I made limoncello. Most recipes (virtually all Italian recipes) call for 95% alcohol, which is not sold or permitted in my province. The highest I can find in my province is only 45% vodka. Because of this I was forced into a few adjustments. I added 1/3 more peels, I let it sit for 3 weeks (probably unnecessarily). After the limoncello was ready and simple syrup was added, I added another cup of vodka. Then I let it sit for another 2 weeks. I don’t know if any of my extra steps improved my limoncello, but it was delicious, nice and lemony. It’s my favourite! Sometimes I have a before and after dinner limoncello…or 2! (😮Canadian with Irish/Scottish heritage 🇨🇦😜) Don’t EVER run out of limoncello! As soon as I open a bottle, I start another batch! 😂 Nice video, thank you for sharing.
Yes this is the challenge, finding high enough % alcohol is really quite hard! I like the sound of your strategy to compensate, I will give it a try next time I make some! ✨
Here's my Limoncello Cream Liqueur recipe: 7-9 Lemons (depending on size). 750 ml. Vodka. 300 gr. Sugar 600 ml. Cream (whole or half). 1½ Vanilla bean - - - - - - - - If your bought lemons at the store, put all the lemons in warm water for 2 minutes. Wash and clean thoroughly with a slightly abrasive pad, sponge, or brush. The reason for this is store bought lemons are covered in a thin layer of wax to protect them during shipping and storage. Peel all the lemons. Place the peels and the vodka in a large wide mouth glass container (at least 2 liters) covered under a lid at room temperature for 3 days. (Traditional Limoncello sits for up to 20 days in 95-96% pure natural spirit). AFTER 3 DAYS: - Strain the vodka and put them lemon peels in a saucepan together with cream, sugar, and vanilla. Heat while stirring until the mixture begins to bubble. Set to a low heat and simmer while stirring for two minutes. - Strain the cream to remove the skins and vanilla. Let the cream sit at room temperature under a lid for 2 hours until room temperature. - Mix the vodka into cream while stirring. - Fill a bottle with the liqueur and store it in the fridge. Drink the liqueur cold the day after bottling. REMEMBER: The liqueur can separate overnight because the vodka doesn't have enough alcohol to break down the fat in the cream. Just shake the bottle thoroughly before serving. If you make this with pure neutral spirit (95-96%) you won't have this issue.
Don't forget, the more water you add to the alcohol the more you reduce the ABV (alcohol by volume ) of the limoncello. If you have 750 ml of 40% vodka and you add 750 ml of sugar water, the final ABV is about 20%. You may want to add say , 100 g of sugar and 100 cc of water. The total volume will be about 950 ml , but the ABV will be 31.5%. At 31.5% ABV, it is less likely to freeze.
Nice video. One thing - the alcohols that can be bought on the link you provided are Isopropyl alcohol, and denatured ethyl alcohol. These are both poisons. In the US, grain alcohol (ethyl) is only available from bonded suppliers. It is taxed as all consumable alcohols are. 90% is available. 95% Everclear is a good choice.
Hi there, Italian here :-) First off, thanks for sharing the full process, including the mistakes! I'm sure your next iteration will be amazing. Quick note: we usually go for the 96% alcohol, rather than 50%. But I realize it's hard to find, abroad. Subscribed!
First of all, Im loving your Aussie accent :D and this is the most non-Italian way of doing it, totally British/Aussie way I would say but if you like the taste, go for it, there is nothing wrong as long as you like :) Points are already raised by you, but I understand that Italian way takes time and more effort, so enjoy a quick limoncelloish drink :) I will give it a try as well, but with 50-55% alcohol gin, lets see what it will be like
Sounds wonderful and I am going to try making this! I love vodka and lemonade on a hot summer day so this will definitely up my palette! How do you know the amount of lemons or peels to use per volume of vodka?? Thanks for sharing this!
The best approach is to fill the vessel with lemon peels (you don’t have e to squash them down or anything, just placed in is enough) and then fill with vodka. We did a little bit less than that because we didn’t have any more lemons! But I think overall it’s VERY forgiving 😊
I just discovered your channel through the Olive Ateliers DIY candle holder tutorial! Then I saw your Limoncello video. Now I am a subscriber! Loved both videos! Can’t wait to try making Limoncello. I love anything lemon flavored, but the Limoncellos I have tried have been bitter… so can’t wait to try making my own!
