Authentic Limoncello | Cooking Italian with Joe

Limoncello is a quintessential Italian drink, especially in the South where lemons grow beautifully! Learn how to make this delicious drink in your own home, and you can pretend you're on the Amalfi Coast every time you taste it! Check out the recipe at www.cookingita...
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[@tubamansmom7012]

(Just my opinions here based on my Italian family's tradition). I can attest to the use of the juice and honey-my family is from Italy and they have done it with juice and the use of honey (and some short cut with white refined sugar too) as the sweetner-much smoother but will be amber in color vs "lemony looking". Fruits are not wasted-everything was used (except the white part). I think choices of lemons are critical and not really discussed. The lemon is the key to limoncello. Using run of the mill lemons (Lisbon or Eureka common in US grocery stores) will be far more tart and more seeds and will require far more sweetener to cut it. Since its hard to find Sorrento/Amalfi coast lemons that are cultivated in volcanic soil (highly recommend using the Sorrento lemons if you can order it/find it-as this is what is mostly used in Italy-but caution growers in US since its the volcanic soil that makes the natural chemistry on the taste of the lemons) , and rather than use regular run of the mill lemons as the only source, I use MOSTLY Meyer lemons (lower tartness)but add in one regular lemon for each batch to try and get the taste of a Sorrento. To each is own but thought I would toss in my opinion.

[@MandalayMoore33]

Thank you so much for sharing your own take on this. It bothers me that I can't out much honey I need to use for, say 1 l for Limoncello. I looked up Joe's own site but no precision as to what kind of honey he used. It's liquid enough but I would not, f.e.x, use Ahorn sirup for Limoncello even though the level of liqudity is similar. BTW, I live in Europe but I've never been to Italy!😊

[@morosovart9054]

Tuba Man's Mom , much better to use “cedro”☝🏿

[@ragu168]

@@MandalayMoore33 16oz of honey works for me!

[@justthemomof4]

Great feedback, thank you.

[@supermusclemaniac1]

What's the reason to use honey and sugar rather then one or the other ?

[@audreyhill2605]

I’m pretty sure the aesthetic of drinking homemade liqueur while discussing the history and tradition of it while listening to I’ll be seeing you is my ultimate happiness

[@nathanialgleeton1825]

Watching this man enjoy an Italian tradition, along with the fruits of his labor (literally), was exactly what I needed today. Cheers and Salute!

[@JBass69]

This is the best Limoncello recipe I have ever had. The honey is the difference. My mom is from Sicily and my dad is from Naples. This is the only recipe that tastes like what I remember my grandparents made.

[@lindadefeo1108]

Thank You Joe! My daughter grows her own lemons the size of baseballs! I thought of the Limoncello! You answered my question in your video! You explain so well, that’s what I like about you! I’m 74 yrs and visited Italy a few years ago! Plan on going back, god willing. Can’t wait to try recipe!😍

[@Chuckstergun]

Joe, made this and it was great! 1st time with 125 proof Everclear, 2nd time with 195 proof Everclear (whoa baaaby!); probably a bit too much. Now I'm making my 3rd batch except doing an ORANGECILLO with 125 proof Everclear. Got another week to go and looking forward to seeing how it tastes. Will add cream 1:1 by the glass instead of adding it to the entire batch. Im guessing it will taste like a Pushup Dreamsicle i had when i was a young whippersnapper! Thanks man and I like your enthusiasm!

[@jolenemudra4971]

Limoncello is great over French vanilla ice cream served with some biscotti. Yum! Easy, elegant dessert.

[@anthonywaynegrover]

Last night we finished enjoying the first batch of your fabulous Limoncello which I made in August. With organic unfiltered honey. People's reaction are either "Oooo, to much!" Or they say "Oh my! That is a huge, amazing, lovely after dinner treat!" Tomorrow I am heading back to the store for organic lemons, everclear and more big fun! Thanks for sharing this excellent recipe.

