How To Make Limoncello: Easy, Tasty & Refreshing

[@Demymaker]

Hi, I write from Italy and the procedure is correct. Some tips 1) With a high alcohol content there is no reason to heat the mixture to keep all the aroma 2) If you have no alternative you can buy them but if you have access to freshly picked lemons .. there is an abysmal difference in the aroma and color, when cutting the peel, the hands must immediately get dirty with perfumed oils, the color once the peel is removed from the alcohol must be very opaque yellow (a sign that there are many essential oils) , in yours it is a sign of orange-transparent color that probably a long time has passed since the collection. If you crush a peel, it must immediately throw away a flammable liquid (and that vanishes with the passing of the days after the collection) 3) Although many recipes require long times, all the aroma and flavor are extracted in 3 days, I would say to leave it at the most 7 days (from my tests the upper part is obtained with 5 days), if left to macerate for a long time it extracts a sour taste. 4) Although it is a personal taste but tries to add the minimum necessary sugar, sugar tends to cover the taste, but obviously it is a sweetened liqueur, therefore it is a main ingredient. I hope it's useful in some way (and I hope you understand my bad English), they are concrete suggestions and not just concepts. To health !!!

[@StillIt]

Cheers :)

[@AriesSupertramp]

"when cutting the peel, the hands must immediately get dirty with perfumed oils" It seems like I never had freshly picked lemons.

[@BrazilSaint]

@Demy @Still It - I am using 96% neutral grain alcohol and the lemon peel is going pale and crispy after 48 hours - Is there any need to leave it longer? It really looks like all the oils are out of the peel already - thanks!

[@Demymaker]

@@BrazilSaint in my experience 3-4 days is the ideal time to have an excellent taste-color-perfume and lack of sour taste. The sour taste can be found the same if the white part of the peel has also been inserted ... for this reason the skin must be cut very thinly. A greeting

[@Demymaker]

@@AriesSupertramp I realize that it may seem like an exaggeration but I can assure you that the final taste of limoncello changes totally with freshly picked citrus fruits (or collected a few days ago). If I have the opportunity I will make a small video on limoncello.

[@gdrinot]

Ok you're either a god at peeling or that peeler is incredible!

[@PacesIII]

Try this: www.amazon.com/dp/B076HHDXX2/ref=cm_sw_r_cp_apa_fabc_7ztPFb186SHWQ?_encoding=UTF8&psc=1 I got one of these peelers recently for just this purpose. When I opened the box, I thought I got duped but.. all I can say is it makes peeling carrots and potatoes and absolute dream. And super sharp, so watch your fingers.

[@gdrinot]

@@WTB1327 actually "god" is correct, hence the article...

[@phuckyoutube5927]

He must have fresh lemons and y'all need to put those peelers down and get you an apple peeler

[@tjarnott5988]

Why not both?

[@ABaumstumpf]

Tried it - great. first time was with ~400mL of Alcohol and used nearly all of it with friends to taste how we want it - a bit less sugar for us. Now second time is nearly 2L. Really looking forward to it.

[@GaBiggunn]

Finally trying this for the summer. One tip for those who are having trouble peeling the lemons. Put your lemons in the fridge overnight and peel while cold. The peel comes right off and the pith stays behind.

[@riccardonaidoo9413]

My dude is like one of the dwarves out of The Hobbit. Only he makes delicious moonshine and giggles his ass off at his amazing concoctions.

[@SnuffZen]

haha tremendous! He is from NZ i think witch makes your comment spot on.

[@knifecraiz]

Just finished making a batch yesterday and I’m already planning to make another. I couldn’t find anything higher than 75% in my area so I modified the recipe: - 750 ml 75% Ever-clear - 10 Lemons worth of peels - 550 ml water - 490 ml sugar - juice of 2 lemons (before bottling) This ended up at about 37.5% for me. I followed the steps in the video with these measurements. I hope this helps and great video!

