How to Make Homemade LIMONCELLO (and why you might not want to)

[@PastaGrammar]

Got any cool ideas for a tasty "cello"? Let us know!

[@zeljkokuvara6145]

Violon?

[@rachcampb]

Exotic, but yuzu might be interesting if you can find it? I'd try it myself but fresh yuzu are extremely difficult to get in northern Europe.

[@panchit0z]

Strawberry… cello? 😅

[@carolvan664]

Blueberry, watermelon, mint, cherry, peach, plum, fig???does the fleshy part of any fruit go bad in the process?

[@abrahamgunes2163]

Maybe chocolate cello or pineapple thanks for the information that even in italy the limoncello is fake when you buy it in a supermarket

[@atlitalian9832]

Try this with mandarin oranges (mandarinetto). Aside from the compelling flavor of the final product, the beauty of mandarinetto is that the pith of mandarin oranges is not bitter. You can just put the entire peel, which easily comes off the orange, in the alcohol. There’s no need to carefully remove the pith from the zest. When I make this, I also put one small, whole mandarin orange, poked with a toothpick, in the alcohol mixture. Let the peels soak in the alcohol for 14 days. Everyone who tries this at our house asks for the recipe!

[@bdavis7801]

That sounds amazing! I bet kumquat would be good too!

[@Artfan123]

Like Satsuma mandarin? The one with the very easy peeling peel that is loose right?

[@atlitalian9832]

Yes, I have used those oranges. Just be sure, as Harper and Eva warned, that the mandarin oranges that you use haven’t been treated with any chemicals.

[@blacksquirrel4008]

I grow navel and sour oranges without any chemicals and was wondering how this might be. Thanks.

[@DidiDyna1]

Omg..this sounds amazing

[@nickiealtieri-enochs1914]

My nonna had a jar of her homemade limoncello in the cupboard that she added local honey to it and it was our cough medicine growing up. "You sick? Come you take" It worked every time, too. 💯🍯🥰

[@Joe_C.]

I'm sure it "worked" very well 🫗🥴 😉

[@mepucket3029]

Grandma’s have the best remedies

[@themushroominside6540]

i believe this is a legit medicine, the honey soothes the throat, the alcohol in small doses helps with fever and the dissolved essence of lemon rind contain many therapeutic compounds that aid in illness recovery. Of course like any medicine taking too much can certainly lead to problems. It should work great for mild fevers/colds.

[@vnxettitw4879]

@@nickiealtieri-enochs1914 well that sounds just lovely!!! I'm gonna do that too.

[@andrealandi5736]

she was just ruining your liver

[@adbreon]

See the color of the basil extract? That’s because chlorophyll is very soluble in alcohol but not in water. Remember this next time you need to get grass stains out of something. Spray it with vodka to remove the stain.

[@TheJugendstil]

That’s very interesting information 👍

[@ChristopherHolahan]

Or better yet, 190 proof (95%) alcohol!

[@jadakowers590]

Thanks

[@cyrusatkinson3307]

Vodka ia WAY too expensive to waste on a stain lol

[@lilalabom6393]

Isopropyl or denatured alcohol should work and much cheaper

[@ajh3301]

Thank you so much for clarifying that just because something is grown organically does not mean that pesticides were not used. I used to own a small farm where we did indeed grow things with zero pesticides and herbicides, but that is not norm.

[@munstracity]

Does that mean lemon zest should also be a concern?

[@riukrobu]

@@munstracity To an extent, yes. Usually, the amounts of zest you put in most sweets is very little.

[@themushroominside6540]

Lots of "organic" pesticides are highly carcinogenic (even moreso than synthetic ones) and are often just highly concentrated extracts from plants, fungi or bacteria such as nicotinoids, thankfully most pesticides (they have to be or else they would stick on everything) are highly soluble in water so thoroughly rinsing your produce is good enough to get off anything

[@tergennalalelu2791]

@@themushroominside6540 but in comparison to the non organic pesticides the rules are strict, the controlles are strict AND the pesticides are not inside the plant (systemic)

[@micahhawkins8233]

@@themushroominside6540 No. Bad information. Rinsing is not enough to remove chemicals that are essentially "grown" into the skin of fruits. Source: your kid's throat swelling shut after biting into a cherry or apple or anything else grown in the United States of Assh*les.

[@bethotoole6569]

My grandmother had rows of bottles of this in her basement... always different flavors. I miss her and that basement!

[@Louis13XIII]

What

[@DatsWhatHeSaid]

@@Louis13XIII Their grandmother had rows of bottles of different 'cellos in her basement... always different flavors. They miss her and that basement full of homemade liqueurs!

