Lemon
Limoncello e Pepe
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27 Reviews
betty888
July 28, 2020
I made a half batch according to the recipe and it is delicious! I love the flash of heat that the peppercorns add - it dissipates fairly quickly and it does offset the sweetness a bit. While wonderful on its own, I've also played around with adding it to white wine, prosecco, and gin is next!
micmitch
April 30, 2018
I have had great results with a 190 proof neutral grain alcohol which I then cut down to around 50-60 proof with the simple syrup after several months of infusing. This results in a much richer flavor than what I have been able to achieve with vodka. As you cut down the infusion to a drinkable strength your limoncello will become cloudy however because the solubility of the lemon oils and compounds decrease with the alcohol percentage causing some of them to precipitate out of solution and form more of a suspension. I use a comparable number of lemons for a single bottle of 190 proof which yields ~3 L of limoncello so I suspect you could probably reduce the number of lemons substantially without noticing much of a difference. Something worth experimenting with. The addition of the peppercorns is intriguing. I'll have to give that a try in my next batch!
Carlo
April 30, 2018
Could you use honey or maple syrup in place of the sugar?
Emma L.
April 30, 2018
Hm! I haven't tried that myself, but here are some thoughts: You'll notice the flavor a lot more, as opposed to the sugar, which just offers sweetness. You might want to reduce the amount, so as not to overpower the lemon. Honey would be so lovely with the lemon, but maple might be too distracting. Both will also darken the color of the limoncello. If you opt for maple, I'd choose a lighter variety. Hope this helps!
Michelle
May 21, 2018
Carlo, have you tried it yet? I'd like to use honey too and was wondering your thoughts!
Carlo
May 21, 2018
Yes the honey worked perfect I cut the amount of honey in half as we don’t like things overly sweet. Hope this helps!
Carlo
May 21, 2018
Yes the honey worked perfect I cut the amount in half as we don’t like things overly sweet. Hope this helps!
Deb
April 28, 2018
Yes, let the strawberries sit until they lose color and then sweeten with the simple syrup. You also want inexpensive vodka; higher proof has less flavor. Hope this helps. Enjoy.
Joan -.
April 27, 2018
I love a gin gimlet, not too sweet. I wonder if I infused vodka with lime and went easy on the simple syrup, would I get a good gimlet-like sipping experience?
Has anyone here used lime?
Has anyone here used lime?
Oscar C.
July 29, 2018
Oh yes, absolutely. The last time I infused vodka with lime (I just put in a sliced lime and then strained when it was ready) I also put coconut flakes in. Lovely. But just the lime would make for a good gimlet.
Susan W.
April 27, 2018
Does quality of vodka matter? Cheap or higher grade?
Emma L.
April 27, 2018
Bonnie Frumkin Morales has the perfect answer to this in her book, Kachka. Writing about vodka infusions, she says: "Cheap and neutral are your friends...Clean, bottom-shelf brands, like Taaka or Gordon's, work best."
Arugulady
April 26, 2018
Love the peppercorn idea! Wonder if pequins might be nice? I used to make a delicious rhubarb cordial using this technique—just learned to make it with really red rhubarb stalks or the color is nasty! (Lots of jokes about urine samples!)
j9
April 22, 2018
How large are the lemons used in this recipe? A lot of the organic lemons I see in stores are huge (about the size of a baseball). I can't imagine using 11 at that size, but maybe that's correct.
Emma L.
April 23, 2018
The lemons I used were pretty unremarkable—so, bigger than a golf ball, but smaller than a baseball. If you're using huge ones, I'd drop the amount to 8, maybe even less, then taste-test every so often until the infusion is lemony enough to you. Hope that helps!
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