How to make Limoncello - easy Italian way, amalfi coast

[@Nathan-hl3bp]

Hope many people start to make more recipes like this at home! If it helps anyone, I find using a microplane to zest the lemons a little simpler. It helps to avoid accidentally getting too much pith, and you don't need a wide mouthed vessel because of large rinds. At the end, you still pour it over a filter to collect the zest as he has done. Everclear also comes in a 1.75L bottle which can save you ~5$ (and 250ml of alcohol) over buying two .75L bottles, if your store carries it.

[@eyrie08]

I tried that, but found I got too much pith. I got better results with a standard veggie peeler. I also let the peels steep in the simple syrup to extract the most flavor, and (my little twist) I add just a capful of vanilla extract.

[@nicolesawford5548]

Thank you for this great recipe. I always wanted to make some. Please don't throw out your lemon peels because they are still good to use. Chop them up and put in a container and put in the freezer for when you need lemon zest for baking or cooking. Imagine the flavour!

[@CookingwiththeCoias]

Thanks for the tip 👍👍

[@joshuaharper372]

They and also nice as candied peel (chopped, of course) in festive baked goods.

[@josephharper3714]

No, they are not fit for use after this process. They are dried out and brittle. They no longer have any usable properties after the alcohol has rendered out all of the natural moisture and oils.

[@annann4786]

What a good idea, for leftover lemon pills. That would give a flavour to the cakes. Thank you

[@ciaohoney54]

​@@CookingwiththeCoias😊you can use the peels again to make lemon extract fir baking. Same as vanilla bean extract. Add more 40% vodka, shake, put in a cabinet. Shake, in 12 mos. You'll have a delicious extract.

[@spearageddon3279]

Now this one I can do! I have a lemon tree (grow organic) that gives me several gallons of lemons a year. I don't have enough left feom this year as I gave away a lot to my neighbors but will definitely be making this next season. I'll split into mason jars to give as gifts. Thanks for sharing! 👍👍

[@CookingwiththeCoias]

That's fantastic that you have your own organic lemons and that's a great idea to give as gifts👍👍👍

[@Gerrygambone]

Chilling limoncello makes all the difference to the taste. Love limoncello my parents are not far from Salerno.

[@KathyM-c6i]

Another great lesson -- thank you! I haven't been to Italy in over a decade, but still have a beautiful little bottle of Limoncello I grabbed on the way up Amalfi to Positano.

[@CookingwiththeCoias]

Wow....that bottle you have I'm sure is going to be good,!!👍👍

[@chocobarrel]

You have such a nice way of explaining in simple terms and yet you are so descriptive. The best Limoncello recipe video

[@CookingwiththeCoias]

so glad you enjoyed this limoncello episode and thanks for such great feedback :) :) :)

[@christinemarie007]

I can smell the lemony scent from my house as I am looking at you tasting it 😂... It looks so tasty. Thank you for the nice video.

[@CookingwiththeCoias]

so glad you enjoyed this episode :)

[@TCJAZZ-MUSIC]

Alright - I thought I would post this as I followed your receipe for Limoncello and man, it turned out 'amazing'.......! Organic lemons and Evian water .... First time trying to make this and it's delicous....! Thank you for a great tutorial and video...! Salud ......!

[@CookingwiththeCoias]

that's fantastic!! So happy to hear this and thanks for taking the time to write :)

[@SweetVelvetBuds]

Great recipe, thanks! I love that you don’t waste anything, every drop counts. 😊

[@dioneiakunz4836]

Outstanding recipe!! Thanks for sharing this🙏🏼💖

[@chavetto]

I'll never forget the first time I tried Limoncello. We had a beautiful Italian feast at a winery in Napa. After drinking a lot of good wine our lunch, they brought us a shot of Limoncello as a digestive. I loved it so much I asked for another...then I had a 3rd and then that's when it hit me. That limoncello really packs a punch.

[@CookingwiththeCoias]

LOL...so glad you enjoyed it and thanks for sharing your story

[@Jennifr1966]

I want to make this as a Christmas gift for my sister, who is currently on a two week tour of Italy! My mom passed this year, so this is in remembrance of her. She took pictures of limoncello, so that was my inspiration!

