thanks for cutting out the part where i said "lava dirt" instead of "volcanic soil". considering how much content we started with, you and Karen did an awesome job!
We would have totally understood what you meant! That said, what a GREAT video! I hope to see more of you, Rob! You guys have great chemistry! Pun intended!
Zia Grazia’s recipe is same as Nonno’s recipe. Funnily enough, Nonno is from Savona which is roughly the same distance west of Genova as Chiavari is east of Genova. 💗❤️🧡💛💚💙💜🖤🤍🤎
I would love to see the recipe for the others. Like do you throw whole quartered apples and cinnamon sticks? What's the best apple? Those sound incredible too
Wow, I didn't know you could make limoncello at home! I recently bought a bottle for like 18 euros. I first had limoncello travelling in Sicily years ago. I live in France, here Italian products are pretty common too.
I love that we gotz two Goombas using an empty Ernest & Julio Gallo jug to make the limoncello! THIS is old school famiglia stuff people. Che Dio vi bendica gli amici!
@@lisaannlazaro1633 thanks, I have old school Italian friends, and this is the type of thing we (Cuban Americans) would do. Reduce, Reuse, Recycle (because it’s cheaper)
Really nice conversation between two friends. Some ideas to spice up future videos. Show us more some of the process buying ingredients with your wife especially at your local market or some special place if It's interesting to see and know the price. Tips to pick/choose the ingredients. And show some process when you harvest your own food and some tips to grow your vegetable Thanks for take time to make the video.
Didn’t even finish the video before I texted my friend for a dozen lemons from their tree. Grazie to Rob for sharing the recipe-super pumped to try it out.
Can’t wait for lemons to go on sale soon! I would ask about using organic lemons but I guarantee none of the limoncello you buy in the store does so I guess that answers itself lol
Great video, thanks for sharing! Where could I find the other videos for the other recipes... I'm very interested in trying the apple and coffee. Thank you!
Ahhh my mom makes limoncello a few times a year and it’s always in HIGH demand! Her tree makes the most wonderful tasting lemons and the flavor really shines through.
Wow! It’s so amazing to see you two working together like this! It evoked lots of incredibly fun memories from 30 plus years ago! ❤️You’ve come a long way from the days of sneaking skittles in the stuffed “capon”!!!😂 I just subscribed and look forward to more videos Frank!
I have made homemade Limoncello (and Lime/Mandarin/Grapefruit) but I use unfiltered raw local honey instead of sugar which is how a Sicilian friend taught me. I also soak the peels in the alcohol with a little bit of the fresh squeezed juice for several weeks in a cool spot, shaking it once every day. Then I strain the peels out and mix the honey with warn water to make a simple syrup to get an equal quantity of liquid to start and add it to the alcohol. I leave that together for another week. Then I taste it and use a hydrometer to figure out the proof. If I want to cut the proof I add water slowly to get the proof I want (I tend to prefer it between 54-60 proof [27-30% ABV]). Using the honey results in a richer and often more complex luscious taste.
@@ProtoCookswithChefFrank Thank you!! I really enjoy your videos and have been telling everyone I know that they need to check out your UA-cam and Instagram pages. I also love when you and Beth get together for stuff. FYI, I always try finding no-wax Organic Lemons, Limes and Grapefruit to make my Liquers. For some reason they yield a cleaner taste. I've been drinking Limoncello for years. I'm not Italian but used to tend bar for parties and developed my own recipes for drinks (my Pina Colas are to die for), so I had to try making Limoncello and other Citrus variants and always used sugar until my Sicilian friend introduced me to the honey version some he brought over from his grandfather in Catania.
This would be perfect to pair with making fermented lemons. Just put the peeled lemons, pith still on, in a large jar, cover in salt, and ferment out of sunlight for a year. You’ll get a mellowed, creamy textured, probiotic rich, medicinal treat.
You’re right that everyone has their own way of doing it. Mine is to put the alcohol on the peel and let it soak for the first week. The sugar and water is only added for the second week. The peel should be completely blanched after the first week. You ought to also describe how fiddly it can be to clean out the demijohn after it's all done.