[@charlawilliams998]

Finally a recipe that uses the lemon juice. I made the Polish version called cytrynowka. Waiting on the results but I wanted to try limoncello too and compare. Can't wait for Christmas!

[@kwasnydeszcz708]

Did you compare llimoncello and cytrynówka? What is better?

[@NickMay]

I followed your recipe and the limoncello is amazing. Thank you!

[@neoa0881]

Exactly what i was looking for! A real tradicional italian recipe 👌

[@Fanculo52]

I love the Billie Holliday music in the background.👌

[@judichristopher4604]

OMG.... I love this receipt... This is the first video that used the lemon juice too!!!! Thank you for sharing this receipt...

[@paulafowler9865]

I love your video and it's rare for me to find one that plays my favorite music in the background .....nothing better than Louis and Billie's smooth sounds to pair with the lovely Limoncello. Grazie!! I love being Italian....we have the best food and drink on the planet.

[@francinepalumbo6737]

OMG!!!!!!!!!!!!!! I made Lemoncello last year for Christmas. I also made a chocolate liquor. They were amazing. I can' tell you how many orders my kids want. They thought it was amazing. I guess it will be a holiday staple. I can't thank you enough for the way you cook. I feel like my mom and grandma are in the kitchen.

[@Cookingitalianwithjoe]

That is awesome!

[@paulp.l.4869]

"That will make you Italian, if you aren't Italian already" Haha great quote.

[@franperretta]

The best lemoncello I ever had was in Sorrento, Massa Lubremse at Villa Maria! She also makes so many homemade candies and granita...delicioso. Thanks for the recipe!

[@angelamostardo7051]

I love how you take everything back to its original recipe

[@judichristopher4604]

I just thought of something... I have been sick with the flu, so I have been squeezing a whole lemon (juice) and adding Honey to it I also eat the rhine (if it is a good lemon). I LOVE IT... Then I see YOUR video... and this one adds Honey... not sugar... I can see why they used honey.... Great Idea...

[@scinto23]

Joe, tried your recipe and finally got to try it last night. Came out phenomenal, much better than any I've made or ever had. Thank you!

[@Cookingitalianwithjoe]

Sounds great!

[@cbell1488]

A

[@lishamartinez1946]

Great step by step recipe....LOVE the Stan Getz and Gilberto music in the background! ❤️

[@karlaautrey3182]

I love Limoncello and decided to make my own and I didn't know what to do with the lemons after peeling them. Thank you for the step by step instructions. I can't wait to put it in the pretty bottles I bought.

[@frankverdino477]

I make lemonade.

[@greeneyedcatwink]

Local honey has amazing health properties. I get bad hay fever and it turns it off immediately. Now I will use this recipe to "drink to my health" in a whole new way! Thanks, Joe.

[@2fluffybunnies]

gotta try it this way next batch. this is the only recipe i've seen that uses lemon juice so much better than wasting all that delicious juice!

[@metubeslave]

don't you make lemonade? never waste it.

[@DougWittrock]

I followed a different recipe for limoncello, without the juice. I just started a new batch with it, and can't wait to taste the difference. I'm actually going to make this batch with cream.

[@JohnHuffstickler]

Which was better?

[@Basedmursenary]

amazing recipe. I've done it with pure sugar before but it is WAY better with honey. Salute!!!!

[@jamieratcliffemezzo]

