Limoncello Using Sorrento Lemons

Discussion in 'Recipes' started by Mike Parisi, Feb 8, 2020.

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  1. Feb 8, 2020 #1

    Mike Parisi

    Mike Parisi

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    I make limoncello every year. But a few years ago, I rodered a Sorrento Lemon tree (Femminello Santa Teresa). The tree is stillsmall (under 4 feet), but producing some lemons. These are the ones I just picked. Three pounds, so will use the zest of those with 1125ML of 190 proof Everclear. So, a month from now -- limoncello.

    I usually use 750ML Everclear with the zest from 2 pound of lemons and the syrup would be 4 cups sugar and 6 cups water. But, since I have 3 pounds of the Sorrento lemons, I will increase everything by 50%.

    1125ML of the lemon-infused Everclear
    6 cups of sugar
    9 cups of water



    IMG_2854 (1).JPG
     
    Last edited: Feb 8, 2020
  2. Feb 9, 2020 #2

    winemaker81

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    I'm looking forward to hearing about your results.
     
  3. Feb 9, 2020 #3

    Mike Parisi

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    Got the peels steeping in the Everclear, which is already turning yellow.

    IMG_2856.JPG
     
  4. Feb 9, 2020 #4

    Mike Parisi

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    Today I juiced the lemons and got 2 cups of juice out of those 7 lemons. Lemon squares in the oven now.

    IMG_2855.JPG
     
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  5. Feb 14, 2020 at 8:44 PM #5

    Mike Parisi

    Mike Parisi

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    After 5 days, the Everclear is very yellow.

    IMG_2863.JPG
     
  6. Feb 14, 2020 at 9:32 PM #6

    crabjoe

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    Wait.. is there a reason why different amounts should be used depending on the lemon (Sorrento vs Meyer vs whatever)? And when you say increase, are you talking about the amount of SS or the ratio of sugar to water?

    Thanks!
     
  7. Feb 14, 2020 at 9:39 PM #7

    Mike Parisi

    Mike Parisi

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    Sorrento lemons are typically a lot larger than other types. So you would need more smaller lemons to make 2 pounds. Smalle lemons = less surface area.

    I would adjust the sugar/water ratio based on whether I am using 190 proof Everclear, 151 proof Everclear, or 100 proof vodka
     
    Last edited: Feb 14, 2020 at 9:50 PM
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  8. Feb 14, 2020 at 10:09 PM #8

    NorCal

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    I used a micro zester to make sure I only get the yellow part of the skin. The lemons are off my daughter's tree, they look the same as yours? I put in 120 proof everclear for 6 weeks, filter. I then make a 1:1 simple syrup and blend 50:50 with the everclear, making the end result a pretty sweet, but not syrupy sweet 30% abv limoncello that will not freeze in the freezer. As I mentioned in the other thread, I ended up using 80 lemons for 3.5 liters of everclear and it is very lemony, but heck, can you ever have too much flavor?
    limon.jpg
     
  9. Feb 14, 2020 at 10:18 PM #9

    Mike Parisi

    Mike Parisi

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    120 proof? Thought you had said 160 in the other thread. Yeah, would definitely need a lot of lemons for 120 proof.

    The skin on those lemons is a lot smoother than the Sorrento lemons
     
  10. Feb 15, 2020 at 4:12 PM #10

    NorCal

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    I may have said 160 proof, I had to go back and check before I did my dilution and sweetening. CA has some law about not being able to sell some ethyl alcohol products greater than 60% abv, so I did in fact use 120 proof everclear.
     
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  11. Feb 15, 2020 at 4:24 PM #11

    masic2000

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    OMG. I've been to Sorrento and saw these lemon trees on my way to the Amalfi Coast, some of the lemons are huge like grapefruit. The limoncello produced in Italy is just amazing . . . Congrats to you on this.
     
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  12. Feb 16, 2020 at 4:05 PM #12

    winemanden

    winemanden

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    You're right, Amalfi lemons are huge, but the peel is very thick and the pith not quite as bitter as a usual lemon. The lady we watched making some just tossed the flesh into the rubbish bin. Seeing how easy it was, I've made it every year since. Very nice too, but not as nice as she made.
     
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