[@dave_s_vids]

That's really handy, thanks!

[@chuckdontknowdoya6100]

Just brought me back to my childhood my grandmothers maiden name was Lemoncello and this was always at Sunday dinner in the summer thanks Jesse.

[@StillIt]

Ahh awesome man. Yeah it seems like it's one of those "nanna/nonna" recipes

[@LloydieP]

Using glucose instead of sugar (or a mix of the two) gives plenty of syrupy mouthfeel without the sickly sweetness. Also, grapefruit makes a nice alternative. 👍👌

[@brokenrecord3523]

Good idea. It's the fructose in the table sugar (sucrose) that is ultra sweet (sucrose is a fructose joined to a glucose). Glucose might be easier to find if you know that corn sugar is glucose and dextrose is just another name for glucose. Corn syrup has other flavorings added, like vanilla, salt and molasses (for dark corn syrup). High fructose corns syrup is something else - don't use it.

[@meltedsandwich6716]

Glucose is in the specialty baked goods section most of the time

[@gmonkman]

Agree on grapefriuit. Works really well.

[@xxxslushiexxx4951]

Grapefruit to sweeten or instead of the lemons?

[@JakeMagnum]

My family made limoncello just like this a few years ago. The lemon peels soaked for 30 days. There's only one jar remaining and it's one of the most coveted items in the house.

[@StillIt]

Yeah people will get after it if you let them. If you have the patience the long method is probably better haha.

[@TheKitchenNinja]

Great video! I started making limoncello and arancello(orange) about a year ago and I'm hooked! Lemons don't grow here on Vancouver Island, but I've found that using organic lemons works nicer than regular ones for those of us without access to fresh citrus trees. Just subscribed and looking forward to checking out more of your videos!

[@StillIt]

Awesome! I need to try Orange as well. Welcome :)

[@marctrott9437]

RemedyKitchen just read about the Arancello that u make .? Do u pretty much just use the same recipe. But switch the fruit from Lemons. To oranges ? Cheers

[@TheKitchenNinja]

@@marctrott9437 yup, I pretty much swap it 1 for 1 from lemon zest to orange zest.

[@barrywaters6336]

An old video I Know but I just followed your reduced sugar instructions because I've trusted your taste to date and turned out my first but nicest Limoncello I've had. That not say much about my spending habits when it comes to Limoncello but I'm happy!

[@sfcmathews32]

I made a batch of this stuff this week and it's amazing. Used 190 proof everclear and store bought lemons and it came out refreshing and delicious. Good recipe, thank you.

[@StillIt]

Awesome 👍. It's tasty aye?

[@sfcmathews32]

@@StillIt Really very good. My wife loves it too.

[@ringofasho7721]

@@StillIt How do you think a limecello, grapefruitcello, or maybe even clemencello would turn out? I bet the limes would make an awesome absinthe color

[@alenalenson6281]

Thank you very much sir for good info . would you do a video about making Jäermeister (the famous German spirit ) thanks again

[@greenmountainhellhound6835]

I just did this and wow!!! Thanks for the video, I’m going to try Orange next. Love your channel. Vermont, USA

[@billmartz4290]

I use a microplane and just zest the fruit. No pith at all. I've done all the citrus common to us. Lemon, orange, lime and grapefruit. The stuff is terrific. Everclear will take almost all the color out of the zest. Mine is about 40% as well. I refer to it as a panty dropper. The women love it. Cheers!

[@paulsapper]

Hi Jesse Looks like I’m making Limoncello this Christmas, l love that stuff. Thanks for the videos mate and advice. Hope you have a kick ass weekend

[@AleDegustation]

I heard something similar like this. My friend used to put whole orange with pressed inside fruit coffee beans into jar filled with 96% spirit for 2 weeks and then diluted to 40%. What you think about it? Did you tried to make porter vodka? Mix of Baltic Porter and spirit.

