Meyer Lemon Limoncello Recipes

HOMEMADE LIMONCELLO USING MEYER LEMONS

Steps:

• Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
• Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
• Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
• Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
• Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
• Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

LIMONCELLO (LEMON LIQUEUR)

Steps:

• Gather the ingredients.
• Wash a 1-gallon glass jar and lid in hot, soapy water and dry thoroughly. Alternatively, run the jar and lid through the regular cycle of your dishwasher.
• Scrub the lemons in warm water and pat dry.
• Using a vegetable peeler, remove the peel from each lemon in wide strips. Be careful not to remove the white pith, which will impart a bitter flavor to the limoncello.
• Place the lemon peels in the prepared jar and pour in 1 bottle of the alcohol .
• Push down the lemon peels with a wooden spoon to completely submerge them in the liquid.
• Tightly secure the lid and set the jar in a cool, dark place to steep. Stirring is not necessary.
• After 20 or 40 days, add the second bottle of alcohol to the mixture.
• Place the sugar and 7 1/2 cups of the water in a large saucepan and bring to a boil over high heat, stirring to dissolve the sugar.
• Decrease to a simmer and cook for 10 minutes to ensure that all the sugar is completely dissolved. Remove from the heat and cool.
• When the sugar syrup is completely cool, add it to the lemon and alcohol mixture in the jar.
• Tightly secure the lid, and return the jar to a cool, dark place to steep for an additional 20 to 40 days. Over time, the liquid will absorb the flavor from the lemon peels and turn bright yellow in color.
• To bottle, first wash the bottles in hot, soapy water and dry thoroughly. Alternatively, run the bottles through the regular cycle of your dishwasher.
• Strain the liquid through a fine-mesh strainer, or coffee filter set in a strainer, into a large bowl.
• Add 1 2/3 cups of water to the limoncello if you used 151-proof grain alcohol; add 2 cups of water if you used 190 proof. (Note: The addition of the water will turn the liquid cloudy and pale yellow in color. This is the desired outcome.)
• Let it rest for a moment so that any remaining sediment will fall to the bottom of the bowl.
• Using a narrow neck funnel, ladle the limoncello into the prepared bottles, leaving 1-inch headspace. Wipe the rims clean and secure the lids.
• Serve after dinner as a sipping beverage and enjoy.

MEYER LEMON LIMONCELLO

Steps:

• Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
• put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
• Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
• Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
• Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
• If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.