Authentic Italian Limoncello

[Chap]

Description: Recipe from Ron Carducci. Ron says, "I have relatives in Italy and they make limoncello the same way it is made all through Italy. Additionally, almost without exception, every limoncello I order as an after dinner digestiveo in ristoranti all over Italy, is made and tastes pretty much the same (I speak Italian and I ask the chefs how it is made and they almost always give me a recipe that varies only slightly from the one I am including below). It is made with 95 % pure grain alcohol, lemons, and simple syrup. That is it! The same is true for arancello. One bonus feature of the legit Italian recipe is that it only takes one week to make.
Folks from the Amalfi coast that I have spoken with (that's where it originated) tell me that legit limoncello, when you sip it straight, ice cold and without ice (Italians never put ice in their limoncello), should be very lemony, and smooth but have a "jolt" in the middle of it; i.e., a spreading warmth with a friendly kick. Recipes made with vodka, not Everclear Alcohol, are smooth but do not have the jolt. Plus, the vodka taste is alien to the Italian limoncello taste. Try this recipe - you'll be pleasantly surprised."

Ingredients:

Preparation:

1. 1 liter of Everclear alcohol
   
2. 10 medium to large lemons
   
3. 1 1/2 liters of water
   
4. 3 lbs of sugar (1 1/2 kilos)

Instructions:

1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days.
   
2. On the eight day, strain the the peels from alcohol; discard peels.
   
3. In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.
   
4. You are now finished and can drink it right away.
   
5. NOTE: This same recipe works for arancello also. Use 10 large oranges.
   
6. Makes about 2 1/2 liters.
   
7. 
   
8. 
   
9. I don't remember where I got this recipe. The only change I make is I only use 2 1/2 pounds of sugar. I make the arancello the same way.

[Clove]

...and now the Italians are making it with Grappa in place of Everclear alcohol

[Chap]

Wonder how that tastes?

[Clove]

Wonder how that tastes?

I don't know. I saw it at retail in Italy a few month ago but haven't sampled it yet.
I love grappa and feel the same about limoncello (especially in Capri at sunset).
It will be interesting to taste the combination, however I'm not optimistic.

[Chap]

Never had real grappa. I hear it tasted like turpentine!

[Clove]

Never had real grappa. I hear it tasted like turpentine!

Grappa is definitely an acquired taste.

It used to be made from the residue at the bottom of the wine barrels after the wine was made. The Dukes would give the "dregs" to the peasants after they gave him his wine.

Those seeds, twigs, stems and skins were put through a still and fermented into a clear, 160 proof liquor. Not unlike our moonshine, but not made with corn.

In the last 20 years or so, the wine makers in Italy have been making Grappa from the first pressing of some excellent grapes.
These Grappi are being marketed as a class of Cognac. The price has gone from $6 a bottle to $16 a glass.

It is still used as a digestivo in Italy and when you get into the Italian countryside, you may be getting the home brew (just like limoncello).
It's strong but after a big meal, it works by resolving the discomfort of overeating - that's a digestivo!

[Czeslawa]

yeah,
i listen that it is great taste....

[Clove]

Hi Chap,
Thanks for sharing Ron Carducci Italian limoncello recipe with other members. Have you tried it and what are you comments on this recipe?

Easier to buy it and if you do buy some, you get to drink it right away.