A couple of very important points were missed in this video. If you can't get alcohol over 40% then you need to leave the skins for at least two weeks to extract all the oil otherwise it will not go cloudy but remain clear when mixed as I found out.
I vote for this LIMONCELLO video with the "BUTTERFLY", as the best video on TH-cam. My son and daughter made it with less sugar and it made me very happy.......
The limoncello is amazing so I decided to experiment a little. I tried this with Meyer lemons and it was also very good. The Meyer lemons added a bit of bitterness and a hint of an herbal flavor, which was interesting. Look forward to more videos!
i've done this sugar shaking thing, saves so much work. next week i'll be making arancello and then a personal project i call agrumicello, made with peels from lime, lemon, orange, pomelo, grapefruit and tangerines. hope it tastes heavenly.
When life gives you lemons, make limoncello, because it makes everything so much better than lemonade! (I tried it with 90% alcohol, it was still a bit strong for me, so I added +50 ml of water.)
Gennaro I love your recipes!! I did this Limoncello but when I take it from the freezer it was frozen... If i use sugar dissolved in boiled water this not happens!! and has a better taste!!! I recommend this method!!
Until a couple of years ago I’d never heard of Limoncello, not until I tried a local Italian restaurant I’d not been in before and they suggested it after we got talking drinks. I love the stuff!
I'm not a huge fan of liqueurs, but I visited Capri not too long ago, and I have to say the Limoncello they make there is absolutely _fantastic_; definitively giving this a try.
@@sharins2265 I’m making my second batch now. I let it sit for two weeks and put lime rind also…omg it was to die for. I’m doing a bigger batch this time around!! I got two bottles of Vodka for my b/day last week!!! 🥳🥳 Thanx for your reply, I managed this easy recipe by Genarro! 🥰
Some idiot over in Perth died from alcohol poisoning on their 18th birthday from that stuff so they stopped selling it everywhere.. You've probably found this out long ago already but posting it for anyone else to has the same question..
I’ve made it exactly this way twice now, once letting it sit for 3 days in Everclear and once for 2 weeks in Everclear. Both were really good but the 2-week version seemed a little better❤🍋🍋🍋
Making as a gift this helps I think I will do 2 weeks thanks
ปีที่แล้ว +2
Interestingly I had the opposite experience! The 2-week version had a much milder lemon vibe than the 3-day one I had experimented with previously. It might be that I was just unlucky with the quality of the lemons when leaving them in alcohol for longer...
chef mike Just a little lime, not much. For every 4 lemons, I add like half a lime. :D For me it makes it more balanced. It's like adding a dash of salt to coffee. Brings out flavors you never expected.
Rather than mix the sugar and water make a simple syrup by putting the sugar and water into a saucepan and boiling. This will ensure all the sugar gets dissolved. Cool the syrup and then add it to the alcohol and lemon mixture.
Nice work .... Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer the mixture rests, the better the end taste will be.
Was there in May, absolutely going back again and of course the nice Limoncello and other liqueurs i discovered in there was Mandarino, Meloncello , Phistaccio :)
A normal vegetable peeler (like this www.amazon.co.uk/Jamie-Oliver-All-Purpose-Peeler/dp/B001U0O186) will do the job - just make sure to peel think slices. You just want the lovely yellow skin, not the bitter white pith.
Jamie Oliver's Drinks Tube I will try it! Also, since I live in Japan I want to try to make sakura liqueur from the petals after they fall in April. Do you think they might be too delicate for the method used for limencello?
Make sure you're using over 95% alcohol. If you're using 40% alcohol (such as vodka, for example) you need to leave it for over 15 days to extract all the oils
750 ml water and 250 g sugar to 250 ml of alcohol sounds like a lot of water. This will give you a percentage of about 19% where most commercial Limoncello is sold at 25-30% alcohol. I would suggest 400 ml water and 200 g sugar giving you just under 28% alcohol.
I was going for more details about this... and surprisingly research shows 3 days is more than enough. Equilibrium for prominent flavonoids is reached in 24 hours.
'There was a butterfly!' Gennaro knows how to make me smile.