[@quarlow1215]

This is the first liqueur I made and it was awesome. I know you said you didn't care for lemonaidish drinks but I took the lemons and squeezed the juice out. Strained it and added equal parts alcohol and then added a small amount of simple syrup to make Lemon Vodka. It was also awesome and actually everyone liked it a bit more than the Limoncello. Just throwing that out there and it was pretty lemonaid like.

[@StillIt]

Yeah some people love it. Just not for me. I mean it's still yum, I just prefer it this way, each to their own :) cheers mate

[@ryangardner217]

I love this sort of stuff! I will definitely make some and try it out! I made some hibiscus infused gin the other day. It looks and tastes like Christmas!

[@StillIt]

Nice, that sounds pretty tasty Ryan.

[@sauravbasu8805]

But the scent of hibiscus flower is not that pronounced.

[@warrencourt7938]

I recently tried this method and I'm so pleased with the results. I've never tried any limoncello before so have no benchmark, but it still tastes real good. A Friend likes his limoncello, so will pass him some to try. His feedback will be great. Thanks for the great work you do, thanks also to George at barley and hops, Bearded and bored too for all the sharing!

[@lunar21111]

Can you use monk fruit for the sweetener instead of regular sugar?

[@kseriesdan9722]

Boxing day I'm making so I got a week to sit ready for new year. It reminds me of a Italian Cafe I use to work at every knock off

[@gonzaloe.troncoso8671]

I did the same with tangerines. It tasted great!

[@StillIt]

Nice, need to try that some time

[@banteringboomer4280]

i've done the lemon vodka trick...it was good i think this will be infinitely better

[@DubstepMonkey42]

Another awesome video Jesse can't wait to make this recipe thank you!

[@StillIt]

Cheers mate, give it a god for sure :)

[@charlesashworth6805]

Recently had the chance to try some uncut clear liquor that had lemons added to it briefly to help with the alcohol bite. Don't know it they used peels or lemon slices but it looked and tasted like lemonade with a nutty corn finish

[@StillIt]

Ah nice, I did think aboutaking it with a white dog /new make.

[@ppulambe8311]

I made some very similar to this recipe. It's delicious and was the hit at the party.

[@StillIt]

Definitely worth having some around aye?

[@ppulambe8311]

@@StillIt No doubt. I made 1.75 liters, and marinating the next batch. My lemon tree is full of lemons right now.

[@BeardedBored]

I've been thinking about trying this. Looks amazing!

[@StillIt]

It's pretty yum man

[@blindguy63]

Bearded & Bored hey bearded; have you ever heard of Ponderosa lemons before? Those are the really big lemons. I wonder how peeling those lemons would work for this? I know somebody down here in Southwest Florida where I can pick many of these bigger ones. What are your thoughts guys? Great video Jessie!

[@BeardedBored]

@@blindguy63 I'd say do it! I had to google Ponderosa lemons....DANG! Those are the size of grapefruits, LoL:-)

[@brucetidwell7715]

@@blindguy63 Italian Lemoncello is made from Amalfi lemons which are really big and much sweeter than our store bought lemons. Google those and see if they look like yours.

[@sabinfigaro7334]

This looks and sounds awesome! Never had but am intrigued.

[@StillIt]

It's worth a go man :)

[@dougehrle612]

works like a champ! I was amazed at how hard and crunchy the lemon rinds were after two days though. Looking a ways to proof this. I tried mixing straight with sprite, too bitter

[@phauntis]

Well this is going to be perfect, was planning on making this for family. Woo, nice timing Jesse

[@StillIt]

Ayyyyeeeeee good timing then :)

[@phauntis]

@@StillIt Very

[@adiefender]

in the US they have a candy called Lemon Heads, have used 100P and Lemon Heads to make this. Can do the same with Red Hots if you want firey cinnamon.

[@birder4life999]

Hmm! I have a box of lemon heads in the cabinet right now..

