How to make Limoncello - easy Italian way, amalfi coast
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- Опубликовано: 14 июн 2024
- While I was in Italy on the Almalfi coast, I came across a simple recipe for making Limoncello - and since the best limoncello comes from the Almalfi coast, I decided to make some and share the recipe with you :) Simple, easy and tasty! Enjoy PS - If you let it age 5 months (or more) it goes from fantastic to AMAZING 😊
00:00 INTRO
00:36 PEELING LEMONS
03:28 INTO THE CONTAINER
06:21 TWO WEEKS LATER/ SUGAR SYRUP
08:34 SYRUP GOES IN
11:42 FOUR WEEKS LATER/ DECANT
16:22 TASTE TEST
17:27 OUTRO
How to make Limoncello
Ingredients
• 8 - 10 large organic lemons
• 1 liter (1 quart) 190 proof alcohol i.e. 95 % alcohol - this is strongly preferred (substitute could be a strong grappa or vodka, but the substitutes are not preferred, but will do)
• 1 liter (quart) of filtered, clean water
• 700 grams (28 oz) white sugar
Process
• Wash and dry the lemons.
• - lemon skins/rind only (a sharp potato peeler works well)
• Put lemon rinds into a gallon container (3-liter min) (3-quart min) and preferably a wide mouth container with lid
• Add 750 ml (a bit more that 3/4 quart) of alcohol. Seal and let stand for 2 weeks in a cool, dark place. (Periodically, give the container a gentle shake (about 2 - 3 times a week)
• Make the sugar syrup: bring the water to a boil, add the sugar, and stir until all sugar is dissolved. Let cool completely.
• Add the sugar syrup to the container with the lemon rinds and alcohol, then add another 250 ml (8 ½ oz) of alcohol. Gently mix.
• Let stand in a cool dark place for 4 - 5 weeks, and during that time, once or twice a week, give the container a gentle shake.
• Pour out the limoncello into another container through a very fine mesh screen then you can filter thoroughly, through a coffee filter for more clarity (or use a cheese cloth to filter)
• You can now bottle your limoncello, place it in the freezer, and begin to drink it (note: if you let it stand in the freezer for 4 more weeks, the flavor will be even better as it will mellow out)
• Enjoy
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Thank you! 
Хобби
Hope many people start to make more recipes like this at home! If it helps anyone, I find using a microplane to zest the lemons a little simpler. It helps to avoid accidentally getting too much pith, and you don't need a wide mouthed vessel because of large rinds. At the end, you still pour it over a filter to collect the zest as he has done. Everclear also comes in a 1.75L bottle which can save you ~5$ (and 250ml of alcohol) over buying two .75L bottles, if your store carries it.
Now this one I can do! I have a lemon tree (grow organic) that gives me several gallons of lemons a year. I don't have enough left feom this year as I gave away a lot to my neighbors but will definitely be making this next season. I'll split into mason jars to give as gifts. Thanks for sharing! 👍👍
That's fantastic that you have your own organic lemons and that's a great idea to give as gifts👍👍👍
Love your videos! Just want to point out that 250 mL of *water* weighs 250g, but other liquids have different densities, so this won't hold. 95% ethyl alcohol (Everclear) is about 0.8 grams / mL, so 250 mL of everclear will weigh about 200g (and conversely, 250g of everclear will be about 313 mL). Milk is roughly the same density of water. Cooking oil is aout 0.9 g/mL, and honey/syrups are about 1.4 g/mL. Anyway, I can't wait to watch more of your videos. Thanks!
I'll never forget the first time I tried Limoncello. We had a beautiful Italian feast at a winery in Napa. After drinking a lot of good wine our lunch, they brought us a shot of Limoncello as a digestive. I loved it so much I asked for another...then I had a 3rd and then that's when it hit me. That limoncello really packs a punch.
LOL...so glad you enjoyed it and thanks for sharing your story
Thank you for this great recipe. I always wanted to make some. Please don't throw out your lemon peels because they are still good to use. Chop them up and put in a container and put in the freezer for when you need lemon zest for baking or cooking. Imagine the flavour!
Thanks for the tip 👍👍
They and also nice as candied peel (chopped, of course) in festive baked goods.
No, they are not fit for use after this process. They are dried out and brittle. They no longer have any usable properties after the alcohol has rendered out all of the natural moisture and oils.