[@Louis13XIII]

@@DatsWhatHeSaid i also miss my uncle’s basement… for different reasons though 😩🍑🍆

[@davidh.4649]

I've made many bottles of limoncello over the years since a trip to Italy 12 years ago. I researched many recipes on the internet and found one that made the most sense to me. I do use the 95% grain alcohol but I mix it half and half with 40% vodka so that I have an extraction alcohol percentage of 67.5%. I use 20 lemons and 1.5 liters total of blended alcohol. That's plenty strong enough to get good extraction in about 3-4 months. Then when I filter it and cut it with the simple syrup it ends up being around 35% alcohol which is just strong enough to not freeze in the freezer and it thickens a bit and gets slightly syrupy and is just delicious. Sunshine in a bottle!

[@tsawy6]

I guess so long as you have vodka lying around thats fine, but you could also just do 7 parts alcohol to 3 parts water for 69%

[@davidh.4649]

@@tsawy6 Sure you could. You're going to dilute the alcohol with water anyway when you add the sugar syrup. I do have vodka lying around though ... I use it to make vanilla extract and other extracts.

[@robertjdejong]

That’s indeed a good recipe, the wodka is probably also flavored a little bit with something like juniper berries, and it makes it a bit more interesting than just the lemon zest and sugar. When I make limoncello, I use 95% alcohol to soak the peels for 2 weeks and I add a few juniper berries, one kardemom pod and a bit of salt. It gives it a bit more complexity.

[@Amyseclecticlife]

OMYGOSH THANK U SO MUCH for sharing that with us

[@wojohowitz5432]

ok. as a self confessed KZbin-afficionado ( not proud of this) I have to say a few things. First- I came here to learn how to make Lemoncello and you did NOT disappoint. Excellent instructions, demonstrations and process. 2 - Your Video delivery and production is precise, to the point and not only EASY to follow and understand but also Fun. 3 - Your videos are transferring knowledge and know how to a new group and generation of people, this is HOW it is supposed to be done. And this leads me to my next point. 4 - With Artificial Intelligence quickly becoming the "Content Creators" tool of choice (sadly) this video is a text book case of WHY Human to Human connection will NEVER be replaced. This is my first time watching this channel. I INSTANTLY felt a connection with Eva. It is her essence that kept me connected, intrigued and satisfied with her unique to her, instructions. I connected with her voice, her accent, her humour, her eye contact etc. I am just trying to explain why YOUR video about Lemoncello is so damn important to Humanity. THis is Deep I know, but damn, everything about Eva's personality, character, voice, accent, mannerisms.... her Essence is what Humanity NEEDS, and will always NEED. Grazi.

[@jamesbond20]

I made a few gallons for my daughter's wedding. We put it in tiny bottles that held 3 ounces and gave them to the guests as a small gift. We attached a sticker with the bride & groom's names to the bottle and the saying "When life gives you lemons...make limoncello!!!" My recipie was pretty much just like yours but with more water to get to about 35% alcohol (yours is about 54%). However I used a vegetable peeler instead of a knife. It worked really well. I also just added the peels to the plastic bottle of alcohol and capped it (had to remove a small amount of alcohol to make room). You will know when the alcohol/peels mixture is ready when the peels change from yellow to white. So 25 days is just an estimate. Sometimes a little more, sometimes a little less. The time really just depends on the temperature at which you are storing it at. Regarding lemons...you can also use food grade lemon oil. With lemon oil you don't have to wait a month and you know it is pesticide-free. You can also use 40/50% Vodka because you are not extracting oil from peels. Just add some sugar. It's ready the same day. Aging improves the taste, but you can also use a premium Vodka too. It's really the lemon's oil you are extracting with the high proof alcohol. Lower strength, such as Vodka 40/50%, doesn't work as well. It took about 3-4 months for the peels to get white-ish, but never really white when I tried it with 40% Vodka.

[@tergennalalelu2791]

it is so easy with a peeler! I just used to much sugar for mine. But I used it for desserts an mixed it with water etc. than it was fine.

[@jamesbond20]

@@tergennalalelu2791 Glad my "tip" helped.🤙 You can dilute it a bit with water if you have too much sugar. Yes, it might not be as "lemony", but it won't be sickening sweet. I'd try diluting a small glassful. If I liked it, I would dilute the rest of the bottle. If not, make another batch🤭. Next time when you make your sugar/water solution, taste it before adding it to the lemon/vodka extract. Although it won't have a lemon taste, the sweetness will not get any sweeter (it will get a little less sweet) when you mix them together. You can always then add a touch more sugar (or sugar syrup) if needed .

[@3riversgirl777]

This is the best video out there because she gives us precise measurements of lemons vs ml of alcohol! I've seen all the videos on this and no-one...I mean no-one has explained this. They just say "what they're doing and the amount of lemons they're doing", not the math of lemons to alcohol...like this Italian lady's method. Thank you so much!