@@ProtoCookswithChefFrank Yes ; the oils that give lemon peel its zestiness (mostly limonene) are best extracted with a high concentration of alcohol (>75 %/ 150 proof). After a week of maceration, strain the peels and add the water+sugar (I usually make a syrup for that), the oils will become insoluble and form an emulsion that will give Limoncello its characteristic cloudiness.
@@deland1360 The details of the approach I was taught is this: Soak the peel in the neat alcohol for one week. One week later make a syrup of sugar and water. Strain the alcohol into the syrup. Leave for a further week. At the end of the second week strain it into bottles with as fine a strainer as you have. The variants I know involve replacing (some of) the sugar with honey and adding lemon juice to the water in the syrup. No two people are supposed to have exactly the same recipe. That’s what makes sharing and comparing so much fun.
We make Limoncello, Arancello and Mandarino in our restaurant every year. But we remove all the white until you can kinda see through the skin. Than we put the skin into pure 90% alcohol and let it sit for at least 8 months and shake it some times. Than we cook some water with sugar, let it cool down and add it to the alcohol until it has about 60-70% alcohol. A milky yellow colour and is able to be stored in the freezer. It's the more traditional way of making Limoncello. It takes more time and is way more work but it's definitely worth it. Limoncello is not supposed to taste primarily sweet and also its colour should be way more intense in my opinion. You really need to get the aromatics out of the skin which you only get when you let it sit and only when you remove all the with or it will ruin the taste completely. But less and less people are willing to pay the price for real, old school, homemade Limoncello and co. The lazy leave the white in an and add more sugar and other stuff for colouring sadly takes over as it is simply cheaper and faster. I am surprised that chef Frank likes that but opinions and tastes are different
Were the apple+cinnamon and coffee ones limoncello that had their respective flavors added after the finished process? Or just "limoncello" in name since the process is the same but with coffee beans and apple and cinnamon sticks instead of lemon peels? I've made limoncello on my own before but I would love to try and see how those taste compared to the lemon/citrus flavor.
Frank, I just saw you today on another video (not even on your channel), and after finding your channel and seeing you with your buddy Rob, I feel like I should go buy a lottery ticket. Don't know if you guys have done videos before, but if not, you guys should form a buddy act. Seriously, your close friendship definitely came through here. And I even learned how to make limoncello, which is something I've wanted to do since my favorite barber started my first appointment with him with a shot of the stuff. But that's another story.
My father learned about this when visiting Italy and decided to make it himself. No family recipe, but he iterated on some recipe he found. His thing was the use of Meyer lemon and doing a simple syrup. He made his a little stronger then what you would get in the store. But he decided to go bigger on it and bought many glass containers, got labels made, and even bought shrink wrap. A batch would take about 3 weeks to get as much out of the lemons as possible. It was practically neon yellow. He then boiled to glasses to sterilize them, gloves, bottled the stuff, cap, label, shrink wrap the top. Gave them out as gifts. Was very popular with my family. A shot of it was the cherry on top for meals, and sometimes a little too much (again, slightly more potent then others). Still always a fun thing. I'll have to pester for his recipe so it doesn't go away (he decided to cut back on his intake of sugar a few years back, and stopped making it as a result).
I don't understand how you did the last two bottles? Was it Limoncello with things added to it to make flavors or was it something else? How much of the flavorings did you use?
My version differs in that I soak the rinds in just the grain alcohol to extract all the essence. After a week or two, I strain it and add the water and sugar. Give it a couple days to settle and enjoy. And like Rob, I've done it in many varieties. One of the favorites of friends and family is the one I make with ginger. Or as I call it, Gingerello.
I've never seen a recipe where you mix all of the ingredients together all at once! All of the recipes are soaking the lemon rind with the grain alcohol for 10 days then cook the water with the sugar then mix them up together.
This is a friend’s family recipe. They have tried the way you are describing and have stuck with their method. It comes out delicious. Thanks for sharing.
Everything is the same sugar, water and grain alcohol. Lightly cracked regular roast beans (not finely ground). for 1 liter about 1& 1/2 cup of beans. Rob suggests do a smaller pilot batch with half the amount then, adjust with later batches.
Hello! I just started a batch of my own tonight from this recipe and I'm really looking forward to it. If I get adventurous and try grapefruit, how many grapefruit would you say to zest for the recipe?
