How To Make Limoncello: Easy, Tasty & Refreshing
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- Limoncello is super easy to make at home, although it does need a little time to soak. You can make it with your own homemade spirits, or with a high proof spirit like everclear.
I love this stuff, it's delicious after a meal. The perfect way to finish of a great night. In fact, it's one of the only spirits I will ever keep in the freezer, its really good ice cold.
Full Batch (6-8 bottles):
1.5 L of 90% or higher alcohol (1.58 quarts 180+ Proof)
15-20 lemons worth of peel
1.98 l of water ( 2 quarts)
.99 l of sugar (850g or 29.9 oz)
Half Batch(3-4 Bottles):.75 L of 90% or higher alcohol (0.8 quarts 180+ Proof)
7-10 lemons worth of peel
.99 l of water ( 1 quart)
.5 l of sugar (425g or 14.9oz)
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Hi, I write from Italy and the procedure is correct. Some tips 1) With a high alcohol content there is no reason to heat the mixture to keep all the aroma 2) If you have no alternative you can buy them but if you have access to freshly picked lemons .. there is an abysmal difference in the aroma and color, when cutting the peel, the hands must immediately get dirty with perfumed oils, the color once the peel is removed from the alcohol must be very opaque yellow (a sign that there are many essential oils) , in yours it is a sign of orange-transparent color that probably a long time has passed since the collection. If you crush a peel, it must immediately throw away a flammable liquid (and that vanishes with the passing of the days after the collection)
3) Although many recipes require long times, all the aroma and flavor are extracted in 3 days, I would say to leave it at the most 7 days (from my tests the upper part is obtained with 5 days), if left to macerate for a long time it extracts a sour taste. 4) Although it is a personal taste but tries to add the minimum necessary sugar, sugar tends to cover the taste, but obviously it is a sweetened liqueur, therefore it is a main ingredient. I hope it's useful in some way (and I hope you understand my bad English), they are concrete suggestions and not just concepts. To health !!!
Cheers :)
"when cutting the peel, the hands must immediately get dirty with perfumed oils" It seems like I never had freshly picked lemons.
@Demy @Still It - I am using 96% neutral grain alcohol and the lemon peel is going pale and crispy after 48 hours - Is there any need to leave it longer? It really looks like all the oils are out of the peel already - thanks!
@@BrazilSaint in my experience 3-4 days is the ideal time to have an excellent taste-color-perfume and lack of sour taste. The sour taste can be found the same if the white part of the peel has also been inserted ... for this reason the skin must be cut very thinly. A greeting
@@AriesSupertramp I realize that it may seem like an exaggeration but I can assure you that the final taste of limoncello changes totally with freshly picked citrus fruits (or collected a few days ago). If I have the opportunity I will make a small video on limoncello.
My dude is like one of the dwarves out of The Hobbit. Only he makes delicious moonshine and giggles his ass off at his amazing concoctions.
haha tremendous! He is from NZ i think witch makes your comment spot on.
Ok you're either a god at peeling or that peeler is incredible!
Try this: www.amazon.com/dp/B076HHDXX2/ref=cm_sw_r_cp_apa_fabc_7ztPFb186SHWQ?_encoding=UTF8&psc=1
I got one of these peelers recently for just this purpose. When I opened the box, I thought I got duped but.. all I can say is it makes peeling carrots and potatoes and absolute dream. And super sharp, so watch your fingers.
@@WTB1327 actually "god" is correct, hence the article...
He must have fresh lemons and y'all need to put those peelers down and get you an apple peeler
Why not both?
Definitely trying this out ASAP! Thank you 👍
Hi Jesse
Looks like I’m making Limoncello this Christmas, l love that stuff.
Thanks for the videos mate and advice.
Hope you have a kick ass weekend
Need to give this a go!
Finally trying this for the summer. One tip for those who are having trouble peeling the lemons. Put your lemons in the fridge overnight and peel while cold. The peel comes right off and the pith stays behind.
I'm going to do this -- it looks great .
I used my first reflux run clean spirits to make this and it's incredible!!! Love all your videos man!!
Dude you have a contagious laugh! Lol. I've been looking into making some Limoncello, this was good timing. Guess I better start now for it to be ready for Christmas.
