Fwd: Re: lemon cello (Limoncello)
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
A Lemon Cello might give you a sour note!
For Limoncello recipes see 3986, 3987, 4402.
Here is my standardized version of the many around.
Use unsprayed, unwaxed lemons - the fresher the better. The Italian
Amalfi Coast version uses slightly green lemons to give a more bitter
Zest from 1 kilogram of lemons (about6)
750ml (3 cups) neutral alcohol (40%bv)
250ml (1 cup) spring water
1-2 cups of sugar
This will make a 30%abv liqueur which is the strength of the Italian
version, which is drank after a meal as a digestive (digestivo).
Macerate zest (without pith) in alcohol for 2 weeks. Filter. Make a
sugar syrup and when cool add to flavored alcohol. Bottle.
--- In Distillers@yahoogroups.com, "Allan Goldsmith" <goldsmith@w...>
> Hi there...weekend at last.
> Everyone here seems to rave over Lemon Cello. A search revealed a
couple of completely different recipes.
> Does anyone make it on this list? I would love a recipe.
> By the way I have heaps more glass Liebig condensers left at $10nz
+ postage if anyone wants them. 9 have gone out so far.
--- End forwarded message ---