[@TheMarcodiator]

We also used to soak our lemons in the alcohol for about a month. Then years ago I saw a video by Dario Bressanini, "il limoncello scientifico" and I tried making different batches. soaking just 3 days, 7 days, 10 days, 15 days. I must say that over 10 days it does get more bitter. We keep it between 7 and 10 days. 3 days is already enough but you do get a lighter/sweeter flavor if that's what you prefer ;)

[@codename495]

A tiny addition of salt will get rid of the bitterness. Doesn’t have to be enough to actually taste the salt. Start with a dash and stir, taste repeat until your flavor is how you want it.

[@lorenzofurnari]

@@codename495 Okay, but why keep the peels infusing for too long, extracting unwanted substances, and then correcting with salt, when you can simply reduce the infusion time? When the peels turn out whitish, with a hint of yellow, the limoncello is ready.

[@yerrysherry135]

Yes, I also soak it between 5 and 7 days. When you taste the peel, it has no more flavor in it. What I do also is soaking the filtered lemon peels in the sugar syrup. (After the sugar is dissolved in water, and still warm) You will be surprised how much flavor it contains

[@andrealandi5736]

24 hours is more than enough

[@jdhalvo]

I'm fortunate enough to live in an area where many people have backyard citrus and I make cellos out of almost everything. One step I take is to juice the fruit and freeze it. Then, when it is time to make the simple syrup I use the juice and add whatever water I need to get the volume required. Next time I'm going to try Grapefruitcello!

[@juanbisceglia8322]

I've once made the same recipe using whole black pepercorns. It tastes a bit like lemon, and it's yellow... but after a sip you have to scratch your ears... after 3 months it mellowed down and became a great drink for cold days

[@debrahindle1613]

Rhubarb!! It's delicious and a beautiful pink colour.

[@rumbleinthekitchen_Amy]

That sounds amazing!

[@desertdragonworksaz]

Oh, and to add strawberries for a bit of sweetness?!!!

[@sandramonk1]

Isn't Aperol Rhubarb based?

[@TheMamamarieke]

Rhubarb was the first thing I thought of when they said you can use just about anything. Do you think it would be ok to use frozen (thawed) rhubarb? I put a few pounds of sliced rhubarb in my freezer a couple weeks ago.

[@rumbleinthekitchen_Amy]

@@TheMamamarieke I bet it would be great!

[@richardconyard200]

A quick tip. Provided you have a rubber sealed kilner jar or equivelent a slow cooker water bath at about 50c for three hours can replace the 25 days. I still tend to give it a couple more days after having the water bath, but saves on time with the same results.

[@DidiDyna1]

I bet it can work in a sous vide, for a cheaters method. I might experiment and make both and compare the 2.

[@ChynaWhyte90]

Bravo 👏 cannot express how much the organic warning is appreciated. So many people don't think twice before using citrus without washing or considering the wax or chemicals on the outside. It is impossible to be sure you're safe with store products.

[@jazzylyn5857]

Oh yes, and now Bill Gates, the "philanthropist" and "health expert" has now thrown his hat into the ring with Apeel. I bet he and his kids don't eat anything coated with Apeel, but we have to. Well, I guess we gotta keep big pharma busy.

[@lesliea.m.5392]

I use baking soda and vinegar paste to wash mine and then they sit in some vinegar water for 15-20 minutes , even organic ones

[@fredfeldt5329]

Blueberry basil combination is really good !

[@thefrankperspective4247]

Update: Absolutely crushed it! I’ve been making this forever. Just clicked… looking forward to seeing this done the right way for a change.

[@Dr.Reason]

I love lemon aid so much that I am now growing lemon trees in containers in the house… now I can use the peels too! I’m in paradise! Thank you!!!

[@AzraelThanatos]

The peels are also great for the "faire style" lemonade. Take a standard, large mason jar with about a dozen lemon peels and fill it up to nearly full with sugar ontop of it and keep shaking it to keep it mixing then leave it sealed for a few days to get the oils into it for a lemon sugar. Mix 1 partlemon sugar to 4 parts water for a syrup and mix in 1 part lemon juice. Then it tends to be a 50/50 that and ice in a container in the fridge for at least an hour to get really cold and semi-dilute it varied by the amount of ice

[@yellowbird500]

I use lemon peels in my gin and tonic instead of lime. Even better are orange peels. Never, ever will I go back to lime in gin and tonic.

[@lollygee172]

I’ve made several cellos at home (in US) and my favorite is grapefruit. I always use organic but i also scrub with a brush and mild veg soap. Other liqueurs using a similar method is hibiscus (can be done in hours vs months! Chocolate using organic nibs and vanilla bean. And cherry. Thanks for the new ideas!