[@CookingwiththeCoias]

That's fantastic!! This would make an amazing Christmas gift and if you make it now and let it age till Christmas, it will mellow out and be even better 👍👍

[@krisgery9075]

How do you store it if you make it for the holiday?

[@joemurray8902]

My daughter and her family just came back from the Almalfi coast and brought back Limoncello and it was great! Definitely going to make this!

[@CookingwiththeCoias]

Sounds great and I'm sure your Daughter and family had an anytime in Italy👍👍

[@CookingwiththeCoias]

....typo.....meant to say "had an amazing time in Italy" ☺️☺️

[@dougmuenzen9913]

I just found your channel, Ivo, and I’m glad I did. You present such delicious recipes and in an easy-to-follow format. Cheers!

[@CookingwiththeCoias]

So glad you found me and I hope you are able to give some recipes a try👍👍

[@judyl3492]

You really enjoyed the taste test. Made me smile 😊

[@shinystones]

What a lovely, good-natured fella. Thank you from London. Will definitely try this, though I have to know, did you get the lemon peel out of the jar?!

[@CookingwiththeCoias]

....LOL.... Took me a while but I did it 😊 Great to hear from you in London 👍

[@shinystones]

@@CookingwiththeCoias 👏

[@glleon80517]

Great video! I have been making limoncello for years. I am curious why the second dose of Everclear? And I decant the lemon-infused spirit before adding the sugar water, since the sugar water sticks to the peels. I find that the peels turn white within about a week indicating the infusion is done. Cheers!

[@CookingwiththeCoias]

So glad you enjoyed this video and the recipe was one I picked up while on the Amalfi Coast so I followed it exactly 👍 Cheers

[@elasticsynapsis9330]

I was wondering the same thing bc I’ve never come across any other limoncello recipes doing that. Same with adding the sugar water AFTER straining the lemon peels out, not before. I’m sure it tastes just as good but seems like extra unnecessary work.

[@josephharper3714]

@@elasticsynapsis9330 I agree. I've been making limoncello for years and have done a ton of research on recipes. He really went of the reservation, in my opinion. I kind of have to question who gave this guy this recipe.

[@joseymour2574]

@@josephharper3714 For years eh? Maybe you can offer some advice. Have you made Crema di limoncello and if so what's your method for avoiding clumps or curdling? Advice is all over the map online.

[@mlaff5002]

Super recipe. Just bottled some last night. Great flavour, we really enjoyed it.

[@CookingwiththeCoias]

So happy to hear this 🙂🙂🙂

[@rjrjr2859]

Looks awesome!!! Easy enough for me to try! A couple quick questions. 1) How long do you (can you) keep it in the freezer? 2) How long will a bottle last once it's decanted? Thanks again for your great videos.

[@CookingwiththeCoias]

So glad you enjoyed this episode and you can keep it in the freezer for as long as you want and once it's opened, ti doesn't matter - it will keep just as good as if it were day 1 :) Now if it was wine on the other hand, that's a totally different story but with this Limoncello, you are good to go :)

[@miguelavendano2530]

Wow! looks so great. I will do it. Thank you.

[@jamespennington5499]

It's ideal to saute your Chicken Picata in lemon chello at the beginning and add the sauce to your butter sauce to it with lemons.

[@CookingwiththeCoias]

Thanks for sharing your tip with us....I will give that a try sometime 👍👍

[@jaybeaton9301]

Nice tutorial. The expired peel could make a nice lemon salt scrub.

[@Hercules045]

Thank you very much for the video your recipe is the most closest recipe that I leaned at Amalfi coast restaurant. Now I can find your recipe if I forget the ratio🍋🌊🥂 You can mix limoncello with sone Prosecco and soda if it’s too strong for you.

[@CookingwiththeCoias]

...yes...that's called a Limoncello Spritz and I love it!!

[@bubbastephens7210]

Do you have to keep it in the fridge after it’s bottled? Great tutorial. Thanks for the steps

[@CookingwiththeCoias]

You do not have to....but I always keep 1 bottle in the freezer as that's what I would serve/drink 😊

[@joseymour2574]

It is always kept as a chilled drink and actually the freezer is best. It won't freeze if not diluted too much. Lasts longer there too.