I’m glad you enjoyed the videos! Definitely making your own limoncello will guarantee it’s not bitter because you can adjust the flavour yourself! I would say the flavour gets better after being frozen as well. Good luck! ✨
If you would just deskin all those lemons, being grated or peeled and let it soak for 1h in water with pectinase that should eradicate all that pith. a couple drops of it should be fine, quicker than grating
@@phoebedoeseverything - Yes, pure grain alcohol is preferred in most Italian recipes I’ve seen. Ever clear 120 or above! Some states don’t sell the 190 fyi.
Yep, it’s definitely better to use proper pure alcohol but I was doing my best with what I could get my hands on! It came out ok but I’ll be trying it with pure alcohol in the future 😊
@@phoebedoeseverything I'm Italian and I assure you that in Italy we don't use vodka, imagine that penne alla vodka don't even exist, just as spaghetti with meatballs, pizza with pineapple, fettuccine alfredo, chicken parmigiana and all the other cartoon inventions, if you use vodka you can't call it limoncello, just like I can't call cooked fish sushi!!!!!! ciao da caltanissetta
I made limoncello. Most recipes (virtually all Italian recipes) call for 95% alcohol, which is not sold or permitted in my province. The highest I can find in my province is only 45% vodka. Because of this I was forced into a few adjustments. I added 1/3 more peels, I let it sit for 3 weeks (probably unnecessarily). After the limoncello was ready and simple syrup was added, I added another cup of vodka. Then I let it sit for another 2 weeks. I don’t know if any of my extra steps improved my limoncello, but it was delicious, nice and lemony. It’s my favourite! Sometimes I have a before and after dinner limoncello…or 2! (😮Canadian with Irish/Scottish heritage 🇨🇦😜) Don’t EVER run out of limoncello! As soon as I open a bottle, I start another batch! 😂 Nice video, thank you for sharing.
Yes this is the challenge, finding high enough % alcohol is really quite hard! I like the sound of your strategy to compensate, I will give it a try next time I make some! ✨
Here's my Limoncello Cream Liqueur recipe:
7-9 Lemons (depending on size).
750 ml. Vodka.
300 gr. Sugar
600 ml. Cream (whole or half).
1½ Vanilla bean
- - - - - - - -
If your bought lemons at the store, put all the lemons in warm water for 2 minutes. Wash and clean thoroughly with a slightly abrasive pad, sponge, or brush. The reason for this is store bought lemons are covered in a thin layer of wax to protect them during shipping and storage.
Peel all the lemons. Place the peels and the vodka in a large wide mouth glass container (at least 2 liters) covered under a lid at room temperature for 3 days. (Traditional Limoncello sits for up to 20 days in 95-96% pure natural spirit).
AFTER 3 DAYS:
- Strain the vodka and put them lemon peels in a saucepan together with cream, sugar, and vanilla. Heat while stirring until the mixture begins to bubble. Set to a low heat and simmer while stirring for two minutes.
- Strain the cream to remove the skins and vanilla. Let the cream sit at room temperature under a lid for 2 hours until room temperature.
- Mix the vodka into cream while stirring.
- Fill a bottle with the liqueur and store it in the fridge. Drink the liqueur cold the day after bottling.
REMEMBER: The liqueur can separate overnight because the vodka doesn't have enough alcohol to break down the fat in the cream. Just shake the bottle thoroughly before serving. If you make this with pure neutral spirit (95-96%) you won't have this issue.
Oh this sounds delicious and also so easy! I might have to test it out!!
Don't forget, the more water you add to the alcohol the more you reduce the ABV (alcohol by volume ) of the limoncello. If you have 750 ml of 40% vodka and you add 750 ml of sugar water, the final ABV is about 20%. You may want to add say , 100 g of sugar and 100 cc of water. The total volume will be about 950 ml , but the ABV will be 31.5%. At 31.5% ABV, it is less likely to freeze.