What a good idea, for leftover lemon pills. That would give a flavour to the cakes. Thank you
I want to make this as a Christmas gift for my sister, who is currently on a two week tour of Italy! My mom passed this year, so this is in remembrance of her. She took pictures of limoncello, so that was my inspiration!
That's fantastic!! This would make an amazing Christmas gift and if you make it now and let it age till Christmas, it will mellow out and be even better 👍👍
Chilling limoncello makes all the difference to the taste.
Love limoncello my parents are not far from Salerno.
Outstanding recipe!! Thanks for sharing this🙏🏼💖
Great recipe, thanks! I love that you don’t waste anything, every drop counts. 😊
You really enjoyed the taste test. Made me smile 😊
Another great lesson -- thank you! I haven't been to Italy in over a decade, but still have a beautiful little bottle of Limoncello I grabbed on the way up Amalfi to Positano.
Wow....that bottle you have I'm sure is going to be good,!!👍👍
Thanks for the effort. ❤
This is a great video Ivo. I'm in!
Very pleased with the results here, followed pretty much exactly and has great color and flavor. Compared to several other brands and the general consensus is that this one wins. Thanks for the recipe/idea. Just about given away everything except for the bit I kept for myself and its going fast.
Great to hear! 😊😊
Fantastic 💃🕺you're right, good to last drop & we ain't talking Coffee. .Oh tells our age🤷. Haha I am going to pick up ingredient's today it's 5am😅. Happy Holiday's to U & You'res
Alright - I thought I would post this as I followed your receipe for Limoncello and man, it turned out 'amazing'.......!
Organic lemons and Evian water ....
First time trying to make this and it's delicous....!
Thank you for a great tutorial and video...!
Salud ......!
that's fantastic!! So happy to hear this and thanks for taking the time to write :)
I can smell the lemony scent from my house as I am looking at you tasting it 😂... It looks so tasty. Thank you for the nice video.
so glad you enjoyed this episode :)
It's ideal to saute your Chicken Picata in lemon chello at the beginning and add the sauce to your butter sauce to it with lemons.
Thanks for sharing your tip with us....I will give that a try sometime 👍👍
Never had it but I’m making it
That's fantastic!! You are going to love it and remember to keep the finished limoncello in the freezer and serve it cold ,👍👍
Nice tutorial. The expired peel could make a nice lemon salt scrub.
Thank you very much for the video your recipe is the most closest recipe that I leaned at Amalfi coast restaurant. Now I can find your recipe if I forget the ratio🍋🌊🥂 You can mix limoncello with sone Prosecco and soda if it’s too strong for you.
...yes...that's called a Limoncello Spritz and I love it!!
Looks awesome!!! Easy enough for me to try! A couple quick questions. 1) How long do you (can you) keep it in the freezer? 2) How long will a bottle last once it's decanted? Thanks again for your great videos.
So glad you enjoyed this episode and you can keep it in the freezer for as long as you want and once it's opened, ti doesn't matter - it will keep just as good as if it were day 1 :) Now if it was wine on the other hand, that's a totally different story but with this Limoncello, you are good to go :)
Awesome recipe! I subscribe to your channel!
So glad you enjoyed this episode and great to have you on board as we have a fantastic family of subscribers 👍
Great recipe, I’ll have to try it for sure. Do you still do your fishing videos? Thnx.
YES I do :) next fishing episode will air on Tuesday
I bought 2 bottles of limoncello in Positano (they are both the same). The label of the (square) bottles is a painted tile of the city. One we drank, but I still have 1 full bottle (and no I did not discard the empty bottle).
What a lovely, good-natured fella. Thank you from London. Will definitely try this, though I have to know, did you get the lemon peel out of the jar?!
....LOL.... Took me a while but I did it 😊 Great to hear from you in London 👍
@@CookingwiththeCoias 👏
Wow, nice channel i found! :)
Glad you like the channel and welcome aboard 👍👍
This looks fantastic! Do you sanitise your old bottles before you funnel in your homemade limoncello or is this unnecessary? Cheers!
I just washed them really well, but you can certainly sanitize if you prefer :)
Great video! I have been making limoncello for years. I am curious why the second dose of Everclear? And I decant the lemon-infused spirit before adding the sugar water, since the sugar water sticks to the peels. I find that the peels turn white within about a week indicating the infusion is done. Cheers!
