Lemoncello Brain Dump

After a few questions about the not-so-fine art of homemade liquors, here is a quickie brain dump on the ubiquitous and simple Lemoncello:

First, it is not rocket science. Extract citrus zest with vodka, sweeten with simple syrup. Ballgame. There are some fine points that can help with the appearance, color, and depth of flavor, but you could read that sentence and make a good Lemoncello.

I live in an area with no indigenous lemons and no indigenous neutral spirits, hence, my approach is based on the ready supply of imported lemons and commodity hooch. Good lemons should smell like a lemon. Easier said than done in New England. But never fear, look at places selling quality produce and take your chances. Even average lemons get the job done. Any mid-grade vodka will do. Nothing too cheap or too fine.

I have used grain/everclear and the results were drinkable but I found that the high proof spirits extracted too much oil. It works, and the end product is much stronger. Proceed as you wish. I have toyed with using Grappa… I will report back if I dare go down that rabbit hole.

Zest, not peel, 6-12 lemons. Zest means not taking the white pith away with the peel. Don’t stress, just use a sharp peeler and try to avoid too much pith. It is easier than it sounds. Too many lemons is waste unless you are heading towards a 2L+ extraction.

Add zest to a half-gallon widemouth jar and top with 750ml to 1.5L Vodka. The proportions are not super-critical, but you will end up with almost twice this volume of finished Limoncello (this is a good case for starting small and scaling up). Cover and allow this to extract for at least 2-3 days, and a week is a good target. A funnel with a piece of cheesecloth will help you make a clean transfer to a mixing vessel. You can also transfer to a bowl, clean the jar, and then transfer it back for mixing (my preference).

Ahead of the transfer, make a batch of simple syrup. 1:1 water and sugar heated to dissolve, short simmer is ok. Don’t boil. You are not making candy. Cool syrup.

Now comes the part that will help you zero-in on the character of the finished product: Start at 1 part syrup to 2 parts vodka extract. If you used a 750ml bottle of vodka, start with no more than 400ml of syrup. Mix well. Let it stand. Mix again (agitating the bottle us fine). Using that big widemouth jug makes this easier.

Taste and assess. You can always add more syrup if it is a little too astringent. Also, you will have a less dilute product by starting on the low end of sweetness and working up if necessary. Viola! You have a house-made liquor to amaze your friends.

Variations: Oranges and limes work very well. My kumquat experiment, not so much. Live in a climate with local citrus? Use that. This technique is applicable to a variety of flavors. I am partial to citrus, but you can experiment and find a cool variation. Pawpawcello might be good. You tell me. I will take your word for it.

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