[@birder4life999]

I have a box of lemon heads on the shelf at the moment. . .

[@chuckdontknowdoya6100]

Is there an echo in here

[@birder4life999]

@@chuckdontknowdoya6100 ha! At least a bad internet connection!

[@birder4life999]

@Midnight Toker not sure were they were the other day, but they are actually on top of the fridge now (they have migrated closer to the stash of new make corn whiskey ;-))

[@adencummings5326]

In Italy they will have limoncello after a mean as a Digestive. Lemon is great for that! I’m loving your videos, your my teacher lol Keep it up 😎

[@Ivan.Wright]

This reminds me of an orange juice wine I made where I used fractional freezing to get the abv much higher

[@christopherkinnaman5067]

My brother-in-law used to make this all the time. We live here in Minnesota and after he would add the lemon peels to the alcohol, he would bury it in the ground for about a month since the ground temperature is 50 to 55°. Of course he would also add the water and sugar and everything else

[@Sugarsail1]

I made my first lemoncello with our lemon tree and some neutral spirts about a month ago. I didn't use lemon juice, just zest and it came out stellar. Although I proofed it with my hydrometer when I had chilled all the infused spirit down and didn't account for the lower temp so the batch ended up more like 90 proof, but it was wicked smooth and our whole neighborhood got absolutely smashed on it. FYI, if you're not a distiller, you can buy 200 proof food-grade ethanol that is used for herbal extractions by the gallon and it's less money than everclear and WAY cleaner flavor.

[@santallum]

Also try : limes, oranges and grapefruits ... same method

[@joshaddis1]

I really appreciate how you constantly explain make each recipe to what you like that being said I have done your recipe but would like it to suit me better .. How can I make the punch of alcohol flavour be less ? I like the sweetness and lemon flavour shining through but would like to not have a kick back of alcohol of that's possible any suggestions more simple syrup ?

[@ethantyrrell1707]

I used my first reflux run clean spirits to make this and it's incredible!!! Love all your videos man!!

[@palacecat]

oh my god this channel is delightful--bird chirping, dude is hilarious, great knowledge... holy cow!! Great work!

[@backyardbaseball2006]

Ive always wanted to make this.....but Is there any reason you don't proof it down with simple syrup and lemon in the beginning?? While your letting the lemon zest incorporate into the alcohol.....is it because it will mold?

[@allensams1773]

I always use Organic Citrus for my ' Cellos. . . Fewer and friendlier pesticides since you're using the ribs. . Also, I use 100 proof vodka and infuse it 3 weeks. Due to my Nochino habit I now add half a dozen crushed Allspice Berries and som Vanilla Bean (half of one in Lemoncello and Kumquatcello, full Bean in Oranfecello).

[@alteredexistence4115]

It sounds really good...I wonder what would happen to the flavor profiles if you substituted in honey for part of the sugar, or a piece of vanilla bean in with the lemon.

[@ExaltedDuck]

A couple quick notes on heating: -50 C is 120 F -somewhere around 45-50% (100 proof), the flashpoint of ethanol will reach room temperature (75 F / 25 C) and higher proof will be flammable at even lower pressures. -Boiling point of 95% ethanol is just shy of 80 C (170 F) Heating to 120 should be safe but is unnecessary. 100 F or 40 C would probably be more than plenty. Assuming it's a simple extraction/displacement from the rinds, we can expect the rate to roughly double for every 10 C or 20 F. 2-3 days at 120 F/50 C should be roughly equivalent to 7-10 days at 80 F/27 C or 3 weeks at 60 F/15 C. Probably the recipes calling for longer times were run at low temperatures. I'd be surprised if it take more than a day or two at 120F/60C. It's possible the different temperatures could affect taste and fragrance since higher molecular weight and less polar compounds will be able to extract where they might not at lower temperatures. My best guess is lower temperatures might taste brighter and sweeter and higher temperatures might taste a little more bitter and woody. (and that's based on knowledge of chemistry, not experience with this process... I will readily I admit could be completely off base with that guess)

[@jasonkuetemann2406]

I did a limoncello this past summer very much like your process and people that tried it liked it better than commercial examples. Will be keeping some around for company.

