How to Make Homemade LIMONCELLO (and why you might not want to)
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- Опубліковано 18 тра 2024
- We mentioned in a previous video how limoncello is considered a purely homemade treat by most Italians. The stuff you buy in a store or a restaurant-even in Italy-is really meant for tourists and a far cry from the real deal. Well, a lot of you asked so this week Eva is sharing her limoncello recipe!
BUT... there is a reason why we actually recommend that most people don't try to make it at home. In this video we'll explain why and share some incredible alternatives that you might even prefer.
If you enjoy this video, please give it a like and subscribe to the channel!
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01:00:00 NEVER Buy Limoncello
01:01:13 How to Make Homemade Limoncello
01:06:09 Tasting Eva's Homemade Limoncello
01:07:25 Why You SHOULDN'T Make Limoncello at Home
01:10:02 How to Make Homemade Coffee Liqueur
01:12:57 How to Make Homemade Ginger Liqueur
01:15:02 How to Make Homemade Basil Liqueur
01:16:56 Tasting Limoncello Alternatives: Which is Best?
01:21:41 Pasta Grammarian in Action!
#limoncello #italianfood #recipe
Got any cool ideas for a tasty "cello"? Let us know!
Violon?
Exotic, but yuzu might be interesting if you can find it? I'd try it myself but fresh yuzu are extremely difficult to get in northern Europe.
Strawberry… cello? 😅
Blueberry, watermelon, mint, cherry, peach, plum, fig???does the fleshy part of any fruit go bad in the process?
Maybe chocolate cello or pineapple thanks for the information that even in italy the limoncello is fake when you buy it in a supermarket
Try this with mandarin oranges (mandarinetto). Aside from the compelling flavor of the final product, the beauty of mandarinetto is that the pith of mandarin oranges is not bitter. You can just put the entire peel, which easily comes off the orange, in the alcohol. There’s no need to carefully remove the pith from the zest. When I make this, I also put one small, whole mandarin orange, poked with a toothpick, in the alcohol mixture. Let the peels soak in the alcohol for 14 days. Everyone who tries this at our house asks for the recipe!
That sounds amazing! I bet kumquat would be good too!
Like Satsuma mandarin? The one with the very easy peeling peel that is loose right?
Yes, I have used those oranges. Just be sure, as Harper and Eva warned, that the mandarin oranges that you use haven’t been treated with any chemicals.
I grow navel and sour oranges without any chemicals and was wondering how this might be. Thanks.
Omg..this sounds amazing
See the color of the basil extract? That’s because chlorophyll is very soluble in alcohol but not in water. Remember this next time you need to get grass stains out of something. Spray it with vodka to remove the stain.
That’s very interesting information 👍
Or better yet, 190 proof (95%) alcohol!
Thanks
Vodka ia WAY too expensive to waste on a stain lol
Isopropyl or denatured alcohol should work and much cheaper
My nonna had a jar of her homemade limoncello in the cupboard that she added local honey to it and it was our cough medicine growing up. "You sick? Come you take" It worked every time, too. 💯🍯🥰
I'm sure it "worked" very well 🫗🥴
😉
Grandma’s have the best remedies
i believe this is a legit medicine, the honey soothes the throat, the alcohol in small doses helps with fever and the dissolved essence of lemon rind contain many therapeutic compounds that aid in illness recovery. Of course like any medicine taking too much can certainly lead to problems. It should work great for mild fevers/colds.
My grandmother had rows of bottles of this in her basement... always different flavors.
I miss her and that basement!
What
@@Louis13XIII Their grandmother had rows of bottles of different 'cellos in her basement... always different flavors.
They miss her and that basement full of homemade liqueurs!
@@DatsWhatHeSaid i also miss my uncle’s basement… for different reasons though 😩🍑🍆
Thank you so much for clarifying that just because something is grown organically does not mean that pesticides were not used. I used to own a small farm where we did indeed grow things with zero pesticides and herbicides, but that is not norm.
Does that mean lemon zest should also be a concern?
@@munstracity To an extent, yes. Usually, the amounts of zest you put in most sweets is very little.
