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

FAQs

Should homemade limoncello be clear or cloudy? ›

Limoncello is made by mixing two solutions: the ethanolic extract containing the oils, and the aqueous sucrose solution. Each of these starting solutions is completely transparent; limoncello itself, however, is 'turbid', with a cloudy, opaque appearance.

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.

Wash the lemons thoroughly in warm water, and rinse well. Remove the zest (only the zest - the yellow part) from the lemons. Try not to get any of the white pith that's under the yellow zest, because the pith makes the limoncello taste bitter.

How Long to Infuse? Infuse your lemon peels and vodka for at least 4 days or up to a month. Most of the lemon flavor is extracted in those first few days, but you'll also get a stronger, bolder flavor the longer you let it sit.

I find that two weeks works well using Everclear and my Eureka lemons. A lower proof vodka will mean that you may need an additional week or more to reach maximum lemon flavor. Don't worry about how much time your bottle is sitting out infusing, the high proof liquor will prevent mold from growing.

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.

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.

Fiore Limoncello is a liqueur with a relatively high (28%) alcohol content. Accordingly, it can age unopened for years with little to no degradation in quality, however once opened we recommend consuming it within a year for maximum lemon flavor.

Cover with everclear or vodka. Secure lid and place in a cool, dark location for at least 1 week and up to 4 weeks. When liquor is yellow in color and peel begins to turn white and easily snaps in two pieces when bent, limoncello is done. The longer it steeps the stronger the lemon flavor will be.

Are you supposed to sip or shot limoncello? ›

Although it's often served in a shot glass, people generally drink it in two or three sips. Check the bottle before buying it. The best-tasting Italian Limoncellos come from the Amalfi coast of Italy and use the sfusato Amalfitano lemon.

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. I aim for that in my limoncello. In my gins I like it to be clear at room temp, but louche in the freezer or when added to tonic.

Limoncello cloudiness comes from what is generally called Louching, where some of the oils that are soluble in alcohol but not in water come out of solution as it is diluted.

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.

In general, it is best to store Limoncello in the refrigerator after it has been opened. This will help to preserve the flavors and keep the liqueur fresh for longer. It is also important to shake the bottle well before serving to ensure that the flavors are well-mixed.

Higher proof alcohol and more lemon peel increase the cloudiness. In my personal opinion (and that of my many, many tasters), higher peel to alcohol ratios make better cello. If yours was not cloudy, I'd wager that you used vodka or low proof grain and less lemon peel than what I'd consider optimal.

Let it sink and decant. It is just lemon particles falling out of suspension. These things take time and the particles are too small to easily filter out, so next time just leave the whole thing in your big container until the Limoncello has cleared up a bit, that way your bottles will look nicer.

If you wait for the simple syrup mix to reach room temperature and then mix, the resulting limoncello will be a deeper yellow color that is somewhat translucent. We prefer the bright yellow since it looks like liquid sunshine. Let the limoncello sit for a week to a month to settle and smooth out.