What I do with the skins after making lemon cello. I chopped them up very very finally put them in a container in the fridge and they keep for years and years. I sprinkle some over ice cream or whatever sweet you like and it’s amazing.
Meyer lemons have a thin skin so you might find it hard not to get the white inside. Traditionally the lemons used in the south of Italy RA, very large lemon with a thick skin.
I follow a French chef for some easy cooking recipes. Although most vids where people are making limoncello they use a simple syrup of water and sugar and sometimes honey, the chef insists to NEVER use water in a recipe because it dilutes the flavour. He says to always use the juice. I also did find one Italian man who squeezes the lemon juice to make limoncello. So, that is what I did. I am waiting for my final product and I’m confident that it will be DELICIOUS! 😊🎉
French chefs, I’m sure, have their own take on a recipe. Mine is not mine, it is the classic Sorrento recipe. 100% classic down to the final detail. Expand or simplify if you want. Everything can be improved on.
I so missing living in Italy , where you can get lemons from the garden and buy pure alcohol for a good price ,that is impossible in Denmark ! I always dry the lemonpeel after , I use it for making herbsalt and for baking ,it taste just so good !
This is the closest i have seen to the recipe that i learned from my friend that he picked up while visiting the Amalfi Coast. I agree with alot of what you say except the Cello in Italy was too sweet for me. We use different amounts water and sugar. I tried the dark sugar and it was not as good. My favorite so far has been orange cello with Cara Cara oranges. Experimented with different soaking times and so far 12-14 days has produced the best flavor. I am still looking for the best peeler to use. We tried mixing lemon and lime peels together but the ratio was off, didnt taste bad but wasnt good for sippin so used it in margaritas. I will try soaking for a month and use your amounts to compare taste because i havent found correct amounts for lemon yet but its fun experimenting.
You just might save all that fun time and money experimenting when you try the one shared. It’s not mine, it’s the classic Sorrento recipe. And it’s perfect. Report back please. And yes the meloncello is sweet and made with cream but soo yummy
Is this really a 100 year old traditional recipe? I’ve seen anywhere from 3-40 day soaks and truly wonder if it makes a difference. Being a traditionalist, I will give this recipe a go. I have peels from 8 pounds of Sorrento lemons soaking now. Thank you!
If not older, yes. Each family has their own recipe. This is the original and the 30 day gives an incredible rich lemony flavor. I’ve done my own taste test and spend a lot of time in Italy. Looking forward to hearing your experience.
I had the same problem with my lemons 🤣 spent a bit of time scraping off pith, but after a few lemons, I got the hang of peeling it paper thin lol. It's currently sitting n macerating, n I can't wait! 3 weeks and 4 days to go 🤣
The countdown! Great job and thank you for feeling my pain. The true sorrento lemons GVR thicker skins and not truly the best juice and much easier to peel. Now, after this video I look for similar or I don’t make it 😂
G'day from Australia, awesome recipe for llimoncello, I have used vodka and it works well also I use a zester to get get just the lemon peel still the way I do it, it tastes awesome
After the limoncello sits in the refrigerator for some time it starts to get cloudy and forms white blobs. Is that the lemon oil? How can this be prevented to keep it looking clear and pretty? thanks.
I haven’t experienced this. I also only keep mine in the freezer. Are you only using 190 proof, not the 150 correct? Did you make sure not to peel any of the white of the lemon, and removed all the peel and before mixing with the simple syrup? If you’ve done all this, strained and kept in the freezer, then I have no idea.
@@DinaMitchell thank you. the only differential here seems to be I do not keep it in the freezer. I will try that with my next batch. When I shake up the bottle it all disappears. I was once told that the oils in the lemon can do that.
This is a awesome drink I make it all the time. Only thing I do different is I use honey and squeeze the lemons and they soak with zest and spirit. Great job
Out of all the recipe videos I’ve watched I trust this one the best. I have to find some Everclear. Also can you clear up why you don’t want any of the white part of the lemon? I see everybody mentioning you’re not supposed to use the white part but nobody has said why.
Hi Allison, yes I can. The white part of the peel is bitter. I look for lemons with a thicker rind, they are easier for me to peel without the white. Thank you for taking the time to comment and ask for clarification.
The flavor of limoncello comes from the oil in the peel. Considering the time to make it is either peel new lemons or add more. Personally, I would peel new 🍋 And thanks 😉
Great video. I just got back from two weeks in Sicily and am going to try this. South Florida lemons are nothing like Sicily's, so hopefully it turns out okay.
