The Greening of Gavin

Limoncello Matured

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Ahh, Limoncello!  One of the most refreshing summer time drinks I have ever tasted.I first wrote about this delightful lemony drink back in August last year in the post, funnily enough, titled Limoncello.  This post also includes the recipe that I used for this batch.

The first batch I made was nice, but it was cloudy, and a slight bitter after-taste.  So I made a second batch two months later.

Now, I thought that I drank this second batch last year with Kim and friends, but it turns out that it was hidden away at the back of the pantry, all sealed safely in a re-purposed coffee jar.  We discovered it on Saturday, so being the adventurous one, I gave it a taste test.  It was delicious, even after having infused for over a year with the lemon rind!

It was still a little cloudy, so I tried something different.  I found some coffee filter papers that were lurking in the pantry, and filtered the Limoncello using a funnel.

It took about an hour for all of the liquid to pass through.  I had to change the paper three times, but got there in the end.

The end result was a perfectly clear liquid.  We store ours in the fridge for a cool, refreshing tipple on those hot summer days.

I don’t know if I would ever leave it to infuse for a whole year if I made it again, but there is certainly no hint of an after-taste, except for lemon of course.  Maybe it is worth making another batch and hiding in the back of the pantry!

We are all looking forward to relaxing days around the yards with a small glass as the sun passes over the yard-arm!

Have any of you tried to make this drink, or something similar?

Preparing Essentials

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My Dad and his partner Norma, and Kim’s mum Pam are all coming to visit in early November, so I thought it wise to make some essentials over the weekend in preparation for their arrival.

I put down this Indian Pale Ale (coopers kit beer) and added 300 gms of Dextrose, and 500 gms of Light Malt powder to it.  It should be ready to bottle by the end of the week, and ready to drink by the time they arrive.  It should have an alcohol content of about 4.2%.  I still have some Aztec Gold in the cupboard with Dad and my name on it if this batch is not ready.

I made the farmhouse cheddar with peppercorns (left hand side) in preparation for their visit, with the other on the right being a Wensleydale with sage for my friend Kate from Cygnet, Tasmania who is doing a drive by early in November as well.

The second batch of Limoncello should be ready to drink, so I hope it is warm enough for a tipple.  I have a week of annual leave, so we should have a great time.  I am looking forward to the visit and the short break!

Limoncello Update

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Over the weekend, I bottled the Limoncello that I made back in August.  You can find the recipe and post at this link.  This is where we left the story.

So to bottle the liqueur, you only need a few things.  The concoction, a sieve, a jug, and a clean bottle.  If you want a really clear liqueur you can strain it through coffee filter paper, but I didn’t have any on hand.

Note the fancy bottle.  I picked it up for $2 at one of the local op shops!

Chilled Limoncello!

What did it taste like?  Well it was as expected.  Liquid Lemony goodness with a kick.  Kim had a little shot glass full, felt tiddly, and just loved it.

I think I made her dreams come true.  Then I made another batch with the same recipe using an old coffee jar as I could not get a proper seal with the old jar.

Rock on summer days next to the pool, sipping limoncello!  This drink is just too good to be true.  Made with organic lemons of course, straight from the tree in my very own backyard.