Pallini Limoncello Liqueur 1 Litre Bottle

Product Information

HOW LONG TO INFUSE: at least 8 days, best 3 weeks (if you’re using high proof alcohol like Everclear). With lower proof alcohol, like vodka it’s best to infuse for 1 month or more.

Use it to make Limoncello cake, or fold some into heavy whipping cream for Limoncello whipped cream, or even add it to a marinade for seafood. Since lemon zest will be macerated in the alcohol, it means alcohol will not only absorb the aroma and the flavor of the lemon zest but it’s also pull any medicine/pesticides/insecticides used on the lemons. Both types of lemons are regulated by a local limoncello consortium. Officials inspect the cultivation, harvesting, production, and labeling of both types of lemons, seeking to protect and promote these local products and their makers. One reason is that the higher proof actually extracts more flavors from the ingredients you are using. Another is that to keep the Limoncello potent, you start with a higher proof alcohol since you will eventually be cutting it with sugar and water, which will bring down the overall proof of the drink. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.Originally, I made this recipe with grappa. While grappa does work, its lower alcohol content is less effective at extracting the lemon essence from the lemon peels. Use a glass jar with wide mouth so you can easily remove lemon peels from the jar after maceration process.

According to some historians, lemon liqueur was first made behind the walls of convents and monasteries, where excellent-quality beer and wine was already a mainstay, and where strong alcoholic elixirs were commonly concocted in monastic infirmaries for medicinal purposes. In fact, limoncello may have derived from a group of liqueurs called rosoli, sweet alcoholic drinks comprised of fruits, spices, herbs, and medicinal plants.Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol. Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon. Botulism concerns home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service: Making infusions like homemade limoncello are relatively easy, as you just combine the ingredients in a jar and let them rest.A recipe really doesn't get much easier than that.

Besides enjoying Limoncello as a digestive drink you can also make a delicious Limoncello Cake. Super soft and flavorful it’s like a rum cake, but much better 😉 This off-the-beaten-path family agricultural enterprise is centered within the compound of an old convent. On the picturesque grounds, the third generation of the Pollio family cultivates olives, lemons, and fruit trees, lovingly making up homemade products from limoncello to chocolate and other digestivi made with walnuts and fennel. Use either a fine zest or long peel of skin in your infusion. I prefer a microplane to create a fine zest, but really it's up to you. It will all be strained out in the next step. Transfer the mixture into a decorative bottle large enough to hold the infused mixture and the simple syrup. Don’t try and re-strain into the bottle your alcohol came in! You won’t have enough space to add in the simple syrup. There are also many Italian Limoncello based desserts that are just out of this world delicious. Jump to:When you’ve tasted your infusion and are happy with it, it’s time to strain. Use a very fine mesh strainer and double up with the cheesecloth. You don’t want any debris from the lemons in your final mixture. (I love using a nut milk bag for this if you have one laying around.) By using only the outer peel of the lemon’s skin and not the bitter pith, limoncello is naturally oily and rich in fresh citrus aromas. Indeed, limoncello is bright yellow and sometimes almost fluorescent in appearance. In Italy, the Limoncello is stored in the freezer, as well as the glasses where it will be served. Usually, it is served at the end of a lavish meal (preferably evening) either together with a dessert or after.