Christian Haller Online

I had not planned on posting this so soon. But after numerous requests, I’ve decided to go ahead and make this recipe available today.

Make homemade limoncello because it is fun but also know that it is generally much better than what you can buy at the store; certainly better than the contract brand Danny DeVito recently rolled out. In Italy, nearly all cafes and restaurants have their own stock of the limoncello made on premises. Factory versions are often frowned upon.

Patience is a key to this recipe. You will be tempted to taste the fruits of your labors long before it is ready. Don’t. There is a real aging process going on, not simple infusion, and time essential. In the early days, the product will be harsh and unpalatable.

The second key to this recipe is attention to detail. For example, lemons are generally waxed and this is absolutely not good for the end result. So wash and rinse thoroughly and repeat before starting.

Do not shortcut the filtering steps. Vodka and even grain alcohol have flavor. All we want is the alcohol; our flavor comes from the fruit and the sugar. You’re paying for the flavor in vodka and the lack of impurities. So buy grain alcohol if at all possible. My state, Virginia, no longer carries it, but I’m close enough to the state line to fix that. Filter the alcohol before using a Brita-type filter. Two times is really all you need. This will take a while so filter a day in advance. If you must use vodka, use a high proof (100+) mid grade. And then filter three times Brita-like to get rid of all that vodka taste you paid for.

The results will certainly be worth it. I have been amazed at the number of people bottle this up and give it to friends as gifts. It was just such as gift that set me down the path to learn to make it myself. Dozens of recipes exist on the net. This is based on the only one I found to work reliably.

Enjoy.

Ingredients:

• 20 large lemons, washed and rinsed twice
• 2 750 milliliter bottles grain alcohol, twice or thrice filtered using a Brita-like filter
• 5 ½ cups water (three if you are using vodka)
• 6 cups white ordinary sugar (raw sugars are not good for this)

Procedure:

1. Using a MicroPlane zester, remove the yellow zest (do not zest the white pith). Juice the lemons and save for something else.
2. Place the lemon zest in a 4-quart Mason jar with a sealed lid. Add the grain alcohol, making sure the lemon zest peel is completely covered. Apply the lid high tightly.
3. Store in a cool, dark place, shaking the jar once each day or two to agitate the lemon zest.
4. On day thirty, make the simple syrup. Bring the water to a heavy boil in a large saucepan. Add the sugar, stir, and remove from the heat. Continue to stir until the sugar is completely dissolved. Cover and let cool all the way to room temperature.
5. Add the simple syrup to the lemon/grain alcohol mixture. Stir. Replace the lid. Back into the dark, cool spot. For another thirty days. Shake every day or two.
6. In a colander, place a disposable coffee filter. Place the colander into a larger bowl. Filter the limoncello through the filter to remove all the solids. This will take some doing. If the filter clogs beyond the point of flowing, replace it and continue.
7. Using a fresh filter, re-filter the limoncello mixture.
8. Transfer the limoncello to smaller bottles that can be sealed with rubber stoppers or equivalent. Store in freezer.