[@vnxettitw4879]

@@lollygee172 oh wow do you mean roselle hibiscus?! Bc I'm growing some right now.... would love to try it.

[@lollygee172]

@ I actually don’t know. I buy organic dried hibiscus flowers from Amazon. Normally used for tea..

[@vnxettitw4879]

@@lollygee172 ok that's probably it then. I went down a rabbit hole last night looking at recipes🤣

[@lollygee172]

@@vnxettitw4879 the basic one I use is on the ever clear website. Have fun. Making liqueurs was one of my pandemic hobbies.

[@MzShonuff123]

Italian moonshine ❤ I love how this is actually not labor intensive. It just requires patience

[@simonederobert1612]

The first time I had Limoncello was home made by a coworker of Italian descent. She was married to an Italian who was actually from Italy, and this was their family recipe. It was heavenly! But then she took a job on the other side of the continent. She would not tell any of her coworkers the recipe in spite of pleading. I attempted making my own once without success after looking up as much as I could. This is the first time to see the recipe in the making and I am attempting it once more. The lemons are peeled, I have the grain alcohol. Wish me luck!

[@calvinhuber5779]

WOW !!! Thanx so much for the great ideas !!! As soon as I saw the lemons I thought " Could you make this with something else?" But I was thinking oranges rasberries cherries etc. YOUR ideas of coffee ginger and BASIL (????!!!???) REALLY lifted this to a WHOLE DIFFERENT LEVEL .... Thank you once again !!!

[@giraffesinc.2193]

Gorgeous Eva (and her glorious hair) showing us once again how amazing it is to be Italian! Thank you for sharing your amazing recipes with us!

[@richlambeth7050]

I've been doing this style of infusion for a while and was super excited to see you guys doing it as well. The biggest difference that I saw was that for my coffee liquor, I replaced the water with coffee on the simple syrup.

[@loafidelity]

I used to work at an Italian restaurant in Sydney where the chef would make a liquor using fresh bay leaves. Also came out bright green - and absolutely delicious.

[@Sunshine-dw5cm]

If you took your chunks of alcohol-soaked ginger and made crystalized ginger, I'll bet it's the best Ever.

[@mandypicard587]

Wow, what a bloody brilliant idea 🤣🤣 That's next after the coffee. Will try to remember to post results 😂

[@Deivid_C]

I even thought about drying and making powder for cooking.

[@colincruickshank7679]

I imagine that would be too much pure alcohol; that stuff is very dangerous.

[@jackstrubbe7608]

As I have mentioned elsewhere here, I take my peels and ginger bits and make marmalade and chutneys. O. M. G.

[@aleksandrajankovic9332]

Here in north Italy we call gingerello" zenzerino... that one is my favorite digestive. You can add also some cream in the coffee one, it will be like beylis

[@anjiibryersbiofieldtherapy1682]

Would you add the cream to the bottle or just serving it?

[@af8604]

I’m part Italian (American) & I’ve always been curious to learn more about Italian cooking. Your recipes are simple & accessible. Keep ‘em coming!

[@desertdragonworksaz]

Just had to point out (because I just retired from working in a test kitchen! LOL) that - be sure to measure the liter of alcohol into the jar BEFORE putting in the lemon peels, because the lemon peels take up space, and filling it up to the 1000 mark with the lemon peels IN, wouldn't give you the correct ratio. I hope that made sense! I've made this before, and I am sure yours is much better! lol

[@chemistryofquestionablequa6252]

I caught that too, I thought it was just common sense.

[@egoaut]

You dont need it, when you have a 1000ml bottle of alcohol you take all😅

[@chemistryofquestionablequa6252]

@@egoaut in the US 1L bottles of alcohol aren’t very common.

[@MrConestogaman]

This video reminded me of a donation of 44 lemons I got one year. I juiced the lemons, added 10 pounds of sugar in 5 gallons water with champagne yeast. I got a 5 gallon soda keg full of tart lemon champagne (all sugar was converted to alcohol) so I served it in a tall, thin double shot glass I rimmed with sugar to make a liquid lemondrop. It was sweet, tart, and lemony with a nice kick... I loved the other variations!! Unfortunately in California you cannot get 190 proof grain alcohol, so I need to travel into Nevada (away from the border towns) to find it. I love making tinctures, and I will surely try the variations I've seen here. Thank you! Belisimo!

[@jt7783]

Arizona sells it.

[@FTumas]

The preparation for this “cello” show deserves an award. Thank you for this great recipe. The ginger-lemon-pepper and the basil look so good!

[@robinsonstegard538]

Yes. I’ve made limoncello. But want to try this one too!