An old video I Know but I just followed your reduced sugar instructions because I've trusted your taste to date and turned out my first but nicest Limoncello I've had. That not say much about my spending habits when it comes to Limoncello but I'm happy!
I just did this and wow!!! Thanks for the video, I’m going to try Orange next. Love your channel. Vermont, USA
My family made limoncello just like this a few years ago. The lemon peels soaked for 30 days. There's only one jar remaining and it's one of the most coveted items in the house.
Yeah people will get after it if you let them. If you have the patience the long method is probably better haha.
Another awesome video Jesse can't wait to make this recipe thank you!
Cheers mate, give it a god for sure :)
Thank you very much sir for good info . would you do a video about
making Jäermeister (the famous German spirit ) thanks again
oh my god this channel is delightful--bird chirping, dude is hilarious, great knowledge... holy cow!! Great work!
This looks and sounds awesome! Never had but am intrigued.
It's worth a go man :)
Boxing day I'm making so I got a week to sit ready for new year. It reminds me of a Italian Cafe I use to work at every knock off
sounds great love lemon and love this channel
thank you!
I haven't made limoncello in a long time. Thanks for the reminder
I heard something similar like this. My friend used to put whole orange with pressed inside fruit coffee beans into jar filled with 96% spirit for 2 weeks and then diluted to 40%. What you think about it? Did you tried to make porter vodka? Mix of Baltic Porter and spirit.
Using glucose instead of sugar (or a mix of the two) gives plenty of syrupy mouthfeel without the sickly sweetness. Also, grapefruit makes a nice alternative. 👍👌
Good idea. It's the fructose in the table sugar (sucrose) that is ultra sweet (sucrose is a fructose joined to a glucose). Glucose might be easier to find if you know that corn sugar is glucose and dextrose is just another name for glucose. Corn syrup has other flavorings added, like vanilla, salt and molasses (for dark corn syrup). High fructose corns syrup is something else - don't use it.
Glucose is in the specialty baked goods section most of the time
Agree on grapefriuit. Works really well.
Grapefruit to sweeten or instead of the lemons?
Cool video. Thanks .
I really appreciate how you constantly explain make each recipe to what you like that being said I have done your recipe but would like it to suit me better ..
How can I make the punch of alcohol flavour be less ? I like the sweetness and lemon flavour shining through but would like to not have a kick back of alcohol of that's possible any suggestions more simple syrup ?
Just brought me back to my childhood my grandmothers maiden name was Lemoncello and this was always at Sunday dinner in the summer thanks Jesse.
Ahh awesome man. Yeah it seems like it's one of those "nanna/nonna" recipes
I love this sort of stuff! I will definitely make some and try it out!
I made some hibiscus infused gin the other day. It looks and tastes like Christmas!
Nice, that sounds pretty tasty Ryan.
i've done the lemon vodka trick...it was good i think this will be infinitely better
This reminds me of an orange juice wine I made where I used fractional freezing to get the abv much higher
I did a limoncello this past summer very much like your process and people that tried it liked it better than commercial examples. Will be keeping some around for company.
I've been making Limoncello for years. A couple really awesome tricks in this vid. o7
works like a champ! I was amazed at how hard and crunchy the lemon rinds were after two days though. Looking a ways to proof this. I tried mixing straight with sprite, too bitter
Just started distilling and this is going to be my first run.
Wonderful! going to get some going for next summer!
Yeah it's a good drop :)
The ph thing works with apple pie shine too. I got some malic acid from Amazon and a tiny amount, like 1/4 tsp per quart, dramatically improves it.
I've been thinking about trying this. Looks amazing!
It's pretty yum man
Bearded & Bored hey bearded; have you ever heard of Ponderosa lemons before? Those are the really big lemons. I wonder how peeling those lemons would work for this? I know somebody down here in Southwest Florida where I can pick many of these bigger ones. What are your thoughts guys? Great video Jessie!
@@blindguy63 I'd say do it! I had to google Ponderosa lemons....DANG! Those are the size of grapefruits, LoL:-)
@@blindguy63 Italian Lemoncello is made from Amalfi lemons which are really big and much sweeter than our store bought lemons. Google those and see if they look like yours.
I'm making this!
Well this is going to be perfect, was planning on making this for family. Woo, nice timing Jesse
Ayyyyeeeeee good timing then :)
@@StillIt Very
Damn I gotta try this too. Keep um coming.
