Pallini Limoncello Liqueur 1 Litre Bottle

Product Information

The brand was trademarked less than 40 years ago in the late 1980’s by the Canale family. But prior to that trademark, you can discover stories of the liqueur’s manufacture by the hands of nuns, monks, innkeepers, and various other Italians over hundreds of years.

Beyond the convent walls, making lemon liqueur became a family affair. Residents of the Amalfi Coast probably have been sharing bottles of lemon liqueur among family and friends for centuries. Recipes began appearing in regional cookbooks around 1900. Unless you are pretty familiar with your lemon variety, this means that you have to be a detective and taste-test every few days after a week has passed. I find that two weeks works well using Everclear and my Eureka lemons. In most cases, limoncello is served in a shot glass or a small stemmed glass to avoid it from getting warm. Use it to make Limoncello cake, or fold some into heavy whipping cream for Limoncello whipped cream, or even add it to a marinade for seafood. Today, there are a variety of liqueurs that will use the “-cello” suffix to capitalise on limoncello’s success:Limoncello is best served ice cold in small chilled glasses. Because it’s made using high proof liquor you can store it in the freezer and it won’t freeze solid. You’ve gotta love a recipe with a short ingredient list! Limoncello consists of lemon peels or zest, high proof grain alcohol like vodka or everclear, sugar and water. What’s the Best Liquor for Making Homemade Limoncello? Despite being easy to drink, limoncello is deceptively strong. Indeed, the sweet and syrupy flavour conceals an alcohol concentration typically between 25% and 30% ABV. Italy, especially on the Amalfi coast, is known for its fragrant Sorrento lemons. These little, or not so little, bursts of sunshine can be found on ceramics, painted on frescoes, and are the base for the celebrated liqueur limoncello.

On your own or with a group, you can visit some of the lemon groves where the ovale di Sorrento and the sfusato amalfitano are cultivated. Larger, more industrial-scale producers of limoncello are scattered across the region. These producers employ many people and use specialized machinery to peel the lemons, concoct the recipe, and bottle, cork, and label their products. The assembly-line production process is fun to observe. As with any recipe with a short ingredient list the quality of the ingredients matter the most. This limoncello recipe uses only the outer peel (yellow skin only not the white pith) of the lemon so it’s best to use organic lemons that haven’t been treated with pesticides. The white pith is bitter and will impart a bitter taste to the final product so its best to use just the outer skin. Traditionally, limoncello is made with cask-strength grappa distilled from grape skins. However, in the states grappa is only sold in 40% alcohol by volume (80 proof). Firstly, limoncello is typically served as a digestif or “ digestivo” either after a meal or with a dessert as it’s quite sweet. Usually, it is regarded as a summertime drink but it may be enjoyed in colder months after dinner. Otherwise, it tends to be particularly pleasant on a hot sunny afternoon. It citrusy flavour cleanse the palate and the alcohol helps digestion. It is served freezing cold to smooth the strong taste of the alcohol.

Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must. Homemade limoncello is so easy to make! All you need is lemons, sugar, and a strong clear spirit like grain alcohol or vodka. Plus, a little bit of patience. Waiting is the hardest part.

If a Limoncello solidifies in the freezer it means it is mostly made of sugar and water and does not have a good level of alcohol. Ingredients you need After you’ve combined your infused liquor with a sugar syrup, tradition says to keep it in the freezer (where it will keep at least a year or more). This is how you recognize a good quality Limoncello. Because it contains a high percentage of alcohol, Limoncello does not solidify like ice, but it remains creamy. From lemon to limoncello, approximately eighty days elapse. It’s a relatively simple process but each producer boasts his or her own limoncello secrets. For example, some use only the rinds, while others marinate the pulp and seeds. People experiment with different ratios of sugar to water in the syrup. The location where the limoncello steeps, with varying temperature and relative humidity, can also play a role. Ultimately, these factors affect the flavor as well as the opacity and texture of the final product. One batch of the final product may be bright, neon yellow; another may be more cloudy and opaque as a result of the emulsification of the sugar and lemon oils. Jars 67 ounce - 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don't take much room in the cupboard. I usually brew different types of liqueurs at the same time so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.This limoncello recipe is made with Everclear. Alternatively, use the highest proof vodka you can buy. Keep in mind that the limoncello alcohol content will vary depending on which alcohol you choose to use. The higher the proof of the initial spirit, the higher the final proof you’re limoncello will be. (see notes on how to dilute the limoncello) Simple Syrup Furthermore, limoncello is usually heavily sweetened and a single bottle may contain as much as 300 grams (10.5 Oz) of sugar.

Make the simple syrup (sugar and water mixture). Let it cool then add it to the lemon infused alcohol. However, if you have already had issues with grain alcohol in the past, it’s probably best avoided. What Next?You can extract a little more flavor from lemon peels if you shake the bottle with infused lemon peels once a day. This step is optional if you’re using Everclear alcohol or other 190+ Proof alcohol but it’s super important when you make Limoncello with vodka.