Authentic Limoncello | Cooking Italian with Joe
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- เผยแพร่เมื่อ 3 เม.ย. 2016
- Limoncello is a quintessential Italian drink, especially in the South where lemons grow beautifully! Learn how to make this delicious drink in your own home, and you can pretend you're on the Amalfi Coast every time you taste it! Check out the recipe at www.cookingitalianwithjoe.com...
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Watching this man enjoy an Italian tradition, along with the fruits of his labor (literally), was exactly what I needed today. Cheers and Salute!
This is the best Limoncello recipe I have ever had. The honey is the difference. My mom is from Sicily and my dad is from Naples. This is the only recipe that tastes like what I remember my grandparents made.
I’m pretty sure the aesthetic of drinking homemade liqueur while discussing the history and tradition of it while listening to I’ll be seeing you is my ultimate happiness
I followed your recipe and the limoncello is amazing. Thank you!
Thank You Joe! My daughter grows her own lemons the size of baseballs! I thought of the Limoncello! You answered my question in your video! You explain so well, that’s what I like about you! I’m 74 yrs and visited Italy a few years ago! Plan on going back, god willing. Can’t wait to try recipe!😍
Just LOVE your enthusiasm and knowledge about the topic! Fun to watch!
OMG....
I love this receipt...
This is the first video that
used the lemon juice too!!!!
Thank you for sharing this receipt...
Last night we finished enjoying the first batch of your fabulous Limoncello which I made in August. With organic unfiltered honey. People's reaction are either "Oooo, to much!" Or they say "Oh my! That is a huge, amazing, lovely after dinner treat!" Tomorrow I am heading back to the store for organic lemons, everclear and more big fun! Thanks for sharing this excellent recipe.
Today, I basically made this recipe with a few extra steps. In other limoncello videos, Italians will say to use “organic” lemons. This is a terminology difference from America-they don’t mean USDA organic. The term “organic” is used culturally as natural, untreated. The only way I could figure out what lemons would work was to either import the correct kind from Italy, or know a friend who has a lemon tree (which ended up happening). Meyer lemons work well, but they are a pain to zest because the skin is thin an delicate. This is why they aren’t regularly grown commercially (they would bruise and go bad by the time they were transported). Definitely use a knife and not a peeler with Meyer lemons.
In terms of alcohol proof-diluting proof of alcohol is not by volume but by density. By the time you squeeze all the juice in there, it will equal about a cup and a half of liquid. About this amount of liquid up to 2 cups is added either way (beginning or end), but this brings it down to probably about 25% or 30% depending on how big the lemons are. Still a little strong for limoncello, but not insane.
This is the only recipe that includes the juice and that is very important. Nothing would have been wasted traditionally, and the juice wouldn’t have kept before refrigeration. They absolutely added it-there was no other way to not waste it.
Zest first, then juice. Don’t juice over the glass jar…that takes years of practice and the right kind of juicer. Just cut all the zested lemons at the end and use a regular juicer separately. Use a mesh strainer over a bowl to filter out any remaining debris, seeds, or pulp. Then add the juice into the jar. There won’t be anything floating at the top and you will see when you juice the lemons exactly how much liquid comes out as well, and can make taste and preference adjustments accordingly.
Finally a recipe that uses the lemon juice. I made the Polish version called cytrynowka. Waiting on the results but I wanted to try limoncello too and compare. Can't wait for Christmas!
Did you compare llimoncello and cytrynówka? What is better?
Limoncello is great over French vanilla ice cream served with some biscotti. Yum! Easy, elegant dessert.
I love your video and it's rare for me to find one that plays my favorite music in the background .....nothing better than Louis and Billie's smooth sounds to pair with the lovely Limoncello. Grazie!! I love being Italian....we have the best food and drink on the planet.
Great step by step recipe....LOVE the Stan Getz and Gilberto music in the background! ❤️
Joe, tried your recipe and finally got to try it last night. Came out phenomenal, much better than any I've made or ever had. Thank you!
Sounds great!
A
"That will make you Italian, if you aren't Italian already"
Haha great quote.
I love how you take everything back to its original recipe
The best lemoncello I ever had was in Sorrento, Massa Lubremse at Villa Maria! She also makes so many homemade candies and granita...delicioso. Thanks for the recipe!
