Message 25463 of 39188 in General Discussion

Share on Facebook |  Save to del.icio.us

> Anyways, whats your proportions, recipe, etc for homemade limoncello?

I'm still figuring that out. Gary Regan suggests:

zest from 12 lemons
1 liter grain alcohol
2 cups water
2 cups sugar

I find that too dry and potent (130 proof!) so I'm working on making it to my 
taste. My current batch is still aging but I like what I taste so far (106 
proof):

zest from 18 lemons
1.5 liter everclear
5 cups water
4 cups sugar

I'm following his sequence which is (paraphrased): Infuse the zest in the 
hooch for 1 week. Make syrup, cool, and blend. Strain after another week. Age.

(Edited because my math was bad. Oops!)