[@bubbastephens7210]

Kept mine in the fridge and all the sugar crystallized in the bottom of the bottle. Didn’t seem to hurt the flavor any though

[@CookingwiththeCoias]

@@bubbastephens7210 interesting...I have not seen that happen before but glad the flavor is still there :)

[@PaulBridgestock-y8q]

And we just happen to have a whole box of lemons in our fridge. I will have to use vodka but will report progress. Thanks, Chef Paulus

[@awesomebeast7509]

Did you end up getting lemon drunk?

[@josephharper3714]

Don't use vodka unless you have some 100 proof. Even that is just barely strong enough to render the oils from the skin. There is a very specific reason for using the 190 proof. It removes the oils from the skins and becomes a part of the alcohol. Lower proof alcohol doesn't work nearly as well and will produce an inferior product. Take my word for it.

[@motoner37]

Türkiye’den selamlar 🇹🇷Deneyeceğim dostum. Emeğin için teşekkürler.

[@travismatthews501]

Very pleased with the results here, followed pretty much exactly and has great color and flavor. Compared to several other brands and the general consensus is that this one wins. Thanks for the recipe/idea. Just about given away everything except for the bit I kept for myself and its going fast.

[@CookingwiththeCoias]

Great to hear! 😊😊

[@sharins2265]

What kind of Alcohol rubbing ?

[@travismatthews501]

@@sharins2265 Everclear, its 198 proof I believe.

[@joealta3450]

I have a buddy who imports his lemons to overseas here from Sorento... Some would think this is crazy.... But I've eaten lemons in Sorrento and Positano.... And I've tried his lemoncello..... worth every penny! I'm hoping to get clearance to bring back lemons (Lumi) from Palermo on my next trip. They're top shelf for anything using the rind

[@CookingwiththeCoias]

Wow - that's amazing and a great idea... totally worth it👍👍

[@janzoetelief7634]

Thx a lot sir! I will make it myself now in Holland 🇳🇱

[@CookingwiththeCoias]

That's fantastic!! And great to hear from you in Holland👍👍👍

[@karrielangston4005]

I'm confused. Why not put all the alcohol in with the lemon peels and leave it for 3 or 4 weeks. Then strain peels out and add sugar water?

[@CookingwiththeCoias]

I was following a recipe so didn't want to deviate🙂

[@bratislavilic436]

Best recipe for limoncelo

[@donnastachnik6253]

Thanks for sharing another wonderful video. I just put my peels in the alcohol and I'm looking forward to sampling it on Thanksgiving. I'm following your recipe exactly, what do you estimate the proof of the finished product to be?

[@CookingwiththeCoias]

In this recipe it will be strong, in the 40% range👍👍

[@DustySplinters]

Very interesting... wonder what the final abv is. Guessing 1L of 190 proof diluted by 1L of water and .7L of sugar should bring it down to 110 proof. There probably was till some flavor to be itilized in those peels like diced and added to a gelato ???

[@CookingwiththeCoias]

If you try dicing the lemon peels and adding to gelato, let me know how it turns out 👍

[@kimhayden1212]

Can the peel be candied after soaking in alcohol?

[@CookingwiththeCoias]

I have not done that but yes👍👍

[@mehdiazizi1152]

Thank you so much for this video.2 qestion: 1. Can put in refrigerator or must be in freezer. And 2. Is it possible use honey instead of sugar?

[@CookingwiththeCoias]

Yes, you can put in fridge, you can even leave it at room temperature if you want - however, serving limoncello ice cold is best. Although I have never used honey, the sugar is just a sweetener, so as long as you used enough honey, it should work but will also alter the taste as well, so keep that in mind 😊

[@maus6199]

I used a different recipe and bottled my limoncello, I found sediments and I'm giving it a second pass with a coffee filter, they do work pretty well

[@CookingwiththeCoias]

Thanks for letting me know 👍

[@pgsibilo]

13:12 Suggest you cut the Lemon Strips into smaller sizes to make it easier to remove them. But better still, grind the Lemon Strips to allow greater surface contact with the Alcohol.

[@CookingwiththeCoias]

Thanks for sharing your tips with us 👍

[@pgsibilo]

@@CookingwiththeCoias You're welcome. BTW, I'm experimenting on your recipe, hope it turns out ok 🙏🏼

[@usernamewatcher]

I like your videos sooo much! Perfect! Thanks!

