegnete e fate raffreddare a temperatura ambiente.
Unite lo sciroppo all'alcol in infusione mescolando bene. Prendete un secondo recipiente e trasferitevi tutto il liquore filtrandolo con un imbuto rivestito da una garza o da carta filtro. Ripetete l'operazione al contrario una seconda volta, strizzando bene le scorzette di limone.
Infine, sempre servendovi dell'imbuto filtrante, riempite le bottiglie, chiudetele e riponetele a riposare in una dispensa asciutta.


its all in italian..of course.Just u need to have REAL alchool (in sweden they cant) and some napoli lemmons (they have to be fat, lazy and ready to stole your wallet..)

 

[David Morton]

Thanks Paolo,
I'm not sure where I can buy the alcohol you mention hence Vodka becomes an easy substitute. The lemons I used were free range unwaxed and organic. When next I visit Italy I will return with copius amounts of the Alcohol and lemons to suit. You are right - it is always on offer after every meal - wether that's in a restaurant or an individuals home and seemingly all 'haus gemacht' (fatto in casa?). I know that Stella in Imola will pack me off with tons of it as well.

 

[Scott Calabro]

After reading this thread, I have decided that I need to make some too!

I remember my Italian Grandfather making it when I was 6 years old (1969!)

Anyway, he used to make his own red wine too.

It was with the leftover pressings that he made "Grappa".

I still remember the "pot" or "still" with its totally home fabbed look!

This is what he he used as the base for the Limoncello.

Good luck David and proceed with caution!

S

 

[David Morton]

Hi Scott,
I'm interested in making something quite wild and out of the ordinary.
Proceed with caution ? I can't think why .....

 

[Scott Calabro]

David,

Well then if caution is to be thrown to the wind..... why not make your own 190 proof?

Scroll to the bottom;

Limoncello Recipe using Homemade 190 Proof Vodka

:drunk:

 

[Paolo-LoveGT40 Modelworks]

Thanks Paolo,
I'm not sure where I can buy the alcohol you mention hence Vodka becomes an easy substitute. The lemons I used were free range unwaxed and organic. When next I visit Italy I will return with copius amounts of the Alcohol and lemons to suit. You are right - it is always on offer after every meal - wether that's in a restaurant or an individuals home and seemingly all 'haus gemacht' (fatto in casa?). I know that Stella in Imola will pack me off with tons of it as well.

I dunno if pure alchol sale is vorbidden in uk as it is in sweden (think not..but I honestly dunno).
It is the main material to make your own drinks,and is restricted in sales for quantity (not more than 3 liters also here,just for "fatto in casa" tests as the one we are talking here)
It is anyway considered at all as a drug
I tasted the limoncello "replica" done with vodka, but the taste is completely different.

Note, limoncello should be used VERY cold.I love it as ice, many use such just from 0 and +4 degrees (ordinary frigo).

Scott, beware thats the Calabria version.
They have incredibly good alchool based drinks,and home made version of limoncello.
Food from that region is awesome (overall i adore Melanzane alla parmigiana..a MUST, I hope u remember it there in US..if u sell theme u will be rich, believe, its true healthy italian food..)

LOL..for me to talk about limoncello and prices for it is nearly incredible. No one here dares to ask u one penny for it (till some yrs ago..now u pay all

Girls go MAD for it, also cause taste so much italy and summer

 

[Pete McCluskey.]

"Girls go mad for it" :idea:I'd better have a go at making some myself then.