IMHO, a lot of useless work. 1) Always wash lemons, organic or not. 2) it is not necessary to blend the zests 3) scientific studies show that after 72 hours the zests have released all the characteristic substances of limoncello into the alcohol 4) the syrup can also be obtained cold
Other Brother could be Ed Sheeran's father. Did you check on that? Also, can zesting the lemons yield the same as peeling? Thanks for the shortcut. I will give it a try.
Rob Predolich - I used to zest for limoncello, and I love the microplane zester. Really, it’s one of my favorite kitchen tools. But I don’t think it’s t to her best choice for limoncello. Assuming you can manage to peep the peels without snaring the pith, I’d definitely say that’s the way to go. Good luck!
Liked the video and especially the short cut. Do you make lemoncello with cream ever? Also I've seen videos where honey is used as a sweetener have you ever used it?
Glad you enjoyed. I’ve never used cream but I’ve totally enjoyed drinking it - crema. I’m a little concerned about spoilage with cream - heard or read of using powdered milk. Doesn’t sound appetizing. Honey, I’ll sure, would alter the flavor. Might be a nice addition. 🙄Let me know how it turns out.
In my experience, I think giving time to the 2nd waiting period is more important than the first, I.e., after the peels are removed, simple syrup added. More time mellows and melds the flavors. My 2 cents.
@@SweetSpotKitchen thanks I made a batch with Ever clear and I have to keep adding water to dilute the extremely strong taste. I do not want to add more simple syrup as it can make it too syrupy and still may not soften the liquor burn. Next time your method lol thanks again.
The 72 hours version IMHO, a lot of useless work. 1) Always wash lemons, organic or not. 2) it is not necessary to blend the zests 3) scientific studies show that after 72 hours the zests have released all the characteristic substances of limoncello into the alcohol 4) the syrup can also be obtained cold
It's a Cuisinart. We have both a 6 qt Kitchenaid and this 7 qt Cuisinart. My wife and I both end up choosing to use the Cuisinart for most mixing needs. You're the first viewer to notice and comment that it's not the typical Kitchenaid. :-)
Hello my favorite RUclips chef 😊 From what I can gather...the recipe is 14-18 lemon peels, 2.5 C Vodka and 2.5 C simple syrup. Does that sound right? Thanks!
You watched a lemon fall out of a tree and roll all the way to his house and into a bowl and the part you took time to point out as fake is that the tree is not a lemon tree. lol
Louched limoncello = the best. It’s a sign of all the goodness (lemon oils) in the drink!!!❤
Wonderful video, thank you! 🍋
Glad you enjoyed! Thanks for the comment.
I really enjoyed this. I have a lemon tree near my apartment. I'm going to make limoncello soon. Your music selections are impeccable!
Lucky you! A lemon tree!
Thanks so much for your comments. Made my day. And, so glad you notice the music. I hunt and hunt for the music.
lets have a party- You bring the limoncello!
Sounds like a plan!
TY for posting the easier version. I've had the hard to find commercial brand, and it's great I can now make my own. :D
Let us know how it turns out.
This video was delightful ! I've just started a batch using this recipe, can't wait to try it!
Thank you for the kind words. I’m glad you enjoyed it. Let me know how yours turns out.
IMHO, a lot of useless work.
1) Always wash lemons, organic or not.
2) it is not necessary to blend the zests
3) scientific studies show that after 72 hours the zests have released all the characteristic substances of limoncello into the alcohol
4) the syrup can also be obtained cold
Love the recipe and the intro to your video!
Thank you. That poor, poor 🍋 had a rough journey only to be skinned alive.
We all do our part.
Great idea on the blender -- thank you!
Thanks. Take a bit more filtering but a real time saver. Enjoy!
I believe I saw A lemon elf!hallelujah!))
I’m sure did!!
Worth the wait-the other brother Limon is fantastic!
Experience tells me - ha ha!
The other brother
hahaha the other brother is the best!
🙃 thanks for the inspiration
You’re a marvel 🧙♂️
Thanks! Glad you’re a fan. It’s j good to have a fan!
Confirming an earlier reply.
I believe 80 proof is around 40% ABV or close to it. Enjoy :)
Yes. Proof is 2x alcohol percentage. Thanks
Other Brother could be Ed Sheeran's father. Did you check on that? Also, can zesting the lemons yield the same as peeling? Thanks for the shortcut. I will give it a try.
Rob Predolich - I used to zest for limoncello, and I love the microplane zester. Really, it’s one of my favorite kitchen tools. But I don’t think it’s t to her best choice for limoncello. Assuming you can manage to peep the peels without snaring the pith, I’d definitely say that’s the way to go. Good luck!
I'm going to try your recipe, enjoyed your video, except hearing the music in the background was very annoying. Happy drinking
Thanks for the positive feedback. (I do agree with you on the music, what was I thinking?)
Liked the video and especially the short cut. Do you make lemoncello with cream ever? Also I've seen videos where honey is used as a sweetener have you ever used it?
Glad you enjoyed. I’ve never used cream but I’ve totally enjoyed drinking it - crema. I’m a little concerned about spoilage with cream - heard or read of using powdered milk. Doesn’t sound appetizing.
Honey, I’ll sure, would alter the flavor. Might be a nice addition. 🙄Let me know how it turns out.
@@SweetSpotKitchen thanks for the response. Just curious if you can tell any difference between the quick methods flavor and the long soak method?
In my experience, I think giving time to the 2nd waiting period is more important than the first, I.e., after the peels are removed, simple syrup added. More time mellows and melds the flavors. My 2 cents.
I can't fine 80% alcoho only get 40% is that good enough. Please let me know thanks
Hi Anna - the recipe call for 80 proof vodka (which is 40% alcohol). Most commercially available vodkas are 80 proof. No need to buy a premium brand.
In your opinion which do you prefer the 90 day or the 7-10 day
Good question. I think the 90 day and I would skip the paper filter and only use a strainer.
@@SweetSpotKitchen thanks I made a batch with Ever clear and I have to keep adding water to dilute the extremely strong taste. I do not want to add more simple syrup as it can make it too syrupy and still may not soften the liquor burn. Next time your method lol thanks again.
The 72 hours version
IMHO, a lot of useless work.
1) Always wash lemons, organic or not.
2) it is not necessary to blend the zests
3) scientific studies show that after 72 hours the zests have released all the characteristic substances of limoncello into the alcohol
4) the syrup can also be obtained cold
What kind of mixer are you using in the almond cloud video?
It's a Cuisinart. We have both a 6 qt Kitchenaid and this 7 qt Cuisinart. My wife and I both end up choosing to use the Cuisinart for most mixing needs.
You're the first viewer to notice and comment that it's not the typical Kitchenaid. :-)
Hello my favorite RUclips chef 😊 From what I can gather...the recipe is 14-18 lemon peels, 2.5 C Vodka and 2.5 C simple syrup. Does that sound right? Thanks!
Recipe:
14 - 18 lemons (preferably organic)
1.75 ml fairly inexpensive 80 proof vodka
20 oz (590 ml) simple syrup.
(simple syrup: 2 cups sugar, 2 cups water). Only use 20 oz.
1.75 mL of vodka? You definitely used much more than that! Do you mean 175 mL or 1.75L?
Dude, that is NOT a lemon tree!!!
Was that not a lemon? Was that not a tree? Mustn’t that have been a lemon tree? 🍋
You watched a lemon fall out of a tree and roll all the way to his house and into a bowl and the part you took time to point out as fake is that the tree is not a lemon tree. lol