Lots of "organic" pesticides are highly carcinogenic (even moreso than synthetic ones) and are often just highly concentrated extracts from plants, fungi or bacteria such as nicotinoids, thankfully most pesticides (they have to be or else they would stick on everything) are highly soluble in water so thoroughly rinsing your produce is good enough to get off anything
@@themushroominside6540 but in comparison to the non organic pesticides the rules are strict, the controlles are strict AND the pesticides are not inside the plant (systemic)
If you took your chunks of alcohol-soaked ginger and made crystalized ginger, I'll bet it's the best Ever.
Wow, what a bloody brilliant idea 🤣🤣 That's next after the coffee. Will try to remember to post results 😂
I even thought about drying and making powder for cooking.
I imagine that would be too much pure alcohol; that stuff is very dangerous.
I made a few gallons for my daughter's wedding. We put it in tiny bottles that held 3 ounces and gave them to the guests as a small gift. We attached a sticker with the bride & groom's names to the bottle and the saying
"When life gives you lemons...make limoncello!!!"
My recipie was pretty much just like yours but with more water to get to about 35% alcohol (yours is about 54%). However I used a vegetable peeler instead of a knife. It worked really well.
I also just added the peels to the plastic bottle of alcohol and capped it (had to remove a small amount of alcohol to make room).
You will know when the alcohol/peels mixture is ready when the peels change from yellow to white. So 25 days is just an estimate. Sometimes a little more, sometimes a little less. The time really just depends on the temperature at which you are storing it at.
Regarding lemons...you can also use food grade lemon oil.
With lemon oil you don't have to wait a month and you know it is pesticide-free. You can also use 40/50% Vodka because you are not extracting oil from peels. Just add some sugar. It's ready the same day. Aging improves the taste, but you can also use a premium Vodka too.
It's really the lemon's oil you are extracting with the high proof alcohol. Lower strength, such as Vodka 40/50%, doesn't work as well. It took about 3-4 months for the peels to get white-ish, but never really white when I tried it with 40% Vodka.
it is so easy with a peeler! I just used to much sugar for mine. But I used it for desserts an mixed it with water etc. than it was fine.
@@tergennalalelu2791
Glad my "tip" helped.🤙
You can dilute it a bit with water if you have too much sugar. Yes, it might not be as "lemony", but it won't be sickening sweet.
I'd try diluting a small glassful. If I liked it, I would dilute the rest of the bottle. If not, make another batch🤭.
Next time when you make your sugar/water solution, taste it before adding it to the lemon/vodka extract.
Although it won't have a lemon taste, the sweetness will not get any sweeter (it will get a little less sweet) when you mix them together.
You can always then add a touch more sugar (or sugar syrup) if needed .
I'm fortunate enough to live in an area where many people have backyard citrus and I make cellos out of almost everything. One step I take is to juice the fruit and freeze it. Then, when it is time to make the simple syrup I use the juice and add whatever water I need to get the volume required. Next time I'm going to try Grapefruitcello!
I've once made the same recipe using whole black pepercorns. It tastes a bit like lemon, and it's yellow... but after a sip you have to scratch your ears... after 3 months it mellowed down and became a great drink for cold days
that ginger afterwords. you can make another bowl of syrup in a pot. thin slice the ginger pieces and boil them in the syrup for 10 minutes.
then bake them at 180 for half an hour to dry them out. let stand on parchment to dry further overnight.
put in a jar for quick ginger candy snacks.