[@CookingwiththeCoias]

So happy to hear this👍👍😀😀

[@bdsmith674]

I bought 2 bottles of limoncello in Positano (they are both the same). The label of the (square) bottles is a painted tile of the city. One we drank, but I still have 1 full bottle (and no I did not discard the empty bottle).

[@jimjamfishandcook]

This is a great video Ivo. I'm in!

[@HeavensYield]

This looks fantastic! Do you sanitise your old bottles before you funnel in your homemade limoncello or is this unnecessary? Cheers!

[@CookingwiththeCoias]

I just washed them really well, but you can certainly sanitize if you prefer :)

[@sempei58]

can you just keep it at room temperature and perhaps add ice to it when its ready to be drunk any difference in taste or smell if it is not kept in the freezer or fridge. Also is a zest file better to use so lemon peels are more grinded or are peels better

[@CookingwiththeCoias]

You can certainly leave the limoncello at room temp if you prefer and just add ice if you want - that's not a problem at all and peels are better👍👍

[@eyrie08]

That’s a really high alcohol proof. What is the ABV on the final product?

[@CookingwiththeCoias]

Yes, it's very strong close to 50%

[@imdr1r01]

Just added the 250 grams of grain and am waiting to bottle. I wish I could show you a picture of how my lemonchello look like at the moment

[@CookingwiththeCoias]

I bet it looks amazing 🍋🍋 👍👍

[@wademom4]

This looks so good. I’d like to try it. Can you be a little more specific about the kind of alcohol to use ? Thanks. I look forward to your videos each week.

[@CookingwiththeCoias]

The alcohol brand name is called EVERCLEAR - it is made in the USA and is 190 proof, grain alcohol, which is 95% alcohol by volume. Hope you give this a try and so glad you are enjoying my videos and recipes 👍👍😀😀

[@toddhaines5245]

I believe alcool is another brand as well

[@josephharper3714]

@@toddhaines5245 I believe "alcool" translates to "alcohol" in English. I don't think it's a brand name.

[@dougi]

Emerald Springs and Pure Proof are 2 other brands we’ve tried that will save you a couple bucks over Everclear and deliver the same results. We’ve got access to both the 190 and 151 proof in TX and actually prefer the 151. Still has the “bite”, but you can drink more than one glass without needing to lie down. 😂

[@CookingwiththeCoias]

@@dougi good to know - thanks!!

[@stannystuart5126]

What grade of alcohol. There are several????

[@kristyk3628]

Fantastic 💃🕺you're right, good to last drop & we ain't talking Coffee. .Oh tells our age🤷. Haha I am going to pick up ingredient's today it's 5am😅. Happy Holiday's to U & You'res

[@geedubb-q1u]

Great recipe, I’ll have to try it for sure. Do you still do your fishing videos? Thnx.

[@CookingwiththeCoias]

YES I do :) next fishing episode will air on Tuesday

[@radarbrew]

Watched your red wine video first, got hooked and watched the limoncello video. Thanks so much. One plead: could you get a better grip on your glass vessels? It makes me cringe, because I have lost my grip and shattered a 6.5 gallon carboy. No injuries, but I stood in broken glass until my wife brought my slippers and a broom. Cheers! Also, brew newbies...either tend the sugar water constantly, or turn off the heat. It will DEVOUR a pan if it burns. Plus, stainless only, no teflon. Carry on.

[@CookingwiththeCoias]

Thanks for the feedback 👍👍

[@gyorgykiszli4269]

I live in Thailand where there is an abundance supply of limes. Would it be possible to make this with limes instead of lemons?

[@CookingwiththeCoias]

Sure you could, but then it would be "Lime-Chello" 👍

[@mryoung8586]

I understand not everyone has or wants the stuff, but an Erlenmeyer flask, buchner funnel (on a vacuum pump), DE (diatomaceous earth) and a coffee filter! VERY CLEAR.

[@CookingwiththeCoias]

Thanks for your feedback 👍

[@joecioe8566]

I have watch so many recipes for limoncello and none of them agree on the ratio of syrup to grain alcohol. Limoncello is typically 25-30% alcohol (50-60 proof) yours is about 50% or (100 proof). Am I missing something or do you just like it stronger.