[@Kaiyanwang82]

Italian in yank land. My Sicilian dad occasionally uses limes with the lemons (6 lemons to 1-2 limes). His sister, my aunt, also prepares it with mandarin oranges instead of lemon+lime.

[@alexiaaddictiv-ink1898]

Definitely trying this out ASAP! Thank you 👍

[@christurner1791]

Try the exact same thing, but with oranges! It doesn't disappoint!

[@StillIt]

Il have to give it a nudge

[@christurner1791]

Still It ‘Orangecello’! 😉

[@kennethw.puckett8988]

I'm going to do this -- it looks great .

[@musicISlyf1]

Dude you have a contagious laugh! Lol. I've been looking into making some Limoncello, this was good timing. Guess I better start now for it to be ready for Christmas.

[@djsomers100]

Wonderful! going to get some going for next summer!

[@StillIt]

Yeah it's a good drop :)

[@saned21]

I cant wait to try this. I dont have any high abv spirits on hand so i will have to go get some everclear. Sounds super delicious.

[@StillIt]

Yeah it's worth while man.

[@HillCityHydro]

I'm gonna do this one!

[@StillIt]

DOOOOOOO IIIITTTTTT

[@wldtrky38]

Looks good and I bet it tastes awesome ! I can't get quite that high ABV, but I can get up to 155-160. I'm guessing it will be good enough... maybe back off the sugar water a bit. I've never heard of it, but bet I never forget it ! Thanks Jesse 👍👍

[@StillIt]

It should work just fine man. I would actually keep the same amount of sugar, just back of the water a bit to still hit the ABV you want.

[@wldtrky38]

@@StillIt I'll give that a shot. Most drinks calling for sugar are just too damn sweet for me, but with the lemons that might not be a problem. Thanks Man !

[@Josephawilson86]

The ph thing works with apple pie shine too. I got some malic acid from Amazon and a tiny amount, like 1/4 tsp per quart, dramatically improves it.

[@stillfrugal1695]

The version of the delicious liquid that I learned was from an 'old school' italian cook. He included the juice of the lemons with the peels and then let it set for 30-days.Let me say 'waiting that long is hard' After the 30-days he then added 1-1/2 cups of honey. (no proofing down with water). After seeing your results of the peels after only a few days, I think that is what I will do when my current batch runs out.

[@yvelf]

is there a difference in the taste or in the buzz if one were to use sugar cane alcohol or grain alcohol? is there a proper one to be used?

[@madwilliamflint]

I've been making Limoncello for years. A couple really awesome tricks in this vid. o7

[@darrelcdammann]

I'm going to have to make some of that

[@StillIt]

Definitely

[@justsomeguy8951]

Good one man. I’m going to have to make this

[@StillIt]

Definitely worth he time my man.

[@leematthews6150]

Crazy recipe this! I followed it to the letter but have come to one conclusion. And that is to rename it from "Lemoncello" to "Super F*kin Lemon". Holy moly, that lemon flavour just hangs in yourouth for a while. From sour to sweet, then there's all that flavour then an aroma hits you and then it hangs there. Left mine in the freezer! Trust me, freeze that sucker.

[@marcelhinss3848]

Would this also work with 80% alcohol or is something above 90% the only real way to go?

[@sherrimartel1984]

I recently found fresh lemons and grapefruits that I could order direct from the farmers here in Europe - looking forward to some beautiful liquors 😋

[@StillIt]

Score! Hope it turns out kick ass!