Italian moonshine ❤ I love how this is actually not labor intensive. It just requires patience
This is the best video out there because she gives us precise measurements of lemons vs ml of alcohol! I've seen all the videos on this and no-one...I mean no-one has explained this. They just say "what they're doing and the amount of lemons they're doing", not the math of lemons to alcohol...like this Italian lady's method. Thank you so much!
ok. as a self confessed UA-cam-afficionado ( not proud of this) I have to say a few things. First- I came here to learn how to make Lemoncello and you did NOT disappoint. Excellent instructions, demonstrations and process. 2 - Your Video delivery and production is precise, to the point and not only EASY to follow and understand but also Fun. 3 - Your videos are transferring knowledge and know how to a new group and generation of people, this is HOW it is supposed to be done. And this leads me to my next point. 4 - With Artificial Intelligence quickly becoming the "Content Creators" tool of choice (sadly) this video is a text book case of WHY Human to Human connection will NEVER be replaced. This is my first time watching this channel. I INSTANTLY felt a connection with Eva. It is her essence that kept me connected, intrigued and satisfied with her unique to her, instructions. I connected with her voice, her accent, her humour, her eye contact etc. I am just trying to explain why YOUR video about Lemoncello is so damn important to Humanity. THis is Deep I know, but damn, everything about Eva's personality, character, voice, accent, mannerisms.... her Essence is what Humanity NEEDS, and will always NEED. Grazi.
We also used to soak our lemons in the alcohol for about a month. Then years ago I saw a video by Dario Bressanini, "il limoncello scientifico" and I tried making different batches. soaking just 3 days, 7 days, 10 days, 15 days. I must say that over 10 days it does get more bitter. We keep it between 7 and 10 days.
3 days is already enough but you do get a lighter/sweeter flavor if that's what you prefer ;)
A tiny addition of salt will get rid of the bitterness. Doesn’t have to be enough to actually taste the salt. Start with a dash and stir, taste repeat until your flavor is how you want it.
@@codename495 Okay, but why keep the peels infusing for too long, extracting unwanted substances, and then correcting with salt, when you can simply reduce the infusion time? When the peels turn out whitish, with a hint of yellow, the limoncello is ready.
Yes, I also soak it between 5 and 7 days. When you taste the peel, it has no more flavor in it. What I do also is soaking the filtered lemon peels in the sugar syrup. (After the sugar is dissolved in water, and still warm) You will be surprised how much flavor it contains
Rhubarb!! It's delicious and a beautiful pink colour.
That sounds amazing!
Oh, and to add strawberries for a bit of sweetness?!!!
Isn't Aperol Rhubarb based?
Rhubarb was the first thing I thought of when they said you can use just about anything. Do you think it would be ok to use frozen (thawed) rhubarb? I put a few pounds of sliced rhubarb in my freezer a couple weeks ago.
@@TheMamamarieke I bet it would be great!
I think a second part of this would be a great idea, with other liquors that are only slightly less easy to do but only because the ingredients may be a bit more difficult to procure and yet are still very traditional: what about, in fact, rosolio, licorice liquor, nocino, mint liquor...(and there are more!)? They all deserve to be in a Pasta Grammar video!
the licorice one sounds sooooo good. Do you use the dried, earthy sticks of licorice?
I've made many bottles of limoncello over the years since a trip to Italy 12 years ago. I researched many recipes on the internet and found one that made the most sense to me. I do use the 95% grain alcohol but I mix it half and half with 40% vodka so that I have an extraction alcohol percentage of 67.5%. I use 20 lemons and 1.5 liters total of blended alcohol. That's plenty strong enough to get good extraction in about 3-4 months. Then when I filter it and cut it with the simple syrup it ends up being around 35% alcohol which is just strong enough to not freeze in the freezer and it thickens a bit and gets slightly syrupy and is just delicious. Sunshine in a bottle!
I guess so long as you have vodka lying around thats fine, but you could also just do 7 parts alcohol to 3 parts water for 69%
@@tsawy6 Sure you could. You're going to dilute the alcohol with water anyway when you add the sugar syrup. I do have vodka lying around though ... I use it to make vanilla extract and other extracts.
A quick tip. Provided you have a rubber sealed kilner jar or equivelent a slow cooker water bath at about 50c for three hours can replace the 25 days. I still tend to give it a couple more days after having the water bath, but saves on time with the same results.
I bet it can work in a sous vide, for a cheaters method. I might experiment and make both and compare the 2.
I made limoncello a few months ago. Alcohol content was WAY higher than store-bought (store is around 28-30, mine was around 45-50). It definitely had a kick to it.