So glad you enjoyed this video and the recipe was one I picked up while on the Amalfi Coast so I followed it exactly 👍 Cheers
I was wondering the same thing bc I’ve never come across any other limoncello recipes doing that. Same with adding the sugar water AFTER straining the lemon peels out, not before. I’m sure it tastes just as good but seems like extra unnecessary work.
@@elasticsynapsis9330 I agree. I've been making limoncello for years and have done a ton of research on recipes. He really went of the reservation, in my opinion. I kind of have to question who gave this guy this recipe.
@@josephharper3714 For years eh? Maybe you can offer some advice. Have you made Crema di limoncello and if so what's your method for avoiding clumps or curdling? Advice is all over the map online.
And we just happen to have a whole box of lemons in our fridge. I will have to use vodka but will report progress. Thanks, Chef Paulus
Did you end up getting lemon drunk?
Don't use vodka unless you have some 100 proof. Even that is just barely strong enough to render the oils from the skin. There is a very specific reason for using the 190 proof. It removes the oils from the skins and becomes a part of the alcohol. Lower proof alcohol doesn't work nearly as well and will produce an inferior product. Take my word for it.
Just found you, so good. I've made limoncello prior, but when I was in Florence we bought a limoncello cream which was amazing.... I've yet to find any recipe online. Any suggestions?
I have not made the cream Limoncello but it's definitely good 🙂 I know they typically add milk cream, and vanilla to the main recipe
This looks so good. I’d like to try it. Can you be a little more specific about the kind of alcohol to use ? Thanks. I look forward to your videos each week.
The alcohol brand name is called EVERCLEAR - it is made in the USA and is 190 proof, grain alcohol, which is 95% alcohol by volume. Hope you give this a try and so glad you are enjoying my videos and recipes 👍👍😀😀
I believe alcool is another brand as well
@@toddhaines5245 I believe "alcool" translates to "alcohol" in English. I don't think it's a brand name.
Emerald Springs and Pure Proof are 2 other brands we’ve tried that will save you a couple bucks over Everclear and deliver the same results. We’ve got access to both the 190 and 151 proof in TX and actually prefer the 151. Still has the “bite”, but you can drink more than one glass without needing to lie down. 😂
@@dougi good to know - thanks!!
Watched your red wine video first, got hooked and watched the limoncello video. Thanks so much. One plead: could you get a better grip on your glass vessels? It makes me cringe, because I have lost my grip and shattered a 6.5 gallon carboy. No injuries, but I stood in broken glass until my wife brought my slippers and a broom. Cheers! Also, brew newbies...either tend the sugar water constantly, or turn off the heat. It will DEVOUR a pan if it burns. Plus, stainless only, no teflon. Carry on.
Thanks for the feedback 👍👍
Thank you so much for this video.2 qestion: 1. Can put in refrigerator or must be in freezer. And 2. Is it possible use honey instead of sugar?
Yes, you can put in fridge, you can even leave it at room temperature if you want - however, serving limoncello ice cold is best. Although I have never used honey, the sugar is just a sweetener, so as long as you used enough honey, it should work but will also alter the taste as well, so keep that in mind 😊
How much should the alcohol concentration?
Do you have to keep it in the fridge after it’s bottled?
Great tutorial. Thanks for the steps
You do not have to....but I always keep 1 bottle in the freezer as that's what I would serve/drink 😊
It is always kept as a chilled drink and actually the freezer is best. It won't freeze if not diluted too much. Lasts longer there too.
Kept mine in the fridge and all the sugar crystallized in the bottom of the bottle. Didn’t seem to hurt the flavor any though
@@bubbastephens7210 interesting...I have not seen that happen before but glad the flavor is still there :)
I understand not everyone has or wants the stuff, but an Erlenmeyer flask, buchner funnel (on a vacuum pump), DE (diatomaceous earth) and a coffee filter! VERY CLEAR.
Thanks for your feedback 👍
We have been wanting to make it for a while and bought vodka to make it. believe you are in Ontario. Can you get the 90 proof alcohol at LCBO?
Unfortunately, you cannot get 90 proof at the LCBO, but vodka or grappa will work just fine 👍👍
Just added the 250 grams of grain and am waiting to bottle. I wish I could show you a picture of how my lemonchello look like at the moment
I bet it looks amazing 🍋🍋 👍👍
I used a different recipe and bottled my limoncello, I found sediments and I'm giving it a second pass with a coffee filter, they do work pretty well
Thanks for letting me know 👍
750ml is the standard size of a liquor bottle. it is called a fifth of liquor because it is 1/5 short of a quart. So 750 ml = 4/5 quarts.