Today, I basically made this recipe with a few extra steps. In other limoncello videos, Italians will say to use “organic” lemons. This is a terminology difference from America-they don’t mean USDA organic. The term “organic” is used culturally as natural, untreated. The only way I could figure out what lemons would work was to either import the correct kind from Italy, or know a friend who has a lemon tree (which ended up happening). Meyer lemons work well, but they are a pain to zest because the skin is thin an delicate. This is why they aren’t regularly grown commercially (they would bruise and go bad by the time they were transported). Definitely use a knife and not a peeler with Meyer lemons. In terms of alcohol proof-diluting proof of alcohol is not by volume but by density. By the time you squeeze all the juice in there, it will equal about a cup and a half of liquid. About this amount of liquid up to 2 cups is added either way (beginning or end), but this brings it down to probably about 25% or 30% depending on how big the lemons are. Still a little strong for limoncello, but not insane. This is the only recipe that includes the juice and that is very important. Nothing would have been wasted traditionally, and the juice wouldn’t have kept before refrigeration. They absolutely added it-there was no other way to not waste it. Zest first, then juice. Don’t juice over the glass jar…that takes years of practice and the right kind of juicer. Just cut all the zested lemons at the end and use a regular juicer separately. Use a mesh strainer over a bowl to filter out any remaining debris, seeds, or pulp. Then add the juice into the jar. There won’t be anything floating at the top and you will see when you juice the lemons exactly how much liquid comes out as well, and can make taste and preference adjustments accordingly.

[@Fanculo52]

@@jamieratcliffemezzo I did exactly this but ended up with a bit at the top. I just ran it through a filter to get it out. It was fantastic.👌

[@noetoledo8501]

I made limoncello and creme de limoncello and it was good also I cured some colds with the limoncello and 2 days later I received some phone calls letting me know that they were al better. Thanks for the recipe Joe.

[@rnjenfloyd4833]

Thank you so very much for this video! I made it following your recipe except for the honey and it's delicious! I made one batch with the lemon juice and one without - both great! I'm going to try another batch with honey!

[@Maxbps88]

Which batch did you like the best?

[@stacez4389]

Just LOVE your enthusiasm and knowledge about the topic! Fun to watch!

[@1stcommonsense]

Yes! It's the ultimate pallet cleanser.

[@KingdomTalkMinistry]

I've watched so many videos on limoncello, and this is the 🏆 🏆 🏆 winning video I'm going to try... I mean start because it won't be ready till next month ahaha 😅 🙃 but what happens if add water? I'm certain it's super strong 💪 😌 but can it be diluted? Any suggestions besides water ratio to dilute the strength? Or when to add another solvent. Thanks KZbin community. I'm excited for this one! God bless. Amen 🕊 ✝️ 💜 🙏.

[@Swit70]

My question too. What happens if you add water, which is in all of the recipes I've seen up to this one.

[@christibelle7]

This is great!

[@summer._._.1988]

This recipe looks amazing ‼️ thanks for sharing, but if I want to use white sugar, can you please tell me what is the best way to apply to this recipe. Thanks 🍋🍋🍋😊

[@jchiar]

Thanks for the tips. I never tried adding lemon juice to the peels while soaking. Trying this today

[@Cookingitalianwithjoe]

Hope you like it!

[@racewalkoz]

I love that you used the juice but I see a little problem with when you use it. Adding the juice to the high proof alcohol will reduce the ability of the alcohol to act as a solvent against the essential oils you are trying to extract. This might be why you have to leave it for 4 weeks as opposed to 1 week I guess. I would freeze the juice and add it after the extraction. Maybe if the old Nonno's had freezers, they would have done the same. Just my 2 cents :) Thanks for the video.

[@soilwork71492]

if you're making batches back to back, you could freshly peel lemons for a second batch, and juice them into the finished first batch

[@lorijcrowley]

I am going to try this, in the summertime. 🌞🍋🇭🇺

[@davehafner8734]

Joe you’re the best just became permanent here in Dunedin fl. The lemons here just as big and sweeter than serento lemons . I have 2 batches of limoncello from your recipes on the go . I was born in Brooklyn and you have a wonderful way of ny talk and I love the sound trac next step for you Netflix thanks for the tips

[@mariemontalvo8462]

Love your presentation..

[@Cookingitalianwithjoe]

Thank you!

[@kathleenhensley5951]

why didn't I ever hear of this from my mother? I am going to have to try it! It sounds glorious.

[@mamasaidsew4843]

Decided to try this. Just finished adding my honey and had to give it a taste. OMG this is strong. Lemon flavor was great but strong.