DEFINITELY try this one. So freaking easy but so worth it.
Thanks Jesse!
Sounds amazing!
Tried it - great. first time was with ~400mL of Alcohol and used nearly all of it with friends to taste how we want it - a bit less sugar for us.
Now second time is nearly 2L. Really looking forward to it.
In Italy they will have limoncello after a mean as a Digestive. Lemon is great for that!
I’m loving your videos, your my teacher lol
Keep it up 😎
Thanks for the awesome recipe! I have got to try this.
Yeah definitely give this one a go.
A beautiful anti- degestivo!! Love the drink!!
I made my first lemoncello with our lemon tree and some neutral spirts about a month ago. I didn't use lemon juice, just zest and it came out stellar. Although I proofed it with my hydrometer when I had chilled all the infused spirit down and didn't account for the lower temp so the batch ended up more like 90 proof, but it was wicked smooth and our whole neighborhood got absolutely smashed on it. FYI, if you're not a distiller, you can buy 200 proof food-grade ethanol that is used for herbal extractions by the gallon and it's less money than everclear and WAY cleaner flavor.
An Absolute gem Jesse.
Good one man. I’m going to have to make this
Definitely worth he time my man.
I made some very similar to this recipe. It's delicious and was the hit at the party.
Definitely worth having some around aye?
@@StillIt No doubt. I made 1.75 liters, and marinating the next batch. My lemon tree is full of lemons right now.
Man I hope your all well and safe with the volcano eruption. Keep up with the great videos!
Yeah we are fine, thanks for asking :)
As always another great and awesome video! Keep them coming brotha.
Cheers mate :)
It sounds really good...I wonder what would happen to the flavor profiles if you substituted in honey for part of the sugar, or a piece of vanilla bean in with the lemon.
I recently tried this method and I'm so pleased with the results. I've never tried any limoncello before so have no benchmark, but it still tastes real good. A Friend likes his limoncello, so will pass him some to try. His feedback will be great.
Thanks for the great work you do, thanks also to George at barley and hops, Bearded and bored too for all the sharing!
I'm gonna do this one!
DOOOOOOO IIIITTTTTT
Hi Jesse, I love your content. What type of mash bill did you use to create the 94% spirit?
I cant wait to try this. I dont have any high abv spirits on hand so i will have to go get some everclear. Sounds super delicious.
Yeah it's worth while man.
I'm going to have to make some of that
Definitely
I’m definitely going to try this
Definitely worth it
Great video! I started making limoncello and arancello(orange) about a year ago and I'm hooked! Lemons don't grow here on Vancouver Island, but I've found that using organic lemons works nicer than regular ones for those of us without access to fresh citrus trees. Just subscribed and looking forward to checking out more of your videos!
Awesome! I need to try Orange as well. Welcome :)
RemedyKitchen just read about the Arancello that u make .? Do u pretty much just use the same recipe. But switch the fruit from Lemons. To oranges ? Cheers
@@marctrott9437 yup, I pretty much swap it 1 for 1 from lemon zest to orange zest.
I always use Organic Citrus for my ' Cellos. . . Fewer and friendlier pesticides since you're using the ribs. . Also, I use 100 proof vodka and infuse it 3 weeks.
Due to my Nochino habit I now add half a dozen crushed Allspice Berries and som Vanilla Bean (half of one in Lemoncello and Kumquatcello, full Bean in Oranfecello).
I did the same with tangerines. It tasted great!
Nice, need to try that some time
Made some for Christmas... seriously good. Followed your directions perfectly. Just too potent for me... really good with ice cold mineral or soda water! Super refreshing... and coming out of the freezer it had a real thickness to it!
I use a microplane and just zest the fruit. No pith at all. I've done all the citrus common to us. Lemon, orange, lime and grapefruit. The stuff is terrific. Everclear will take almost all the color out of the zest. Mine is about 40% as well. I refer to it as a panty dropper. The women love it. Cheers!
I am just starting out here and ran my first sugar wash through my brand new still. Now I need to find something to do with it and I think this would be just the thing! If I wanted to split it and do an orangecello do you think the proportions would be the same?
