10 of the Best Homemade Limoncello Drinks with Recipes Only Foods

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How To Make Limoncello With Vodka 90 Proof (45% abv) 240 ml (about 1 cup) sugar syrup made with 260 g sugar (1 cup + 2 tbsp) + 125 ml water (½ cup). This recipe makes about 990 milliliters of Limoncello or 33.4 fluid onces. This quantity will fill almost 2 (17oz) bottles or 4 (8oz) bottles.

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Step 5) - Now filter the liquid with a sieve and remove the lemon zest. Step 6) - Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.

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Make the simple syrup: In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved. Let the simple syrup cool to room temperature, and then mix into the strained liquid. Transfer and store: Using a funnel, pour the Limoncello into swing top bottles.

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When stored properly, limoncello can last for several months. It is important to keep the bottle tightly sealed to prevent any air from getting inside, which can affect the flavor and potency of the liqueur. Serving Suggestions. Limoncello is a versatile liqueur that can be enjoyed in a variety of ways.

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Wash the jars, bottles and lids in hot soapy water. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they'll be hot.

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Limoncello is basically summer in a bottle! I wanted to share a few things I've tried. First, I weight my zest. That's helped a lot with flavor quality. I use 3 half-gallon bottles for my batch of 2 750ml bottles of 100 proof vodka. I can't get grain alcohol in Vermont.

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10 of the Best Homemade Limoncello Drinks with Recipes Only Foods

Making limoncello is easy, and it makes great gifts, especially for friends and family who love Italy and Italian food. By comparison, a 750ml bottle of limoncello at the liquor store costs $25 or much more. The ease in which you can make - and drink - this yummy concoction makes it a no-brainer to start brewing right now.

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The best limoncello is made from 20 grams / 0.75oz of lemon peel (Organic, Sorento and Meyer work best). Infuse for a week with 300ml of 95% vodka like Everclear. Once infused, filter through a coffee filter and add another 600ml of water and 200 grams of sugar to make 1L of final Limoncello. Keep reading as we share out tips and tricks to make.

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Turn the oven on to 130˚C/250˚F/Gas Mark ½; Wash the jars, bottles, and lids in hot water; Place the jars, bottles, and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes; Turn the oven off and leave the jars, bottles, and lids in there till they will be cold and ready to be used.

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Step 3. Pour the vodka through a strainer into a large bowl and discard the lemon peels. Using a small funnel or glass measuring cup, return the infused vodka to the jar, close and refrigerate. Step 4. While the vodka chills, make the simple syrup: Combine the sugar and 1 cup water in a medium saucepan.

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As mentioned in the introduction above, making limoncello is very easy and only needs a few basic ingredients! To fill a single 75 ml bottle, you will need the following: 1.5 kg (3.3 lb) Sorrento or Untreated Lemons; 500 ml (17 Fl Oz) 40% ABV Neutral Alcohol or Vodka; 200g (7 Oz) Sugar; 250 ml (8.5 Fl Oz) Distilled or Mineral Water

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Best Limoncello from Sorrento Italy. A limited edition of handcrafted and hand-painted Vietri ceramic bottles filled with the best Italian Limoncello from italy's Amalfi Coast. Talk of exquisite liqueur with subtle and fragrant flavors, Dolceterra Limoncello is the best.

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1- Don't use organic sugar- weird I know- I learned this the hard way, but it'll turn that beautiful bright yellow glow a deep brownish yellow hue. 2- Don't get any pith in the mix! (pith is the white stuff under the peel- it'll make your drink bitter) Alright, now the details…. DOs. 1- Use organic lemons.

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Limoncello is usually (and properly) served directly from the freezer, so the bottle has a frosty appearance. If you want to maintain that look at room temperature, then a frosted bottle is the solution. Some commercial limoncello producers use this trick and I do think it makes the limoncello look better in the bottle.