Limoncello (Lemoncello) the Italian way
- Thread starter Mike Marlow
- Start date
Bill Hrubik
New member
It's December! Time for a new cello season! Any new interesting ones people are going to try? I am trying to decide - with Everclear for about three new batches. Must finally do grapefruit this winter. Is there one variety which works best?
Bill in Bay
Bill in Bay
K Kruger
TVWBB 1-Star Olympian
I'd be interested in opinions on the grapefruit from both of you. I like it but of all I've made it has been the least well received by others that have tasted my entire production flow. (I do think it might be better, though, with a hint of honey...)
Calamondins ripening on the tree. I picked the ripe ones and have a bunch macerating in two bottles of grain. Last thing I did of consequence before grabbing a plane to Dallas. I'll finish whenever I'm home next, likely around Christmas.
I should have a variety of tangerines ripe then so one or more of them will be my next new flavor.
Calamondins ripening on the tree. I picked the ripe ones and have a bunch macerating in two bottles of grain. Last thing I did of consequence before grabbing a plane to Dallas. I'll finish whenever I'm home next, likely around Christmas.
I should have a variety of tangerines ripe then so one or more of them will be my next new flavor.
Bill Hrubik
New member
Grapefruit - OK, it will have to be some form of pink or Ruby Red; that color must add to the appeal. I have also seen mixed reviews on grapefruit, but most seem positive enough, and I like it enough that I must try it this winter.
I'm sipping some kumquatcello as I type this, and it has reclaimed first place as my favorite. It has the most complexity, like a fine wine, and really stands unique in its flavor. Just takes more effort in zesting than most other fruits. I notice the California fruit I have used looks a lot nicer than what I see from Florida, for some reason. Maybe looks are deceiving.
Calamondin? That still ranks quite high on the candidate list too! Well, I am getting into the spirit, the more I think about it!
Bill in Bay
I'm sipping some kumquatcello as I type this, and it has reclaimed first place as my favorite. It has the most complexity, like a fine wine, and really stands unique in its flavor. Just takes more effort in zesting than most other fruits. I notice the California fruit I have used looks a lot nicer than what I see from Florida, for some reason. Maybe looks are deceiving.
Calamondin? That still ranks quite high on the candidate list too! Well, I am getting into the spirit, the more I think about it!
Bill in Bay
David Payne
TVWBB Member
What would it be like to throw 10 or 15 grapefruits in a blender and then add them to the liquor solution and strain later? Zest, seeds, pulp and all else that is in a grapefruit? Or other fruits even.
Ron G.
TVWBB Wizard
I'm giving the original Lemon recipe a whirl for starters (doing a half-batch)
Then, thinking of other fruits to try.
Bill - how did your Citroncello turn out? (I've always liked citrons, and have been thinking of starting a bush indoors that I can put on the patio during warm weather.)
I used a fine razorplane grater, so I anticipate that the zest will extract quite quickly.
Love to read the warning labels on the bottle of Everclear. Put a drop of it on the tip of my tongue and it reminded me of the glue that the dentist uses when putting in an amalgam filling - that sweet vapor.
One thing that nobody mentioned -- when allowing the zest/peels to extract in the alcohol, how tightly do you need to seal-up the jar? I would assume that you want to minimize evaporation, since that grain alc is pretty volatile stuff. But not too tight - since chances of anything nasty growing in that strong alc is pretty-much zilch.
Cheers y'all
Then, thinking of other fruits to try.
Bill - how did your Citroncello turn out? (I've always liked citrons, and have been thinking of starting a bush indoors that I can put on the patio during warm weather.)
I used a fine razorplane grater, so I anticipate that the zest will extract quite quickly.
Love to read the warning labels on the bottle of Everclear. Put a drop of it on the tip of my tongue and it reminded me of the glue that the dentist uses when putting in an amalgam filling - that sweet vapor.
One thing that nobody mentioned -- when allowing the zest/peels to extract in the alcohol, how tightly do you need to seal-up the jar? I would assume that you want to minimize evaporation, since that grain alc is pretty volatile stuff. But not too tight - since chances of anything nasty growing in that strong alc is pretty-much zilch.
Cheers y'all
Bill Hrubik
New member
I wouldn't be too concerned about how tight your closure is on the containers until you finish bottling the product; it's just so things don't spill in the mean time. And this is a pure physical transfer, with no chemical reaction occurring.
Again, anyone can try any sort of recipe, but to call something a true "cello" entails zest extract only, from what I have seen and heard.
I like the citroncello, as it is close to lemon but with the extra "jasmine" aromatic characteristic that you might expect. It is not as good, though, as key lime, rangpur lime, or kumquat, in my opinion. I doubt I would make citron again; too many other good ones to try.
Bill in Bay
Again, anyone can try any sort of recipe, but to call something a true "cello" entails zest extract only, from what I have seen and heard.
I like the citroncello, as it is close to lemon but with the extra "jasmine" aromatic characteristic that you might expect. It is not as good, though, as key lime, rangpur lime, or kumquat, in my opinion. I doubt I would make citron again; too many other good ones to try.
Bill in Bay
David Payne
TVWBB Member
I'll have to check with my friend and see if she has some lemons left to give away. I want to try this blend thang and if it costs be a couple dollars, it will not be a loss. I know a few alcohol suckers that will drink anythang. I'll let ya'll know if it happens.
Chris Notarpole
TVWBB Member
Bryan,
After reading through the volume of posts, it appears that you are the only one trying the blood orange. How did you like it? I have a tree in my backyard and I was interested in what you thought.
Regards.
After reading through the volume of posts, it appears that you are the only one trying the blood orange. How did you like it? I have a tree in my backyard and I was interested in what you thought.
Regards.
Ron G.
TVWBB Wizard
Did a little sampling of my first attempt tonight.
It's probably still a bit "fresh", and could stand to sit in the bottles a bit longer, but I thought that it was pretty decent.
Nice and thick, good smooth lemon flavor, plus a little "kick".
Later in the week, I'm going to try something that you "southerners" & Med-area folks, who keep talking about your home-grown citrus, won't be able to do (yep, I jealous
) I'm going to chill it to sub-zero in our "wonderful" outdoor cooler. We're due for a record-breaking cold snap.
It's probably still a bit "fresh", and could stand to sit in the bottles a bit longer, but I thought that it was pretty decent.
Nice and thick, good smooth lemon flavor, plus a little "kick".
Later in the week, I'm going to try something that you "southerners" & Med-area folks, who keep talking about your home-grown citrus, won't be able to do (yep, I jealous
Ron - What is the freezing point of 70 proof alcohol? You may find out on Thursday.Originally posted by Ron G.:
Later in the week, I'm going to try something that you "southerners" & Med-area folks, who keep talking about your home-grown citrus, won't be able to do (yep, I jealous) I'm going to chill it to sub-zero in our "wonderful" outdoor cooler. We're due for a record-breaking cold snap.
I have 2 half batches going - lemon and grapefruit. I have yet to get around to straining and mixing with the simple syrup and am thinking of something different. Has anyone ever bottled their 'cellos with the zest in the bottle? I don't think it will add any additional flavor, but it will make it more interesting to serve.
Jim
K Kruger
TVWBB 1-Star Olympian
Yes, as a matter of fact. I gave a bottle to Rick Moonen (rm seafood) last year that way and saved one for myself--the 'calamondincello'. Instead of straining through a chinois, as I usually do, I used the less fine china cap. This allowed the finer bits of zest through. I liked it this way (one can strain again if it seems important, or simply pour off the top, leaving the settled zest at the bottom, or shake before pouring). Not sure how Rick liked the zested finish but I know he like the 'cello.