Dot at Dabbled is hosting Lemon Week this week, and today's entry is a tutorial that's been in high demand from her for a while. She's showing how she made limoncello, an Italian lemon liquer. Looks delicious!
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Lemon Cello
Posted by Rachel Hobson |
Sep 2, 2009 10:00 AM
Food |
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Cool this lemon cello! If you want to make limoncello thow it is always nice to experiment with different kinds of citrus fruits (see http://nl.minitea.be/trefwoord/limoncello/ for Dutch readers). I personally prefer clementines :-p yummy!
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I made limoncello (and arancello) the usual way--peels, no white, plus substantial amounts of everclear and/or vodka. First phase, no problems. The concoctions mellowed for three months. I had DEElicious lemon and orange flavored spirits.
Next step, add the simple sugar, and put away for a while again. Took the jars out to prepare for bottling and surprise! It appears that there is mold (or something) growing in the jars.
Before I toss it or try to filter it or SO2 it, any thoughts or comments?
(I have made this three times before with no problems. . . .)
Thanks. Gayle
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sounds like maybe there was a bit more simple sugar mixed in than usual? or maybe the jars had a leak/bad seal.
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Haha! Lemon cello. I love it!
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