Exactly what i was looking for! A real tradicional italian recipe 👌
Joe, made this and it was great! 1st time with 125 proof Everclear, 2nd time with 195 proof Everclear (whoa baaaby!); probably a bit too much. Now I'm making my 3rd batch except doing an ORANGECILLO with 125 proof Everclear. Got another week to go and looking forward to seeing how it tastes. Will add cream 1:1 by the glass instead of adding it to the entire batch. Im guessing it will taste like a Pushup Dreamsicle i had when i was a young whippersnapper! Thanks man and I like your enthusiasm!
I love Limoncello and decided to make my own and I didn't know what to do with the lemons after peeling them. Thank you for the step by step instructions. I can't wait to put it in the pretty bottles I bought.
I make lemonade.
(Just my opinions here based on my Italian family's tradition). I can attest to the use of the juice and honey-my family is from Italy and they have done it with juice and the use of honey (and some short cut with white refined sugar too) as the sweetner-much smoother but will be amber in color vs "lemony looking". Fruits are not wasted-everything was used (except the white part). I think choices of lemons are critical and not really discussed. The lemon is the key to limoncello. Using run of the mill lemons (Lisbon or Eureka common in US grocery stores) will be far more tart and more seeds and will require far more sweetener to cut it. Since its hard to find Sorrento/Amalfi coast lemons that are cultivated in volcanic soil (highly recommend using the Sorrento lemons if you can order it/find it-as this is what is mostly used in Italy-but caution growers in US since its the volcanic soil that makes the natural chemistry on the taste of the lemons) , and rather than use regular run of the mill lemons as the only source, I use MOSTLY Meyer lemons (lower tartness)but add in one regular lemon for each batch to try and get the taste of a Sorrento. To each is own but thought I would toss in my opinion.
Thank you so much for sharing your own take on this. It bothers me that I can't out much honey I need to use for, say 1 l for Limoncello. I looked up Joe's own site but no precision as to what kind of honey he used. It's liquid enough but I would not, f.e.x, use Ahorn sirup for Limoncello even though the level of liqudity is similar. BTW, I live in Europe but I've never been to Italy!😊
Tuba Man's Mom , much better to use “cedro”☝🏿
@@MandalayMoore33 16oz of honey works for me!
Great feedback, thank you.
What's the reason to use honey and sugar rather then one or the other ?
I just whipped up a batch that should be ready when my sister and bother-in-law arrive on Labor Day! Thanks for the recipe!
Great recipe & great info on the honey story. Thank you :)
+marie Savino Thank you! Ciao, Joe.
OMG!!!!!!!!!!!!!! I made Lemoncello last year for Christmas. I also made a chocolate liquor. They were amazing. I can' tell you how many orders my kids want. They thought it was amazing. I guess it will be a holiday staple. I can't thank you enough for the way you cook. I feel like my mom and grandma are in the kitchen.
That is awesome!
Joe you’re the best just became permanent here in Dunedin fl. The lemons here just as big and sweeter than serento lemons . I have 2 batches of limoncello from your recipes on the go . I was born in Brooklyn and you have a wonderful way of ny talk and I love the sound trac next step for you Netflix thanks for the tips
I just thought of something...
I have been sick with the flu,
so I have been squeezing a whole
lemon (juice) and adding Honey to it
I also eat the rhine (if it is a good lemon).
I LOVE IT...
Then I see YOUR video... and this one
adds Honey... not sugar...
I can see why they used honey....
Great Idea...
We just got back from a week in Italy and this was our second trip! I figured I wanted to see how to make this since I heard it was very easy! Just watched a couple of different videos and will give this a try, even though we brought back some for family and friends!
I made limoncello and creme de limoncello and it was good also I cured some colds with the limoncello and 2 days later I received some phone calls letting me know that they were al better. Thanks for the recipe Joe.
Local honey has amazing health properties. I get bad hay fever and it turns it off immediately. Now I will use this recipe to "drink to my health" in a whole new way! Thanks, Joe.
Glad to find a recipe to try with honey--thanks, Joe!
why didn't I ever hear of this from my mother? I am going to have to try it! It sounds glorious.
Decided to try this. Just finished adding my honey and had to give it a taste. OMG this is strong. Lemon flavor was great but strong.
I have made limoncello for a few years now, using primarily the Meyer lemons I grow. However, I now have a Eureka lemon tree that is loaded with fruit. I plan to try your recipe when the lemons ripen (usually around Christmas time here in Las Vegas). I love that you use the juice! I usually freeze it in cubes to use later in recipes but will definitely use it in my limoncello next time. I also can’t wait to try it with honey! Not a big fan if refined sugar. Thanks for the recipe!! And, your video was great. 😁
gotta try it this way next batch. this is the only recipe i've seen that uses lemon juice so much better than wasting all that delicious juice!
don't you make lemonade? never waste it.