[@TheAcademicOracle]

I used to homemake lemonchello with an ex w/ Italian heritage… and while I’m determined to find real organic lemons to make it for the holidays as gifts this year I’ve NEVER thought about basil, coffee or GINGER-cello?! BRILLIANT‼️🙌🏼 I’m making them ALL this year. Thank you. ❤

[@wpbdan1]

I use basil in place of mint in a Mojito when the mint has gone missing. Turns out basil is in the mint family, Harper. I'm inspired. Many thanks to you and Eva (and Vincenzo) for sending me down this Italian food rabbit hole. Having mastered Indian cooking after 6+ years of practicing, this is quite refreshing and at times, more challenging, which surprised me.

[@josephneider7332]

that ginger afterwords. you can make another bowl of syrup in a pot. thin slice the ginger pieces and boil them in the syrup for 10 minutes. then bake them at 180 for half an hour to dry them out. let stand on parchment to dry further overnight. put in a jar for quick ginger candy snacks.

[@Percykap]

I look forward to these videos every Sunday-and they never disappoint!

[@chiefofsages]

I made limoncello a few months ago. Alcohol content was WAY higher than store-bought (store is around 28-30, mine was around 45-50). It definitely had a kick to it.

[@videovedo36]

I think a second part of this would be a great idea, with other liquors that are only slightly less easy to do but only because the ingredients may be a bit more difficult to procure and yet are still very traditional: what about, in fact, rosolio, licorice liquor, nocino, mint liquor...(and there are more!)? They all deserve to be in a Pasta Grammar video!

[@user-dq7xd9ol9u]

the licorice one sounds sooooo good. Do you use the dried, earthy sticks of licorice?

[@jrsmith1414]

Have made my own Limoncello and Gingercello but my grandparents were from Sicily so we made many different foods from Sicily. Will try the Basil next. Thanks, awesome vid!

[@TheInfinityzeN]

A decade and a half ago I got into making varies types of cello when I was stationed in Florida. Had a lemon tree in my back yard and an Uncle who lived a hour away who grew tons (literally) of citrus on his farm. From there I expanded out into doing other types of extractions and home brewing. I am sitting here watching your video while I sip on some pomegranate cocoa wine and plan my next brew out. One of my favorite extractions turn liquors is a herb and spice mix. Rosemary, thyme, basal, oregano, black peppercorns, red peppercorns, allspice, cinnamon (cassia and verum), and ginger in varying amounts. Proofed it down to 45% and sweetened to an SG of 1.010.

[@brucetidwell7715]

How does that taste? My guess is something similar to Yeager Meister. Not a bad thing at all!

[@TheInfinityzeN]

@@brucetidwell7715 Not really like Jagermeister, since there is no licorice or anise. Closer to Monkey 47 if you are looking at booze. It taste like a burst of home cooking followed up by a tingle and slight heat to me.

[@brucetidwell7715]

@@TheInfinityzeN Interesting! I've never tried Monkey 47.

[@sonyiadouglas5432]

Also in the past I have made something called a rumpot, you put fruit, sugar and alcohol, rum usually but vodka also works. We start with early straw berries, then cherries, raspberries, red currants, blueberries and any other fruit you like. As the fruit season goes on you add fruit and alcohol and sugar until your pot is full, I adjust to taste but you want it to be fairly sweet. My pot is a big glass vessel, you can use a mason jar, etc. you just need something you can seal tightly.

[@sonyiadouglas5432]

Sorry, one more, you can reuse screw cap wine bottles to bottle any of these liquors or homemade vinegar. I used to use regular wine bottles and recork them but they are a pain for something you don’t use up quickly. The rubber seals on the bottles that lock down also will deteriorate if you store them for long, especially with vinegar. Store them upright! ❤❤❤

[@Mikesacco1B]

my man! Thank you for explaining “organic” you are spot on and most folks don’t truly understand that organic is a buzz word for marketing. It all has its place.

[@Rose-jz6sx]

In Europe it means no pesticides. The USA has bastardised the word.

[@DavidRostker]

OMG! We just tried our basilcello. It was amazing! Can’t wait to source clean lemon for a lemoncello, but this will tide us over. Such a wonderful find. Thank you.

[@trishmaloney5674]

My friends dad is from Poland and he makes the best Polish version of limoncello (CYTRYNÓWKA), and used honey as the sweetener- it is so good! I am in California so have access to homegrown lemons 😈

[@godsowndrunk1118]

I make a Licorice infused liquor using black (Unsalted) licorice from Finland.

[@mandylavida]

Me too. Lethal stuff - mainly because I just can't leave the damn stuff alone.

[@tubekulose]

That sounds like something I would love to drink. There is only one friend of mine who likes licorice as much as I do. It seems very little people here in Austria enjoy the taste of it, which means more for me. 😁 If I may ask, in which shape did you add the licorice?