This is the first liqueur I made and it was awesome. I know you said you didn't care for lemonaidish drinks but I took the lemons and squeezed the juice out. Strained it and added equal parts alcohol and then added a small amount of simple syrup to make Lemon Vodka. It was also awesome and actually everyone liked it a bit more than the Limoncello. Just throwing that out there and it was pretty lemonaid like.
Yeah some people love it. Just not for me. I mean it's still yum, I just prefer it this way, each to their own :) cheers mate
50 degrees, im gonna need that in freedom units my man
The version of the delicious liquid that I learned was from an 'old school' italian cook.
He included the juice of the lemons with the peels and then let it set for 30-days.Let me say 'waiting that long is hard' After the 30-days he then added 1-1/2 cups of honey.
(no proofing down with water).
After seeing your results of the peels after only a few days, I think that is what I will do when my current batch runs out.
Recently had the chance to try some uncut clear liquor that had lemons added to it briefly to help with the alcohol bite. Don't know it they used peels or lemon slices but it looked and tasted like lemonade with a nutty corn finish
Ah nice, I did think aboutaking it with a white dog /new make.
vacca boia l'ha fatto bene, a parte 2 cosine è perfetto
Looks good and I bet it tastes awesome ! I can't get quite that high ABV, but I can get up to 155-160. I'm guessing it will be good enough... maybe back off the sugar water a bit. I've never heard of it, but bet I never forget it ! Thanks Jesse 👍👍
It should work just fine man. I would actually keep the same amount of sugar, just back of the water a bit to still hit the ABV you want.
@@StillIt I'll give that a shot. Most drinks calling for sugar are just too damn sweet for me, but with the lemons that might not be a problem. Thanks Man !
Tried this recipe recently and was so pleased with the outcome. I've never tried it before, but shared some with those that have. They were all impressed too.
Try with oranges, equally nice. Cheers!
My brother-in-law used to make this all the time. We live here in Minnesota and after he would add the lemon peels to the alcohol, he would bury it in the ground for about a month since the ground temperature is 50 to 55°. Of course he would also add the water and sugar and everything else
Italian in yank land. My Sicilian dad occasionally uses limes with the lemons (6 lemons to 1-2 limes). His sister, my aunt, also prepares it with mandarin oranges instead of lemon+lime.
Using some good honey instead of sugar, lemon juice instead of water, and proofing it down to 70% makes a GREAT and dangerously innocent tasting infusion.
Seasoning for a month or two also helps.
Just made this with a 65% vodka and Meyer lemons, and it turned out amazing. The louche was perfectly cloudy and the lemon punch was fantastic. Great instructional vid!
id love to try this with yuzu* getting those tangerine, lime & grapefruit flavours
Just finished making a batch yesterday and I’m already planning to make another. I couldn’t find anything higher than 75% in my area so I modified the recipe:
- 750 ml 75% Ever-clear
- 10 Lemons worth of peels
- 550 ml water
- 490 ml sugar
- juice of 2 lemons (before bottling)
This ended up at about 37.5% for me. I followed the steps in the video with these measurements. I hope this helps and great video!
That's really handy, thanks!
Crazy recipe this!
I followed it to the letter but have come to one conclusion. And that is to rename it from "Lemoncello" to "Super F*kin Lemon".
Holy moly, that lemon flavour just hangs in yourouth for a while. From sour to sweet, then there's all that flavour then an aroma hits you and then it hangs there.
Left mine in the freezer! Trust me, freeze that sucker.
Have you tried this with other citrus? Or even a mix of citrus.
Read a recipe in the 580 Magazine today at Lawton Indian Hospital. I recognized it as the Cowboy lemonade, as I was shown to make as a young kid. The add-on was a few pinches of brown sugar or a teaspoon or two of sweet molasses.
Any fruits can be used such as : sand plums, peaches, oranges, key lime, cherries (YUMMY), or any fruits: HINT; Remove certain fruits peeling or use certain fruits peelings.!
The fruit, seeds, and peelings determines your success. If it is bitter when you bite it, not useful!
Yes, I was taught by old bootleggers when I was a kiddo. Those old guys are gone....DOH! And yes, no pith or seeds.
Take care from Oklahoma,
Mike and Vee
this could be the base for a kick-ass hard iced tea
this ain't really related to the video, but do you know what grade of copper the pipes on your still are? i'm building a new one and i'm wondering what the best option is
I made a batch of this stuff this week and it's amazing. Used 190 proof everclear and store bought lemons and it came out refreshing and delicious. Good recipe, thank you.