I can,t wait to make this for my Italian friends!
I am going to try this, in the summertime. 🌞🍋🇭🇺
Thank you so very much for this video! I made it following your recipe except for the honey and it's delicious! I made one batch with the lemon juice and one without - both great! I'm going to try another batch with honey!
Which batch did you like the best?
amazing recipe. I've done it with pure sugar before but it is WAY better with honey. Salute!!!!
I watch this video every time I make lemon gold and I make it a lot 😁 well It tastes like lemon gold I just follow your instructions and Bam !!!!! Done lemon gold in a bottle 😁🤩
Made a second batch!!! Amazing!!
Thanks for the tips. I never tried adding lemon juice to the peels while soaking. Trying this today
Hope you like it!
Love your presentation..
Thank you!
I have a lemon tree and I'm always looking for new ways to use lemon. So many cocktails haha, time to make some limoncello!
Try salted lemons too! Very easy and great for cooking.
Thanks for the video I love honey that's all I eat that's what I put in it this is great stuff I'll be making more thanks
This is great!
I made your limoncello and i really liked it even sitting a year extracting the peels.
Love it. Love the song. I have lots of citrus so I've always wanted to learn to make Limoncello, which happens to be delicious. Thanks bud.
Orangecello with orange blossom honey is on my list of things to do.
I love that you used the juice but I see a little problem with when you use it. Adding the juice to the high proof alcohol will reduce the ability of the alcohol to act as a solvent against the essential oils you are trying to extract. This might be why you have to leave it for 4 weeks as opposed to 1 week I guess. I would freeze the juice and add it after the extraction. Maybe if the old Nonno's had freezers, they would have done the same. Just my 2 cents :) Thanks for the video.
if you're making batches back to back, you could freshly peel lemons for a second batch, and juice them into the finished first batch
Man I can’t wait to make this
Beautiful
I followed a different recipe for limoncello, without the juice. I just started a new batch with it, and can't wait to taste the difference. I'm actually going to make this batch with cream.
Which was better?
This recipe looks amazing ‼️ thanks for sharing, but if I want to use white sugar, can you please tell me what is the best way to apply to this recipe.
Thanks 🍋🍋🍋😊
Thanks for honey tip I happen to have brought some local honey so I'm going to use that :)
when you say you'll put it in the freezer did you mean just the fridge or you actually freeze it? thanks. You are the first one I see who make it with the juice and with honey, I'll try it, grazie!!
This is the most stereotypical American-Italian I’ve ever seen and I love him
I use the same procedure to make cranberry liqueur. Of course cranberries don't have a lot of juice. I blender the cranberries (1 bag) with vodka (could use pure alcohol like you), put in the jar while the infusion takes place and sweeten at the end with sugar and water (could use honey).
Hi Joe.
So I have a batch brewing however I used a recipe without the juice. What can I do to finish at the next step of making a simple syrup? Can I make a simple syrup using honey and lemon juice?
I will make another batch following your recipe next time. Thank you for any advice to finish the batch I have started.
I'm Cuban.....that's pretty close to native huh? I have two Meyers lemon trees here in Florida and never thought of Limoncello. Family is getting a treat this year!
WOW 🙃 AWESOME 👍💖
You mentioned a particular type of peeler that you personally preferred. The ones I have don't do the nice clean peels like I see in your video. Would you mind sharing why type of peeler you used? Thank you
Hey Joe! I followed your recipe and would like to knock down the proof without losing flavor, what do you recommend? I'm thinking it's like 120-130. SHould I cut it with lemonade or use water and add more lemon juice?
Oh I've been looking for an authentic recipe for this...am on my way to get some unwaxed lemons and to my local bee keeper for the honey, luckily he lives just up the road from me. Fortunately my husband home brews and he's just bottled up a batch of pure alcohol, he makes flavoured brews so I'm good to go. Thank you so much for this recipe, I'm Irish, far from being Italian but i love all Italian foods and am so excited to make this :) New subscriber here from Ireland!! :)
We followed your recipe exactly and it came out perfect. Next I’d like to try the exact same recipe but with oranges. I’m wondering if the ratios of oranges, orange juice, grain alcohol and simple syrup would be different being that oranges are so much bigger than lemons. Any tips on that??
Hey Joe,
I need your opinion. This will be the first time adding the juice to the infusion mix. Used 108 lemons for 10.5L of 190 proof everclear. I squeezed every lemon into the mix and now have a film of pulp at the top of bucket. Is this going to affect the taste of my final product? Should I leave it while it infuses or do you recommend I try getting as much of the pulp out as possible? Thank you!
