time I ever tasted limoncello was a small batch made at a little pizzeria in
Oakland, California where everything was sourced locally and made with lots of
love and tradition. The delicious lemon
liqueur is a classic Southern Italian refreshment which combines the simple
process of steeping fresh lemons in grain alcohol until the essential oils
are released resulting in a beautiful yellow infusion and then mixing it with homemade
simple syrup and leaving it to rest. I had to
try it myself! Fortunately, my family
owns and operates an organic ranch, Fairview
Orchards in Ojai,
California, where we grow a variety of citrus, so I made a batch with organic
Eureka Lemons. It was great but my curiosity
and abundance of lemons compelled me to try another variety that we grow, Meyer Lemons, because they have such lovely fragrant skin and sweeter flavor.
Success! It was so delicious I wanted to share it with every one… the
recipe not my limoncello!
Here's how to make your
important tip when trying this recipe is to find high quality lemons that are
organic and free of pesticides and wax.
This might be the hardest part of the recipe. Most commercial lemons are sprayed with
fungicide and waxed to prolong shelf life.
But since the essential oils are patiently extracted from the skin of
the lemon, choosing unadulterated, organic and un-waxed lemons is the key to
getting a true lemony color and flavor.
un-waxed Meyer Lemons – 4-5 lbs or however many lemons fit into your container
Alcohol/Everclear or a neutral unflavored Vodka – 750 ml
Water – 4
Granulated Sugar – 2 cups
Wash and dry
your Meyer Lemons well.
In a large
clean mason jar (or any glass jar with a lid that will secure tightly) combine
the Meyer Lemons and grain alcohol and let rest in a cool dark place for a
minimum of 30 days, 60 days is even better.
in a small pot heat the water and sugar until dissolved and let cool
fish out your Meyer Lemons that have been steeping in the grain alcohol and set
simple syrup is completely cool add half of it to the lemon infused alcohol.
I don’t like super sweet and syrupy limoncello so adjust the amount of
simple syrup to your liking. Discard the lemons because they are not edible (believe me, I tried).
Then let rest in a cool dark place for at least 30 days. Taste.
If you are
satisfied with the flavor then throw it in the refrigerator or freezer until
ready to serve. It shouldn’t freeze due
to the alcohol content.
For a fresher lemony flavor, you can add some fresh lemon juice to your infusion.
homemade Limoncello chilled or over ice.
It’s also fantastic over a little vanilla ice cream or shaved ice as a
Find Organic Meyer Lemons here: Fairview Orchards Organic Meyer Lemons
Posted by Sean
@ 06:26 PM PDT