And I just returned from Rome and NAPOLI last week, hi! Yes we won’t have the same lemons, but pick them wisely and prepare them correctly and you will have very close to the same thing. I promise you!
alcohol does not freeze, and as long as you don’t fill them up to the tippy top. Until you try it, you’re gonna have to trust me, I’ve been doing it for years without a problem.
@@DinaMitchell I sure will..I ran a batch of moonshine last night to try it on and stumbled across your video while looking for a limoncello recipe lol
Question if someone knows. By adding 1L water to 1L of 95% Everclear will result in 47.5% alcohol or 95 proof. I've always heard that limoncello is supposed to be 30% alcohol or 60 proof. Should it be 95 proof or 60 proof?
True authentic limoncello is made with the highest proof grain alcohol. If not it will freeze while in the freezer where it is meant to be held. Get 90% or above if your can find.
I've seen another recipe made by an italian lady who uses 1L of pure alcohool added to a syrup made out of 1.5L of water and 700g of sugar. I believe that it gets it closer to the 30%.
You forgot to count for the sugar volume (total grams x 0.625), the water content in the 60g or so of peel, and the 10% or so of alcohol that you'd lose during maceration. My rough estimate is that with this recipe you'll get 36.7% alcohol. Still kind of high, but this lady is so confident in the recipe that I feel compelled to try it LOL
… I love Limoncello, but find it too sweet sometimes … would lowering the amount of sugar have any affect on the distilling, other than being less sweet?
You could lower it. There are recipes that have less sugar, it would only effect the taste. But know that I have yet for anyone to say this recipe is too sweet. Maybe try it first then adjust next time?
@@DinaMitchell No...I'm talking about juicing the lemons that you peeled. They are full of their juice still. Then combining the juice just from the lemons you juiced, not the peels, and boiling the juice with water and sugar to make your simple syrup. Do you see what I mean?
@@colleenc236 oh; of course. I do use the juice from the lemons for lemon curd. My bad; usually people comment on the peels since I asked in the video, those are done after the soak
This is the traditional Sorrento recipe. Most every Italian family had their own. Shortest I’ve heard of is a 7 day soak. I’ve tried all that I’ve heard of, this is by far my favorite, and why I shared
I take 10 bigg Sorrento.s mostly 450 gr skin, 96 % alc and wait 4 weeks .. every week shake 3 time,s . After 1,3 ltr water 500 gr sugar and after cooling mix togheter.than view weeks freeeeece and cheeeeers.
Similar to a friends recipe in Praiano he uses 100 g more sugar. The key is Sorrento lemons with those very thick skins, with are impossible to get the US. Thanks for sharing your favorite recipe.
I’ve been making limoncello for 10 years. People always say to keep it for a month, but it’s totally unnecessary. 190 proof alcohol will extract those oils very quickly. Not a lot of chemistry going on in 190 proof alcohol. No fermentation, etc
I always try mine before I throw it in the freezer. Of course you can enjoy it before but if you are patient and wait the extra month you will be so impressed with the overall quality.
@@DinaMitchell Respect Dina. Everyone’s process slightly different. Totally agree about making it with Everclear vs vodka. Limoncello made with vodka is terrible. Nice job.
Beautiful, and the Limoncello looks good too
Good recipe, I just made this tonight.
I use the booze soaked peel as a drink garnish. Save some in a jar for cocktails. I am presently candying some as well.
Very cool idea with using the peels as a drink garnish. I tried to candy, without success.
It is hard for me to believe you don’t have 100k subscribers. Well done!
You’re nice, thank you so much
What I do with the skins after making lemon cello. I chopped them up very very finally put them in a container in the fridge and they keep for years and years. I sprinkle some over ice cream or whatever sweet you like and it’s amazing.
I like that idea!
Fridge ore freezer
I keep mine in the fridge. It doesn’t seem to expire maybe because of the high alcohol content.
Yummy! I can hardly wait to use my home grown Meyer lemons for this treat. Thank you Dina.
Meyer lemons have a thin skin so you might find it hard not to get the white inside. Traditionally the lemons used in the south of Italy RA, very large lemon with a thick skin.
It is easier to lightly use a vegetable peeler. Your recipe looked wonderful
I can't wait to make this!