[@davidblack9091]

Was that from Crowd Farming? I have just finished 5 weeks of infusion of some organic Sardinian lemons 😋

[@aaronvenomfang]

Would this recipe also work by substituting the sugar with honey? Or would that mess up the taste profile too much?

[@dannywhite132]

On the topic of filtering, i use my gf very expensive filter coffee machine to filter my brews. Top tip, don't let her catch you unless you have a very comfy couch

[@freddymeischer2219]

Hahaha I used my chicks pantyhose​!!!!

[@tonyfffuuu]

@@freddymeischer2219 the taste of pretty feet... delicious!

[@waynemcculloch651]

Hey Jess I noticed that was you don't mention filtering the TPW Is this not necessary?? At 93 percent

[@cthulpiss]

Using some good honey instead of sugar, lemon juice instead of water, and proofing it down to 70% makes a GREAT and dangerously innocent tasting infusion. Seasoning for a month or two also helps.

[@Freedom_rider3]

You can also put it on top of the backside of your refrigerator. The warmth of the motor and the agitation every time the Air compressor will speed things up

[@aragorndedolor4171]

Where I live in SE- Asia lemons are hardly available and/or expensive. Limes on the other hand are plentiful and dirt cheap or free and natural (no coating). Can I use lime peel instead of lemon peel for a simular drink?

[@phauntis]

Can you sub the 90% or higher alcohol for 40% vodka or similar and leave out the water, very difficult to get high proof neutral spirits. Just leave steep for longer?

[@StillIt]

Yeah you totally can. It will take longer to extract and the flavour will be slightly different.

[@phauntis]

@@StillIt May have to go for that, can't even import that high a proof. Pity we cannot distil legally

[@sachinkainth9508]

How do you think this will taste without the sugar solution? I'm diabetic and so it's not a good idea I make this to this exact recipe.

[@klintkrossa6885]

Could you make Limoncello with a Soxhlet Apparatus/Extractor?

[@StillIt]

. . . . I dont know what that is haha

[@klintkrossa6885]

@@StillIt Soxhlet is a different type of still

[@bobthewiseman4389]

I'm on the "throw in the freezer and wait at least a week" phase, but had a small awkward amount left over and decided to try it. While fiery, it is still really good. So I can only imagine how good it will be in a week let alone two or more. Have tried other recipes in the past and haven't had results like this even with letting them sit for awhile. I have a feeling this is going to be dangerously easy to drink soon. Thank you for sharing your R&D with the world, as always.

[@StillIt]

Awesome mate! Glad it's turning out well for you! Mine definitely disappeared quickly haha.

[@sarassanssh]

Do you ever save the overproof liquid for cleaning solution?

[@MRCtouring]

Do you know we’re I can get a high proof alcohol like this in Australia? Haven’t started my patch of distillation yet.

[@davidschulze2040]

Was wondering if you could use honey instead of sugar.

[@tdolan500]

Need to give this a go!

[@beaualexander2731]

Would this recipe work with oranges?

[@StillIt]

Certainly would. In fact have had reports from a few people that say its great. I have not tried it personally tho.

[@claudioferraro1652]

It works very well, it's called arancino

[@rkgee141]

Hey have you removed the dilution calculator from your website?

[@mongomay1]

What about leaching the flavors and oils out with dry sugar for a couple days first, then add to alcohol for a week, then finish out the rest of process.

[@siggyincr7447]

I'm Costa Rica and have some tangerines that are starting to ripen. I wonder if this would work well with tangerine peels as most of the tangerine aroma is in the oils of the peel ( I made some tangerine juice once and couldn't believe how bland it was because it didn't have the typical aroma from the peel) Also I don't think they sell any spirits stronger than your typical vodka here in CR, I wonder if this would work with vodka.

[@StillIt]

Definitly give it a go. Its well worth a try (I have not tried tangerine yet). Vodka will work, you will likley need to wait a little longer though.

