Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released.
Is it better to zest or peel lemons for limoncello?
Since limoncello is made from the zest of lemons, you want to use thick-skinned, high-quality, organic lemons free of wax and pesticides. Wash and scrub off any dirt and dry your lemons thoroughly. Using a Microplane, zest your lemons, taking care to zest only the peel and not the pith.
What is homemade limoncello made of?
lemon
Limoncello is a sweet and potent Italian lemon liqueur made with steeping lemon peel in grain alcohol, or vodka, as a substitute.
Where do limoncello lemons come from?
Italian Tradition
True limoncello uses lemons sourced from the Amalfi Coast between Vico Equense and Massa Lubrense, or from the island of Capri. The quality of the lemons from this beautiful area is due to the intense aroma and unmistakable taste of this liqueur, which is quite easy to make at home, too.
What type of lemons are Amalfi lemons?
Amalfi Coast lemons are a traditional lemon variety (Citus limon) from the Amalfi Coast region of Italy. This variety was originally developed as a cross between small, local lemons and bitter oranges. They are also called Sfusato Amalfitano in Italian.
Can you put too much lemon in limoncello?
Worked like a charm! The most important thing is to have as little pith [ the white stuff under the lemon peel ] as possible. Too much will make your limoncello bitter – drinkable but bitter. You can use a zester, vegetable peeler or an intensely sharp knife.
What kind of vodka is best for limoncello?
What Alcohol to Use? If you have the option, 100 proof vodka or even higher-proof grain alcohol is the very best to use for making limoncello. This will extract more and better lemon flavor from the peels, and makes a smoother, less cloying limoncello.
How is limoncello traditionally made?
Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies—especially among homemade varieties—but is usually measured somewhere in the 25-30% range.
Why is my limoncello not yellow?
The water in the sugar syrup that you add later will make the limoncello cloudy. If you make limoncello from vodka and let it steep for 3 weeks, the water in the vodka will stop the oil extraction and your limoncello will stay clear. That’s why making limoncello always starts with pure alcohol.
Why did my limoncello freeze?
Limoncello is stored in the freezer so it can be served chilled– if you use 80 proof, your drink will turn to ice. Keep it a high proof and a good quality.
What’s the difference between limoncello and limoncello?
Don’t you mean Limoncello? Well, yes and no—while both drinks have basically the same properties, they have different names, and like most things Italian, it’s a regional thing. In the North, around the Portofino/Cinque Terre region, it’s Limoncino. In the South, around Naples/Sorrento, it’s Limoncello.
What type of lemons are grown in Italy?
There are two types of Amalfi lemons that have been long grown on the Sorrento Peninsula — the Sfusato Amalfitano and the Limone di Sorrento. Found in different parts of the coast, these are among the most highly prized lemons in the world.
Can limoncello get you drunk?
Limoncello has an alcohol content of 25-30% ABV, which is more than strong enough to get you drunk.
What are Sicilian lemons?
Sicilian Femminello St. Teresa lemons have unusual qualities that make them particularly desirable: they are less acidic than other varieties, have more juice, and have oilier skin. Sicilians are proud of their lemons, and they should be. Nine out of ten of the lemons in Italy come from Sicily.
Why are Meyer lemons expensive?
Meyer lemon season usually begins in late November or early December and ends by March. Their limited window of availability, coupled with their more fragile nature (which makes shipping them more difficult), naturally makes them more expensive than hardier, year-round regular lemons too.
What are the best lemons in Italy?
The Sorrento lemon, one of the best lemons in Italy, gets its name from the town of Sorrento, southern Italy. Records suggest that the Jews brought the fruit to Campania in the first century.
How long can homemade limoncello last?
After your Limoncello is done. Store in airtight bottles in the refrigerator for up to 3 months.
How long can limoncello be kept?
Fiore Limoncello is a liqueur with a relatively high (28%) alcohol content. Accordingly, it can age unopened for years with little to no degradation in quality, however once opened we recommend consuming it within a year for maximum lemon flavor.
Can you use cheap vodka for limoncello?
The best limoncello is made with grain alcohol, but if you’re like me (in the US) where it’s not readily available to buy, use an inexpensive non-potato vodka, like Svedka, Smirnoff or similar. Avoid using high-end vodkas — they’re a waste of money when making homemade limoncello!
Does limoncello spoil?
Can Limoncello Go Bad or Expire? You should generally try to consume limoncello within 2 years of creating or opening it. Limoncello only contains 4 ingredients, 2 of which are preservatives. So, it will never “go bad” like milk would but it does lose its lemon scent and flavor over time.
What do you do with lemons after peeling for limoncello?
If you have extra rinds on your hands from preserving lemons and you’ve already made vats of limoncello, you can cut those rinds into smaller pieces and stuff them into your jars of preserved lemons for bonus pieces. But enough about the preserved lemons. Today, limoncello enjoys its day in the spotlight.