Limoncello With Grain Alcohol Recipes

AUTHENTIC LIMONCELLO RECIPE

Steps:

• Using a potato peeler, remove the rinds from the lemons, leaving all or as much of the pith on the lemon as possible (the white part). Too much pith and limoncello will be bitter.
• Place the lemon peels in a covered glass container with the Everclear and let sit for 7 days.
• On the 8th day, strain the lemon peels from the Everclear and discard.
• To make the simple syrup (sugar and water), add the water and sugar to a medium saucepan on medium heat. Stir until sugar is completely dissolved. Let cool to room temp and add to the Everclear. You can serve immediately or place in the freezer to chill.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LIMONCELLO (WITH GRAIN ALCOHOL)

Steps:

• Wash lemons with new scrub pad and baking soda to remove wax and outside elements.
• Dry lemons.
• Peel off lemon rind in thin strips. There should be no white pith attached to the strips. Vegetable peeler works best.
• In a GLASS 1 gallon container add alcohol and lemon strips.
• Let steep in refrigerator for 7 days.
• Bring 5 cups water to a boil in a large saucepan. Add sugar and mix well to make a simple syrup. Let cool.
• Blend syrup and alcohol/lemon mixture together. Strain the peels and pour liquid into glass bottle(s).
• Store in freezer. It would be best to cure for at least 2 more weeks or more for a smoother flavor.
• Serve icy cold (frozen shot glass) direclty from freezer.
• This makes about 2 quarts.

LIMONCELLO

Steps:

• Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
• When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.