Best I had was when I was staying in Massa Lubrense. Decided to visit Positano one evening to find a pizzeria the hotel delfino maids had told me about and in a small side road I found a stand that had nothing but home made limoncello. Bought a couple of different ones and brought them back with me.
I love lemon aid so much that I am now growing lemon trees in containers in the house… now I can use the peels too! I’m in paradise! Thank you!!!
The peels are also great for the "faire style" lemonade. Take a standard, large mason jar with about a dozen lemon peels and fill it up to nearly full with sugar ontop of it and keep shaking it to keep it mixing then leave it sealed for a few days to get the oils into it for a lemon sugar. Mix 1 partlemon sugar to 4 parts water for a syrup and mix in 1 part lemon juice. Then it tends to be a 50/50 that and ice in a container in the fridge for at least an hour to get really cold and semi-dilute it varied by the amount of ice
I use lemon peels in my gin and tonic instead of lime. Even better are orange peels. Never, ever will I go back to lime in gin and tonic.
Bravo 👏 cannot express how much the organic warning is appreciated. So many people don't think twice before using citrus without washing or considering the wax or chemicals on the outside. It is impossible to be sure you're safe with store products.
Oh yes, and now Bill Gates, the "philanthropist" and "health expert" has now thrown his hat into the ring with Apeel. I bet he and his kids don't eat anything coated with Apeel, but we have to. Well, I guess we gotta keep big pharma busy.
I use baking soda and vinegar paste to wash mine and then they sit in some vinegar water for 15-20 minutes , even organic ones
I like a shot of Limoncello in a glass of ice tea.
I have so many oranges on my tree and I now have my holiday gifts sorted
they'll look beautiful. I had a go doing blood oranges too, it was delicious
I’ve made several cellos at home (in US) and my favorite is grapefruit. I always use organic but i also scrub with a brush and mild veg soap. Other liqueurs using a similar method is hibiscus (can be done in hours vs months! Chocolate using organic nibs and vanilla bean. And cherry. Thanks for the new ideas!
Just had to point out (because I just retired from working in a test kitchen! LOL) that - be sure to measure the liter of alcohol into the jar BEFORE putting in the lemon peels, because the lemon peels take up space, and filling it up to the 1000 mark with the lemon peels IN, wouldn't give you the correct ratio. I hope that made sense! I've made this before, and I am sure yours is much better! lol
I caught that too, I thought it was just common sense.
You dont need it, when you have a 1000ml bottle of alcohol you take all😅
@@egoaut in the US 1L bottles of alcohol aren’t very common.
The first time I had Limoncello was home made by a coworker of Italian descent. She was married to an Italian who was actually from Italy, and this was their family recipe. It was heavenly! But then she took a job on the other side of the continent. She would not tell any of her coworkers the recipe in spite of pleading. I attempted making my own once without success after looking up as much as I could. This is the first time to see the recipe in the making and I am attempting it once more. The lemons are peeled, I have the grain alcohol. Wish me luck!
Gorgeous Eva (and her glorious hair) showing us once again how amazing it is to be Italian! Thank you for sharing your amazing recipes with us!
Update: Absolutely crushed it!
I’ve been making this forever. Just clicked… looking forward to seeing this done the right way for a change.
WOW !!! Thanx so much for the great ideas !!! As soon as I saw the lemons I thought " Could you make this with something else?" But I was thinking oranges rasberries cherries etc. YOUR ideas of coffee ginger and BASIL (????!!!???) REALLY lifted this to a WHOLE DIFFERENT LEVEL .... Thank you once again !!!
The preparation for this “cello” show deserves an award. Thank you for this great recipe. The ginger-lemon-pepper and the basil look so good!
Yes. I’ve made limoncello. But want to try this one too!
Tante grazie for sharing these. I once had the basil version and the person called it San Basilico. Always wondered how he made it, and now I can do it! I have made limoncello and it is very much like Eva's recipe. But, since I didn't want to not utilize the juice from the lemons, I would juice a few of them and freeze it in ice cube trays. When making the simple syrup, instead of just water, I had the lemon juice also. It intensified the lemon flavor of the drink.
