Tag: makinglimoncello

For the previous two parts/ installments on how to make homemade Limoncello, follow the instructions  in these two parts below:

Part 1 

Part 2 

Well, this is the last installment of my little adventure to making Limoncello. It’s been a process, but an enjoyable one. Not only did it give me an opportunity to do some non-fiction-related writing, but it helped me concentrate on something else, while thinking about my characters and the story in my second novel. A tool I’ve learned from other writers who have done this.

Though quite not the same, Limoncello-making reminds me a lot about making wine. My family made homemade wine for many, many years. I remember how excited my father would get in making something with his heart and hands. From selecting the grapes, putting together the press, washing the barrels, and then the first taste months later. All were a process, but one taken with pride. This was his wine, good or bad, it was his.

I approached making Limoncello with that same desire. Selecting plump, organic lemons, getting and cleaning my glass bottles, zesting the lemon skins, and researching the best grain alcohol to use. I’ve taken pride in what I’ve done. Wanting to share the end result with my family and friends in celebration of Christmas. Good or bad, however the Limoncello will come out; we will still cheer and salute each other during this precious season in our lives.

Here are the last two steps of the Limoncello-making process:

Making the Sugar-Water or Simple Syrup. This can be done ahead of time while the lemon skins are soaking in the grain alcohol. Actually, it’s recommended because the simple syrup has to cool to room temperature before it is mixed with the alcohol.

In order to yield two bottles of Limoncello, I boiled 5 cups of water and then added 3 cups of sugar. You let the water come to a boil again, and then turn it off. When the sugar water has cooled, I place them in glass bottles. It comes out to a bottle and a half of the liquid.

Mixing the Simple Syrup and Alcohol. I had the lemon skins and alcohol ferment for 6 days.

1. I removed and discarded the lemon skins from the alcohol. I knew they were done by the firmness and stiffness of the skins. The alcohol truly soaked up all the lemon flavor.
2. I stirred the liquid to distribute the lemon and alcohol evenly.
3. In a large bowl, I poured the lemon alcohol and then poured in the simple syrup. With a ladle, I turned the mixture together.

4. I poured the Limoncello through a funnel into two glass bottles.

5. Then, I placed the filled bottles in the fridge. NOTE: You can also freeze the bottles.

Saving one glass for myself, I tasted my concoction. Result: Perfection.

Thank you for journeying with me.

As we say in Italy, Salute!

So, I’m seventy-five percent through with this first batch of Limoncello-making, and I’m getting antsy as to what my lemon skins are currently looking like stored away under my cabinet, in 90 proof alcohol. I’m guessing all the skin brain cells are in lala land and feeling quite good at the moment.

Today though, I couldn’t take it any longer.  I had to see. While my girls napped this afternoon, I tiptoed to my cabinet and gingerly pulled out the aluminum-foiled and Saran-wrapped glass bowl where my pretty little “organic” lemon skins have been soaking in grain alcohol.

With the bowl securely on the counter, I peeled away at the aluminum foil and plastic and inhaled deeply. I smelled lemons of course, and then something else…wait, rubbing alcohol? The aroma was so fragrant that my pores opened up. Suddenly, I visualized this voice in my head,

http://youtu.be/oSs6DcA6dFI

You got to be kidding me?

“Orson Welles, go away.  I’m just checking to see my progress. “

Again the voice boomed, “….no wine before its time.”

“It’s Limoncello!” I screamed with my fist toward the ceiling.

Then, quiet.

I dipped my finger in this wonderful concoction and smiled. Good, I thought. I can only imagine what it will really taste like when I add the water and sugar part or the “simple syrup”.

(If you look closely, the alcohol has taken up a golden color. It is clear too.  All the pictures I’ve seen on the internet show just this.)

I’m excited now. I hurriedly covered the bowl again and placed it back under the cabinet. Three more days and the simple syrup and lemon alcohol will unite as one in a marriage of flavorful bliss.

“Orson Welles, eat your heart. There will be no Limoncello, before its time.”

For Part 1 to making Limoncello, click here.

For Part 3 to making Limoncello, click here.

Until next time…

Be well. Be safe. Be happy.

I’ll admit I’m not one of those women who do crafty things for the holidays, like bake Christmas cookies, make candles, or homemade soap. That’s not me. I write. Give me a pen and paper, and I’m happy. That’s my passion second to my family.

So, it was to my husband’s surprise when I announced I wanted to make homemade Limoncello. What is Limoncello? It is an Italian liqueur made with lemon essence, sugar, water, and clear grain alcohol. Limoncello is a popular digestive, or after-dinner drink in Italy, usually served ice cold in small ceramic cups.

His initial reaction, “It won’t come out good.”

Gee, thanks for the vote of confidence, I thought. At least I can cook and write…

Regardless of my family’s support. I’m going to take a risk and try my hand at Limoncello-making. If it doesn’t turn out, well, I’ll drink it myself and call it a day.

(Here’s a picture of what’s needed to make this wonderful lemon concoction.)

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Organic Lemons. Why organic? I really don’t know. Everyone I spoke to has said they’re better, even folks who’ve documented it on the internet. I don’t see a difference. I have to wash them in soapy water and scrub them with a vegetable brush anyway, so why would it matter. Non-the-less, to satisfy those “organic buffs,” I bought organic. I used seven lemons, but in some recipes, it calls for 5-8 lemons.

(Peeling the skin. A careful process. This one lemon looked cold. I even used a razor-blade to remove the skin.)

Lemon Zester. A strange kitchen contraption that takes out the white coating or pith under the lemon skin. Looks like a cool tool. Nothing in the directions says that the white coating under the skin comes off easy. Note to Self: Some arm muscle and a constant rubbing motion is required to remove the coating. Note Again: People with arthritis should not try this at home. It’s hard work and the most important work too. If there is any white pith left on the lemon skins, it will leave a very bitter taste. And, we don’t want that.

A Bowl or Bottle. Preferably glass to place the lemon skins in.

750 ml of Grain Alcohol or Vodka. Preferably, grain alcohol. I guess it comes out better. I bought that instead of the vodka.

(I went against the instruction and used a stainless steel bowl thinking it would be deep enough to hold the alcohol and lemon skins. I was wrong. The bowl was too big.)

Time. From start to finish: One hour and a half. I’m a first-timer, so give me some slack. This included, peeling the lemons, zesting the skins, pouring of the alcohol in the bowl over the skins, and then covering it with a plastic and foil, just in case, and placing it in a cool dark place. Psst…It’s under my cabinet.

(Final product: It’s ready to ferment.)

What did I do with the naked lemons? I don’t want to waste lemons, organic ones for that matter. So, I cut them in half and squeezed out the juice. I can use that juice and add that to my water. A good internal organ cleanser.

Next Steps? We wait. I’ve scoured the internet for directions on making Limoncello and asked around. All seem to say to leave the lemon alcohol mixer for 5-10 days. So, I’ll do just that.

For the next installment, go to Part 2: A Writer’s Adventure to Making Homemade Limoncello.

Until next time…

Be well. Be safe. Be happy.