Katie Loeb’s Limoncello
Source of Recipe
Katie Loeb
Recipe Introduction
The late Katie Loeb was a well-known and well-loved bartender in Philadelphia and a member of eGullet.org. When BIL Brian sent us a box of lemons from his tree in AZ, I was looking for ways to use them and thought of making limoncello. I was thankful to find her recipe on eG. Katie suggests using one bottle of cheaper vodka (Smirnoff, for example) and one bottle of really good vodka (like Belvedere, Ketel One, or Grey Goose). I seem to be especially sensitive to whatever makes some vodkas harsh or hot, because I still found the resulting limoncello a little too “hot” for me. Even after filtering and letting it age. Next time I’ll use two bottles of good stuff (or make half as much).
List of Ingredients
12 lemons
1 lime
750 ml bottle of 100 proof vodka (Smirnoff)
2 c.+ bottled still water
2 c. sugar
750 ml GOOD vodka
SUPPLIES
Jar that will hold 750 ml + sugar and lemon zest
Jar that will hold 2000 ml
Recipe
Zest all the fruit. Place in a jar and add the first bottle of vodka. Put a lid on the jar and store safely (NOT in the refrigerator) for at least 2 weeks. Occasionally, shake and give it a sniff to make sure it is smelling good.
When the peels no longer look colorful and the vodka doesn’t seem to be gaining any more visible color or scent, it’s done. Filter through a coffee filter or cheesecloth into the larger bottle or jar and press down to remove all the vodka and press down to remove all the vodka and oils that you can from the peels.
Make a 1:1 simple syrup with the sugar and bottled water. Cool and add to the filtered flavored vodka. Add the other bottle of vodka. Taste and decided if it needs any diluting with additional simple syrup or plain bottled water. This should be to your taste. Decant into bottles/jars for storage.
Fridge for one month or freezer for a year.
In Katie’s words: “The limoncello is fairly simple. Take the peels of one dozen lemons + 1 lime (that's the secret!) either removed with a vegetable peeler, or microplaned off. I think the infusion goes much faster with the microplaned little shreds of peel as there's more surface area exposed to the alcohol.
Place the peels into an airtight container (I use a large screwtopped jar) and cover with one bottle of 100 proof vodka (I use 100 proof Smirnoff). The higher alcohol level seems to get better extraction from the peels. Place the jar in a safe place (on top of my refrigerator works for me!) for at least two weeks, giving it an occasional shake and sniff to check on it. You'll be able to see the vodka turning bright yellow as it pulls the flavorful oils from the peels. When the peels no longer look colorful and the vodka doesn't seem to be gaining any more visible color or scent, it's done. Filter through a coffee filter or cheesecloth into a large bottle or jar and press down to remove all the vodka and oils that you can from the peels. Add a 1:1 simple syrup (I usually start with 2 cups water to two cups sugar, boiled lightly until completely dissolved and syrupy and cooled off) and then thin further with approximately another 750 ml bottle of your favorite regular vodka. If it needs to be cut down or sweetened further, just use filtered or bottled water and more simple syrup. It's really a matter of taste as to how sweet and/or strong you like it. You can also make "Orangecello" the same way. It's quite tasty too!
You could, if you wanted to, use Everclear grain alcohol for the extraction, however, I find that it makes for a much harsher tasting end result. I find that the 100 proof vodka and then flavoring/thinning to taste with simple syrup, more regular decent neutral vodka (last batch I used Denaka from Denmark) and a little filtered or bottled water seems to get the best and most palatable results.”
|
Â
Â
Â
|
member logon