I look forward to these videos every Sunday-and they never disappoint!
Wow!!! Best video ever! I want to make them all! We always drink a commercial lemoncello when we watch you guys but I am ready to make our own!! 🍷🍷
I can't wait to make these! Thanks so much!!
Wow, the color of that basil-cello is amazing!
I use basil in place of mint in a Mojito when the mint has gone missing. Turns out basil is in the mint family, Harper. I'm inspired. Many thanks to you and Eva (and Vincenzo) for sending me down this Italian food rabbit hole. Having mastered Indian cooking after 6+ years of practicing, this is quite refreshing and at times, more challenging, which surprised me.
I make a Licorice infused liquor using black (Unsalted) licorice from Finland.
Me too. Lethal stuff - mainly because I just can't leave the damn stuff alone.
That sounds like something I would love to drink. There is only one friend of mine who likes licorice as much as I do.
It seems very little people here in Austria enjoy the taste of it, which means more for me. 😁
If I may ask, in which shape did you add the licorice?
Mintu???
I wonder whether they don't make a liquiricello in Calabria? After all, they have the best raw licorice (liquirizia di Calabria). I usually buy mine from Amarelli.
@@tubekulose The Licorice I use comes in small square pieces about a1/2 inch (12mm) square.
I put in 8 to 10 pieces directly into a 750 ml bottle of vodka and infuse for a week or so. Shake it once or twice a day.
Thank you so much! I made this years ago thanks to an Italian friend of mine who had freezer space. It requires some practice, but wow! Thank you for your all your ideas to add to this, too, thank you!
This is really awesome. I love Eva! She is SO COOL and I'm really appreciating all the content you're providing, so I can learn!
Here in north Italy we call gingerello" zenzerino... that one is my favorite digestive. You can add also some cream in the coffee one, it will be like beylis
Would you add the cream to the bottle or just serving it?
Have made my own Limoncello and Gingercello but my grandparents were from Sicily so we made many different foods from Sicily. Will try the Basil next. Thanks, awesome vid!
A co-worker made me some...FABULOUS! No comparison to store bought. 💖
I used to homemake lemonchello with an ex w/ Italian heritage… and while I’m determined to find real organic lemons to make it for the holidays as gifts this year I’ve NEVER thought about basil, coffee or GINGER-cello?! BRILLIANT‼️🙌🏼 I’m making them ALL this year. Thank you. ❤
My friends dad is from Poland and he makes the best Polish version of limoncello (CYTRYNÓWKA), and used honey as the sweetener- it is so good! I am in California so have access to homegrown lemons 😈
Blueberry basil combination is really good !
So inspirational!!!!!! I'll be asking my neighbors that garden to share. Especially the Basil, sounds fantastic!!
I LOVE ginger lliqueur so your gingerello sounds perfect! Thank you!
my man! Thank you for explaining “organic” you are spot on and most folks don’t truly understand that organic is a buzz word for marketing. It all has its place.
In Europe it means no pesticides. The USA has bastardised the word.
A decade and a half ago I got into making varies types of cello when I was stationed in Florida. Had a lemon tree in my back yard and an Uncle who lived a hour away who grew tons (literally) of citrus on his farm. From there I expanded out into doing other types of extractions and home brewing. I am sitting here watching your video while I sip on some pomegranate cocoa wine and plan my next brew out.
One of my favorite extractions turn liquors is a herb and spice mix. Rosemary, thyme, basal, oregano, black peppercorns, red peppercorns, allspice, cinnamon (cassia and verum), and ginger in varying amounts. Proofed it down to 45% and sweetened to an SG of 1.010.
How does that taste? My guess is something similar to Yeager Meister. Not a bad thing at all!
@@brucetidwell7715 Not really like Jagermeister, since there is no licorice or anise. Closer to Monkey 47 if you are looking at booze. It taste like a burst of home cooking followed up by a tingle and slight heat to me.
@@TheInfinityzeN Interesting! I've never tried Monkey 47.
Our friend lived in Cuma. Their landlord had an all natural garden. Lemoncello and melonchello were often given as gifts. So good.