Elisabeth Harding :)
"VALENTINO ISE-DA KINGA OF-A LIMONI-CELLO... "
ONLY ALLOWS HIM TO BRING THE SHOT GLASSES
He is there to say "perfecto".
buhahahhhaha
Hey, Kings don't work :) But credits go to them ;)
😂😂😂
His accent drifts from Italian to London East side. Nice one Govna'.
Dude I thought I was the only one that thought that. I said to my self is this guy English and doing an Italian accent?
@@saulgarcia7083 He is Italian, he just lives in London afaik
@@saulgarcia7083 He is Italian he has just lived in London for a long time so as you can imagine his accent sometimes drifts between the two.
Oy!...Shata yu maout mate🤣👍
I was thinking the same. Very distracting.
I love how Valentino wore a sunny lemon coloured sweater for the video :)
A couple of very important points were missed in this video. If you can't get alcohol over 40% then you need to leave the skins for at least two weeks to extract all the oil otherwise it will not go cloudy but remain clear when mixed as I found out.
Nice Tip, thanks! But in that case due to lower %of alchool ,would you need to use less water, ie less than the 750ml indicated here ?
Also you need to add more alcohol and a bit less water if you only have 40% or so alcohol. Otherwise its not gonna be strong enough.
Rob, I've read that Everclear is nasty tasting. Would you suggest using plain vodka? Thank you!
tomatojuice12 I used ever clear, tasted fine, very strong. I let my skins sit for 14 days not 3 though, and shook occasionally.
Where do i get a 40% more pure alcohol? Is it the same one we use for medical cleaning purposes?
He is like a living encyclopedia of Italian food. O man, i love it to hear him talking and cooking. So much love and passion.
You speak like Gennaro hahah love it!
Haha, based on the glass i bet that wasnt the first one they had.
😉
I vote for this LIMONCELLO video with the "BUTTERFLY", as the best video on TH-cam.
My son and daughter made it with less sugar and it made me very happy.......
The limoncello is amazing so I decided to experiment a little. I tried this with Meyer lemons and it was also very good. The Meyer lemons added a bit of bitterness and a hint of an herbal flavor, which was interesting. Look forward to more videos!
Nice one Benjamin! Keep on experimenting 🍸
Thank goodness Meyer Lemons worked because that is the BEST Lemons I can get here in New Mexico (US)...
Thank you for sharing this information...
i've done this sugar shaking thing, saves so much work. next week i'll be making arancello and then a personal project i call agrumicello, made with peels from lime, lemon, orange, pomelo, grapefruit and tangerines. hope it tastes heavenly.
Any update on how it turned out? That sounds great!
When life gives you lemons, make limoncello, because it makes everything so much better than lemonade! (I tried it with 90% alcohol, it was still a bit strong for me, so I added +50 ml of water.)
Darin Gennardo is a whimp! He added 750ml of water! You must be some kinda badass only adding 50ml!
@@finbira she means 50ml in addition to the 750ml
She missed the 750 ml water thing
@@finbira Czechs are tough when it comes to alcohol :-)
May I ask how much water should i add if i used 96% alcohol?
Gennaro I love your recipes!!
I did this Limoncello but when I take it from the freezer it was frozen...
If i use sugar dissolved in boiled water this not happens!! and has a better taste!!! I recommend this method!!
Amazing tip. Thank you.
Until a couple of years ago I’d never heard of Limoncello, not until I tried a local Italian restaurant I’d not been in before and they suggested it after we got talking drinks. I love the stuff!
I am Lion Man literally no one cares 😂
I'm not a huge fan of liqueurs, but I visited Capri not too long ago, and I have to say the Limoncello they make there is absolutely _fantastic_; definitively giving this a try.
Redgrave192 Same. There's a fair bit of poor quality limoncello around, but the type they make in the Amalfi area is pretty spectacular.
I'm never tired of seeing Genaro! I've watched this video at least 100 times for the past 4 years
Is Genaro the one starting with Gordon Ramsey! I swear I’ve seen him and heard his voice before! 🤔🍋🇦🇺💛
Valentino added a lot to the video. Thank you, Valentino!
wow i was surprised no lemon juice was involved in making it, so simple!