[@CookingwiththeCoias]

You are not missing anything as there are many different recipes but I was following one that I got while I was in Italy and that's what the recipe called for 👍👍

[@williamreid9308]

The comment is correct, most commercial limoncello is 26% ABV (alcohol by volume) [Pallini], 30% ABV [Gabriello, Bellini, Morey, Lim] & 32% ABV [Caravella (all Italian or Spanish brands)]. Most Scotch, Bourbon is 43% ABV (86 Proof). This recipe at about 50% ABV (100 Proof) will knock your socks off. I suggest diluting further with an additional 3 cups (24 oz.) of water.

[@funkathustra]

Love your videos! Just want to point out that 250 mL of *water* weighs 250g, but other liquids have different densities, so this won't hold. 95% ethyl alcohol (Everclear) is about 0.8 grams / mL, so 250 mL of everclear will weigh about 200g (and conversely, 250g of everclear will be about 313 mL). Milk is roughly the same density of water. Cooking oil is aout 0.9 g/mL, and honey/syrups are about 1.4 g/mL. Anyway, I can't wait to watch more of your videos. Thanks!

[@dougi]

I’m curious if you ever get a thin brownish ring of gunk around where the top of the liquid hits the bottle. We thought it was the Costco organic sugar we were using (which has a brownish tinge when concentrated as syrup). But even filtering that or using white refined sugar leaves a less noticeable ring. Any thoughts why?

[@CookingwiththeCoias]

I have never had such a brown ring - perhaps try a different sugar and see what happens - can't think of anything else?

[@diannadavis1362]

make sure the sugar you are using is pure cane sugar and not from sugar beet.

[@debramoreschini3555]

Could be wax from lemons. I read here that can happen.

[@barruzza]

How would I make a full gallon? Would I simply add more water?

[@CookingwiththeCoias]

You can certainly add more sugar water, it will lower the alcohol level though👍

[@kenw9032]

Is it 700 gams by weight or volume?

[@CookingwiththeCoias]

By weight👍

[@kenw9032]

@@CookingwiththeCoias WOW, this is as good as anything I tasted in Sorrento, Positano, and Amalfi. It's high octane, so sip don't gulp.

[@VincentBonaccorso]

what is the strength of the final product? meaning what is the Proof or ABV?

[@CookingwiththeCoias]

Most limoncello is around 30 ABV plus or minus a few points. This recipe is most likely closer to 45 - 50 ABV. For a weaker version, you can use more sugar water or, use Grappa or Vodka instead of the everclear👍

[@palmrepairs]

Just found you, so good. I've made limoncello prior, but when I was in Florence we bought a limoncello cream which was amazing.... I've yet to find any recipe online. Any suggestions?

[@CookingwiththeCoias]

I have not made the cream Limoncello but it's definitely good 🙂 I know they typically add milk cream, and vanilla to the main recipe

[@PanioloBee]

Is there a variety of lemon that is better than others?

[@CookingwiththeCoias]

Some are better than others - the ones from the Almafi coast in Italy are best but locally, as long as it's organic, it will make a great limoncello so no worries there. If you can find Lisbon or Eureka lemons, those would be excellent but again, ant organic will do👍

[@lucreziafrechette3819]

We have been wanting to make it for a while and bought vodka to make it. believe you are in Ontario. Can you get the 90 proof alcohol at LCBO?

[@CookingwiththeCoias]

Unfortunately, you cannot get 90 proof at the LCBO, but vodka or grappa will work just fine 👍👍

[@dawithabteselassie7116]

How much should the alcohol concentration?

[@rmd9032]

750ml is the standard size of a liquor bottle. it is called a fifth of liquor because it is 1/5 short of a quart. So 750 ml = 4/5 quarts.

[@CookingwiththeCoias]

Thanks!!

[@sempei58]

where can you purchase the everclear or pure or high content alcohol

[@AnnaConfortin]

Are you in Canada or US? Canadians can purchase the Everclear at any government liquor store. The bottles are usually behind the counter.

[@mileskian3081]

I know this comment may not be limoncello related but, where did you get the Italian chef riding the bike has been used as decoration in the family restaurant and another variant of it holding a big bucket of grapes and then another variant that is carrying both salt & pepper in a trolley for years. I always thought nothing of it until now,

[@CookingwiththeCoias]

That was something I found during my travels, but can't recall exactly where👍

[@raibeart1955]

Where is 1 litre of water equivalent to a quart? I’d love to know.

