Limoncello - I want to make my own
We tend to sip a little Limoncello after dinner most days. I am thinking about making my own. The best Limoncello I've had, hands down, is in Italy. It was always the one the chef made that he kept a fresh batch of. It was never store bought. We were at our favorite family trattoria a few weeks ago and I asked for either grappa or limoncello after dinner and was given the chef's personal batch of limoncello. It was fantastic. Very smooth and just right.
So...anyone here make their own? If you do, what are some things you have learned? What is the best way to zest the lemons? Do you use grain alcohol like Everclear or just Vodka? I guess that all depends on availability in ones area. Is it necessary to filter the liquor? When making the syrup, I am leaning towards just plain white sugar to avoid any interference using brown/natural sugars. I know patience is part of the deal when making Limoncello. I figure it will be roughly a 3 month process to allow for proper infusion.
Anyway, just curious if anyone here makes their own. Cheers.
Guy
The mountains are calling and I must go.
- John Muir
The name is Guy Fazzio
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