@@ProtoCookswithChefFrank thank ya, sir! My limoncello batch will be ready just in time for Memorial Day so I'm taking it over to the cookout - I'll let you know how it turns out.
awesome, could this be done with vodka though?, and if so how much water would you use? I dont think my country has that high proof grain alcohol, here I think neutral spirits are mostly made with sugarcane
Hey, you... 🙃 How about your fav homemade Bailey's Irish Cream recipe? I have one from the inside label of sweetened condensed milk many years ago, circa early 1980s. With alcohol? Easy. Alcohol free? That's the challenge. The gauntlet is laid down, Sir. 🤣 ❤ 👍 ♥️ 🤣 Love you, from somewhere near Seattle. 👏
Aside from the fact that I don't know what kind of alcohol I had to get in Germany and if it is even possible. How do I store it while the taste develops? Cold and dark? Sunlight?
Pausing the video to ask... instead of buying grain alcohol, can you brew your own lemon alcohol first? I realize it takes longer, just want to know if anyone has successfully done it?
I mean you could, but the grain alcohol is essentially pure alcohol (or as close as you can get out of a chemistry lab) 100% Pure Ethanol is SO thirsty it will pull water vapour from the air until its 95% Ethanol/5% Water (AKA 190 Proof). You could also try soaking the lemon peels in the sugar so the sugars pull out the lemon oils into an oleo-saccharum over about a day, and then combine with hot/boiling water, let cool and add the grain alcohol to speed things up. I don't think it would taste exactly the same, but, as mentioned, everyone's tastes different anyway...
OK but how do you do the other two? is it the same recipe but you just swap the lemon with the other ingredients? what about all the sugar, is it the same amount?
Vodka is basically grain alcohol cut to 80 proof (40%) with distilled water. If you use vodka, don't add water. Also, you'll end up with a little less alcohol in the finished product.
But what does 12 lemons mean? The dimensions are not standard, the thickness of the flavedo is also not standard; give a quantity in grams instead. From a chef I would expect greater precision in the recipe
Don't know if this video is still being monitored but I have a question. I have made vanilla extract in ghe past using grain alcohol and I know the stronger higher proof alcohol extracts flavors better and was wondering if the water can be added at the end of the process in order for only the alcohol to be doing the work
thanks for cutting out the part where i said "lava dirt" instead of "volcanic soil". considering how much content we started with, you and Karen did an awesome job!
We would have totally understood what you meant! That said, what a GREAT video! I hope to see more of you, Rob! You guys have great chemistry! Pun intended!
Brewed coffee instead of water, no lemons?
Zia Grazia’s recipe is same as Nonno’s recipe. Funnily enough, Nonno is from Savona which is roughly the same distance west of Genova as Chiavari is east of Genova.
💗❤️🧡💛💚💙💜🖤🤍🤎
Excellent video! Rob you are a natural! So much information and zest!
Thank you for the recipe! My first attempt of limoncello will be ready in 14 days 😁
You and Rob have great chemistry. Would love to see you two in future episodes!
yes, meatballs next!?
I would love to see the recipe for the others. Like do you throw whole quartered apples and cinnamon sticks? What's the best apple? Those sound incredible too
Love, love, love the conversation about the hands that make the food being an essential component of a recipe. This speaks to me. 💕
Thanks. It’s a firm belief of mine.
Wow, I didn't know you could make limoncello at home! I recently bought a bottle for like 18 euros. I first had limoncello travelling in Sicily years ago. I live in France, here Italian products are pretty common too.
Love the video..Love the stories! Making this for sure....
I love that we gotz two Goombas using an empty Ernest & Julio Gallo jug to make the limoncello! THIS is old school famiglia stuff people. Che Dio vi bendica gli amici!
Ha Ha - great observation!
@@lisaannlazaro1633 thanks, I have old school Italian friends, and this is the type of thing we (Cuban Americans) would do. Reduce, Reuse, Recycle (because it’s cheaper)
Every time Chef Frank starts talking, my Am Staff puppy perks up and comes over to watch, lol. You even have 4-legged fans!
Hi Beth how are you 🙂
Frank so much wanted to put salt in it
😂
@@ProtoCookswithChefFrank noooooo
Its the BEST recipe you will ever taste!! I LOVE my cousin Rob!!!!
Really nice conversation between two friends.