[@CookingwiththeCoias]

1 liter is equal to 1.057 quarts - they are very close

[@hawaiianpunch6534]

I think I'd filter the everclear or vodka through a Britta. It would kill the alcohol taste. I just want the flavor of the limon.

[@CookingwiththeCoias]

If you let this age for at least 6 months afterwards, it will taste more mellow and lemon👍👍

[@alanmercieca3086]

Some people in the Amalfi coast use a Muslin for filtering it out. Which is reusable unlike a cheesecloth.

[@kenw9032]

Why don't you just add the extra 250ml of grain alcohol in the beginning? By my calculations this ends up 95 proof. Is that correct?

[@CookingwiththeCoias]

.....in this case, I was following a recipe and directions and I believe the proof to be around 50

[@masp441]

Thanks for the effort. ❤

[@ChrisS-ez3mu]

So this is not really a brew. It is lemon peel infused in Everclear, mixed with simple syrup and let stand to infuse more flavor?

[@CookingwiththeCoias]

Yes👍👍

[@rrrashen]

Nice, but - where/how did you get alcohol in Ontario?

[@CookingwiththeCoias]

I actually ordered mine from Alberta and had it delivered but there are. Distilleries in Ontario that will sell it such as Polonee distillery in St Catherines

[@crystalchabassol3543]

depending where you live ( I live in Qc xc from ottawa) and they have 70% proof but you have to ask for it. limit 2 750 ml bottles and 1 bottle costs like 48$ sigh. I checked out the alberta place but it's illegal to mail into diferent provinces so check your provincial laws

[@domalikTV]

would you drink this before or after dinner?

[@CookingwiththeCoias]

Typically, it's after dinner 👍👍

[@joycehwys]

What type of alcohol: vodka, whiskey ? Thanks

[@CookingwiththeCoias]

I used Everpure Alcohol which is very high in alcohol, but if you can't get that, suggest using grappa or vodka

[@CJINW]

Did not think Everclear would be used. ?

[@CookingwiththeCoias]

Yes - I use it

[@williamjohnston4192]

So what do you think the final prof would be

[@CookingwiththeCoias]

LOL ...very high😊 Probably close to 50% - This is what the recipe called for, so if you want it weaker, you can use Grappa or Vodka, or, more sugar/water👍👍

[@domg.1011]

For things like milk & beer you can measure in grams & get about the same mls, but for things like cream, oil, & higher alcohol, the density is different & I would not recommend using weight & volume interchangeably. Ethanol is 0.789 g/cm^3 (a cubic centimeter is a milliliter.) For small things, having an off amount is fine, & for things with a low amount of ethanol like beer or even low proof wines, it's fine, but for spirits or large amounts not so much

[@CookingwiththeCoias]

Thanks for sharing your tips with us 👍👍

[@domg.1011]

@@CookingwiththeCoias anytime, sharing knowledge is the basis of humanity. I hope it didn't come off as condescending

[@rositaroja5349]

Awesome recipe! I subscribe to your channel!

[@CookingwiththeCoias]

So glad you enjoyed this episode and great to have you on board as we have a fantastic family of subscribers 👍

[@whirls007]

28 ozs of sugar by weight or volume?

[@CookingwiththeCoias]

By weight 👍

[@cyuiyuwyguiyui]

Wow, nice channel i found! :)

[@CookingwiththeCoias]

Glad you like the channel and welcome aboard 👍👍

[@geoman-om6nm]

Can we use vodka or gin?

[@CookingwiththeCoias]

Yes, you can use Vodka👍👍

[@GeorgiiBatalov]

The lemon peel gave away all oils and elements to the 96% ethyl alcohol in about 3-4 days a week maximum (depends on the size of the peels). So there is no point in waiting for 2 weeks

[@CookingwiththeCoias]

Thanks for your feedback

[@bluesman1947]

1 lt. Alcohol + 1 to 1.5 ltrs of water + 1kg of sugar, depending on personal taste, but you must filter the alc ohol before adding the water.

[@CookingwiththeCoias]

Thanks for sharing your tips with us 👍

[@joeylaramie7398]

Never had it but I’m making it

[@CookingwiththeCoias]

That's fantastic!! You are going to love it and remember to keep the finished limoncello in the freezer and serve it cold ,👍👍

[@feltona.cottonjr.8782]

How many lemons to start?

