Limoncello – the Finale

To strain the mix, place a coffee filter in a funnel. Dampen the coffee filter with water before placing it in the funnel so that the filter doesn’t absorb the liqueur. Let the liquid drain until it stops dripping, then gently squeeze the filter to release the liquid still trapped in the zest, being careful not to tear or pop open the filter!

Next, mix the infusion with simple syrup. I lied last week when giving you the various ratios I’d seen for making the simple syrup – I had the sugar/water backward. When I looked again at the various recipes that I’d be referencing I realized that they either used the traditional 1 to 1 ratio or a bit more water than sugar. I decided to go with the 1 to 1, figuring I could always add a bit more water later if I felt it was warranted.

To make simple syrup, add one cup of sugar to one cup of water. Bring to a boil and then simmer for 2 minutes. Let it cool.

Once it’s cool add the syrup to the infusion and gently stir. Now comes the hard part – you need to let it sit another 5 to 7 days to let the two liquids fully meld together. So fill your bottles and set it back in that dark cupboard where you’d be letting the infusion work.

Note: This recipe makes about 4.5 cups of limoncello.

Okay – I did sneak a little sip at this point to check the syrup to infusion ratio. Although there was a big alcohol taste at this point, the sweet/tangy flavor seemed to be just what I wanted.

Last night was my big unveiling. I chilled my limoncello until ice cold, then poured a bit into a cordial glass. I took a sip. The lemon essence hits you like a wonderful liquid lemon drop – I mean the candy, not the cocktail. It’s very lemony with a nice dry finish (thank you Mr. Vodka!) So refreshing and a little sweet treat after dinner. This baby packs a wallop though! Sip with care!

According to the recipe I followed most closely, the final product would be 60 proof, which is the same as commercial limoncello. According to my calculations, however, this is more like 70 proof. Either way, you can safely keep your bottle in the freezer without it freezing!

Note: The color of the Limoncello in the first photo is a bit green because the bottles are pale green glass.

To make your own Limoncello follow the steps found here: Part I: Making Limoncello and Limoncello Update

Update:  Because I actually made this limoncello last year I have had the experience of letting some of it "age" for several months.  I would say that the final product really hit it’s prime about 3 months after bottling.  The flavors had really come together and the overall effect was a much smoother taste.