I follow a French chef for some easy cooking recipes. Although most vids where people are making limoncello they use a simple syrup of water and sugar and sometimes honey, the chef insists to NEVER use water in a recipe because it dilutes the flavour. He says to always use the juice. I also did find one Italian man who squeezes the lemon juice to make limoncello. So, that is what I did. I am waiting for my final product and I’m confident that it will be DELICIOUS! 😊🎉
French chefs, I’m sure, have their own take on a recipe. Mine is not mine, it is the classic Sorrento recipe. 100% classic down to the final detail. Expand or simplify if you want. Everything can be improved on.
You can take the lemon peels and dehydrate them, then add peppercorns; grind them, and now you have lemon/pepper seasoning!
I learned about Limoncello watching The Film Third Person with Liam Neeson today
I so missing living in Italy , where you can get lemons from the garden and buy pure alcohol for a good price ,that is impossible in Denmark ! I always dry the lemonpeel after , I use it for making herbsalt and for baking ,it taste just so good !
I don't drink, but she could drive me to do so. She's really beautiful. ❤😊
I think I'm in love. And i do enjoy Lemoncello
This is the closest i have seen to the recipe that i learned from my friend that he picked up while visiting the Amalfi Coast. I agree with alot of what you say except the Cello in Italy was too sweet for me. We use different amounts water and sugar. I tried the dark sugar and it was not as good. My favorite so far has been orange cello with Cara Cara oranges. Experimented with different soaking times and so far 12-14 days has produced the best flavor. I am still looking for the best peeler to use. We tried mixing lemon and lime peels together but the ratio was off, didnt taste bad but wasnt good for sippin so used it in margaritas. I will try soaking for a month and use your amounts to compare taste because i havent found correct amounts for lemon yet but its fun experimenting.
You just might save all that fun time and money experimenting when you try the one shared. It’s not mine, it’s the classic Sorrento recipe. And it’s perfect. Report back please.
And yes the meloncello is sweet and made with cream but soo yummy
Is this really a 100 year old traditional recipe? I’ve seen anywhere from 3-40 day soaks and truly wonder if it makes a difference. Being a traditionalist, I will give this recipe a go. I have peels from 8 pounds of Sorrento lemons soaking now. Thank you!
If not older, yes. Each family has their own recipe. This is the original and the 30 day gives an incredible rich lemony flavor. I’ve done my own taste test and spend a lot of time in Italy. Looking forward to hearing your experience.
@@DinaMitchell I appreciate that you took the time to respond. I will definitely let you know how it turns out!
Great lemons 🍋 🍋
haha
Agree
Big Sorrento s
My favorite! Orange is my favorite color too!
Palinni makes a peachello and it’s delicious. I bet orange would be amazing maybe with blood oranges.
I bet! The meloncello is out of this world amazing, but made with cream.
I had the same problem with my lemons 🤣 spent a bit of time scraping off pith, but after a few lemons, I got the hang of peeling it paper thin lol. It's currently sitting n macerating, n I can't wait! 3 weeks and 4 days to go 🤣
The countdown! Great job and thank you for feeling my pain. The true sorrento lemons GVR thicker skins and not truly the best juice and much easier to peel. Now, after this video I look for similar or I don’t make it 😂
Awesome, can’t wait to make it.
Happy to share!
Thats a tasty little treat.
I made it with Everclear and vodka. Most folks in my circle liked the vodka based one. But I’ll do Everclear again with your recipe. Cheers!
Report back :-)
G'day from Australia, awesome recipe for llimoncello, I have used vodka and it works well also I use a zester to get get just the lemon peel still the way I do it, it tastes awesome
Nothing better than homemade. Good on you
@@DinaMitchell thanks, I also make my own baileys and tia maria
@@malcolmmeares8168 so cool!
Hello, How long can you keep it after storing in the freezer for a month?
I still have batches. I made more than a year ago in my freezer. Every time I pull them out they’re perfect.
@@DinaMitchell Thanks for sharing the recipe. 🥂
"Meloncello, it literally tastes like fresh cantaloupe............Haha.............back to mine." We never left yours.
Very Nice!
Yes Dina, I can see that clearly.
My Pyrex jug also spills precious booze everywhere. I'm looking for a better one. Thank you for the recipe, Yum!!
Prego
So one month for the lemon peels and grain alcohol and another month once you combine the sugar and water?
That is correct. It’s worth all that time!
After the limoncello sits in the refrigerator for some time it starts to get cloudy and forms white blobs. Is that the lemon oil? How can this be prevented to keep it looking clear and pretty? thanks.
