Limoncello Project... | Food Production and Preservation | Forums

This will be my third go at making one of the best liqueurs out there..... Limoncello.

First year it was too harsh. Second too little alcohol.

This year it will be nailed.

I am going to make a smaller batch starting in the next few weeks, and if my results are the near perfection I am hoping for I am going to make a large batch to age with lemons from my mom's garden (she is in Florida, the nice part) and hopefully some local "spirits" I may be procuring.

Limoncello is a fantastically refreshing liqueur, and a great aperitif.

I will post pics and my progress as it goes.

For the recipe:

1 gallon 120+ proof Vodka

Zest of 18 lemons

Fresh Lavender

Simple Syrup

1 gallon jug

Sealable bottles

Step 1:

Zest lemons

Mix Lemon Zest, 4-5 stems of lavender flowers, and vodka in 1 gallon jug. Let rest in cool dark place for 45 days, agitating every third day.

Step 2:

Blend simple syrup and vodka/lemon/lavender. This tep can be tricky. The syrup cuts the alcohol taste ad makes it an aperitif, but must be wary of two things:

a. do not get drunk in the process

b. put too much syrup in as the alcohol will mellow with age

Let rest another 45 days in dark place, agitated every 3rd day.

Step 3:

Strain Strain Strain and bottle...... voila Limoncello.

The lavender is key. It really adds a complexity to the limoncello that really sets it apart from homemade or commercial liqueurs. I had limoncello several times and some reminded me of lemon bathroom cleaner, but while visiting Cinque Terra on the Ligurian Coast we had some homemade that was just ridiculous. I asked the bartender and she gave up the lavender tip, and also noted that the bottle we had been drinking had been aged several years. It really elevates it.

My two issues in the past were that my first batch was way way harsh, I don't know what the hell went wrong. The second was unbelievable flavor wise but the balance was off, it needed more alcohol. I had used regular smirnoff which did not cut it, but the flavor profile was there.

If this batch comes out as I plan it too... I am going to make a larger batch with my own grown lavender, my moms lemons, and hopefully a local spirit which I will age for several years.

It also makes great homemade gifts. Everyone loved my last batch.

Will get started, post pics, and record the process for anyone interested as soon as I get my hands on some fresh lavender.