It’s been a month since I zested a ton of citrus and started infusing 2 jars of vodka. I religiously shook the jars twice a week and documented the results as their contents got darker and darker. This morning an alarm went off on my phone- Limoncello/Clemencello Day! Joy!
I opened the jars and they smelled amazing! I used my endlessly useful nut milk bag (see my cheesemaking adventures for more on this) to strain out all the zest and wrung out the excess liquid.
Next I made a simple syrup with 5C sugar and 3C water (enough for both limoncello & clemencello). My initial thought was that using the nut milk bag to strain out the zest would be enough & then decided it would benefit from some additional filtering and got out my coffee filters. I used cone filters which worked out beautifully because I was able to place it inside of the mason jar and hold it in place with one of the jar rings.
Once filtering was complete (don’t skip this, it made a HUGE difference). I was ready to bottle my homemade booze and more importantly, taste it! The recipe, as I made it made one 750ml bottle (standard wine bottle) and 1 1/2 374ml (half size wine bottle) of each flavor. Shout out thank you to Jason for the bottles! 🙂 That was a bit less than I had anticipated, I guess due to all the filtering (& a certain amount of evaporation?).
I’m pretty happy with the results, both had a nice, sweet citrusy flavor. I was surprised to find that the lemon had a stronger flavor and a darker color, since the clementine peel was more oily than the lemon. I suppose that’s because lemons have a stronger flavor in general than clementines.
Here’s the whole series if you want to try this deliciousness for yourself. If you do, comment the blog or tweet me!