I haven’t experienced this. I also only keep mine in the freezer. Are you only using 190 proof, not the 150 correct? Did you make sure not to peel any of the white of the lemon, and removed all the peel and before mixing with the simple syrup? If you’ve done all this, strained and kept in the freezer, then I have no idea.
@@DinaMitchell thank you. the only differential here seems to be I do not keep it in the freezer. I will try that with my next batch. When I shake up the bottle it all disappears. I was once told that the oils in the lemon can do that.
True, also it will be cleaner and more clear if you strain it twice
@@DinaMitchell hi Deena, i just wanted to know what exactly 190....is that the percentage of alcohol? Or its a name?..
@@jaisonlobo3038 Everclear 190 proof, or any grain alcohol that is 190 proof
Hi may I get a link to get the Italian one sent to my home?
You need to call them directly and ask for Salvatore yelp.to/UGcKMUbfHdb
Make sure to get some of the Meloncello too!!
One can reuse any liquor bottle. Buying them separately seems unnecessary. Good job 😊
Love this recipe and your videos! I’m going to try this with fresh Limes and oranges, for something different 😁
Oh wow. Report back please!
This is a awesome drink I make it all the time. Only thing I do different is I use honey and squeeze the lemons and they soak with zest and spirit. Great job
How much honey? That sounds really good
Out of all the recipe videos I’ve watched I trust this one the best. I have to find some Everclear. Also can you clear up why you don’t want any of the white part of the lemon? I see everybody mentioning you’re not supposed to use the white part but nobody has said why.
Hi Allison, yes I can. The white part of the peel is bitter. I look for lemons with a thicker rind, they are easier for me to peel without the white. Thank you for taking the time to comment and ask for clarification.
@@DinaMitchell so I used a zester. I should’ve done some more research. Has anyone ever tried making it with the fruit of a lemon instead of the peel?
I also just subscribed. You’re funny.
The flavor of limoncello comes from the oil in the peel. Considering the time to make it is either peel new lemons or add more. Personally, I would peel new 🍋
And thanks 😉
Great video. I just got back from two weeks in Sicily and am going to try this. South Florida lemons are nothing like Sicily's, so hopefully it turns out okay.
And I just returned from Rome and NAPOLI last week, hi! Yes we won’t have the same lemons, but pick them wisely and prepare them correctly and you will have very close to the same thing. I promise you!
@@DinaMitchell Nice! Your recipe taste amazing so far. I'm trying to order some almafi lemons, and then I'm going to remake it using those.
Nice!
How do you freeze them in the bottle?
alcohol does not freeze, and as long as you don’t fill them up to the tippy top. Until you try it, you’re gonna have to trust me, I’ve been doing it for years without a problem.
I’m gonna try this recipe tonight actually :)
Guarantee if you don’t like this recipe, you’ll never like limoncello. I am 100% confident in it. Prego! Please let me know
@@DinaMitchell I sure will..I ran a batch of moonshine last night to try it on and stumbled across your video while looking for a limoncello recipe lol
Bravissima e bellissima🎉
Hi, I only found 120 proof everclear where I live, how can I adapt this? Thank you
It will freeze. This is why you want the 190 proof. Maybe it’s the state you live in, or maybe look in another store. Sorry!
@@DinaMitchell it is the state. Thank you so much
120 proof is 63% of 190. Just adjust the 1L of sugar water by 63%. Your everclear is likely 750ml. Just do the math.
There is a possibility you could dehydrate them and turn them into powder. From Bill Boettcher in Bonita Springs , Fl.
I love that idea, Bill. I’ve come to realize the peak have their all in the soaking process
Question if someone knows. By adding 1L water to 1L of 95% Everclear will result in 47.5% alcohol or 95 proof. I've always heard that limoncello is supposed to be 30% alcohol or 60 proof. Should it be 95 proof or 60 proof?
True authentic limoncello is made with the highest proof grain alcohol. If not it will freeze while in the freezer where it is meant to be held. Get 90% or above if your can find.
I've seen another recipe made by an italian lady who uses 1L of pure alcohool added to a syrup made out of 1.5L of water and 700g of sugar. I believe that it gets it closer to the 30%.
@@hugotippleyes. This one would be way better.