This is really helpful thanks for sharing!!
Nice video. One thing - the alcohols that can be bought on the link you provided are Isopropyl alcohol, and denatured ethyl alcohol. These are both poisons. In the US, grain alcohol (ethyl) is only available from bonded suppliers. It is taxed as all consumable alcohols are. 90% is available. 95% Everclear is a good choice.
thanks for letting me know, I'll check the links and update them now!
Hi there, Italian here :-)
First off, thanks for sharing the full process, including the mistakes! I'm sure your next iteration will be amazing.
Quick note: we usually go for the 96% alcohol, rather than 50%. But I realize it's hard to find, abroad. Subscribed!
Thanks so much for the tips! ✨💕
I make lemoncello but put the juice of the lemons and make my own "simple syrup" I made my with vodka. Havent yet tried Evereclear.
Oh very interesting idea! Thanks for sharing ✨
First of all, Im loving your Aussie accent :D and this is the most non-Italian way of doing it, totally British/Aussie way I would say but if you like the taste, go for it, there is nothing wrong as long as you like :)
Points are already raised by you, but I understand that Italian way takes time and more effort, so enjoy a quick limoncelloish drink :)
I will give it a try as well, but with 50-55% alcohol gin, lets see what it will be like
I hope yours turns out well with Gin! Good luck ☺️
Sounds wonderful and I am going to try making this! I love vodka and lemonade on a hot summer day so this will definitely up my palette! How do you know the amount of lemons or peels to use per volume of vodka?? Thanks for sharing this!
The best approach is to fill the vessel with lemon peels (you don’t have e to squash them down or anything, just placed in is enough) and then fill with vodka. We did a little bit less than that because we didn’t have any more lemons! But I think overall it’s VERY forgiving 😊
I just discovered your channel through the Olive Ateliers DIY candle holder tutorial! Then I saw your Limoncello video. Now I am a subscriber! Loved both videos! Can’t wait to try making Limoncello. I love anything lemon flavored, but the Limoncellos I have tried have been bitter… so can’t wait to try making my own!
I’m glad you enjoyed the videos! Definitely making your own limoncello will guarantee it’s not bitter because you can adjust the flavour yourself! I would say the flavour gets better after being frozen as well. Good luck! ✨
If you would just deskin all those lemons, being grated or peeled and let it soak for 1h in water with pectinase that should eradicate all that pith. a couple drops of it should be fine, quicker than grating
Thanks for the tip!!
Oh wow this looks yummy !!
It was sooo good!!
This is great! I can’t wait to try 🍋💛
It tastes like the amalfi coast! 🤩
Súper helpful
😊
95% Everclear is what I use.
thanks for sharing that's really helpful!
@@phoebedoeseverything - Yes, pure grain alcohol is preferred in most Italian recipes I’ve seen. Ever clear 120 or above! Some states don’t sell the 190 fyi.
Always better with 96% alcohol and then mix, but vodka will do much cheaper especially if you’re in Australia. It’s more an imitation but close enough
Yes it’s so hard to get your hands on in Australia, so I’m glad it worked but I’d love to try with stronger alcohol one day!
Another big mistake: you left too much white pith in the peel. 😵💫
Good to know! 👍
wrong. we Italians don't use vodka, we don't drink it and we don't use it. limoncello is made with pure alcohol
Yep, it’s definitely better to use proper pure alcohol but I was doing my best with what I could get my hands on! It came out ok but I’ll be trying it with pure alcohol in the future 😊
@@phoebedoeseverything
I'm Italian and I assure you that in Italy we don't use vodka, imagine that penne alla vodka don't even exist, just as spaghetti with meatballs, pizza with pineapple, fettuccine alfredo, chicken parmigiana and all the other cartoon inventions, if you use vodka you can't call it limoncello, just like I can't call cooked fish sushi!!!!!! ciao da caltanissetta
@@squallleonhart3248no one cares
DO NOT BE STUPID PEOPLE!!! WORK WITH WHAT YOU HAVE IN THE KITCHEN!!! IDIOTS!!
USE WHATEVER THE FUCK YOU WANT!!!😂