[@thedude9014]

Mintu???

[@FredrikGranlundkayaker]

I wonder whether they don't make a liquiricello in Calabria? After all, they have the best raw licorice (liquirizia di Calabria). I usually buy mine from Amarelli.

[@godsowndrunk1118]

@@tubekulose The Licorice I use comes in small square pieces about a1/2 inch (12mm) square. I put in 8 to 10 pieces directly into a 750 ml bottle of vodka and infuse for a week or so. Shake it once or twice a day.

[@ro63rto]

Best I had was when I was staying in Massa Lubrense. Decided to visit Positano one evening to find a pizzeria the hotel delfino maids had told me about and in a small side road I found a stand that had nothing but home made limoncello. Bought a couple of different ones and brought them back with me.

[@johnmcguire4422]

Thanks for the info and for encouraging folks to try different ingredients as they go along! I’m an alcoholic in recovery (18 years) so I don’t drink but after making lemon cello for a neighbor I’ve tried orange cello (twice)! The basil caught my eye and just made it today! My Italian friends have enjoyed them.

[@mschaos1]

I have so many oranges on my tree and I now have my holiday gifts sorted

[@PepperCarlow]

they'll look beautiful. I had a go doing blood oranges too, it was delicious

[@thats-Cooking]

Thank you so much! I made this years ago thanks to an Italian friend of mine who had freezer space. It requires some practice, but wow! Thank you for your all your ideas to add to this, too, thank you!

[@Isylon]

We sell something called "Gingerella" at the restaurant where I work. It is your usual ginger beer/ale with a kick of chilli!

[@avivat3010]

I've seen others make lemoncello and coffee liquers, but not ginger or basil. This is so interesting! Thank you for all of your wonderful ideas! I love the relaxed, homey vibe of your videos. You both go together so well. 💝

[@jamesbond20]

With coffee, you are making something like Kahlua. When I tried this, I used brewed espresso instead of soaking the beans in alcohol. I just used less water because of the water in the espresso. People loved it.

[@alexandrarauso5470]

Yes, in Italy we have a very old liquor called Caffe Borghetti, which was created in the 1800's. Like Eva though, many, many people make liquore al caffe at home. We also make one with chocolate and a little cream, so delicious. All of them much better than anything you can buy from a store!

[@heartshapedisle]

Wonderful suggestions. I made limoncello for Christmas last year. Good vodka ( Australia doesn't do grain alcohol)and home grown lemons. My SIL who lived in Italy for 2 years said it was good. Now I'm inspired.

[@cindyfaust7344]

Wow!!! Best video ever! I want to make them all! We always drink a commercial lemoncello when we watch you guys but I am ready to make our own!! 🍷🍷

[@misottovoce]

Good that you mentioned that to make Limoncello, you are making first a tincture. This should ring a bell with anyone familiar with herbology and making tinctures. I do make my own Limoncello, but youtube put your video in my feed and I was curious. I have two lemon trees in my garden both heavily 'yellow' with fruit this year. So, guess that I will be making this weekend (and probably a few friends as well!)? Nice tip about just scraping off the little bit of white pith that inevitably happens, thanks!

[@MovieFanobi]

Watching this video now. Fun times. My girlfriend and I have made 2 batches. We used an orange blossom honey instead of sugar. Darker color but was delicious. Surprised no lemon juice was used. Thanks for showing us authentic process. So jealous of those giant lemons lol! Looking forward to trying the coffee one.

[@brianeaton3734]

I tried making limoncello with honey instead of sugar once and had to throw out the whole batch…..the aftertaste was horrendous.

[@MovieFanobi]

@@brianeaton3734 sorry it didn’t work out

[@ngairetaylor6373]

To make the limoncello I add the sugar to the lemon peel and let sit for two days before adding in the sprits and I added in the juice of two lemons with the water. I also added in a few leaves of Lemon Myrtle to the jar to intensify the lemon. I did this once and now want to do it again... I am now thinking of making this using Blood oranges and mandarins

[@debbybrady1246]

I’m going to make this. We grow lemons here.

[@DidiDyna1]

I have a lemon tree that I do absolutely nothing to...completely organic. The tree is so abundant this year it has broke a couple branches due to the weight. I'm DEFINITELY going to be making lemoncello. It will be great to enjoy this summer. Thank you for this recipe ❤

[@laurenlightning7662]

Thank you for finally explaining what organic really means!!!! I went to horticulture school and people still do not believe me.