I have made it before, but always strained out the lemon peel BEFORE adding the simple syrup. Does this make a difference? Grazi
You forgot to count for the sugar volume (total grams x 0.625), the water content in the 60g or so of peel, and the 10% or so of alcohol that you'd lose during maceration. My rough estimate is that with this recipe you'll get 36.7% alcohol. Still kind of high, but this lady is so confident in the recipe that I feel compelled to try it LOL
LIMONCELO ROMA VERY GOOD🤗😇🥰
Cheers
What do you do with the left over lemons?
Not much, they mostly gave up all their oil / flavor
@@DinaMitchell I see, thanks for replying 👍
… I love Limoncello, but find it too sweet sometimes … would lowering the amount of sugar have any affect on the distilling, other than being less sweet?
You could lower it. There are recipes that have less sugar, it would only effect the taste. But know that I have yet for anyone to say this recipe is too sweet. Maybe try it first then adjust next time?
Thank You 👏🏻👏🏻👏🏻
Prego 🙏🏻
You can reuse the peels in either candied lemon, lemon infused sugar, or ground up and put in ice cream!
Wondering why use in 30 days? how could it go bad?
Can use in 30 days. Not use in 30 days
Prego, adorable.
OMG my OCD is going out of control watching this.... so many things here are driving me nuts lol
Couldn't one boil the juice from the lemons and water with sugar to make a lemon simple sugar? I wonder how that would taste?
No, because all the oil “juice” has been absorbed in the 30 day soaking process. Essentially, the lemon peel has given us it’s all in this process.
@@DinaMitchell No...I'm talking about juicing the lemons that you peeled. They are full of their juice still. Then combining the juice just from the lemons you juiced, not the peels, and boiling the juice with water and sugar to make your simple syrup.
Do you see what I mean?
@@colleenc236 I am also, they gave all they have in the 30 day soak.
@@DinaMitchell 😂 Never mind
@@colleenc236 oh; of course. I do use the juice from the lemons for lemon curd. My bad; usually people comment on the peels since I asked in the video, those are done after the soak
Well done.
Grazie 🤗
you don't need to wait 30 days for zest to infuse. Really 3-4 days is enough and gives you all the oils.
This is the traditional Sorrento recipe. Most every Italian family had their own. Shortest I’ve heard of is a 7 day soak. I’ve tried all that I’ve heard of, this is by far my favorite, and why I shared
Yeah she is a beautiful women
thank you
😍😍😍
Thank you 🙏🏻
👏👏👏👏👏👏👏👏👏👍
I take 10 bigg Sorrento.s mostly 450 gr skin, 96 % alc and wait 4 weeks .. every week shake 3 time,s . After 1,3 ltr water 500 gr sugar and after cooling mix togheter.than view weeks freeeeece and cheeeeers.
Similar to a friends recipe in Praiano he uses 100 g more sugar. The key is Sorrento lemons with those very thick skins, with are impossible to get the US. Thanks for sharing your favorite recipe.
Less sweet. I like that!
Limoncello,vanilla whipped cream vodka and sprite. Lemon cream pie……
Yes!!!! I will try this!
Grain alcohol is vodka
Hi,you can make candy
No rock on those fingers.....hmmm....
So it takes 2 months before you try and enjoy it... 😒
I’ve been making limoncello for 10 years. People always say to keep it for a month, but it’s totally unnecessary.
190 proof alcohol will extract those oils very quickly.
Not a lot of chemistry going on in 190 proof alcohol. No fermentation, etc
I always try mine before I throw it in the freezer. Of course you can enjoy it before but if you are patient and wait the extra month you will be so impressed with the overall quality.
@@DinaMitchell Respect Dina. Everyone’s process slightly different. Totally agree about making it with Everclear vs vodka. Limoncello made with vodka is terrible.
Nice job.
@@tonycampanella4597 you know your limoncello my friend. Thank you for your support 🙏🏻
@@DinaMitchell Thanks for answering. I've always wandering won't it become ice in the freezer, considering it has water in it?
190 is as high proof as high proof gets. Lmao.... that is vodka, aka neutral spirit.
CANDY YOUR LEMON PEELS
I think most people were looking at the melons and not the lemons.
😂
Hahaha
Grow up
Come on! That was funny! No disrespect 😂
Come on! That was funny! No disrespect 😂
You are one hot mess. Looks delish.
Way too strong. Try 1.5L with 700 gr sugar.
your sound is terrible camera maybe way to far away
As soon as you went off with the metric measuents i clicked off.
Metric is the absolute most accurate way to get a consistent recipe every single time.