[@DaveMurrow]

Fun! I let it sit for four weeks, and tonight just added the honey and capped it for another 5-7 days before freezing. Are you SURE that no extra water should be added? Or the honey will dilute the alcohol content?

[@theresecornelius812]

Made a second batch!!! Amazing!!

[@marie42ify]

Great recipe & great info on the honey story. Thank you :)

[@Cookingitalianwithjoe]

+marie Savino Thank you! Ciao, Joe.

[@FromRusttoRosesVintage]

I have made limoncello for a few years now, using primarily the Meyer lemons I grow. However, I now have a Eureka lemon tree that is loaded with fruit. I plan to try your recipe when the lemons ripen (usually around Christmas time here in Las Vegas). I love that you use the juice! I usually freeze it in cubes to use later in recipes but will definitely use it in my limoncello next time. I also can’t wait to try it with honey! Not a big fan if refined sugar. Thanks for the recipe!! And, your video was great. 😁

[@rlwalker2]

I use the same procedure to make cranberry liqueur. Of course cranberries don't have a lot of juice. I blender the cranberries (1 bag) with vodka (could use pure alcohol like you), put in the jar while the infusion takes place and sweeten at the end with sugar and water (could use honey).

[@radshoesbro]

I have a lemon tree and I'm always looking for new ways to use lemon. So many cocktails haha, time to make some limoncello!

[@frankverdino477]

Try salted lemons too! Very easy and great for cooking.

[@davidbowser5534]

Orangecello with orange blossom honey is on my list of things to do.

[@metubeslave]

when you say you'll put it in the freezer did you mean just the fridge or you actually freeze it? thanks. You are the first one I see who make it with the juice and with honey, I'll try it, grazie!!

[@byAriengg]

after 3/7 days depending on the strenght of your alcohol its already fine. another three weeks is just a waste of time then. There is only so much juices in the peel. Don't waste your time by doing it for another three weeks. A good tip I learned is after 4 days or so touch your lemon peel and if it really feels hard and dried out you're good to go.

[@Cookingitalianwithjoe]

Thank you for the input. I follow the old school master from Puglia, but in any recipe presentation do as you wish. Thank you for watching and subscribing. Ciao, Joe.

[@qwertphils]

It's correct

[@Swit70]

I saw a recipe from @alessandras_foodislove from Vico Equense, she says 1 month is too long. 2 weeks is long enough

[@anthonywaynegrover]

I just whipped up a batch that should be ready when my sister and bother-in-law arrive on Labor Day! Thanks for the recipe!

[@janetwellington1941]

Glad to find a recipe to try with honey--thanks, Joe!

[@friendlyflow]

To clean vegetables and fruits you can use bakingsoda. just add it to a bowl of water and put your fruits /vegetables in it for a couple of minutes, wash it also in that water

[@Borals]

friendlyflow or just fucking wash it and scrub.

[@sretnazvijezda400]

Darling have a 🍸 drink Relax 😌

[@kepics]

We followed your recipe exactly and it came out perfect. Next I’d like to try the exact same recipe but with oranges. I’m wondering if the ratios of oranges, orange juice, grain alcohol and simple syrup would be different being that oranges are so much bigger than lemons. Any tips on that??

[@valerieneal2747]

Wonder how this would taste using blood oranges ?

[@genericusername4596]

This is the most stereotypical American-Italian I’ve ever seen and I love him

[@ragu168]

I watch this video every time I make lemon gold and I make it a lot 😁 well It tastes like lemon gold I just follow your instructions and Bam !!!!! Done lemon gold in a bottle 😁🤩

[@tinadelewis4183]

This is a delicious drink, though am not much on drinking alcohol. I am planning on using it as an ingredient in cake and cookie baking.

[@Rayadogs10]

I can,t wait to make this for my Italian friends!

[@nandutujustine5065]

Beautiful

[@momkatmax]

Keep a little of the extraction before adding sugar syrup to use as the best lemon flavoring for baking.

[@susang9306]

Yes ! Totally ! Superb idea.

[@Abcd-xo4qn]

Crushed ice lemoncello, a spring of mint.