Nope, just the lemon peels.
You just want the aroma of the lemons but not the acidity:)
There are some really good things in the lemon peel. Like limonene and vitamin C.
I was surprised too
Perls have the essential oils not so much the juice.
Happy happy butterfly moment. 2:24 secs. Love this video and recipe. Grazie Gennaro.
awesome recipe! I used 0.55 l water to dilute (and 185g sugar), to obtain a limoncello with 30% alcohol! It's delicious!
Boa proporcao, fica otimo.
Dearest Gennaro, you are adorable!
Gingerknitter Oh Ginger, the feeling's mutual
Thank you…may God continue to bless you! I love it…I love it…I love it!!! 🍋🍹🍋💛
Italy food grows everywhere i swear i love this place
i made this and had the lemons sit for 5 days instead of 3 cause i didn’t have time to make it on day 3 lol but it was amazing! thank you :)
Can I use Vodka as the alcohol component? 🤓
Greetings from Australia 🇦🇺🍋
@@kathrynbillinghurst188 yes only vodka
@@sharins2265
I’m making my second batch now. I let it sit for two weeks and put lime rind also…omg it was to die for. I’m doing a bigger batch this time around!! I got two bottles of Vodka for my b/day last week!!! 🥳🥳
Thanx for your reply, I managed this easy recipe by Genarro! 🥰
@@kathrynbillinghurst188 where are you can I come over 😃
@@sharins2265
Australia 🇦🇺 🤣🤣
Catch your fast 💨 helichopper!! 🥂
🍋🍋🍋🍋
On a trip to Italy, I am loving lemoncello. Back home in India, I will try your recipe.
For Australians out there Dan Murphy's sell Polmos Spirytus (95% Rectified Spirit) , which is suitable for this recipe :)
thank you, just wondered about it haha
I have searched it on their website but not found it. Anyway do you know if they sell it in QLD as well?
Some idiot over in Perth died from alcohol poisoning on their 18th birthday from that stuff so they stopped selling it everywhere.. You've probably found this out long ago already but posting it for anyone else to has the same question..
Funny thing guys. I live in the city where the Polmos is :) in Poland. Nice to hear that this product is known So far away from here :) high five
Not anymore :(
I’ve made it exactly this way twice now, once letting it sit for 3 days in Everclear and once for 2 weeks in Everclear. Both were really good but the 2-week version seemed a little better❤🍋🍋🍋
Making as a gift this helps I think I will do 2 weeks thanks
Interestingly I had the opposite experience! The 2-week version had a much milder lemon vibe than the 3-day one I had experimented with previously.
It might be that I was just unlucky with the quality of the lemons when leaving them in alcohol for longer...
Thanks for sharing! I’m going to make this as well. So everything the same as shown in the video, except let it sit for 20 days instead of 3
4 weeks is even better... smooth
@
You are right... longer is better
Genaro, tu sei il MAESTRO... Ho fatto e è rimasto perfecto!!! Saluti da Brasile...
Hamilton Jr To um pouco atrasado já, mas ,de qlqr forma, onde vc encontrou álcool 95%?
@@TheInsaneFellow Tb to atrasado. Vc acha pela internet, procura álcool de cereais. Eu usei da CereAlcool.
Limoncello is one of my favorite drinks to make. I zest mine instead of peeling. I think it gives more flavor. I like to mix a lime in there too.
Making it not Lemoncello. LOL
chef mike Just a little lime, not much. For every 4 lemons, I add like half a lime. :D For me it makes it more balanced. It's like adding a dash of salt to coffee. Brings out flavors you never expected.
TheVegetarianBaker Salt.... to coffee....!?
Just a dash. Try it Mightytoon1
TheVegetarianBaker Salt is added to poor quality coffee. It's an old Navy/military trick. I fear your cooking.
been using this recipe for a while. makes the best limoncello ever
Thanks for confirming. I'm gonna try tomorrow.
@@tegridy9569 it is by far the best recipe ive ever used. been making lemoncello for nearly 15 years
Thank you Gennaro and Valentino, You have the happiest life and best drink...
