Limoncello is a seasonal drink I make each year to reduce some of the glut of lemons that we have around here off our two lemon trees.
For those of you that like the odd tipple, it is definitely worth the small amount of effort that it takes to create this amazing vodka based beverage.
Firstly, I wash all the lemons in a sink full of water that has had a cup full of white vinegar added. This removes any dirt or bacteria that may be on the skins. It also gives the lemon rind an amazing shine to it.
Then you gather your equipment. Basically, you need about 9 lemons per 700ml of Vodka, water, and sugar. That’s it. For the full recipe and technique checkout my previous post about Limoncello.
I also find that the large Moccona coffee jars are a perfect receptacle in which to infuse all the ingredients. It also has a fairly decent seal so that the alcohol doesn’t evaporate. At this stage, mine are still infusing on the kitchen bench, so lets rewind back to 2012 when I made my last batch.
Once the infusion process is complete, which can take anywhere from 2 months to 1 year, you then filter and decant into a swing top bottle. You will know when it is ready as an immature batch will still have a slightly bitter aftertaste.
It may take a while for the Limoncello to pass through the filter paper, but the crystal clear liquid is worth the wait.
This bottle is one I made in 2012 that lasted us for two years. I think of it as the essence of my garden and is a drink to savoured, not guzzled. I also make a wicked Kumquat Brandy if I can get my hands on some of that fruit during the winter. It is made utilising a similar infusion process, and tastes equally as nice.
Who else makes a fruit liqueur similar to this? Does yours infuse for a few months or do you leave it for more than 6 months?