Thanks!!
You are lovely!
I’m curious if you ever get a thin brownish ring of gunk around where the top of the liquid hits the bottle. We thought it was the Costco organic sugar we were using (which has a brownish tinge when concentrated as syrup). But even filtering that or using white refined sugar leaves a less noticeable ring. Any thoughts why?
I have never had such a brown ring - perhaps try a different sugar and see what happens - can't think of anything else?
make sure the sugar you are using is pure cane sugar and not from sugar beet.
I live in Thailand where there is an abundance supply of limes. Would it be possible to make this with limes instead of lemons?
Sure you could, but then it would be "Lime-Chello" 👍
Can the peel be candied after soaking in alcohol?
I have not done that but yes👍👍
Nice, but - where/how did you get alcohol in Ontario?
I actually ordered mine from Alberta and had it delivered but there are. Distilleries in Ontario that will sell it such as Polonee distillery in St Catherines
what is the strength of the final product? meaning what is the Proof or ABV?
Most limoncello is around 30 ABV plus or minus a few points. This recipe is most likely closer to 45 - 50 ABV. For a weaker version, you can use more sugar water or, use Grappa or Vodka instead of the everclear👍
What type of alcohol: vodka, whiskey ? Thanks
I used Everpure Alcohol which is very high in alcohol, but if you can't get that, suggest using grappa or vodka
Thanks for the recipe! FYI, the Density of 190 proof ethyl alcohol is 0.789. 250g would thus be about 318mL. Also, you can remove the turbidity by filtering through a bed of Pharmaceuticl Grade Talcum in a coffee filter.
I'm confused. Why not put all the alcohol in with the lemon peels and leave it for 3 or 4 weeks. Then strain peels out and add sugar water?
I was following a recipe so didn't want to deviate🙂
I think I'd filter the everclear or vodka through a Britta. It would kill the alcohol taste. I just want the flavor of the limon.
If you let this age for at least 6 months afterwards, it will taste more mellow and lemon👍👍
13:12 Suggest you cut the Lemon Strips into smaller sizes to make it easier to remove them.
But better still, grind the Lemon Strips to allow greater surface contact with the Alcohol.
Thanks for sharing your tips with us 👍
@@CookingwiththeCoias You're welcome. BTW, I'm experimenting on your recipe, hope it turns out ok 🙏🏼
would you drink this before or after dinner?
Typically, it's after dinner 👍👍
So what do you think the final prof would be
LOL ...very high😊 Probably close to 50% - This is what the recipe called for, so if you want it weaker, you can use Grappa or Vodka, or, more sugar/water👍👍
I'd use Distilled Water! 💪🏻👋🏻
Try Prosecco and soda😋
So this is not really a brew. It is lemon peel infused in Everclear, mixed with simple syrup and let stand to infuse more flavor?
Yes👍👍
28 ozs of sugar by weight or volume?
By weight 👍
I have watch so many recipes for limoncello and none of them agree on the ratio of syrup to grain alcohol. Limoncello is typically 25-30% alcohol (50-60 proof) yours is about 50% or (100 proof). Am I missing something or do you just like it stronger.
You are not missing anything as there are many different recipes but I was following one that I got while I was in Italy and that's what the recipe called for 👍👍
The comment is correct, most commercial limoncello is 26% ABV (alcohol by volume) [Pallini], 30% ABV [Gabriello, Bellini, Morey, Lim] & 32% ABV [Caravella (all Italian or Spanish brands)]. Most Scotch, Bourbon is 43% ABV (86 Proof). This recipe at about 50% ABV (100 Proof) will knock your socks off. I suggest diluting further with an additional 3 cups (24 oz.) of water.
Can we use vodka or gin?
Yes, you can use Vodka👍👍
Did not think Everclear would be used. ?
Yes - I use it
How many lemons to start?
8 - 10👍
How strong is Limoncello when 1.25 liter of 96 alcohol mixed with 1 liter of water ? more then 50 degree , its not liker !!!
LOL....yes, it's strong but that was the recipe from Italy, but you can just add more sugar water to bring the alcohol level down👍
To calculate the ABV you need to consider three factors
1) Volume of filtered alcohol after maceration of the zests
2) Syrup volume
3) volume contraction that alcohol undergoes in aqueous solution
With my recipe,
300 ml alcohol 96° ABV
600 ml of water
300 g of sugar
I get a liqueur with around 28° ABV
@@user-xk9dl8xw8l thanks for sharing your recipe with us 👍
You are not putting glass bottle full of lemoncello in freezer? Fridge yes, but freezer? Wouldn’t they explode?
