Pallini Limoncello Liqueur 1 Litre Bottle

Product Information

If you’ve used pure 190 Proof Alcohol (95% vol) your simple syrup quantity will be equal to the one given in this recipe. Make the simple syrup (sugar and water mixture). Let it cool then add it to the lemon infused alcohol. Make sure to remove as much of white pith from the lemon peels as possible. Excess white pith will result in bitter tasting Limoncello. Italy has many traditions that span centuries, but Limoncello as a commercial product is actually a modern invention. However, if you have already had issues with grain alcohol in the past, it’s probably best avoided. What Next?

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol. Making Limoncello from scratch is very easy, but you need to let it rest and infuse for several days before you can complete the recipe. According to some historians, lemon liqueur was first made behind the walls of convents and monasteries, where excellent-quality beer and wine was already a mainstay, and where strong alcoholic elixirs were commonly concocted in monastic infirmaries for medicinal purposes. In fact, limoncello may have derived from a group of liqueurs called rosoli, sweet alcoholic drinks comprised of fruits, spices, herbs, and medicinal plants.

Piemme is one of the larger producers of limoncello on the Amalfi Coast; it’s owned by a conglomerate that holds hotels in the area. In spite of its large scale, Piemme insists on an artisanal approach to its limoncello production and is active in the consortium of Sorrento lemons. You can arrange for a tour of its facility and watch the fluorescent yellow liqueur be bottled before grabbing some to take home. 3. Look for homemade, artisanal varieties and unique products

Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol.

Different Types of Limoncello

Say we want it at 34%. The answer will be the quantity of sugar syrup you need to get the perfect liquor. Taste and quality can vary tremendously from producer to producer and from bottle to bottle. Bad limoncello tastes like window cleaner; good limoncello tastes pure and invigorating, like imbibing a ray of sunshine. Originally, I made this recipe with grappa. While grappa does work, its lower alcohol content is less effective at extracting the lemon essence from the lemon peels. On your own or with a group, you can visit some of the lemon groves where the ovale di Sorrento and the sfusato amalfitano are cultivated. Larger, more industrial-scale producers of limoncello are scattered across the region. These producers employ many people and use specialized machinery to peel the lemons, concoct the recipe, and bottle, cork, and label their products. The assembly-line production process is fun to observe.

You can add a couple of orange peels or tangerine peels to infuse with lemons giving your Limoncello lemon-orange-y flavor. I already have some published and more will come. Just be ready when the fruits are in season to start your collection: Making infusions like homemade limoncello are relatively easy, as you just combine the ingredients in a jar and let them rest.A recipe really doesn't get much easier than that.So if you ever think I can just weight all the ingredients, ex. weight sugar, weight, water and weight lemons – please don’t. Roman fresco painters depicted large citrus fruits on the walls of luxurious villas at Pompeii and Herculaneum, and surely lemons must have been cultivated for many centuries before the first documentary evidence of lemons along the Amalfi Coast, dating to the Renaissance. Step 2 – Steep lemon peels in alcohol. Add the alcohol and the lemon peels to a glass jar and pour over As in making a good risotto, a fine wheel of Parmigiano-Reggiano, or a bottle of traditional balsamic vinegar, good limoncello results from quality ingredients, generations of knowledge, small but critical tweaks in the recipe, and well-kept family secrets passed down over generations.

If you are buying in late November I suggest you get a bigger box. Limoncello makes a perfect Christmas gift🙂 Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon. In most cases, limoncello is served in a shot glass or a small stemmed glass to avoid it from getting warm. A true limoncello, as it has been given the Protected Geographical Indication (Indicazione Geografica Protetta/IGP), must be made from untreated (no pesticides) Sorrento lemons. But if a trip to the Amalfi coast is not in your near future, you can make your own limoncello at home with grocery store lemons! Photo Credit: Elana Lepkowski What’s in this Limoncello? Everclear is 190 proof which means it is 95% alcohol. It’s also sold in 120 proof which is 60% alcohol. If you’re using vodka, use 90 or 100 proof vodka, which is 45 to 50% alcohol respectively.For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino. Visit our shop to browse quality Mediterranean ingredients including olive oils , spices , and more. Italy, especially on the Amalfi coast, is known for its fragrant Sorrento lemons. These little, or not so little, bursts of sunshine can be found on ceramics, painted on frescoes, and are the base for the celebrated liqueur limoncello. Once you’ve learned how to make limoncello you’ll serve this wonderfully refreshing drink in many ways for your favorite occasions. It's best to store limoncello in the freezer so it's ice cold and ready to serve.