Limoncello
I have experimented making making limoncello using two different techniques,
I recommended you try whatever sparks your interest, My only trouble with technique 1 is that you need a warm enough place in your house to get a good evaporation cycle going. This can be especially difficult in the colder months causing a long turn over time.
- Infusion via suspending the lemons above alcohol and have the vapors condensate and macerating the lemon peel and absorb the essential oils. I followed this recipe.
- Soak lemon peel directly in alcohol. I followed this recipe.
I recommended you try whatever sparks your interest, My only trouble with technique 1 is that you need a warm enough place in your house to get a good evaporation cycle going. This can be especially difficult in the colder months causing a long turn over time.
Limoncello with Honey (experiment)
When I made a new batch of limoncello using technique 2, I wanted to try something new. Instead of sweeten the Limoncello with sugar I wanted to use organic honey. Mead is my speciality so it made sense to me to see what liqueurs I can make with honey as one of the ingredients.
Ingredients:
- 700ml spirits
- 7 organic lemons
- 1.5L spring water
- 500 grams of organic honey
I haven't tried the Limoncello yet because I like to mature it for a few months. One thing I noticed is that the honey has a different density and separates out of the solution and settles on top. It might be one of those drinks that require a bit of shaking before serving, or maybe it's a failed experiment. I will find out in a few months.
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