Thank you! It was a great reminder to crack open the lemoncello we made last summer that was sitting at the bottom of our pantry! We are lucky enough to live outside of Pisa, so we had an easy time buying some Amalfi lemons. You are absolutely right that the homemade limoncello (and lasagna and tiramisu) are always better than what you get at a restaurant... My wife and I love watching your cooking and traveling videos! We will try to the basilchello!
We sell something called "Gingerella" at the restaurant where I work. It is your usual ginger beer/ale with a kick of chilli!
I’m going to make this. We grow lemons here.
I've seen others make lemoncello and coffee liquers, but not ginger or basil. This is so interesting! Thank you for all of your wonderful ideas! I love the relaxed, homey vibe of your videos. You both go together so well. 💝
Thank you for this video and especially our segment on why you might not want to make limoncello. I really appreciate your clarification of what organic means. There seems to be some confusion in this country about that and I appreciate your matter-of-fact delivery/explanation.
I am sorry but the recipe has a mistake. After 3 days in the alcohol, you don't extract pleasant aromas from the lemon peels anymore. This doesn't mean that the limoncello will turn out bad necessarily, but it's a big waste of time for a worse result.
It's not your fault of course, traditional recipes are not updated with the recent scientific literature. Luckly in Italy we have good science communicators like Dario Bressanini :)
For everyone who wants to try the recipe, the time of infusion is 1 day for a more floreal and fragrant taste, and 3 days for a more well-rounded taste.
After you remove the lemon peels and mix the alcohol with the water and sugar solution, you can wait a month or two for a more complex and rich flavour, or drink it right away
Harper -- Eva was looking for the name of that jar. It's a Mason Jar aka
Canning Jar.
You two are so adorable. Thank you for always great recipes.
Wonderful suggestions. I made limoncello for Christmas last year. Good vodka ( Australia doesn't do grain alcohol)and home grown lemons. My SIL who lived in Italy for 2 years said it was good. Now I'm inspired.
With coffee, you are making something like Kahlua. When I tried this, I used brewed espresso instead of soaking the beans in alcohol.
I just used less water because of the water in the espresso.
People loved it.
Yes, in Italy we have a very old liquor called Caffe Borghetti, which was created in the 1800's. Like Eva though, many, many people make liquore al caffe at home. We also make one with chocolate and a little cream, so delicious. All of them much better than anything you can buy from a store!
Watching this video now. Fun times. My girlfriend and I have made 2 batches. We used an orange blossom honey instead of sugar. Darker color but was delicious. Surprised no lemon juice was used. Thanks for showing us authentic process. So jealous of those giant lemons lol!
Looking forward to trying the coffee one.
I tried making limoncello with honey instead of sugar once and had to throw out the whole batch…..the aftertaste was horrendous.
@@brianeaton3734 sorry it didn’t work out
When we spent a vacation at an agriturismo near Parma, they had a lot of homemade concoctions made from their own produce. They had a liquore latte which was based on fresh whole milk, lemon and alcohol and was really addictive.
I recently found some amazing herb varietals and know exactly what I’m going to do with them now! Mille Grazie!
The "white part" of the lemon is called the pith ;-)
And the yellow is the zest
Thank you for these! I am making Coffee, Chocolate Mint and Ginger today. Soo excited!
Thank you for this. I’ve made lemon and orange before. I can’t wait to give these a try.
Mason jar. Everyone in the US will understand that.
Or, canning jar
A nice, “shiny” comment
Plus that's a half gallon mason jar and a quart of grain alcohol.
The US is not their only audience. I'm Canadian and, believe it or not, we also understand Mason jar.
@@heathermiddleton4958
I hear that I have lots of online gardening friends from Canada and all over the world that I've known for many many years.
I make Limon cello since many year. Learned it in Ischia. The coffee, ginger and basil liquors sound so good. Will try a small portion of each. Thank you for the recipes. Grazie mille
I've been to Italy twice in Amalfi and each time I bought limoncello to bring home. I definitley want to try making my own now. Looks very easy.
