Homemade Limoncello | How to make Authentic Italian Limoncello

Рет қаралды 27,005

Жыл бұрын

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INGREDIENTI: 🇮🇹
15 limoni non trattati (Ho usato dei limoni Siciliani qui.)
1½ litri d'alcool a 95 o 96 gradi
1½ litri d'acqua
900 grammi di zucchero (puoi metterne meno o più)
INGREDIENTS: 🇺🇸
15 untreated lemons (I used Sicilian lemons here.)
1½ liters of alcohol at 95 or 96 degrees
1½ liters of water
900 grams of sugar (you may put less or more if you want)
Procedure:
1. Wash and dry the lemons. Peel and make sure to get only the lemon zest, we don't want the pith here.
2. Put the zest inside an airtight jar or bottle then add in the alcohol. Mix then cover or seal.
3. Store in the pantry for a week. Make sure to shake atleast once a day.
4. After 1 week, melt the sugar in the water. Melt it in a very low heat. Make sure to let it cool down completely before adding the alcohol.
5. Directly pour the alcohol into the syrup using a strainer and a clean cotton gauze. Then mix everything well.
6. Time to put inside the bottle. Use a funnel when pouring the liquid into the bottle, it's way easier. Cover and seal.
7. Let it rest again inside the pantry for atleast 2 weeks or up to one month.
8. After two weeks (or a month), your homemade limoncello is ready! Put it inside the freezer overnight before consuming. It tastes better when it's freezing cold.
ENJOY!
LIMONCELLO is an Italian lemon liqueur mainly produced in Southern Italy. It is a popular homemade liqueur. Traditionally, limoncello is made from the zest. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils. Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Sorrentine Peninsula and the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy. Limoncello is also used to make various cocktails, pastry or ice cream.
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Пікірлер: 40

@Alex-ml6ge Жыл бұрын

I'm very proud of you, you do very well the things I like even if you don't like them! Thank you my love!❤❤❤

@JennelinItaly Жыл бұрын

Anything for you, amore mio! ❤️🤗

@momshylyninitaly Жыл бұрын

Bravissima dai. We love limoncello too, yung kaibigan kong thai ang sipag gumawa nyan kaya xa taga supply sa amin, til sabi ko turuan nya ako però di pa namin nagawa til nakita ko tong vlog mo..ayan atlist may idea narin ako hehe.

@JennelinItaly Жыл бұрын

Gawa na din ikaw ate, sobrang dali lang naman nyang gawin. And it’s very satisfying pg ikaw mismo ang gumagawa.

@charilyntaperla1993 Жыл бұрын

Wow..patilawa dw kami iton ☺️☺️

@JennelinItaly Жыл бұрын

Hala gadla hehe dre ako hiton nainom ky hitaas it level ht alcohol.

@emerieschannel6479 6 ай бұрын

Did you use 200ml or 500ml bottles to store in your limoncello

@JennelinItaly 8 күн бұрын

Hello, sorry for the late reply. I used different sizes of bottles here. Some were 500ml, then some are 250ml.

@TurKishsoulja 11 ай бұрын

how strong is it?

@JennelinItaly 10 ай бұрын

It’s usually strong during the 1st month but it tastes better after that.

@Alex-ml6ge Жыл бұрын

how good is your limoncello!

@JennelinItaly Жыл бұрын

Thank you, babe! 😘 I should be making new batch of these the soonest, we only have 2 more bottles left.

@daying.14344 Жыл бұрын

Uyyy perst

@JennelinItaly Жыл бұрын

Salamat naman. 🥰

@DamionG1987 11 ай бұрын

There is WAY too much pith on those lemon peels. It makes it bitter.

@JennelinItaly 10 ай бұрын

Not at all. Everyone loved this and I heard nothing but great compliments. 🤗

@francinesandino2579 10 ай бұрын

Cn i u lime inted o lemon, orry 😢 my kybord not orking.

@JennelinItaly 8 күн бұрын

Hello. Sorry for the late reply. I honestly haven’t used lime yet. But I guess you can because some would also use orange for this instead of lemon and they call it arancello.

@hhvdw Жыл бұрын

to much white on the peel, could result in a to bitter limoncello,

@JennelinItaly Жыл бұрын

Not at all. In this batch, there’s only 2 bottles left. Everyone says it’s delicious.

@AlimonyCheck 7 ай бұрын

@@JennelinItalyBe even better without all that pith. I promise you that.

@ozzieosmonddmello6512 3 ай бұрын

You are absolutely right. This is not the correct way. Check out videos of thst Italian expert Cuore

@jimsonjohnson3761 26 күн бұрын

Just get a peeler.

@JennelinItaly 8 күн бұрын

@@AlimonyCheckIt still tasted amazing. My entire family loved it.

@kimgunn1234 10 ай бұрын

How much alcohol did you use

@JennelinItaly 8 күн бұрын

Hello, sorry for the late reply. The ratio is 1:1. One liter of alcohol for every one liter of water. And I would use 10-12 lemons for that.

@sherryduva5263 4 ай бұрын

A vegetable peeler works a lot better

@JennelinItaly 8 күн бұрын

I find it more difficult actually. I more used on peeling this way.

@beepbopboop1303 7 ай бұрын

I scrape the pith off my zest and store for 3 weeks in Vodka or Everclear - vodka isn't as strong

@JennelinItaly 8 күн бұрын

I’ll try to use other kinds of alcohol next time as well.

@kenlynch6332 7 ай бұрын

🚜🚜 🚜 🌽🌽🌽🌽🌽🚜 🚜🚜

@JennelinItaly 8 күн бұрын

😅🤔

@bobx8069 2 ай бұрын

Let soak for a month. Then let it rest for another month.

@JennelinItaly 8 күн бұрын

I made again recently and soaked it for 2 weeks. I was amazed by how the color was even more intense. I’ll try to soak it for a month next time. Thank you for recommending.