BBTK Limoncello 20162019-01-07T02:00:18+00:00

Project Description

BBTK Limoncello 2016

BBTK Limoncello 2016

The basic preparation steps are essentially the same for all the recipes we’ve found – the differences are with the proportions of ingredients and the amount of time to allow for maceration of the lemons in the alcohol, and then the aging of the final blended mixture.

Basic Steps:

  • Macerate Lemons in alcohol:
    • Thinly peel (or as one recipe recommends, zest) the lemons – only the yellow portion of the skin, no white
    • Place lemon peels in large jar and add a neutral spirit, preferably pure grain alcohol
    • Allow the alcohol/lemon mixture to macerate for a period of time, shaking occasionally to agitate the contents (at a stable, cool room temp, away from light or heat)
  • Assemble the blended mixture:
    • Make a simple syrup mixture, boiling sugar and water together until a clear syrup is achieved
    • Allow the simple syrup to cool to room temp
    • Strain the lemon peels from the alcohol (some recipes also recommend further filtering)
    • Add the simple syrup to the strained/filtered alcohol and stir to blend thoroughly
    • Allow the final blended mixture to age for a period of time (at stable cool room temp)
  • Bottle and place in refrigerator or freezer until ready to drink!

The recipes which follow are for a variety of batch sizes, so use the following conversions to adjust as necessary based on how much you intend to make.

Conversions:

  • 0 liter             = 8.45 cups                   = 67.62 oz
  • 5 liter              = 6.34 cups                   = 50.72 oz
  • 1 liter                 = 4.22 cups                   = 33.81 oz
  • 1 US gallon       = 16.0 cups                   = 128 oz
  • 1 lb Sugar          = 2.25 US cups

BBTK Limoncello version 1 (July 2016):
We’re making a 1 gallon batch in a single jar, and using an amalgamation of the proportions and times from the various recipes we’ve collected – sticking most closely to Michele’s cousin Patrizia’s recipe since we’ve sampled that one, and it is amazing.  Plus she’s family, so you know…

*   Spirits:                    8 cups   (98% aka 196 proof grain alcohol)
*   Lemons:                  15
*   Water:                    8 cups
*   Sugar:                     1 pound  (2.25 cups)*          (we’re starting on the low side, with the idea that you can always add a little later if needed but can’t remove any once it is blended)

*   Maceration time:    2 weeks
*   Aging time:             2 weeks (at stable cool room temperature)

*   Bottle and place in freezer until ready to serve

Specific proportions and wait times from various recipes:

Patrizia Siclari (Passaretti):

*   Spirits:                  2 Liters   (90% aka 180 proof)
*   Lemons:                10
*   Water:                  2 Liters
*   Sugar:                  1 pound  (2.25 cups)

*   Maceration time:    3 weeks
*   Aging time:            None – straight to the freezer

Gabriele Corcos:

*   Spirits:                  1.5 Liters   (75% aka 150 proof)
*   Lemons:                14
*   Water:                  1.5 Liters
*   Sugar:                   2 1/3 pounds  (5.25 cups)

*   Maceration time:    1 week
*   Aging time:            3 weeks (stable cool room temp)

Giada DeLaurentiis:

*   Spirits:                   750 ml   (40% aka 80 proof)
*   Lemons:                 10
*   Water:                   3.5 cups
*   Sugar:                   2.5 cups

*   Maceration time:    4 days
*   Aging time:            None – straight to the refrigerator

Limoncello Quest website:

*   Spirits:                   1.5 liter   (98% aka 196 proof)
*   Lemons:                 17     (they recommend that the lemons are zested, not peeled – the resulting mixture must later be both strained and filtered to remove the fine zest particles)
*   Water:                   5 cups
*   Sugar:                   3.5 cups

*   Maceration time:    45 days
*   Aging time:            45 days (stable cool room temp)

Maria Lehman: (photo of tea towel from Amalfi Coast in Italy)

*   Spirits:                   1 liter   (95% aka 190 proof)
*   Lemons:                 6
*   Water:                   1 liter
*   Sugar:                   3.5 cups  (700 grams)

*   Maceration time:    7 days
*   Aging time:            20 days (stable cool room temp)