[@CookingwiththeCoias]

8 - 10👍

[@JohnCipriano-nl8cp]

I keep my limoncello in my Freezer were no one usual looks for myself 🥂CIN CIN

[@CookingwiththeCoias]

LOL😊😊

[@larrykwart3261]

Thanks for the recipe! FYI, the Density of 190 proof ethyl alcohol is 0.789. 250g would thus be about 318mL. Also, you can remove the turbidity by filtering through a bed of Pharmaceuticl Grade Talcum in a coffee filter.

[@annann4786]

You are not putting glass bottle full of lemoncello in freezer? Fridge yes, but freezer? Wouldn’t they explode?

[@CookingwiththeCoias]

Yes, I keep the limoncello in the freezer - it does not explode 🙂 The high alcohol content makes it possible to keep in the freezer with no issues☺️

[@GatheringJacob]

Instead of using the water why wouldn’t you use the juice from the lemons?

[@CookingwiththeCoias]

...in this case, I just followed the recipe.....if you use the juice, let me know how you make out?

[@tigerdeer]

All I can think of is that lovely bottle you filled with the lemon skin which means you have to throw away altogether 😭 Maybe use a jar next time. This liquor looks lovely.

[@CookingwiththeCoias]

Thanks for the feedback and the bottle was thrown away....I let the skins dry and then they were easier to remove 👍

[@annlarson5663]

I’m not sure what he means by alcohol, alcohol is in all spirits, which one?

[@CookingwiththeCoias]

I used everclear alcohol - if you prefer, you can use grappa or vodka, but it won't be as strong

[@karrielangston4005]

Grain alcohol

[@seano1642]

I'd use Distilled Water! 💪🏻👋🏻

[@Hercules045]

Try Prosecco and soda😋

[@karlwebster1154]

I must be a total idiot? What is a bottle of "alcohol" ? and what ABV is it ?

[@CookingwiththeCoias]

The alcohol I used is 190 Proof, or, 95% alcohol -- if you cannot find this, you can use grappa or vodka

[@guidoheijnsbroek6166]

Gramms are not the same as milliliters. That is true with water but not with alcohol

[@markduerr8902]

I estimate your recipe produces a limoncello of 46% alcohol or 92 proof. Do you agree?

[@CookingwiththeCoias]

Yes...it's very strong but that's what the recipe called for...you can use more sugar water to weaken it, or, use grappa instead of the alcohol 👍

[@johnscimeca899]

1 cup of water and one cup of sugar is simple sugar

[@yafimaabramzon9870]

How strong is Limoncello when 1.25 liter of 96 alcohol mixed with 1 liter of water ? more then 50 degree , its not liker !!!

[@CookingwiththeCoias]

LOL....yes, it's strong but that was the recipe from Italy, but you can just add more sugar water to bring the alcohol level down👍

[@FabrizioPati-i6f]

To calculate the ABV you need to consider three factors 1) Volume of filtered alcohol after maceration of the zests 2) Syrup volume 3) volume contraction that alcohol undergoes in aqueous solution With my recipe, 300 ml alcohol 96° ABV 600 ml of water 300 g of sugar I get a liqueur with around 28° ABV

[@CookingwiththeCoias]

@@FabrizioPati-i6f thanks for sharing your recipe with us 👍

[@mightymikee1]

you look fit buddy, do you lift ?

[@CookingwiththeCoias]

LOL....I try to make it to the gym 3 times a week but honestly only make it once a week😊😊

[@michaelgarcia2973]

I discovered Limoncello today watching the film The Third Person starring Liam Neeson

[@CookingwiththeCoias]

Thanks for writing in and glad you discovered limoncello 😊

[@FabrizioPati-i6f]

I don't understand why many recipes include organic lemons (very expensive) when it is sufficient to use those with edible peel. Furthermore, it is scientifically proven that infusions longer than 72 hours worsen the quality.

[@zenjon7892]

One day, we'll have ONE system of measurement!

[@CookingwiththeCoias]

LOL.....that would be so nice 🙂🙂

[@ZWGamemasterGame]

Don't mix your sugar water with the peels. Get the peels out