Hi Joe, such a great recipe - I have a question... if I use sugar, does it still sit out for a week before freezing? Thank you!
Fun! I let it sit for four weeks, and tonight just added the honey and capped it for another 5-7 days before freezing. Are you SURE that no extra water should be added? Or the honey will dilute the alcohol content?
after 3/7 days depending on the strenght of your alcohol its already fine. another three weeks is just a waste of time then. There is only so much juices in the peel. Don't waste your time by doing it for another three weeks. A good tip I learned is after 4 days or so touch your lemon peel and if it really feels hard and dried out you're good to go.
Thank you for the input. I follow the old school master from Puglia, but in any recipe presentation do as you wish. Thank you for watching and subscribing. Ciao, Joe.
I would suggest tasting it on a week by week basis and see how the flavors blend! You can pull it at the second week if you don't taste a difference! You can also taste it daily after the 4 days and see if you notice any changes! Again, the great thing about this is to see what works for you and what you like!
It's correct
So this was my first time doing it I definitely got white in all my rinds cause I didn’t have anything sharp enough. is there anything I can do to kinda counter that bitterness maybe more water or anything!!!
Definitely trying this recipe……just one question..can I store it a room temperature or does it have to be stored in the fridge?
Thanks for sharing great video! First batch in final stages, using honey. Question if you go the sugar route, would you just add the sugar directly after the 28 days? Or do a simple sugar type thing?
Sugar must go with hot boiled water.
If you go with sugar, I wouldn't recommend using the lemon juice.
Instead use 1liter of alcohol without the lemon juice.
After 20 days, boil a 1.5 liter of water and add 700gr of sugar. Stear until all the sugar is gone.
Wait for the mixed water with sugar to cool and then add the alcohol from the jar of the lemon peels. Stear all together for a couple of minutes and there you have it.
Put in to a freezer not colder than -18 degrees.
Serve icy cold.
@@MrHicUp "If you go with sugar, I wouldn't recommend using the lemon juice." What's the reason for this?
Joe can you tell me what we did wrong? We have some murky floating stuff on top of Limoncello after we added water/sugar simple syrup. We heated and stirred and then let cool before we added to clean jar to wait a week. Not sure if safe to consume.
Great video! When you first tasted the finished batch of Lemoncello on your video you picked up the taste of Everclear and then the lemon but you did not mention the taste of honey. Does this recipe have a honey taste opposed to just sweetness from sugar? Thanks, Rich
good question
Keep a little of the extraction before adding sugar syrup to use as the best lemon flavoring for baking.
Yes ! Totally ! Superb idea.
This is a delicious drink, though am not much on drinking alcohol. I am planning on using it as an ingredient in cake and cookie baking.
Hi all just finished making another bach of lemon gold and as you can imagine it is tasty 😉🥰 (p.s. how are you doing joe😉)?
You are so adorable. Thank you for showing me how to create my ancestor's drink. This will be my first time.
I'd like to know do you leave lemoncello always in the freezer or just refrigerated suffices?
Thanks for the vid ! New sub
Roza Gonzalez I personally drink it from the freezer! The colder the better! You can serve it on ice but it watered it down! Alcohol doesn’t freeze! I serve from freezer in a fancy shot glass, that’s how I had it in Italy! 😍♥️
Hi my Italian friend and I made 2 batches , one to try with honey and one with sugar! My question is where do I store the honey lemon cello while it’s sitting for a week? Room temp or refrigerator? Thanks
Joe, followed recipe and am on day 28. Plan on using sugar instead of honey. I’ve already added the lemon juice. Do I make a slurry or just dump in 2 cups of sugar? If slurry, how much water? Thanks.
… I think this would additionally make a great spritzer with the addition of some carbonated water or tonic water served over ice … 👌🏻… a few berries for added flavor or garnish…
So quick question,
To avoid any of the pith in the lemon, why not just use a zester and diffuse it with a cheesecloth in the everclear? Seems to reduce risk. Would the everclear pick up an odd flavor from the cheesecloth?
Alternatively, why not just run the infusion through a coffee filter to get rid of the zest?
Does adding the lemon juice (thus reducing the proof) make it take longer to extract the oils from the lemon peels?
This is the best recipe by far.
I've tried them all...hic-up...
how much water did you add to honey
To clean vegetables and fruits you can use bakingsoda. just add it to a bowl of water and put your fruits /vegetables in it for a couple of minutes, wash it also in that water
friendlyflow or just fucking wash it and scrub.