Some ideas to spice up future videos. Show us more some of the process buying ingredients with your wife especially at your local market or some special place if It's interesting to see and know the price. Tips to pick/choose the ingredients. And show some process when you harvest your own food and some tips to grow your vegetable
Thanks for take time to make the video.
Thanks for this.
Didn’t even finish the video before I texted my friend for a dozen lemons from their tree. Grazie to Rob for sharing the recipe-super pumped to try it out.
Can’t wait for lemons to go on sale soon! I would ask about using organic lemons but I guarantee none of the limoncello you buy in the store does so I guess that answers itself lol
I had to subscribe. they are making the stuff I like.
Franks mantra: 'make sure to get it everywhere!" I love it...
Great video, thanks for sharing! Where could I find the other videos for the other recipes... I'm very interested in trying the apple and coffee. Thank you!
This is looks so fun to make! Thanks for sharing Rob! :D
Ahhh my mom makes limoncello a few times a year and it’s always in HIGH demand! Her tree makes the most wonderful tasting lemons and the flavor really shines through.
Tks for great content like always frank
Wow! It’s so amazing to see you two working together like this! It evoked lots of incredibly fun memories from 30 plus years ago! ❤️You’ve come a long way from the days of sneaking skittles in the stuffed “capon”!!!😂 I just subscribed and look forward to more videos Frank!
We were talking about the skittles during the shoot
@@ProtoCookswithChefFrank hey Chef can you make a banana pudding recipe using the instant box? Kind of like the making it fancy series
Hello Jennifer how are you 🙂
This was awesome! We need Rob to get his own channel! I want to hear more from him!
You and Rob have great chemistry together. I hope you two do more videos. This was fun and informative.
There are large mason jars available for the maturation stage - with wider mouths for easier access to the lemon peels.
I have made homemade Limoncello (and Lime/Mandarin/Grapefruit) but I use unfiltered raw local honey instead of sugar which is how a Sicilian friend taught me. I also soak the peels in the alcohol with a little bit of the fresh squeezed juice for several weeks in a cool spot, shaking it once every day. Then I strain the peels out and mix the honey with warn water to make a simple syrup to get an equal quantity of liquid to start and add it to the alcohol. I leave that together for another week. Then I taste it and use a hydrometer to figure out the proof. If I want to cut the proof I add water slowly to get the proof I want (I tend to prefer it between 54-60 proof [27-30% ABV]). Using the honey results in a richer and often more complex luscious taste.
Sounds delicious
@@ProtoCookswithChefFrank Thank you!! I really enjoy your videos and have been telling everyone I know that they need to check out your UA-cam and Instagram pages. I also love when you and Beth get together for stuff. FYI, I always try finding no-wax Organic Lemons, Limes and Grapefruit to make my Liquers. For some reason they yield a cleaner taste. I've been drinking Limoncello for years. I'm not Italian but used to tend bar for parties and developed my own recipes for drinks (my Pina Colas are to die for), so I had to try making Limoncello and other Citrus variants and always used sugar until my Sicilian friend introduced me to the honey version some he brought over from his grandfather in Catania.
This would be perfect to pair with making fermented lemons. Just put the peeled lemons, pith still on, in a large jar, cover in salt, and ferment out of sunlight for a year. You’ll get a mellowed, creamy textured, probiotic rich, medicinal treat.
Refreshing and cool 👍
16:15 "Cawfee Tauk" got me feeling a little verklempt
You’re right that everyone has their own way of doing it. Mine is to put the alcohol on the peel and let it soak for the first week. The sugar and water is only added for the second week. The peel should be completely blanched after the first week. You ought to also describe how fiddly it can be to clean out the demijohn after it's all done.
Do you feel you get better color and flavor extraction that way?
Yeah what frank said explain yourself. Because it makes sense.
@@ProtoCookswithChefFrank Yes ; the oils that give lemon peel its zestiness (mostly limonene) are best extracted with a high concentration of alcohol (>75 %/ 150 proof). After a week of maceration, strain the peels and add the water+sugar (I usually make a syrup for that), the oils will become insoluble and form an emulsion that will give Limoncello its characteristic cloudiness.
