limoncello

Limoncello/Clemecello Day!

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.

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Here’s the clemencello (L) and the limoncello (R) after they went through the nut milk bag, before filtering.

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.

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Here’s my superb, high-tech filtering system being set up.


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! đŸ™‚ 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!

Getting Started 

Week One

Week Two

Week Three

Homemade Booze: Limoncello/Clemencello Update: Week 3

One more week to wait! The vodka is getting darker and the zest is nearly colorless at this point. I am excited to see what kind of big flavors I find when this thing is done. Thinking I may possibly use my nut milk bag when straining time comes. See? It’s uses are endless and I have not even used it to make nut milks (yet)! It’s almost time to find some bottles…

Homemade Booze: Limoncello/Clemencello Update: Week Two

It’s the end of Week Two and I’m starting to get impatient. The zests are starting to look faded and whitish, and the vodka darker orange & yellow (especially the Clemencello). Now that I’ve begun this endeavor, I’m starting to think about related projects I can tackle (Blood Orangecello? Spiced Rum?). There’s also an unrelated, but equally cool project that I will be getting started on this week. 2 more weeks until the last step & taste-testing of my homemade booze!


My Instagram is open! Check out my various culinary adventures here

Homemade Booze: Limoncello/Clemencello Update: Week One

It’s the end of Week One and I’ve been religiously shaking my mason jars of infusing vodka each morning. 3 more weeks before I can make my water & sugar mixture and have some drinkable limoncello & clemencello. Needless to say, documenting my experience online has made me very popular with my friends, who like me, are eager to give it a taste. As shown above, both jars are beginning to change color: clemencello on the left, limoncello on the right. I think I need to start pinning some recipes to make with my finished product… Check out my boards on Pinterest here

Homemade Booze: Limoncello & Clemencello

This week I decided to try my hand at making my own limoncello. Which is simple so far, but once I started I was inspired to try making a clemencello, that is a limoncello made from clementines instead of lemons. Basically, limoncello is an adult lemonade. The lemony flavor and bright yellow color come from the citrus oils in the zest of the lemons. You can drink it straight or mix it with something like iced tea for a twist on an Arnold Palmer. By the way, in the above pic, that’s Clemencello-to-be on the left, Limoncello-to-be on the right.

DIY LIMONCELLO

I don’t know for sure yet, but I’m estimating this will make 6-8C of finished product.

Ingredients:

  • the zest of 10 lemons (ended up to be about 1C in total)
  • 750ml vodka (at least 40 proof) I used McCormick brand because #drinklocal
  • 1 1/2C water
  • 2 1/2C granulated sugar

Other stuff you’ll need:

  • a big jar with a lid (needs to hold at least 1qt)
  • a zester or plane
  • coffee filter
  • medium saucepan
  • bottles to put your finished product in

Here’s what I’ve done so far:

  1. Zest the lemons. The pith, or white layer of the lemon is bitter so be careful to only grate off the yellow part of the peel.

    Here's a pic of the lemons being zested.

    Here’s a pic of the lemons being zested.

  2. In a large jar combine the zest and vodka.
  3. Cover and put in a cool dark place to infuse for 4 weeks. (I know, it’s a long time to wait.)
  4. Shake jar each day to evenly distribute the flavors.

DIY CLEMENCELLO:

Makes an estimated 6-8C of finished product.

Ingredients:

  • juice of 15 clementines (about 1/4C)
  • 750ml vodka (at least 40 proof)
  • 1 1/2C water
  • 2 1/2 C granulated sugar

Other stuff you’ll need:

  • a big jar with a lid (needs to hold at least 1qt)
  • a zester or plane
  • coffee filters
  • medium saucepan
  • bottles to put your finished product in

Here’s what I’ve done so far:

  1. Zest the clementines. The skin of the clementines is thinner and more oily than the lemon zest so less is needed.

    Much less zest came off the clementines but it was much wetter, so I think it will pack a bigger flavor punch!

    Much less zest came off the clementines but it was much wetter, so I think it will pack a bigger flavor punch!

  2. In a large jar combine the zest and vodka.
  3. Cover tightly and put in a cool dark place to infuse for 4 weeks. (I know, it’s a long time to wait.)
  4. Shake jar each day to evenly distribute the flavors.

So now I play the waiting game while the limoncello/ clemencello gets all infused and happy. Stay tuned for chapter 2! Follow the story day-by-day on my Twitter and Instagram!