Yes, I keep the limoncello in the freezer - it does not explode 🙂 The high alcohol content makes it possible to keep in the freezer with no issues☺️
1 cup of water and one cup of sugar is simple sugar
Gramms are not the same as milliliters. That is true with water but not with alcohol
I do believe that 750 ml is a "fifth" of a gallon
The most important things is the quality, not make easy.
I’m not sure what he means by alcohol, alcohol is in all spirits, which one?
I used everclear alcohol - if you prefer, you can use grappa or vodka, but it won't be as strong
Grain alcohol
I estimate your recipe produces a limoncello of 46% alcohol or 92 proof. Do you agree?
Yes...it's very strong but that's what the recipe called for...you can use more sugar water to weaken it, or, use grappa instead of the alcohol 👍
I must be a total idiot? What is a bottle of "alcohol" ? and what ABV is it ?
The alcohol I used is 190 Proof, or, 95% alcohol -- if you cannot find this, you can use grappa or vodka
you look fit buddy, do you lift ?
LOL....I try to make it to the gym 3 times a week but honestly only make it once a week😊😊
I don't understand why many recipes include organic lemons (very expensive) when it is sufficient to use those with edible peel.
Furthermore, it is scientifically proven that infusions longer than 72 hours worsen the quality.
This guy looks like Alex Trebek
Walter White 😂
Where are you? No way you can buy this alcohol in Ontario. Maybe in Alberta. The only overproof period is Bacardi. Consider doing this again with regular Vodka and give the recipe for this. And hate to tell you, 1 liter is not 1 quart. Details do matter. We usually wait until we are in Florida to make this as lemons in Canada are very poor quality. Sadly with the cost of liquor in Caanda, this does not make sense to make.
thanks for your feedback and yes, you can buy the alcohol in Alberta and in Ontario at a distillery....regarding making the Limoncello without this alcohol, perhaps next time I will make it with Grappa. Thanks again for writing in
It would be dynamite with 95% alcohol 😅
It sure is 🙂 If you wanted to make it less potent, you can double up on the sugar water 👍👍
I am not recommending 95% of Alcohol strength because it affects human beings greatly
What? 🤷♂️
You can lower the ABV as much as you like, simply by dosing water and sugar, what's the problem?
🍋🍸🇮🇹🧊GREAT VIDEO
Hi Folks. Folks folks folks folks. Do you know any other irritating words.....?
Thanks for your feedback
Good ... whatever. The first thing you're going to need ARE????? When were you educated? The predicate (or the verb, the action word) in a sentence in English agrees in number with the SUBJECT, not with the object. So, in this case, the predicate agrees with 'thing.' The first thing you're going to need IS. NOT The first thing you're going to need ARE.... How could you convince yourself that that was correct? Never mind the number of the object. Thing is, not thing are. Please? What are you thinking?
I came to learn how to make some fancy alcohol and I see this gem. This is a great fakt. Can I use it in one of our videos? Also what's the rule around ellipsis? I see you added spaces before one of them, used four dots one time, and then three dots a second time. And how many question marks are proper? I used two in an essay once and I was told that was improper. Is it a matter of use 1 or 5, but nothing in between? Wondering where the line is.
WHY your Napoli shirt is red????? this is MADNESS!!!!!!!!!!!!
LOL....I was there when Napoli won but all the blue shirts were sold out and only red ones left, so I figured red was better than nothing 🙂🙂
@@CookingwiththeCoias right ;) a huge "ciao" from Rimini, Italy!
This is NOT the easy way. I have never seen such flfluffing around
Well! Compared to a classic and complicated way I learned from Sicilians in the 50s, this technique is pretty simple. I am about to harvest my own meyer lemons, so I'll compare batches.
It is literally extracting the flavor from the peels, making simple syrup, then combining. What were you expecting, a powdered Kool Aid mix?
@@dougi Alakazam! Spot on. The Kool-Aide generation. The way I learned literally involved harvesting sugar cane, and separating layers in the peels because of potential bitterness. This presented way is sooo much simpler, and, so far, little difference in the results that I can yet perceive. But my batch still has some "working" to do, but I am happy with it so far.
ha
Kathy, how would YOU make it?