Awesome 👍. It's tasty aye?
@@StillIt Really very good. My wife loves it too.
@@StillIt How do you think a limecello, grapefruitcello, or maybe even clemencello would turn out? I bet the limes would make an awesome absinthe color
I'm on the "throw in the freezer and wait at least a week" phase, but had a small awkward amount left over and decided to try it. While fiery, it is still really good. So I can only imagine how good it will be in a week let alone two or more. Have tried other recipes in the past and haven't had results like this even with letting them sit for awhile. I have a feeling this is going to be dangerously easy to drink soon. Thank you for sharing your R&D with the world, as always.
Awesome mate! Glad it's turning out well for you! Mine definitely disappeared quickly haha.
On the topic of filtering, i use my gf very expensive filter coffee machine to filter my brews. Top tip, don't let her catch you unless you have a very comfy couch
Hahaha I used my chicks pantyhose!!!!
@@freddymeischer2219 the taste of pretty feet... delicious!
Also try : limes, oranges and grapefruits ... same method
I'm starting my lemon soak tonight! When calculating and adding the water ratio... is this 1L water plus sugar or "1L sugar water" already mixed?
A couple quick notes on heating:
-50 C is 120 F
-somewhere around 45-50% (100 proof), the flashpoint of ethanol will reach room temperature (75 F / 25 C) and higher proof will be flammable at even lower pressures.
-Boiling point of 95% ethanol is just shy of 80 C (170 F)
Heating to 120 should be safe but is unnecessary. 100 F or 40 C would probably be more than plenty. Assuming it's a simple extraction/displacement from the rinds, we can expect the rate to roughly double for every 10 C or 20 F. 2-3 days at 120 F/50 C should be roughly equivalent to 7-10 days at 80 F/27 C or 3 weeks at 60 F/15 C. Probably the recipes calling for longer times were run at low temperatures. I'd be surprised if it take more than a day or two at 120F/60C. It's possible the different temperatures could affect taste and fragrance since higher molecular weight and less polar compounds will be able to extract where they might not at lower temperatures. My best guess is lower temperatures might taste brighter and sweeter and higher temperatures might taste a little more bitter and woody. (and that's based on knowledge of chemistry, not experience with this process... I will readily I admit could be completely off base with that guess)
Would this recipe also work by substituting the sugar with honey? Or would that mess up the taste profile too much?
Planning on making our own limoncello, the only alcohol I could get is a 70cl bottle of 70% natural grain spirit, if I want to proof down to 35% do I simply do equal measure of a water/sugar mix?
I made this a while ago and shared it around and was told it was like the real drink the way the old timers made it
Nice
I recently found fresh lemons and grapefruits that I could order direct from the farmers here in Europe - looking forward to some beautiful liquors 😋
Score! Hope it turns out kick ass!
Was that from Crowd Farming? I have just finished 5 weeks of infusion of some organic Sardinian lemons 😋
Hey Jess I noticed that was you don't mention filtering the TPW
Is this not necessary?? At 93 percent
Oh man I never wanted to make a drink as bad as this one it looks so good.
Dam good on a hot day or after a big meal man. Get stuck in and make some for yourself :)
Can you use monk fruit for the sweetener instead of regular sugar?
You need to do this with passionfruit, it's quite nice, same procedure.
This video made me subscribe. Can't wait to see more of you know your shit and sharing it
Do you ever save the overproof liquid for cleaning solution?
Love it! I think anyone with a lemon tree has (seasonally) too many lemons. I made a similar recipe; slightly hotter (alcohol) slightly less sugar, but (as you say) delicious. The peeled white lemons are still good for a gin squash if kept cold or frozen.
in the US they have a candy called Lemon Heads, have used 100P and Lemon Heads to make this. Can do the same with Red Hots if you want firey cinnamon.
Hmm! I have a box of lemon heads in the cabinet right now..
I have a box of lemon heads on the shelf at the moment. . .
Is there an echo in here
@@chuckdontknowdoya6100 ha! At least a bad internet connection!
@Midnight Toker not sure were they were the other day, but they are actually on top of the fridge now (they have migrated closer to the stash of new make corn whiskey ;-))