[@SharpLady53]

*sprig

[@bluemoon8268]

… I think this would additionally make a great spritzer with the addition of some carbonated water or tonic water served over ice … 👌🏻… a few berries for added flavor or garnish…

[@martaescobar7625]

I'm Cuban.....that's pretty close to native huh? I have two Meyers lemon trees here in Florida and never thought of Limoncello. Family is getting a treat this year!

[@DABIGRAGU1]

This is the best recipe by far. I've tried them all...hic-up...

[@ViyaboatFishingTeam]

how much water did you add to honey

[@IrishCol1only]

Oh I've been looking for an authentic recipe for this...am on my way to get some unwaxed lemons and to my local bee keeper for the honey, luckily he lives just up the road from me. Fortunately my husband home brews and he's just bottled up a batch of pure alcohol, he makes flavoured brews so I'm good to go. Thank you so much for this recipe, I'm Irish, far from being Italian but i love all Italian foods and am so excited to make this :) New subscriber here from Ireland!! :)

[@colefisher9174]

perfetto🎉🎉

[@robertmyers4314]

Thanks for sharing great video! First batch in final stages, using honey. Question if you go the sugar route, would you just add the sugar directly after the 28 days? Or do a simple sugar type thing?

[@MrHicUp]

Sugar must go with hot boiled water. If you go with sugar, I wouldn't recommend using the lemon juice. Instead use 1liter of alcohol without the lemon juice. After 20 days, boil a 1.5 liter of water and add 700gr of sugar. Stear until all the sugar is gone. Wait for the mixed water with sugar to cool and then add the alcohol from the jar of the lemon peels. Stear all together for a couple of minutes and there you have it. Put in to a freezer not colder than -18 degrees. Serve icy cold.

[@wushufanatic]

@@MrHicUp "If you go with sugar, I wouldn't recommend using the lemon juice." What's the reason for this?

[@graydonhall5085]

Drink some Grolsh beer first, so you have great, DARK bottles with good sealing flip to bottle your cello at the end! And the Grolsh bottle is a great size for gifts! We grow our own lemons (Central Florida residents) and with local organic honey - so, organic all the way! I find that if I grate the zest off - I don’t have the CHANCE of any pith...and it is faster!

[@Cookingitalianwithjoe]

Sounds great!

[@graydonhall5085]

I have begun saving my large liquor bottles (and have asked friends) and put the lemon zest right in there... the medium-quality vodka (like Smirnoff or SKY) is what I have been using with great success. I have a bit of a factory right now going on!

[@richarddecristo9855]

Great video! When you first tasted the finished batch of Lemoncello on your video you picked up the taste of Everclear and then the lemon but you did not mention the taste of honey. Does this recipe have a honey taste opposed to just sweetness from sugar? Thanks, Rich

[@janiceiovino2980]

good question

[@donkeydan5996]

Jim W if you look it up it decreases to about 28-32 percent alcohol, And that’s also why they tell you not to use vodka the alcohol content goes down to about 10%

[@jillybean2u]

You mentioned If you sub the sugar for the honey, not to add water (because you've added the lemon juice). I'm wondering how you liquify the sugar without adding water?

[@Cookingitalianwithjoe]

Great question! When you use honey as a substitute for sugar in this recipe, the honey itself is already in a liquid state, so you don't need to add water to dissolve it. The lemon juice provides enough liquid to mix everything together smoothly. This way, you preserve the rich flavor without diluting it, ensuring your lemoncello has that perfect balance.

[@valerieneal2747]

I use water and baking soda to clean my citrus and apples...and rinse them wel (i rinse mine three times)l and dry.

[@mikeknop6067]

Thanks for the video I love honey that's all I eat that's what I put in it this is great stuff I'll be making more thanks

[@matthewsanders6499]

Do you dilute the honey before adding? Alternatively, do you create a simple syrup when using sugar, or just use straight dry sugar?

