The template was downloaded off of Avery for Word. It's pretty useless and doesn't fit the labels exactly, at least not with my printer (HP ENVY Photo). Tweaked it a bit. I make the designs in Publisher, save as some graphic file or PDF, copy and paste into the Word template. The labels are 4x3.33". Get 6 to a page.
Limoncello, take 2
- Thread starter Kraffty
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Boatboy24
No longer a newbie, but still clueless.
Lemonade?
Skeeter Pee
Making limoncello and limecello with 80 proof vodka produces a clear liquid -- colored yellow or light green, but clear. At the recommendations here, I made limecello with 151 EC ... and it's cloudy-looking, even after filtering through a coffee filter, like @Bliorg's 3rd picture a few posts above.
The 151 EC certainly extracts more color and flavor -- it wouldn't work otherwise, as it has to be diluted so much. I'm wondering what else it extracts that makes the result cloudy.
The 151 EC certainly extracts more color and flavor -- it wouldn't work otherwise, as it has to be diluted so much. I'm wondering what else it extracts that makes the result cloudy.
I juice the lemon or limes and put in a bottle in the fridge.
3/4 cup juice, 1/4 cup sugar, and fill with water to 2 quarts makes a good lemonade. Might be a bit tart for some tastes, so up the sugar as desired.
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Another way to use Limoncello -
Wife made a box lemon pound cake and wanted to drizzle a little frosting on top. Took the powered sugar and instead of water to mix in, she used the limoncello. That really added a lot of flavor to the pound cake.
Wife made a box lemon pound cake and wanted to drizzle a little frosting on top. Took the powered sugar and instead of water to mix in, she used the limoncello. That really added a lot of flavor to the pound cake.
winemanden
Senior Member
If you want to make it even more BoozyCelloy poke quite a few holes in the Cake and drizzle Limoncello over it before you frost it. Very moreish!
Did you miss the discussion about the ouzo effect? See post #171 in this thread:
It appears I did!
I'm going to experiment with bentonite next time I make a batch, and not filter.
EC 151 will be used again. With the limecello I had a bright, vibrant green for the first week, and I put the jug down stairs and didn't check it again for 2 or 3 weeks. At that time, the color faded to a really dark, ugly green. When I diluted it, the color improved, but I'm going to pay close attention to the next one to strain it before the color changes.
Giacomo
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My lemon cello recipe is one quart of cheap vodka, peel as thin as possible 10 lemons, keeping the wide strips of peel as whole as possible, never chopping it up; let it marinate for two weeks, then heat one cup of sugar w one cup of water; when cool, add to vodka, let marinate ten days, strain, and put in the freezer. Keep a small flask in the refrigerator for “emergencies.”
Cut and Bottled
Paulietivo
Senior Member
Love Lemoncello. Let me share my hack for peeling the zest very quickly although can be slightly messy.
I use a table mounted apple peeler. The juice of the lemon will run down the table but its so fast I won't even consider using a knife or hand zester any longer. Super easy, just turn the crank. You will have to play around with the adjustment on the knife part but once you get it set its smooth sailing.
If you do it just right you can nearly peel the entire zest in one long thin strip.
Salute!
I use a table mounted apple peeler. The juice of the lemon will run down the table but its so fast I won't even consider using a knife or hand zester any longer. Super easy, just turn the crank. You will have to play around with the adjustment on the knife part but once you get it set its smooth sailing.
If you do it just right you can nearly peel the entire zest in one long thin strip.
Salute!
Attachments
Add sparkling or mineral water to the glass to cut it to the desired strength.
TurkeyHollow
Turkey Hollow Winery
Here's a great resource to help you "tweek" your recipe to your liking:
https://limoncelloquest.com/limoncello-calculators/limoncello-alcohol-percentage-calculator
BernardSmith
Senior Member
What proof spirits did you use? You can always cut the proof with water. You really don't want the alcohol to be more than about 80 proof (40% ABV)
Ideally Limoncello should be 27 to 30 ABV no matter what your base Alcohol ABV was. Should absolutely be diluted with simple syrup made from purified or distilled water to desired sweetness.
And for those that like tea, ---- The Arnold Palmer with non-sweet tea and Limoncello. Not too bad.