@@deland1360 The details of the approach I was taught is this: Soak the peel in the neat alcohol for one week. One week later make a syrup of sugar and water. Strain the alcohol into the syrup. Leave for a further week. At the end of the second week strain it into bottles with as fine a strainer as you have. The variants I know involve replacing (some of) the sugar with honey and adding lemon juice to the water in the syrup.
No two people are supposed to have exactly the same recipe. That’s what makes sharing and comparing so much fun.
@@ProtoCookswithChefFrank ask Rose :)
We make Limoncello, Arancello and Mandarino in our restaurant every year.
But we remove all the white until you can kinda see through the skin. Than we put the skin into pure 90% alcohol and let it sit for at least 8 months and shake it some times. Than we cook some water with sugar, let it cool down and add it to the alcohol until it has about 60-70% alcohol. A milky yellow colour and is able to be stored in the freezer. It's the more traditional way of making Limoncello.
It takes more time and is way more work but it's definitely worth it. Limoncello is not supposed to taste primarily sweet and also its colour should be way more intense in my opinion. You really need to get the aromatics out of the skin which you only get when you let it sit and only when you remove all the with or it will ruin the taste completely. But less and less people are willing to pay the price for real, old school, homemade Limoncello and co. The lazy leave the white in an and add more sugar and other stuff for colouring sadly takes over as it is simply cheaper and faster. I am surprised that chef Frank likes that but opinions and tastes are different
Okay, now you're talking my language. #TimetoTaste Homemade cordials are absolutely incredible. I'm already looking through my junk for bottles!
Were the apple+cinnamon and coffee ones limoncello that had their respective flavors added after the finished process? Or just "limoncello" in name since the process is the same but with coffee beans and apple and cinnamon sticks instead of lemon peels? I've made limoncello on my own before but I would love to try and see how those taste compared to the lemon/citrus flavor.
Ooooooooh, lime limoncello!!! I’m’na have to make that!
Great job. Love the video. Say hello to the family.🍋
Thanks Ricky hope all is well.
Hey Rob, great video. So much information! Can't wait to try it myself!! Hey Rob, where can I get a shirt like that!!
Frank, I just saw you today on another video (not even on your channel), and after finding your channel and seeing you with your buddy Rob, I feel like I should go buy a lottery ticket. Don't know if you guys have done videos before, but if not, you guys should form a buddy act. Seriously, your close friendship definitely came through here. And I even learned how to make limoncello, which is something I've wanted to do since my favorite barber started my first appointment with him with a shot of the stuff. But that's another story.
Great job Chefs!
Hi Rebecca how are you doing?
My father learned about this when visiting Italy and decided to make it himself. No family recipe, but he iterated on some recipe he found. His thing was the use of Meyer lemon and doing a simple syrup. He made his a little stronger then what you would get in the store. But he decided to go bigger on it and bought many glass containers, got labels made, and even bought shrink wrap. A batch would take about 3 weeks to get as much out of the lemons as possible. It was practically neon yellow. He then boiled to glasses to sterilize them, gloves, bottled the stuff, cap, label, shrink wrap the top. Gave them out as gifts. Was very popular with my family. A shot of it was the cherry on top for meals, and sometimes a little too much (again, slightly more potent then others). Still always a fun thing. I'll have to pester for his recipe so it doesn't go away (he decided to cut back on his intake of sugar a few years back, and stopped making it as a result).
Love this. Thanks for sharing.
@@ProtoCookswithChefFrank NP. I loved the idea of doing something other then lemon and kinda wanna try a different flavor.
I don't understand how you did the last two bottles? Was it Limoncello with things added to it to make flavors or was it something else? How much of the flavorings did you use?
Frank's individual recipe has a pinch of salt.
Hi Linda how are you 🙂
My version differs in that I soak the rinds in just the grain alcohol to extract all the essence. After a week or two, I strain it and add the water and sugar. Give it a couple days to settle and enjoy. And like Rob, I've done it in many varieties. One of the favorites of friends and family is the one I make with ginger. Or as I call it, Gingerello.
Strainer and funnel are made of METAL.
Nice T-shirt Frank
How do you get the lemon peels out of the bottle?
I've never seen a recipe where you mix all of the ingredients together all at once! All of the recipes are soaking the lemon rind with the grain alcohol for 10 days then cook the water with the sugar then mix them up together.
This is a friend’s family recipe. They have tried the way you are describing and have stuck with their method. It comes out delicious. Thanks for sharing.
