2-Phase Homemade Limoncello Recipe | Alexandra's Kitchen (2024)

FAQs

Can bacteria grow in limoncello? ›

Is It Safe? Absolutely! The alcohol prevents any mold or other bacteria from growing on the fruit. Once strained, the limoncello can be kept in the freezer for at least a year, and likely much longer.

Homemade limoncello doesn't last as long as its store-bought counterpart. Stored in an airtight container, it should last in the refrigerator for up to three months or in the freezer for up to one year.

The most important thing is to have as little pith [ the white stuff under the lemon peel ] as possible. Too much will make your limoncello bitter – drinkable but bitter. You can use a zester, vegetable peeler or an intensely sharp knife.

I just found out that you want limoncello to be cloudy. I let my infusion sit for 6 to 8 weeks before I add my simple syrup once I add the syrup to the infusion it clouds perfectly.

Bad limoncello will cause 'Allappa' or thick tongue

From the verb "allappare," a better translation might be that it makes your mouth pucker due to the sourness. "A good limoncello has a fresh tartness, it's not overbalanced and leaves your tongue fresh and clean," she said.

Place bottles and metal lids on an oven tray. Place in the oven for 20 minutes. Remove while still hot. Alternatively, place bottles and plastic lids in the dishwasher on the hottest cycle.

If you have extra rinds on your hands from preserving lemons and you've already made vats of limoncello, you can cut those rinds into smaller pieces and stuff them into your jars of preserved lemons for bonus pieces.

Don't oversteep!

My Recipes tell us that in doing so, the oil trapped in the skins of the lemons will slowly release, infusing the alcohol with the fruit's flavor and vibrant color! After this successful steeping process is when simple syrup is added to the maker's liking to sweeten up the bottle.

How much sugar is in Limoncello? 1 1,5 fl oz of Limoncello contains 5 g of sugar.

Variation: Adding Lemon Juice

This will make the finished beverage more cloudy, while at the same time adding a sour note to the sweet, boozy lemon liqueur. The more juice you add, the more sour the finished liquid will become. We couldn't decide which method we liked better—so we did both!

Is it better to use vodka or Everclear for limoncello? ›

I prefer 151-proof Everclear, which is the perfect balance of flavor without being overly strong. You can use 190 proof but you may want to add an additional 1/2+ cup of simple sugar to account for the extra alcohol. If you can only find a 100-120-proof, spirit start with less sugar and add more to taste as needed.

The entire mixture is suggested for this batch, but do not be afraid to put a little more or less to get your desired sweetness. Then fill your bottles and refrigerate. Aging your Limoncello is a great thing to allow it to mellow a bit. It would be great if you could age it for a few months if you have the time.

Does one store it in the refrigerator or freezer? Limoncello does not require refrigeration for long-term storage. However, as is the tradition along the Amalfi Coast, we highly recommend chilling Fiore Limoncello either in the refrigerator or preferably in the freezer for several hours prior to serving.

Use a vegetable peeler to remove long strips from all the lemons. Then, use a paring knife to carefully strip away — like you're filleting fish — any and all white piths under the peels. Place the peels inside a large glass jar and pour in the alcohol.

Sorrento & Sfusato lemons

Limoncello may not be a protected term, but true limoncello liqueurs are only made using the peel of one of two varieties of lemon, Sfusato and Sorrento.

Yup! Lemon juice can go bad. At first, you may notice it has a slightly off taste or smell. But over time, it can grow mold and bacteria, making the taste and smell 10/10 rancid.

So, it will never “go bad” like milk would but it does lose its lemon scent and flavor over time.

High concentrations of ethanol are bactericidal; however, bacteria can grow in the presence of low concentrations of ethanol (21, 22).

Re: Limoncello cloudy

You've extracted so much lemon goodness that once diluted, the oils are falling out of solution. know in many spirits as a louche, or to nerds as spontaneous emulsification.