[@Cookingitalianwithjoe]

No I dilute nothing. This recipe does not call for a sugar syrup, but this quantity would call for 2 cups of sugar with 2 cups of water and then boil the solution for a few moments at low temp to make a thick sugar syrup. But again this recipe is made with honey only.

[@JeffDefazio-m4q]

Any specific honey to use? Or which kind of honey might be better to use?

[@HollerHunter]

Does adding the lemon juice (thus reducing the proof) make it take longer to extract the oils from the lemon peels?

[@inescardillo8829]

Just to double check, Joe. When I add the Everclear to the rinds and juice. I leave the jar in a cool spot, not in sunlight. It does not have to be refrigerated for the month. Right?

[@Cookingitalianwithjoe]

+Ines Cardillo Yes, yes, yes. Have fun! Thank you! Ciao, Joe.

[@darianroscoe1017]

I have an old, old tangelo tree where the fruits do not get as sweet as the tangelos these days are. Do you think that would work? The fruits have a bright orange skin with lots of oils.

[@Cookingitalianwithjoe]

Yes for sure. Can be made essentially with anything or any fruit or a combination of flavors and fruits. Thank you for watching and subscribing. Joe

[@InnerMittenSignal]

An old recipe in our "Irish" family calls for Whiskey, Hot Water, Lemon juice and zest, and Honey...reserved for when we were sick only...

[@Cypeq]

pure alcohol makes extraction more time efficient, but whisky will taste better.

[@justthemomof4]

You are so adorable. Thank you for showing me how to create my ancestor's drink. This will be my first time.

[@angelasgreenarts9124]

Hi Joe, back in 2019 my mama invited me to Italy and we tried a laurel liquor in Florence which was the most fabulous sipping drink I have ever had. If I wanted to make it at home would I follow this recipe and use leaves instead of lemons? And if so how many leaves would you suggest? I have a California Bay in my yard. Will definately be trying this recipe. Thanks

[@bluegrassgirlgoesketo]

I use 32-35 young bay leaf per every 2c of pure grain. You want to middle the bay leaves after adding to the alcohol. Everything is the same. Your bay leaves will turn a golden color when extracted. I actually just made a batch 6/15/21, getting ready to strain today and add sweetener. I use allulose simple syrup (keto).

[@bluegrassgirlgoesketo]

Middle should read MUDDLE

[@angelasgreenarts9124]

@@bluegrassgirlgoesketo Thank you Sara

[@rozagonzalez9608]

I'd like to know do you leave lemoncello always in the freezer or just refrigerated suffices? Thanks for the vid ! New sub

[@lindadefeo1108]

Roza Gonzalez I personally drink it from the freezer! The colder the better! You can serve it on ice but it watered it down! Alcohol doesn’t freeze! I serve from freezer in a fancy shot glass, that’s how I had it in Italy! 😍♥️

[@anthonydyer3846]

Beautiful recipe! Can the same be done for limes or oranges?

[@mikeandsherri1984]

I was just scrolling to see if anyone has asked this question...i have a large box of oranges and thought hey why couldn't we make a orangecello?? lol

[@rubyslippers1129]

I made your limoncello and i really liked it even sitting a year extracting the peels.

[@PunkPunkMerc]

I made this. Followed the recipe to the T. After a month I Added the honey. Tasted it. My eyes crossed. Added simple syrup. Eye’s finally uncrossed but now I look like Marty Feldman. Added more simple syrup and lemon flavoring. Added more honey. What I’ve ended up with is a huge jar of liquid Ricola honey lemon cough syrup but that’s better than the lemon pledge phase that was followed by the lemon turpentine phase. For what it’s worth I don’t think you need 195 proof grain alcohol…or even 165 proof. Really disappointing to have spent this much time and money. I even chilled and made a spritzer. Not horrible but nothing special. This recipe doesn’t cut it for me.

[@frankb1596]

Me either. Way too sour. The juice of the lemons is what ruins it.