Grain alcohol? Go for the bathtub hooch (or get Everclear).
Funny... Everclear= GRAIN ALCOHOL... Have you ever had it? Read the freaking bottle
Stupid question but do you add whole beans to the coffee version of the drink or ground coffee? Also what's the ratio coffee to grain alcohol/vodka?
Everything is the same sugar, water and grain alcohol. Lightly cracked regular roast beans (not finely ground). for 1 liter about 1& 1/2 cup of beans. Rob suggests do a smaller pilot batch with half the amount then, adjust with later batches.
Hello! I just started a batch of my own tonight from this recipe and I'm really looking forward to it. If I get adventurous and try grapefruit, how many grapefruit would you say to zest for the recipe?
4-6
@@ProtoCookswithChefFrank thank ya, sir! My limoncello batch will be ready just in time for Memorial Day so I'm taking it over to the cookout - I'll let you know how it turns out.
When and how do you add the flavors? During the 14-day fermenting?
awesome, could this be done with vodka though?, and if so how much water would you use? I dont think my country has that high proof grain alcohol, here I think neutral spirits are mostly made with sugarcane
Any alternative on that alcohol?
High proof vodka. Add less water
Just half the water and use more grain alcohol... Because what is in the spirit else than alcohol? Water :)
Why use PGA instead of just getting a decent vodka if you dilute it to ~45% anyway?
Hey, you... 🙃 How about your fav homemade Bailey's Irish Cream recipe?
I have one from the inside label of sweetened condensed milk many years ago, circa early 1980s.
With alcohol? Easy.
Alcohol free?
That's the challenge.
The gauntlet is laid down, Sir.
🤣 ❤ 👍 ♥️ 🤣
Love you, from somewhere near Seattle. 👏
We can't get true grain alcohol in California either. We have a version, but the ones here are capped at 160 proof/80% abv.
That will work cut back in the watee
@@ProtoCookswithChefFrank Thanks for the tip.
Aside from the fact that I don't know what kind of alcohol I had to get in Germany and if it is even possible. How do I store it while the taste develops? Cold and dark? Sunlight?
Pausing the video to ask... instead of buying grain alcohol, can you brew your own lemon alcohol first? I realize it takes longer, just want to know if anyone has successfully done it?
I mean you could, but the grain alcohol is essentially pure alcohol (or as close as you can get out of a chemistry lab) 100% Pure Ethanol is SO thirsty it will pull water vapour from the air until its 95% Ethanol/5% Water (AKA 190 Proof). You could also try soaking the lemon peels in the sugar so the sugars pull out the lemon oils into an oleo-saccharum over about a day, and then combine with hot/boiling water, let cool and add the grain alcohol to speed things up. I don't think it would taste exactly the same, but, as mentioned, everyone's tastes different anyway...
Look at these hot bears!
Did I miss how much sugar?
Hey Frank,
What could be used in place of Grain Alcohol as it's not something that's widely available in the U.K.?
45% ABV Vodka, just don't add water.
I use the strongest vodka I can find, and it always turns out delicious. Maybe it’s not perfectly authentic but it’s certainly a treat. :)
OK but how do you do the other two?
is it the same recipe but you just swap the lemon with the other ingredients? what about all the sugar, is it the same amount?
The ratio of sugar, alcohol & water remain the same. The rest is trial & error.
@@ProtoCookswithChefFrank thanks alot!
Is it OK yo use vodka?
Vodka is basically grain alcohol cut to 80 proof (40%) with distilled water. If you use vodka, don't add water. Also, you'll end up with a little less alcohol in the finished product.
Thanks Michael
Thanks for the quick response.
But what does 12 lemons mean? The dimensions are not standard, the thickness of the flavedo is also not standard; give a quantity in grams instead. From a chef I would expect greater precision in the recipe
Question. Shouldn't the outside of the lemons be washed first to remove any potential pesticides?
worst limoncello recipe on the internet...
👍🏻 thanks for the feedback.
Fiuhhh late 11 minutes
Don't know if this video is still being monitored but I have a question. I have made vanilla extract in ghe past using grain alcohol and I know the stronger higher proof alcohol extracts flavors better and was wondering if the water can be added at the end of the process in order for only the alcohol to be doing the work