This past Tuesday, I got together with an old colleague for my third attempt at limoncello. What I discovered between round one and round two made a world of difference in the final product. First, don’t use any pure grain alcohol (PGA) or Golden Grain when concocting this homemade hooch. Instead, opt for a 100 proof vodka (Smirnoff blue label works well) and be thankful you paid a little more. Likewise, spring for some organic lemons. You’ll have no nuance of a chemical component in the final product since the lemons (and thus skins) aren’t treated with mouth-numbing carcinogens.
My second experience in making limoncello also taught me to use big, fat lemons. Handling and zesting the little guys can get tricky and it’s hard enough just to keep the white pith from the lemon zest. My friend, Lou “the Mayor of Rocky Hills” demonstrates the perfectly zested lemon. Here is just another instance in which that Fine Italian Hand comes in… well… handy.
There are a hundred recipes on line for limoncello and most are fairly similar. Using only four ingredients (vodka, lemons, sugar and water) means these little tips will be the difference between good limoncello and furniture cleaner.
After the zesting is complete, the vodka is poured over top then sealed and stored for anywhere from two to four weeks. Ours is resting in this airtight plastic gallon drum, where we will revisit it in March for step two which involves the addition of some simple syrup and a little more Italian patience.