Lentoncello Update: Mar. 9
March 9th marks the day for you to add your simple syrup to your alcohol/lemon zest mixture!
I’ve included the instructions for the next steps below:
Sometime before your 10-40 days are up, make the simple sugar syrup with the 8 cups of water and 6 cups of sugar. Combine the water and sugar in a clean saucepan over medium-high heat. The sugar will slowly dissolve. Bring to a slow boil and boil for 5 minutes. Cover and remove from heat to allow the mixture to completely cool to room temperature. I usually do this the night before so it is ready the next morning. It is important that the mixture is completely cool and not warm. If you make it earlier you can store it in the refrigerator until you need it.
Using a clean mesh kitchen strainer, filter out lemon zest and discard the zest. Then add a clean coffee filter (or cheesecloth) to the strainer and re-strain the liquid to remove more of the residue. add a clean coffee filter (or cheese cloth) to the strainer and re-strain the liquid to remove more of the residue. This is a slow process and you may have to replace the coffee filter once it’s too clogged. Some people filter the Limoncello many times to get a clearer product but I just filter once with just the strainer and once with the coffee filter. If using cheesecloth you will need several layers to remove the residue.
My Limoncello is 60 proof (30% alcohol). Once your Limoncello is filtered, add 55 oz of the simple syrup mixture and blend well. (From Peter: I would add the simple syrup gradually, tasting as you go, until you have a taste you like.) Using 190 proof (95% alcohol) Everclear requires adding an additional 55 oz of water to reach 60 proof. I usually pour back and forth between my jar and pitcher a couple of times to mix.
Although you can drink it now, it is much, much better if you let it sit another 7 days or so in a cool, dark place before drinking (From Peter:
We’re letting it sit until we gather on Saturday, April 13th for our limoncello tasting.) You can return your strained limoncello to your 64-ounce container, or bottle your Limoncello and store your current bottle in the freezer. It will not freeze. I save my Everclear bottles and use these. I store one bottle in the freezer. The rest is stored in extra Everclear bottles or other clean jars.
We’ll see you at Trinity on Saturday, April 13th at 5:30 p.m. for our tasting party. We’ll have heavy hors d’oeuvres and plenty of cups so we can taste everyone’s finished limoncello!