[@sharonhenrySH]

I made my own with a friend's 12 large lemons, zested yellow only. 4 weeks in a gallon jar rested, cool pantry. 3 to 3 cane sugar water, mixed in at this end. WOW. BRIGHT, Not too sweet ,and great color. Into several pint glass jars it goes. After a week in the refrigerator it is so mellow and good. Now going into freezer for gifts. I used 160p ever learned, so potent.

[@rhettbaldwin8320]

I like a shot of Limoncello in a glass of ice tea.

[@GONZOFAM7]

Our friend lived in Cuma. Their landlord had an all natural garden. Lemoncello and melonchello were often given as gifts. So good.

[@joannkalenak7182]

OMG! Just discovered you guys! What fun. My mother was born in Ishcia...she loved limoncello. I'm making a batch of basil-cello from my garden. Looking forward to watching more of you and being reminded of my dear mom! xoxoxoxoxoxoxo

[@OMGaNEWBIE]

Harper -- Eva was looking for the name of that jar. It's a Mason Jar aka Canning Jar.

[@davidecasassa8679]

...aka Ball jar. Ball and Mason are brand names.

[@kristingriffith9489]

I mix peaches and grain alcohol in a jar and leave in cabinet for months. The alcohol turns so smooth and peaches turn so full of alcohol taste. So good!

[@Syl2154]

I am sorry but the recipe has a mistake. After 3 days in the alcohol, you don't extract pleasant aromas from the lemon peels anymore. This doesn't mean that the limoncello will turn out bad necessarily, but it's a big waste of time for a worse result. It's not your fault of course, traditional recipes are not updated with the recent scientific literature. Luckly in Italy we have good science communicators like Dario Bressanini :) For everyone who wants to try the recipe, the time of infusion is 1 day for a more floreal and fragrant taste, and 3 days for a more well-rounded taste. After you remove the lemon peels and mix the alcohol with the water and sugar solution, you can wait a month or two for a more complex and rich flavour, or drink it right away

[@richardt9149]

Thank you! It was a great reminder to crack open the lemoncello we made last summer that was sitting at the bottom of our pantry! We are lucky enough to live outside of Pisa, so we had an easy time buying some Amalfi lemons. You are absolutely right that the homemade limoncello (and lasagna and tiramisu) are always better than what you get at a restaurant... My wife and I love watching your cooking and traveling videos! We will try to the basilchello!

[@jetsetjoey]

The "white part" of the lemon is called the pith ;-)

[@candygram4435]

And the yellow is the zest

[@conspicuousman5162]

I love how rigorous you guys are with the end product, the care you put in your choices of videos according to what is available to your audience is just the best

[@LyleFrancisDelp]

Mason jar. Everyone in the US will understand that.

[@jayceperlmutter4317]

Or, canning jar

[@munstracity]

A nice, “shiny” comment

[@leedoss6905]

Plus that's a half gallon mason jar and a quart of grain alcohol.

[@heathermiddleton4958]

The US is not their only audience. I'm Canadian and, believe it or not, we also understand Mason jar.

[@leedoss6905]

@@heathermiddleton4958 I hear that I have lots of online gardening friends from Canada and all over the world that I've known for many many years.

[@Msfelixthecatz]

The nice thing about the ginger is after making gingercello with it, cover the ginger slices with sherry and keep in fridge. You can then fry pieces in oil to flavor it to use in Chinese cooking. Delicious! Discard ginger, it's the flavored oil you want.

[@chrislarosa3327]

I got to tell you I just seen this video though posted two months ago, but I cannot wait to try some of the stuff I am Italian. I’ve never been to Italy, but my grandparents were born in Palermo. I’ve heard stories of these cellos, but never had the opportunity taste them looking forward to making my own thank you thank you thank you thank you thank you

[@sybillbaldauf2100]

I make Limon cello since many year. Learned it in Ischia. The coffee, ginger and basil liquors sound so good. Will try a small portion of each. Thank you for the recipes. Grazie mille

[@jameshaulenbeek5931]

I love using basil in place of mint in a mojito. I also like to do a mojito and dark & stormy mix: mint or basil and sugar muddled, add rum, and top with ginger ale/beer... such a wonderful combination!

[@TanjaHermann]

When we spent a vacation at an agriturismo near Parma, they had a lot of homemade concoctions made from their own produce. They had a liquore latte which was based on fresh whole milk, lemon and alcohol and was really addictive.

[@annenelson5165]

I LOVE ginger lliqueur so your gingerello sounds perfect! Thank you!

[@HLR4th]

I have a lemon tree- all good here! I made limoncello using nitrous infusion to quickly extract the lemon oils from the zest- came out great!

[@Critter145]

I recently found some amazing herb varietals and know exactly what I’m going to do with them now! Mille Grazie!