[@siggyincr7447]

@@StillIt Well, I made some and here's my experience for anyone interested. I got my hands on a gallon of homemade clear spirit that I figured was about 60% based on it's density (electronic scale and graduated beaker for the measurements). I first tried peeling the tangerines and then scraping off all the white pith which produced an unbelievably bitter product after only 24 hrs. So then I tried peeling the zest off which was a pain because the peel is so delicate that it's easy to just tear the entire peel off. But after sharpening my peeler up to 1200 grit it seemed to work. I tried again and taste tested after about an hour and it was actually pretty nice and yellow and the taste was very "citrusy". So the next day I tasted again and it was really bitter. My third attempt was a one hour soak. That worked out nice. The resulting alcohol was still very strong, yellow in color and had a nice taste with a little bit of bitter notes to it. I tried diluting it with water and with tangerine juice and the juice was a lot better flavor and color-wise. Strangely enough the liquor isn't distinctly tangerine flavored. It's got a strong fruity citrus note to it but if you didn't know what it was it would be hard to put your finger on what it was exactly flavored with.

[@siggyincr7447]

@Lynn Roberts No, been kind of busy. Though I have been entertaining the idea of building myself a small still to try to distill the couple liters of failed bitter attempts to see if the citrusy aroma comes through while leaving the bitterness behind. Though I haven't even gotten started on that. I will attempt it again I think with some criollo tangerines that I have growing in the farm. They are kind of sour but have a really good aroma. So I'm thinking they might be well suited to this.

[@mikeduffer6858]

Cool video. Thanks .

[@ironridgeoutdoors]

Thanks for the awesome recipe! I have got to try this.

[@StillIt]

Yeah definitely give this one a go.

[@mikolajz4]

Would it make sense in terms of taste, if I remove already processed lemon peels from the alcohol and add new, fresh portion of lemon peels and again process them? How much flavor is too much?

[@crazyufcfan69]

Hi Jesse, I love your content. What type of mash bill did you use to create the 94% spirit?

[@ronaldlindsey4822]

Could you substitute honey for sugar?

[@FoolOfATuque]

I am just starting out here and ran my first sugar wash through my brand new still. Now I need to find something to do with it and I think this would be just the thing! If I wanted to split it and do an orangecello do you think the proportions would be the same?

[@Gwinter452]

I'm starting my lemon soak tonight! When calculating and adding the water ratio... is this 1L water plus sugar or "1L sugar water" already mixed?

[@nilsschenkel7149]

To add to the fragrant character, maybe a twig of fresh thyme or two might go well with it

[@StillIt]

Oh I like that idea. Or lemongrass

[@VirtuosoMatt126]

Planning on making our own limoncello, the only alcohol I could get is a 70cl bottle of 70% natural grain spirit, if I want to proof down to 35% do I simply do equal measure of a water/sugar mix?

[@TheophilosPorter]

By freezer, do you mean what an American would call a fridge? Or is there enough alcohol to keep it all liquid even below 0° C?

[@Luciffrit]

Have you tried this with other citrus? Or even a mix of citrus.

[@Tony7190GR]

You need to do this with passionfruit, it's quite nice, same procedure.

[@bradfreeman3349]

I am thinking about doing the same thing with mint, as a component of a mojito. Anyone thoughts?

[@ReLeonidaSpartan]

You can use orange peels instead of lemons, it's called arancino. The process is basically the same but you get a sweeter and less sour liqueur

[@gerrenation]

What to make with the lemons after peeling them? Now i got 10 lemons without skin and dobt want to trough them away

[@micheldoumit7296]

Could you please show us how to prepare 94-95 % alcohol to be able to do similar drinks to lemoncello... Thanks

[@StanG1980]

What does it taste like with the lemon juice in it have you tried it

[@johngore5127]

I'm concerned with pesticides in the peel. Being in the mid-west in the USA we don't have access to fresh lemons growing in our back yards. Any solution to this?

[@Oldscule62]

What if you used Meyer lemons?