Remember to use FRESH water, that old water wont do.
it must be the ''nice one'' water
water expires after about a year, you want the fresh stuff
Roberto Moreno what mountain top do you source your water from?
Love growing onions under the lemon trees, as I do something similar under my plum and pluot trees!
I made a batch of this and I have been giving it to people for Christmas presents.
gosh.. I have never know that it is this easy. Thanks a million. 💐💐💐💐💐I will do it right away. ❤️💐❤️💐
Here in Brazil we use honey instead of sugar and water. we call it 'licor de limão e mel'.I'll try this one, it looks much tastier!
Yours with the honey sounds healthier 😁
Rather than mix the sugar and water make a simple syrup by putting the sugar and water into a saucepan and boiling. This will ensure all the sugar gets dissolved. Cool the syrup and then add it to the alcohol and lemon mixture.
Awesome video! There is also Crema di Limencello, how would i do this? Just substitute some water with cream?
Benjamin Zeller It's usually a mix of cream and whole milk. We'll have to shoot another video for you :)
Jamie Oliver's Drinks Tube That would be super awesome ;)
Those lemons are amazing!
This must be the best way to get all that lovely flavour of lemon zest.
Saul is so lovable. His recipes are fantastic too.
Nice work .... Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer the mixture rests, the better the end taste will be.
You can tell they're best friends simply from how Gennaro is so hyper and Valentino is just there like "Hmm, yeah, nice."
This soundtrack is awesome! And I've just started making my limoncello.
+daipaulig YAYAY! Summer is coming!
Song?
So cute how Valentino is wearing a lemon jumper ☺ 🍋 🍋
could you do more such vids? like with hazelnut or so? reeeeeaaaally excited about the simplicity of this!
Gennaro Contaldo let us in on the secret to making beautiful #Limoncello.
TH-cam won't work. Keeps giving me an error message.
Laura Piva hello
Limoncello and lemon sorbet=deliciousness
Genaro are you sure that is ready only for 3 days, is the fastest limoncello I have heard.
I saw a lot of recipes between at least 10 and 30 days.
I love Gennaro's ZEST for life, it's refreshing :D
How long do you have to keep the lemon and alcohol, and how long do you have to wait to concentrate
Из всех лимончелло, покупных и самодельных, это самый правильный рецепт!
Согласна, получается шикарный ликёр!
Just follow your receipt and we love it thank you for your help and sharing 😁 ciao ciao
Hello Old Funny Man ... there was a butterfly 😂💛🦋
Valentino be like: "He's too excited."😂
Aw ~my 🤪I saw butterflies 🥰🦋 thanks recommended I’ll try later 👍👍👍 yum
Best Limoncello Ever. Thanks Gennaro
Don't forget to serve it chilled. Or if made this way with pure alcohol you can put it in the freezer. Yum!
what a wonderful Italian accent, just a music to my ears and soul
Best video I ever seen! Lovely music 🤌🏻
thank you Gennaro Contaldo for showing us!! it's really difficult to find limoncello in Singapore :( May I know how long can this liqueur be kept?
TIANWEN NG You should be able to keep it very easily for a few months but it's so delicious you'll struggle not to share it all with your friends!
I really love his attitude
Letztens bei meinem italienischen Nachbar getrunken, hatte er selber gemacht, so lecker das Zeug 😊
Always wanted to learn how to make Limoncello! Thanks a lot Gennaro Contaldo !!
Fotografando à Mesa Our pleasure! You should send us some snaps if you get the chance to make it! twitter.com/DrinksTube
no puedo creer lo bueno que es ete licor para la salud y lo facil que es para su preparacion
@jamier oliver can we do this with lime lemon?
I thiink it was a female butterfly making sweet eyes at Gennaro in hope of a sip of th delicious limoncello ♥️♥️
What a fantastic holiday gift! So inspired. #bravo
I got obliterated on lemoncello at Lake Como.
How bad was the hangover?
