Visit us on www.glamorousbite.com for more Recipes. Delicious Limoncello recipe made with California Meyer Lemons inspired by a trip to Italy. A homemade drink.
Make sure you have "zero" white in your peels, not "not to much", any amount of pith will increase the possibility for bitterness and who wants that in there finished product! Great video!!
In Italy they let the peels sit for 3 days because the 90% of essence comes out in 10 hrs, I did mine a week and that was fine, I used Everclear instead of vodka, and substituted honey for simple syrup, it's sweeter you need less,and since Everclear is 120 proof I added some lemon seltzer water to get the right mix between sweet and bitter
Also, if it sets in the simple syrup for an additional time frame, ( i use 30-45 days ) then strain it in a coffee filter when bottling it eliminates the sediment and the taste is. v e r y smooth. ( I let it settle for 45 days in the zest as well)
Hi there , I made my first lemonchello using my mini Meyers lemon tree We got 4 large lemons last year and went ahead and prepared the lemonchello! We filled up one bottle and a small amount left over which we poured inside a mason jar! The lemono liquid clear and wonderful! We stipped lemonchello every day until we finished it! And began on our second bottle! And when my husband poured out a small amount of lemonchello it appeared cloudy with as though the liquid had lemon pulp inside! I didn't drink it! My husband says it's supposed to look like this! Hmmmm! The first smaller batchcews clear and wonderful no cloudy residue at all! What happened to my lemonchello?
Thank you for your tutorial but when I did a batch I noticed that there was a sediment at the top, why is that?? Can’t wait to see what you do with the leftover peels!
If you didn't get your lemons straight off of a tree, and bought them at the grocery store, then you are probably seeing the beeswax that is applied to protect them and make them look shiny. You must soak them in hot water and lightly scrub off the wax otherwise it will, pretty much, ruin your limoncello.
Can somebody comment an answer back to me about this question? I made limencello before, and it's important not to get the white pith, or minimize it My recipe calls for taking a rasp, what you would call a zester, and just zest the lemon litely leaving behind any white pith, Yet nobody ever suggests this method of zesting. Is this a good idea or bad? It worked for me, but is shaving the lemon skins with a peeler better? Thanks for responding
Hi Philip Mannino , we used a peeler, but very carefully to avoid getting the white pith since it can make the flavor more bitter. A microplane zester is fine too and should not be a problem if you can filter out the zest. One method is not necessarily better than the other, it is whatever works better for you. :)
The zester (micro planer) gives you very fine control to get zest, however it will be more like the consistency of sawdust, so figure on fine filtering of your infusion.
I didn't get too far into the video because I saw the bottle of Smirnoff red label and knew that this isn't an authentic, traditional recipe. If you DO have to use vodka, at least get the 100 proof Smirnoff with the blue label. Really, you shouldn't use anything but Everclear. If you live in California, you can get the lower proof Everclear which will work better than vodka because it is pure alcohol and won't give you the vodka flavor, which ruins it. What you really want is the 190 proof which is available in Arizona. In fact, I wouldn't even try making it if all you are going to use is 80 proof vodka.
So I have two batches going, what is the ratio of water to Limoncello I should be using? I wish I had a partner to make videos with, now I feel lonely! (Ha kidding) Great video, I'll subscribe and look at some more of you magic in the kitchen.
Хобби
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love it! Thank you!
This is something I absolutely must try! Thank you. :)
Fantastico!
Nicely Done!! I Love Limoncello!!!!
Great job ladies! Good teamwork and a great limoncello!
3 weeks and yet they have the same clothes on lol wow magic:)
I made it and added the lemon juice from peeled lemon to the syrup.
Make sure you have "zero" white in your peels, not "not to much", any amount of pith will increase the possibility for bitterness and who wants that in there finished product! Great video!!
NICE!
Great video!
In Italy they let the peels sit for 3 days because the 90% of essence comes out in 10 hrs, I did mine a week and that was fine, I used Everclear instead of vodka, and substituted honey for simple syrup, it's sweeter you need less,and since Everclear is 120 proof I added some lemon seltzer water to get the right mix between sweet and bitter
Also, if it sets in the simple syrup for an additional time frame, ( i use 30-45 days ) then strain it in a coffee filter when bottling it eliminates the sediment and the taste is. v e r y smooth. ( I let it settle for 45 days in the zest as well)
Is the "next" video up about what else to do with limoncello? I don't find it on your channel.