I have a lemon tree that I do absolutely nothing to...completely organic. The tree is so abundant this year it has broke a couple branches due to the weight. I'm DEFINITELY going to be making lemoncello. It will be great to enjoy this summer. Thank you for this recipe ❤
Oh my… can wait to try these!!! Especially since our feels like was over 100 yesterday ❤️
What a great upload guys, thank you for this….would make for great Xmas gifts, so personal and with relatively minimal effort, just time 🙌❤️
I've been doing this style of infusion for a while and was super excited to see you guys doing it as well. The biggest difference that I saw was that for my coffee liquor, I replaced the water with coffee on the simple syrup.
I am a basil lover, and make basil tea that I drink throughout summer, so I’m going to make that one. Thank you!
I love all of them and what a great gift idea
Amazing content! Thank you ragazzi!
Thank you ever so much! I could never take to the liqueur offered because it was too sweet!❤
Not only am I going to make this but I also thank you for the timely recipe. Since we have not had a real winter this year my lemon trees are dropping lemons faster than I can deal with.
Made one with grated quince. Fabulous.
Wow would love the Rosemary sage and thyme ❤ beautiful 😍 great video thank you
Eva's knowledge and skill are amazing... I'd be really interested in learning about her background. She's like an encyclopedia of Italian cooking!
Awesome! Saving this video to prep this years Christmas gifts! Of course, I'll have to make a few test batches prior...
I used to work at an Italian restaurant in Sydney where the chef would make a liquor using fresh bay leaves. Also came out bright green - and absolutely delicious.
Great episode! Fun recipes.
Wow these are great ideas! Thank you!
Good that you mentioned that to make Limoncello, you are making first a tincture. This should ring a bell with anyone familiar with herbology and making tinctures. I do make my own Limoncello, but youtube put your video in my feed and I was curious. I have two lemon trees in my garden both heavily 'yellow' with fruit this year. So, guess that I will be making this weekend (and probably a few friends as well!)? Nice tip about just scraping off the little bit of white pith that inevitably happens, thanks!
I’m definitely trying the Basil-cello! I’ve made several tinctures over the years, but this is intriguing!
Feeling proud of myself right now cause I made Limoncello one time and this is pretty much exactly how I did it, except I only let my peel and alcohol sit for a little over two weeks. It was delicious, but I bet it'd be even better if I let it sit for longer like you did Eva. Gonna have to make it again. Wow it's so good. And I even have the same kind of bottles you do! Btw I made your Carbonara the other day and it was absolutely to die for. I followed your recipe exactly and it was perfection.
I love your Italian accent ❤ and thank you for this beautiful and informative video
Yumm
You just keep getting better and better every week!!!!! Been watching you guys for a couple years and really get into all the food. I have tried many dishes and really enjoy the new experiences. But this one is really intriguing. Where do you buy grain alcohol?????? Would try some of these chelos but don't have the real organic lemons also some people say coffee has molded in it?????? Is that true? I would think the alcohol would kill anything bad????? What do you thin
I have a lemon tree- all good here! I made limoncello using nitrous infusion to quickly extract the lemon oils from the zest- came out great!
Lime is very nice. When I lived in Sicilia I used to make one from blood orange, also very nice. Surprisingly not all that great with grapefruit, and I’ve tried various types, including South Texas Ruby Red.
Good video!! Grazie mille!!
THAAAANNNKKKKK YOU!!!!!!!!!!!!!!😄I've asked and I feel like you made this for me, Ava, although that's probably not true hahaha. Love you both!
Always educational and totally interesting!! Thank you Eva and Harper.
✨️ 🍋 🫚 🫘 💛
God!!!! now i really want some! i love Italian things, and i have never heard or tried any Cellos....but I NEED!
Really good video. You guys knocked this out of the park. Still loving your work. Especially the important warning. Cheers.
Hello Eva, hello Harper. Thanks for another great video❤. I must try the basil one. My personal recipe is made with orange peel, coriander seeds, black pepper and a hint of cinnamon.
I’m trying the basil! I have a big basil plant I have a hard time using it all. This seems perfect ❤