Sounds like good times
Was there in May, absolutely going back again and of course the nice Limoncello and other liqueurs i discovered in there was Mandarino, Meloncello , Phistaccio :)
Greetings from Costa Rica. We are enthusiastic about making artisan liqueurs.
Un grande chef Signor Gennaro...Saluti.👏👏👏👏👏☺🙏
Its the best Limoncello, Thank you Gennaro you the best
Just did it today and then watched the video) Thank, will to the fridge and take a shot, again))) It's really tasty!)
I have to make this! What ells can you use the lemon alcohol for?
For cooking, baking cakes or something like that... ;)
I saw Gennuaro's name and knew this would be something good
Thanks for the great video. I was just wondering if you are using a special peeler to get the lemon skins? What kind of peeler are you using?
A normal vegetable peeler (like this www.amazon.co.uk/Jamie-Oliver-All-Purpose-Peeler/dp/B001U0O186) will do the job - just make sure to peel think slices. You just want the lovely yellow skin, not the bitter white pith.
Oh my god look at the beauty of that lemon tree.
I would love to try this with yuzu! I wonder how it'd taste.
XieYali Give it a try. We'd love to know how you got on.
Jamie Oliver's Drinks Tube
I will try it! Also, since I live in Japan I want to try to make sakura liqueur from the petals after they fall in April. Do you think they might be too delicate for the method used for limencello?
XieYali NO go ahead and infuse that sakura
Francis Atienza I really wanted to but this year was so rainy most of the petals were destroyed before I could collect any... A shame.
XieYali I've tried something similar with yuzu (allowing yuzu peel to steep in vodka in my case). It works just as well as it does with lemons.
Honestly Limoncello has recently become my favorite liquor
This is beautiful! How do you get the liquid so vibrant and yellow? Mine turned out not so bright :( maybe i didn't use enough lemons?
Make sure you're using over 95% alcohol. If you're using 40% alcohol (such as vodka, for example) you need to leave it for over 15 days to extract all the oils
Best Shot ever ❤
Thank u. I love limoncello🥂
Etanolo al gusto di limone ... Grazie mille!
Anyone know where i can get pure alcohol from uk?. Seems hard to find 🤷🏻♂️. Thank you.
Every time I see Gennaro, I always think of 'choply roughly, roughly chopped' Damn it!
Sabeeha Hamidi Ha!
I usually add a 3 cloves in the mixture of alcohol and lemon peels!
Minute 1:50 Song name? It's so amazing! Gorgeous Limoncello, master Gennaro!
CURIANOCILLO Delicioso!
Jamie Oliver's Drinks Tube What is the song name playing in minute 1:50? I like it very much :D thanks!
It's "deliZioso" not "deliCioso"
Thanks for this video i want make this at my home
How long we can preserve it ? Is there a limit for consume ?
I'm totally making this for Yule gifts. Yum.
tattooedhippiechick Do it! Send us photos to let us know how you get on.
Like the music, nice cheery intro to Gennaro's pieces, not that his pieces need any more cheering.
gary daniels Cheers Gary!
Song?
Do you absolutely have to filter it?
If you are diabetic can you dispense with the sugar? Can you use something else?
Limoncello, the perfect drink.
Is it possible to use vodka to macerate those lemon peels?
Do you leave the lemon peel and alcohol mixture in the fridge or room temp?
room temperature
I'm doing Limoncello 🍋 for Valentines 🍫🍭
Whoa! This is so easy!
750 ml water and 250 g sugar to 250 ml of alcohol sounds like a lot of water. This will give you a percentage of about 19% where most commercial Limoncello is sold at 25-30% alcohol. I would suggest 400 ml water and 200 g sugar giving you just under 28% alcohol.
Ia it safe to store in the freezer? I mean, I know most of it won't freeze, but how much percentage of alcohol it gets after making it?
Gennaro help me out please, is 3 days enough, because I saw another recipe from Amalfi where they said the peel needs to soak for 18 days.
Three days should be fine!
I was going for more details about this... and surprisingly research shows 3 days is more than enough. Equilibrium for prominent flavonoids is reached in 24 hours.
I boil a sugar simple syrup and added a bit of honey...delish!