Darling have a 🍸 drink
Relax 😌
Huey Lewis is making Limoncello videos now??? LOL great video! I want a new drug!
I'm confused. If I want to use sugar do I make a simple syrup with more water or boil with the strained lemon skins and lemonjuice?
Like how do u dissolve sugar?
What does the costs work out? What about here in Australia ?
Drink some Grolsh beer first, so you have great, DARK bottles with good sealing flip to bottle your cello at the end! And the Grolsh bottle is a great size for gifts! We grow our own lemons (Central Florida residents) and with local organic honey - so, organic all the way! I find that if I grate the zest off - I don’t have the CHANCE of any pith...and it is faster!
Sounds great!
I have begun saving my large liquor bottles (and have asked friends) and put the lemon zest right in there... the medium-quality vodka (like Smirnoff or SKY) is what I have been using with great success. I have a bit of a factory right now going on!
Jim W if you look it up it decreases to about 28-32 percent alcohol, And that’s also why they tell you not to use vodka the alcohol content goes down to about 10%
Beautiful recipe! Can the same be done for limes or oranges?
I was just scrolling to see if anyone has asked this question...i have a large box of oranges and thought hey why couldn't we make a orangecello?? lol
Hi Joe, back in 2019 my mama invited me to Italy and we tried a laurel liquor in Florence which was the most fabulous sipping drink I have ever had. If I wanted to make it at home would I follow this recipe and use leaves instead of lemons? And if so how many leaves would you suggest? I have a California Bay in my yard. Will definately be trying this recipe. Thanks
I use 32-35 young bay leaf per every 2c of pure grain. You want to middle the bay leaves after adding to the alcohol. Everything is the same. Your bay leaves will turn a golden color when extracted. I actually just made a batch 6/15/21, getting ready to strain today and add sweetener. I use allulose simple syrup (keto).
Middle should read MUDDLE
@@bluegrassgirlgoesketo Thank you Sara
Do you dilute the honey before adding?
Alternatively, do you create a simple syrup when using sugar, or just use straight dry sugar?
No I dilute nothing. This recipe does not call for a sugar syrup, but this quantity would call for 2 cups of sugar with 2 cups of water and then boil the solution for a few moments at low temp to make a thick sugar syrup. But again this recipe is made with honey only.
Any specific honey to use? Or which kind of honey might be better to use?
After you combine the honey, do you set it in the freezer right away or set it outside in a cool dark place for an additional week before the freezer? Thank you!
freezer or frig.
You're the best
Ok, just made some limoncello for my first time. I used 12 lemons because they were medium sized and Everclear 151 proof. Around the 23rd of December with be 28 days and plan on doing it all that day. I have 12, 12 ounce bottle ready but my question is this. How how water should I use along with sugar ratio? The bottle I used was 750ml and know that is about 25 ounce. I want mine sweet but not over powering. I was thinking maybe 1 1/2 liters of good spring water with 3 cups of sugar.. any good advice? Thanks brother
Where did you get your bottles?
perfetto🎉🎉
started my batch last sunday. Haven't decided if I'm going to use honey or make a sugar syrup yet. Im thinking if i use honey, I'm going to use a lighter coloured one than you used, I want mine to have that yellow look to it when i pour it! I used Everclear this time, i may try Spirytus next time, although should be the same id imagine.
One question tho, when you say add a sweetener right to the mix (because we used lemon juice, no need for extra water) do you meant just pour 2 C of sugar right into the jar and just stir it up real good?
I asked my Zia how she did it when she made it and it sounds like its pretty much the same way as shown here.
Can't wait to try it when it's done! hopefully it turns out good because it's fun and easy to make!
I thought I was going to struggle with the peeling of the lemons but it was really easy, not one peel had any white on it. Thanks Joe! Hopefully you have some more videos on the way. Sorry for the long post. Salut!
i just made it yesterday. SO GOOD. going to be making a bunch more and give them as gifts. I plan on looking for some tall skinny bottles, grazie, Joe!
Yes, sorry for delay. You want to add some water or lemon juice to the sugar to dissolve and make a simple syrup. Thank you for watching and subscribing. Joe
Mike, so you did use the lemon juice ...and did you opt for the sugar or the honey?
first batch if ever did i used a simple syrup. And yes I used the juice from the lemons.
second time around I used honey.
But i wanted to tone down the strength so i added some water, but i tustve added too much cuz it freezes when its in the freezer