Limoncello Recipe Discussion

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Re: Limoncello Recipe Discussion

Postby Satly_Dog » Tue May 24, 2016 2:30 pm

Thank you for the Recipe, i have some soaking now.

I just have one question, what do people normally do with all the left over whole lemons?

Can you cut them up, remove the skin (just leaving the flesh) and somehow soak the lemon flesh, pulp in a Neutral?
Apart from making Lemon Tart, which would be great, is there a use for them that includes this hobby?

Thanks
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Re: Limoncello Recipe Discussion

Postby WTDist » Tue May 24, 2016 2:50 pm

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Re: Limoncello Recipe Discussion

Postby Satly_Dog » Tue May 24, 2016 2:54 pm

WTDist wrote:try this
viewtopic.php?f=25&t=7989



Thanks WTDist, i actually had read that a few times
I just thought, as i only have a T500, i may not get the flavour to carry over?
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Re: Limoncello Recipe Discussion

Postby WTDist » Tue May 24, 2016 2:58 pm

ahh. well then slice em up and have them in a vodka and soda water. its what i would do :handgestures-thumbupleft:
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Re: Limoncello Recipe Discussion

Postby woodduck » Tue May 24, 2016 6:44 pm

I usually juice them, put the juice into a ice cube tray freeze them and use a cube in my washes instead of citric acid. The juice also goes well on the pancakes on Sunday morning too. :handgestures-thumbupleft:
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Re: Limoncello Recipe Discussion

Postby J-boy » Tue May 24, 2016 10:30 pm

Did some of this on the weekend. With the leftover lemons we have had lemonade, lemon pana cotta, lemon sauce, lemon lemon lemon you get the point. Too sic of lemons to enjoy the Limoncello yet ha ha
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Re: Limoncello Recipe Discussion

Postby Satly_Dog » Tue Jun 07, 2016 9:15 am

I have a general question regarding these fruit soaking type recipes
So a little off topic, but kind of relevant.

After you have soaked your lemon zest (or Mandarin Zest, or Strawberries, Fruit, Pulp, whatever)
You have a very fragrant, colour tainted 95%

Almost seems a shame to mix it with a sugar syrup
Do some people just mix it down to 40% with water and keep it as a Flavoured Vodka?
To be used with a mixer, say Lemonade or Soda Water.

Or is it preferable to blend down to 40% with a sugar syrup, making a more "Madori" like product?

I appreciate "Lemoncello" is it own drink, and thus the recipe is so.
Just wondered what other peoples thoughts are on the raw fruit soaked nuetral is, cheers
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Re: Limoncello Recipe Discussion

Postby WTDist » Tue Jun 07, 2016 12:20 pm

Ive done this with mandarin, used zest and watered to 40% and used as vodka. was alright, needed a little more zest but otherwise good, no sugar
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Re: Limoncello Recipe Discussion

Postby scythe » Wed Jun 08, 2016 5:40 am

Up to you how sweet you want it.
You can use stevia instead of sugar, but im with you, a schnapps is often more enjoyable than a liqueur.
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Re: Limoncello Recipe Discussion

Postby rumsponge » Wed Jun 08, 2016 6:07 am

The sugar not only makes it sweet, but also works as a fixative (to stabilize the extracted flavours).
Have a good read of this thread (and particularly Doc's posts)

http://aussiedistiller.com.au/viewtopic.php?t=4744

some altneratives are mentioned, like stevia and orris root.
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Re: Limoncello Recipe Discussion

Postby Satly_Dog » Wed Jun 08, 2016 10:20 am

rumsponge wrote:The sugar not only makes it sweet, but also works as a fixative (to stabilize the extracted flavours).
Have a good read of this thread (and particularly Doc's posts)

http://aussiedistiller.com.au/viewtopic.php?t=4744

some altneratives are mentioned, like stevia and orris root.


Thanks rumsponge, appreciate that link
Wish i used some Stevia now, instead of sugar (in my Espresso Vodka at least, as the sugar is too pronounced)
Will try this with my steeping Lemon and Mandarin
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Re: Limoncello Recipe Discussion

Postby Toddles » Sun Jul 10, 2016 10:25 am

Just put a batch of this away to steep for a few days.

1 litre 95% and zest of ten lemons.

I may get some more lemons and try the suspension technique as well. Has anyone tried doing it that way?
If so how do the results compare with the normal technique?
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Re: Limoncello Recipe Discussion

Postby TasSpirits » Sun Jul 10, 2016 9:07 pm

Toddles wrote:Just put a batch of this away to steep for a few days.

1 litre 95% and zest of ten lemons.

I may get some more lemons and try the suspension technique as well. Has anyone tried doing it that way?
If so how do the results compare with the normal technique?


I wouldn't recommend it, tried it and considered it a failure. I got my original recipe from my Italian mates Grandfather and have almost always left it to steep for a month in the dark, it works a treat and is apparently just as good as the home made gear over there :handgestures-thumbupleft:
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Re: Limoncello Recipe Discussion

Postby Toddles » Sun Jul 10, 2016 9:18 pm

Cool i will not do it that way then.
Amazing how fast the neutral takes on the colour of the zest when steeping.

Already smells good.
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Re: Limoncello Recipe Discussion

Postby TasSpirits » Sun Jul 10, 2016 9:21 pm

I should have taken a pic of the suspension method, after 1 month it was about equal to 1-2 days the normal way. Only thing I can think of is those Sicilian Lemons are dripping oil :think:
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Re: Limoncello Recipe Discussion

Postby markus » Thu Feb 09, 2017 8:27 am

Made some of this just recently and used 1/3 of the sugar turned out very nicely.
Limes were on special too so tried a small batch. Trouble is not sure which one I like better.
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Re: Limoncello Recipe Discussion

Postby tipsy » Fri Feb 10, 2017 12:24 pm

markus wrote:Trouble is not sure which one I like better.


Easy.....1 shot of each in the same glass ;-)
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Re: Limoncello Recipe Discussion

Postby orcy » Tue Jul 18, 2017 4:26 pm

For various reasons my wife prefers that all flavouring is done to drinking strength carbon filtered neutral spirit. but, being a scientist, I couldnt help but wonder whether we would miss something making limoncello at 40%, so I set up an experiment. microplaned rind from 20 lemons into a litre of either neat 92% straight from the middle of the hearts, or carbon filtered 36%. i'll report back once i've had a chance to sugar them up and try them.
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Re: Limoncello Recipe Discussion

Postby tipsy » Wed Jul 19, 2017 1:23 pm

orcy wrote:or carbon filtered 36%. i'll report back once i've had a chance to sugar them up and try them.


I love an experiment.
Will you add the sugar as syrup? What ABV do you call drinking strength?
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Re: Limoncello Recipe Discussion

Postby scythe » Wed Jul 19, 2017 1:48 pm

The higher %ABV will pull more oil out.

But using drinking strength means that once its right you can just drink it.
It might just take longer to get right.
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