The recipes i’ve found vary so greatly that i’m not sure how to get the best results. (just kidding.) the first step is actually to select your lemons.
Whenever possible, select organic lemons because it’s actually the skin (zest) you use in making limoncello and that’s also where all the pesticide is.
Limoncello recipe vodka vs everclear. You don’t need to soak the skins in vodka for weeks or months. Make 9 bathes of this recipe to make 375x 50 bottles of limoncello. Cut a hole in the box.
Let sit for 15 minutes, and. In place of 190 proof grain alcohol seek a vodka brand which is 80 to 100. I don’t know if the higher alcohol caused this difference, but i’ve also read that adding warm sugar syrup to the strained lemon liquor will produce a cloudy.
The beauty of this recipe is that it’s fast, when compared to most limoncello recipes. I would suggest this though; Combine lemon zest and everclear® in a large, sealable container, at least 2 qts.
Peel 10 freshly washed, organic lemons. The science of dilution discussion from the chowhound spirits, vodka food community. Seal tightly, and let sit undisturbed (in a cool, dark place) for one month.
If you prefer a little milder tasting limoncello (but still alcoholic and delicious) you will use 5 cups of water to make sugar. Also, grain alcohol is used. Everclear 151 of 100 proof vodka for limoncello i was recently gifted a big bag or organic lemons and i would like to make some limoncello.
48 hours is all that’s needed to extract their. Let steep for at least 4 days and up to 4 weeks in a cool, dry place. After one month, discard lemons, then add syrup and the fresh zest of two new lemons.
A lot of recipes call for 100 proof vodka but i know someone that said 151 everclear was better. So far it seems the only thing most recipes agree upon is that you should use lemons, sugar and alcohol. The process of using conventional lemons to make limoncello is different than this recipe.
Lemons may be reserved for future use.