[@PunkPunkMerc]

@@frankb1596 I totally agree with you. I made another batch but didn’t add the lemon juice or use honey. I split the batch in half, added simple syrup and ended up with a delightful limoncello. Added cream, sugar and vanilla to the other half and made a fantastic Crema Limoncello.

[@FabrizioPati-i6f]

Read my answer to @BeckyAnnStephens' question

[@Swit70]

😂😂😂😂 oh I am so sorry about time wasted. This will be my 1st time, my lemons have been soaking for 4 days now. I didn't use pure alcohol so I am nervous about how this will turn out. I will use simple syrup.

[@Swit70]

​@@PunkPunkMercI would love to have your recipes to both halves

[@narvul]

I use the lemon juice as well. Nobody told me to do so but it makes perfect sense not wasting anything. If you use organic lemons you don't have to wash them.

[@abbysan3743]

After you combine the honey, do you set it in the freezer right away or set it outside in a cool dark place for an additional week before the freezer? Thank you!

[@Cookingitalianwithjoe]

freezer or frig.

[@jeannebankard5765]

Joe, We have added the honey. We are on day 7 with honey added, but we have something settling out, honey? We strained it before we added the honey. Should we filter this out ir stir it back in? Your thoughts, please. Jeanne

[@Cookingitalianwithjoe]

?. Is is colored liquid or is it something else. If is is solid sediment filer it out. If not stir it up and freezer and then frink!!! LOL

[@tonimcclure6546]

I am in the process of adding the honey and the honey is not blending into the limoncello. Any help?! It also smells kind of funky. I have made limoncello without the juice many times and did not have this problem. Any help would be appreciated. Thank you.

[@ditalian916]

Hey Joe, I need your opinion. This will be the first time adding the juice to the infusion mix. Used 108 lemons for 10.5L of 190 proof everclear. I squeezed every lemon into the mix and now have a film of pulp at the top of bucket. Is this going to affect the taste of my final product? Should I leave it while it infuses or do you recommend I try getting as much of the pulp out as possible? Thank you!

[@giselsilva]

Instead of peeling the lemons, is it the same if I use a microplane zester and make the limoncello with grated lemon zest?

[@Gwinter452]

Hey have you tried the microplane? My first batch was 2 days ago, but peeling thin was tough with a regular peeler. So I ordered the microplane for next round to try.

[@giselsilva]

@@Gwinter452 that's why I was asking about using a microplane because I know peeling it thin is not easy! Since I didn't get any reply from him actually no, I didn't tried it. Let me know how it turns if you use it on your next batch.

[@chazatrueblue]

Definitely trying this recipe……just one question..can I store it a room temperature or does it have to be stored in the fridge?

[@lucypohlman8058]

I used honey in one batch and sugar in another, adding the sweetener after letting the lemon, juice and alcohol set a month. The sweetener in both keeps separating to the bottom of the jar. Should I heat the lemoncello on low to fix this? Or will it be enough to shake just before putting the lemoncello in the freezer?

[@MasterofScrutiny]

Make simple syrup, then add.

[@ragu168]

Just shake it and drink it!

[@Basedmursenary]

Man I can’t wait to make this

[@fuscorayj]

Hey Joe! I followed your recipe and would like to knock down the proof without losing flavor, what do you recommend? I'm thinking it's like 120-130. SHould I cut it with lemonade or use water and add more lemon juice?

[@tinabraxton4906]

I don't have a freezer. Is the frig OK?

[@Cookingitalianwithjoe]

yes

[@duigiud]

What size are the two large spring top jars? What is their capacity? I have a Myers lemon tree and now I know what I’m going to be doing with my lemons!

[@Cookingitalianwithjoe]

Gallon

[@ragu168]

Hi all just finished making another bach of lemon gold and as you can imagine it is tasty 😉🥰 (p.s. how are you doing joe😉)?

[@blueeyedbehr]

question - are the lemons large or small? they look large... i'm asking because my grocery store has both sizes, yet i've found that nearly all recipes never differentiate between the sizes... can you clarify?

[@FGondola]

What size is the jar you use?