Dot at Dabbled is hosting Lemon Week this week, and today’s entry is a tutorial that’s been in high demand from her for a while. She’s showing how she made limoncello, an Italian lemon liquer. Looks delicious!
Related:
Lemon Cello
8 thoughts on “How-To: Make Limoncello”
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Haha! Lemon cello. I love it!
I made limoncello (and arancello) the usual way–peels, no white, plus substantial amounts of everclear and/or vodka. First phase, no problems. The concoctions mellowed for three months. I had DEElicious lemon and orange flavored spirits.
Next step, add the simple sugar, and put away for a while again. Took the jars out to prepare for bottling and surprise! It appears that there is mold (or something) growing in the jars.
Before I toss it or try to filter it or SO2 it, any thoughts or comments?
(I have made this three times before with no problems. . . .)
Thanks. Gayle
Cool this lemon cello! If you want to make limoncello thow it is always nice to experiment with different kinds of citrus fruits (see http://nl.minitea.be/trefwoord/limoncello/ for Dutch readers). I personally prefer clementines :-p yummy!
sounds like maybe there was a bit more simple sugar mixed in than usual? or maybe the jars had a leak/bad seal.
have a dark cloudy residue near the top of my limoncello… what is it, is it dangerous, should I toss it out and start over? what did I do wrong?