- Last year I made Limoncello using lemon zest. It worked very well
and was a big gut.
As I remember I put the zest on 50% neutral alcohol and at the end
sweetened to taste with a simple sugar syrup.
I have about nine litres of neutral 60% alcohol that I would also
like to turn into limoncello.
That's a lot of lemon zest.
My question is: has anyone experimented with lemon extract to make
limoncello. If yes, how did it work out.
My understanding is that lemon extract is basically lemon oil which
is what we use zest for, no?
Thanks for any experiences you may have had.