[@stuff1850]

I’ve been making cellos for a little while now, and appreciate this video. I now want to try making a high proof ginger beer, by adjusting your recipe with some added spices. One of my best cellos that I made was designed to taste like orange creamsicles. I used mandarin oranges and a couple vanilla beans, vanilla actually provides a creamy flavour. For those that didn’t know mandarins are the type of orange used to flavour orange creamsicle

[@viggilante5349]

Thank you for these! I am making Coffee, Chocolate Mint and Ginger today. Soo excited!

[@jenniferlawrence2988]

Eva's knowledge and skill are amazing... I'd be really interested in learning about her background. She's like an encyclopedia of Italian cooking!

[@kacotr27]

I do infuse good alcohol with ginger or fresh cherries or cranberries among with fruits. Cannot wait to try your version with artificial sugar (allulose ) for a “keto” friendly drink. I have made sweet/sour with the allulose and it is really good. Other sweeteners get grainy

[@iahorvath]

Wonderful recipe! Another thing to absolutely do, if you don't have access to organic lemons, is to remove the waxy coating that is applied to lemons for sale. I soak the whole lemons in hot water for about 30 minutes so that the wax melts off before I use them for limoncello.

[@lesliea.m.5392]

I use vinegar and baking soda paste and scrub them then they sit in the I water for 20 minutes , do you think that would get any wax also ?

[@ProfFS-hi9js]

Thank you for this video and especially our segment on why you might not want to make limoncello. I really appreciate your clarification of what organic means. There seems to be some confusion in this country about that and I appreciate your matter-of-fact delivery/explanation.

[@Queenie_Francie]

This is fantastic! I had no idea you could make a ‘cello’ from other ingredients! Grazie!

[@boogiedaddy3434]

Wow, the color of that basil-cello is amazing!

[@charliezicolillo]

When my basil is ready.Iam going to try it with Vanilla,Cinnamon,lemon and lime basil.

[@thekevorlando]

I love limoncello I've made it before but I've never just used the ride I will definitely be trying it but if anybody asks you may point out to them the reason it's so important to cool your simple syrup is if it is too hot it can Flash the alcohol and turn it to ethanol which can make them very sick I've also done it with oranges I will definitely be trying the ginger one love the videos keep up the great work

[@Laurelin70]

Alcohol is ethanol. Maybe the heat can separate the ethanol into methanol (that is the toxic alcohol)?

[@RoSario-vb8ge]

I made limoncello with wodka 40% and erythrol as sweetener and added no water. I kept the peels after removing with erythrol in a glass. You can use this for making lemon cream for a tart.

[@jefflebowski3784]

Lime is very nice. When I lived in Sicilia I used to make one from blood orange, also very nice. Surprisingly not all that great with grapefruit, and I’ve tried various types, including South Texas Ruby Red. Good video!! Grazie mille!!

[@forrest603]

This is really awesome. I love Eva! She is SO COOL and I'm really appreciating all the content you're providing, so I can learn!

[@Herbhead369]

Wow would love the Rosemary sage and thyme ❤ beautiful 😍 great video thank you

[@jonkirkwood469]

Thanks. This spring has been very kind to my basil, so I'm going to try the sweet basil tincture. I'll make some Rosolio di Caffe for my lovely Italian wife. I imagine that with a dollop of cream is outstanding. I think your limoncello recipe is what I've been looking for. I made my last batch too sweet, like a Lemonhead. I don't have access to the provenance of lemons I use, so I pour boiling water over them to remove the wax, then clean them with a vinegar solution.

[@sonictsunami6779]

A good friend has a Meyer Lemon tree that's never sprayed. Made several batches of limoncello from this tree. I use a micro plainer to get the peel. Have a new batch aging as I type. :-)

[@annakonda6727]

Not only am I going to make this but I also thank you for the timely recipe. Since we have not had a real winter this year my lemon trees are dropping lemons faster than I can deal with.

[@lorenzobusolini9616]

I did my limoncello for the first time, 2 months ago with Amalfi Lemons (lucky me here in the UK I got some posh Farm Shop where i can find them!!) 40 days first rest period and second one 30 days! In the meantime i did a second batch just in case its gonna be too good 😄😄😄! Thank you for your recipe and cin cin!!!

[@carriekassick7311]

I am a basil lover, and make basil tea that I drink throughout summer, so I’m going to make that one. Thank you!

[@mpalmer8449]

You just keep getting better and better every week!!!!! Been watching you guys for a couple years and really get into all the food. I have tried many dishes and really enjoy the new experiences. But this one is really intriguing. Where do you buy grain alcohol?????? Would try some of these chelos but don't have the real organic lemons also some people say coffee has molded in it?????? Is that true? I would think the alcohol would kill anything bad????? What do you thin

[@ExploringNewEngland]

Im thinking doing it with lemon balm and also trying it with mint. Love this