Variations on a Lemon Cello

This one’s for those of you who like to make your own liqueurs, especially Lemoncello/Limoncello.

For those of you who don’t know, Limoncello is something between a liqueur and a potable with a powerful punch. It’s basically a way to flavor a strong alcohol (like vodka or Aquavit). Plus its high sugar content indicates you’d better be sippin’ this stuff, not sluggin’ it.

It does take 5 weeks to do, so the best time to make a batch is in spring so it’s ready for summer drinks. But it also makes a very nice winter toddy.

I learned how to make this from my Danish Aunt Ella, a former Miss Denmark – so I think she’s a good source! I’ve made it once so far, with great success – it is very easy. This time around I’m trying it with Lime, and an orange version using Clementine oranges.

Basic Limoncello Recipe

• One 1-quart Mason jar
• One bottle (750 ml) of 190 proof grain alcohol (see notes below)
• 10 lemons
• 2-3/4 cups water
• 3 cups sugar

Step 1:

Wash and dry your lemons (removes any mold spores or other contaminants.) Slice off the ends of the lemons (to make them much easier and safer to peel) and then peel them with a small, very sharp (be careful!) paring knife. You want only the outside rind, avoiding the pale pith just below it (which is bitter). Save the lemons, see notes below. Put the parings in your Mason jar and fill it up with the grain alcohol.

Step 2:
Put the Mason jar in the fridge for 14 days, shaking it once a day to stir things up.

Step 3:
On the 14th day, mix the water and sugar in a saucepan big enough to allow for adding the alcohol. Boil the water and sugar until all sugar is dissolved, ,about 2-3 minutes at the boiling point. Cover and set it aside to cool. (Covering it prevents the entrance of any mold spores and basically helps keep your mix sterile.)

Step 4:
Strain the alcohol from the mason jar, leaving all the parings behind  – but don’t throw them away! See notes below. Add the alcohol to the sugar/water mix, stir it a bit. Then pour it all back into your Mason Jar.

Step 5:
Put the Mason Jar in the fridge for 3 weeks, and shake it twice a day.

Step 6:
At the end of the 3 weeks (actually, by now, 5 weeks) you can put your jar in the freezer. Don’t fill it too far or seal it too tight. Despite the high alcohol content, which means it generally ain’t gonna freeze until you-know-where does, you should leave a little room for liquid expansion. Don’t blame me if you end up with a sticky, messy explosion (hmmm, maybe I should rephrase that!)

Once it’s ice cold, it’s ready to drink – in small quantities. Or you can dash it into any number of favorite drinks and cocktails.

Variations:

I don’t have the “proof” yet, but this time I am trying a batch with lime, and another with the peel of Clementine oranges. Stay tuned for the follow-up when I can report the results, somewhere around October 1.

NOTES:

For us frugal cooks and mixmasters, after peeling your lemons (or limes or oranges) squeeze out the juice. For long-term storage, pour juice into ice cube trays and freeze. Once frozen, you can transfer the block of juice into freezer storage bags.

Don’t throw away the parings after you’re done soaking them in the alcohol! Toss them into a plastic bag and save them in the freezer. They’re great for adding to tea, iced tea, iced water, and cocktails. Probably lots of food recipes too.

By the way, the pared down lemons seem to keep very well in the fridge – so after you’re done peeling them, save one or two in the fridge for cooking or whatever.

It also helps if you live in a state like NC, where you can buy the really hi-test 190 proof stuff in the liquor store (they’re called ABC stores here, for Alcohol Beverage Control, or something like that. ) And, of course, large wide-mouthed Mason jars in the local grocery or hardware store

If you cannot legally get your hands on hi-proof grain alcohol, I have been told you can try the recipe using standard 80-100 proof vodka, but that some adjustments to the recipe are needed. I haven’t tried it yet, but I think a higher ratio of lemon peel to vodka, and a lower ratio of sugar/water to alcohol, would be called for. That’s because a regular vodka is not strong enough to extract “all” the natural aromatic, volatile oils from the citrus peel. And too much sugar-water will over-sweeten the finished goods.

I’ll add to this post when my lime and orange test batches are done. Meanwhile, I’ve already done the lemon version and I can’t tell you how delicious this stuff is!