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Limoncello

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, May 26, 2006.

  1. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Just picked lemons from the back yard to make this years batch. Any fans of this stuff? I am not sure that I love the taste, but I love the memories that it brings up. Homemade is waaaay better than the colored store bought junk.
     
  2. LabelKing

    LabelKing Senior member

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    I am fond of most lemon refreshments.
     
  3. VMan

    VMan Senior member

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    I am fond of most lemon refreshments.

    Lime also is an excellent flavor.

    Ever have home-made Limeade?

    Another good juice is made from half fresh orange juice, half fresh tangerine juice.
     
  4. alflauren

    alflauren Senior member

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    Limoncello is great stuff, particularly if you can get good lemons. I assume your backyard variety is of the right quality. I also like Nocino, but it's harder to find green walnuts.
     
  5. globetrotter

    globetrotter Senior member

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    that is great - I enjoy it, but I used to enjoy more the idea of having fruit growing in my backyard
     
  6. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Limoncello is great stuff, particularly if you can get good lemons. I assume your backyard variety is of the right quality. I also like Nocino, but it's harder to find green walnuts.

    My mother lives in the walnut country in Southwest France. She always has bottles of the stuff in the wine cellar.

    We have both standard and meyer lemons in our backyard. I was taught to use about 75% yellow lemons and 25% green lemons. The yellow ones have more flavor, but the green ones have more fragrance.
     
  7. VMan

    VMan Senior member

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    but the green ones have more fragrance.

    Which seems to make all the difference in such recipes as this.
     
  8. sygyzy

    sygyzy Senior member

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    I like limoncello. I visited Sorrento, where it comes from (?). I like the cream version more than the traditional version.
     
  9. Fabienne

    Fabienne Senior member

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    I once bought a bottle, tasted it, and poured it down the drain. I have never tasted the homemade kind. What goes into it?

    I've made walnut wine while visiting relatives in Burgundy.
     
  10. Mike

    Mike Senior member

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    My mom just returned from a trip to Capri and the Amalfi coast. Lemoncello is huge there, since they grow a lot of lemons there. she liked it and brought me back a bottle. Good stuff.
     
  11. Thracozaag

    Thracozaag Senior member

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    Friend of my dad's makes his own; it's terrific--and great as a digestive/apertif.

    koji
     
  12. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I once bought a bottle, tasted it, and poured it down the drain. I have never tasted the homemade kind. What goes into it?

    I've made walnut wine while visiting relatives in Burgundy.

    Lemon peels and grain alcohol. Then after awhile you mix it with a sugar and water syrup. You really need to grow the lemons yourself to avoid the waxed ones that are sold everywhere in the US.
     
  13. alflauren

    alflauren Senior member

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    Yeah, you can use the wax ones but 1) you have to scrub the hell out of them, and 2) if they're waxed, they're probably not the kind to use in the first place.

    I've seen it made two ways: lemon peels, everclear, sugar and water or lemon peels, sugar, and vodka. In the end, you end up with the same alcohol content. It's just which ever way you prefer to extract the lemon essence.
     
  14. LabelKing

    LabelKing Senior member

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    You can also add milk to make it a cream version as someone has mentioned earlier.
     
  15. Jill

    Jill Senior member

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    Yup! We love it. Go through lots of it when we're there, as an after-dinner aperitif . Especially when we're in the Amalfi Coast region. Oh who am I kidding? We have it everywhere. Our tie-maker's mother gave us a bottle to bring home with us last year. It never saw the borders, though.

    I can't imagine anyone not liking it, really. It's not intended to be consumed in large portions though. Our limoncello glasses are teeny tiny, and are kept in the freezer, alongside the limoncello.

    We're in the process (day 32, I believe) of making our own right now. 11 more days before adding the simple syrup. Just started a batch of orangecello a couple of nights ago. From everything I can find, it will basically be similar to Cointreau or Grand Marnier. While all the recipes recommend using organically grown citrus, everyone I know says it doesnt really matter as long as you wash them very well prior to zesting.

    Anyway, glad to see there are so many other fans. Will let you know how it turns out!
     
  16. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    It is great. IMO, there is no need to wait 40 odd days for the lemons to give off all of their flavor. I was taught thatyou just left them in with the everclear until all of the color was gone from the skins. Family recipes vary greatly.

    I do not believe that organic makes a huge difference, but the freshness of the lemons is paramount. The lemon skins lose their oil quickly, andn supermarkets keep them on the shelves for a long time. I use the ones from our garden and they go from the tree to the mason jar in about half an hour. The difference is huge.

    Enjoy yours.

    We also make it with strawberries. It is even better tasting and smelling, but not nearly as refreshing.
     

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