Limoncello recipes from Harris Organic alcohol. Limoncello or Lemoncello has become very popular now that Everclear organic alcohol is available in Australia.
When I was searching for zesty Limoncello recipes, I was using the wrong spelling, like, lemon cello and lemoncello. The real spelling is limoncello as it is of Italian origin.
What lemons to use. Myer and Eureka lemons are readily available in Australia, the sweeter the lemon, we believe will give you the best limoncello. Choose thick-skinned lemons that have a bright yellow colour – we’ve learnt that homegrown knobbly looking ones make the best limoncello.
Ideally, use homegrown lemons. Go for a walk around your suburb to find a lemon tree or three, you may make new friends too with your new organic limoncello recipes with Harris Organic alcohol.
Alcohol to make limoncello
You can use two strengths of alcohol for organic limoncello. For the best results use the high proof alcohol, like 95% organic Everclear or organic vodka at 40% alcohol.
How to drink Limoncello
Limoncello can be served straight up, on the rocks, or as an ingredient in a mixed drink such as the Zesty Spritz, a lemon and gin cocktail recipe. You can also experiment with adding limoncello in place of other sweeteners or liqueurs for a lemon-flavoured variation on your favourite cocktail recipes.
Recipe for Limoncello
Ingredients for Limoncello Liqueur
Recipe with organic Everclear
This limoncello recipe will make about 1.8 L of Limoncello using organic Everclear
- 4 organic lemons
- 375 mL Everclear 95% organic alcohol
- 150 g granulated sugar
- 5 cups 1400 mL rain, drinking or bottled water
Recipe with Organic Vodka
This recipe will make about 1.5 L of Limoncello using organic vodka. The recipe should finish with about 20% alcohol in the end product. That will mean that it will be stable and not go off.
- 4 organic lemons
- 750mL 100-proof vodka – 40% organic alcohol
- 125g granulated sugar
- 3 cups 750 mL filtered or bottled water
Directions to make Limoncello
- Peel or zest the lemons, taking care to just zest the outermost yellow peel and none of the white pith inside. If necessary, carefully cut off any residual pith with a small pairing knife.
- Place lemons in a large glass 2L jar or other glass containers that can be sealed airtight. Cover with the Everclear or 40% alcohol vodka. Secure lid and place in a cool, dark location for at least 1 week and up to 4 weeks.
- When liquor is yellow in colour and the peel begins to turn white and easily snaps in two pieces when bent, the limoncello soaking process is finished. The longer it steeps the stronger the lemon flavour of the lemon liquor will be.
- Strain limoncello into a clean glass jar, discarding lemon peels. If desired, strain the lemon liquor again through a fine-mesh sieve lined with a coffee filter with a little of the ingredient water. This will remove even more residual solids and result in a smoother final product.
- Combine sugar and water in a saucepan set over medium heat. All you need to do is dissolve the sugar. Bring the water temperature up to 60C, stirring until sugar is completely dissolved.
- Remove from heat and let cool, then pour into a jar with lemon liquor. Secure lid and return to your cool, dark location to mellow, at least 2 weeks or more. The longer you let it mellow, the better your final limoncello will be.
- Once limoncello has mellowed, use a funnel to divide limoncello among some small glass bottles to give to friends. Chill in the freezer for at least 4 hours before serving.
Lemonade with the juice
All the lemon juice can be used in a number of recipes.
Try making lemon curd or a batch of lemonade, or freeze the juice for later.