Hi there , I made my first lemonchello using my mini Meyers lemon tree
We got 4 large lemons last year and went ahead and prepared the lemonchello!
We filled up one bottle and a small amount left over which we poured inside a mason jar!
The lemono liquid clear and wonderful! We stipped lemonchello every day until we finished it! And began on our second bottle! And when my husband poured out a small amount of lemonchello it appeared cloudy with as though the liquid had lemon pulp inside!
I didn't drink it! My husband says it's supposed to look like this!
Hmmmm! The first smaller batchcews clear and wonderful no cloudy residue at all!
What happened to my lemonchello?
How do I find jar you used to make large batch
Amazon
Thank you for your tutorial but when I did a batch I noticed that there was a sediment at the top, why is that?? Can’t wait to see what you do with the leftover peels!
If you didn't get your lemons straight off of a tree, and bought them at the grocery store, then you are probably seeing the beeswax that is applied to protect them and make them look shiny. You must soak them in hot water and lightly scrub off the wax otherwise it will, pretty much, ruin your limoncello.
3:50 Three weeks later!!! ... And you're both still wearing the same thing?
How much sugar did you use?
Da siciliano vedo che vi siete impegnate. Allora vengo per fare un assaggio. complimenti alle signore
Sounds really good but it's crazy amount of sugar
Wow. You both wear the same clothes after 3 weeks 😉 Thanks for the recipe
Can somebody comment an answer back to me about this question? I made limencello before, and it's important not to get the white pith, or minimize it My recipe calls for taking a rasp, what you would call a zester, and just zest the lemon litely leaving behind any white pith, Yet nobody ever suggests this method of zesting. Is this a good idea or bad? It worked for me, but is shaving the lemon skins with a peeler better? Thanks for responding
Hi Philip Mannino , we used a peeler, but very carefully to avoid getting the white pith since it can make the flavor more bitter. A microplane zester is fine too and should not be a problem if you can filter out the zest. One method is not necessarily better than the other, it is whatever works better for you. :)
The zester (micro planer) gives you very fine control to get zest, however it will be more like the consistency of sawdust, so figure on fine filtering of your infusion.
I use a zester if the lemons are thin skinned. They are using very thick skinned lemons.
I didn't get too far into the video because I saw the bottle of Smirnoff red label and knew that this isn't an authentic, traditional recipe. If you DO have to use vodka, at least get the 100 proof Smirnoff with the blue label. Really, you shouldn't use anything but Everclear. If you live in California, you can get the lower proof Everclear which will work better than vodka because it is pure alcohol and won't give you the vodka flavor, which ruins it. What you really want is the 190 proof which is available in Arizona. In fact, I wouldn't even try making it if all you are going to use is 80 proof vodka.
OMG. they save the peels for baking, but they dispose the lemens. the womon in yellow is hot btw ;-)
Because these are organic lemons *smug look into camera*
So I have two batches going, what is the ratio of water to Limoncello I should be using? I wish I had a partner to make videos with, now I feel lonely! (Ha kidding) Great video, I'll subscribe and look at some more of you magic in the kitchen.
Cornea you are gorgeous
What's about non organics lemons?
Ur fucked
Just check out the website for the recipes www.evdelikor.com
I'm just curious -- why do you all not also use the juice? I hope you respond back.
I kno..right👍
princed47130
Because the peel infuses into the alcohol. The juice would dilute it.
I've seen recipes that use the juice, but cut back on the water. To me it complicates things for the same result. I just use the juice for lemonade.
r u ladies wearing the same outfit 30 days later or did you make one ahead of time ?
considering the theme is lemoncello...
She just drink it 🤣
Smirnoff vodka..u r really sparing no expense r u
Holy corndog
nice recipe but the music ahhhh annoying for sure
This is Chris Morris satire, right?
Such naughty ladies
Moron