Love my weber kettle. I added the Spider Grills Venom fan controller and it is freaking awesome. Also bought the Onlyfire Stainless Steel Charcoal basket with ceramic heat deflector for the Kamado effect. The combo of the two works great and you get your whole grate surface back.
Time to kick this up and do something a little different than my usual cooking.
I’ve always wanted to make homemade limoncello, so I decided to give it a go!
To start, I used:
2 x 750ml Everclear.
The peels of 30 lemons. Yellow part ONLY!
I used a vegetable peeler to remove only the yellow part of the lemon skin. Don’t get any of the white pith in it, it will make your finished product bitter.
I didn’t let the lemons go to waste, I juiced them, placed the juice in ice cube trays, and froze it for use in other recipes.
Place your lemon peels in a gallon glass jar, and pour in the Everclear. Lid the jar, put it in your pantry for 2 weeks, shaking it daily.
After a few weeks of soaking, strain out the lemon peels. Additionally, I filtered the alcohol through brown coffee filters to get rid of any particulates that may have accumulated.
Everclear is about 200 proof, and I wanted a finished product of around 60 proof. Slightly stronger than traditional limoncello, but still retaining the flavor and mouth feel. You can adjust this to your particular tastes.
In order to achieve around 60 proof (30%ABV), the math says I need 4 liters of liquid to dilute the Everclear infusion.
I made up 4 liters of simple syrup, cut my Everclear with that, bottled and refrigerated it.
I am told it is best to let it ‘age’ in the refrigerator for a few weeks before consuming.
At approximately 60 proof, it should not freeze, but depending on how concentrated your simple syrup is, the sugar may crystallize a little, but it will not effect the flavor of your limoncello.
This might be a fun little recipe to mix up while y’all are getting hammered with snow!
Cheers!
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Nice! How long did it rake to peel 30 lemons!?
Let’s us know how it cames out.
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When I w as still landscaping, had an account, and elderly Italian couple, the guy had crates of grapes and lemons shipped to his house every year. Wine and limoncello were things he and his wife dd every year for gifts. He showed me his “processing center” It was actually kind of impressive
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Took about an hour, maybe less to peel them all. Wasn’t too bad.
Give it a shot!
NIce! This reminds me that I’m overdue to make a batch! The only thing I can add is that most lemons (like a lot of produce) are sprayed with a thin coat of edible wax, to keep them looking pretty. I learned to give the lemons a quick scrub with a soapy sponge followed by thorough rinsing before the making the pith-free peels.
It’s great not just straight from the freezer, but it’s a nice addition to most recipes that call for a bit of citrus.
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there are few things on this planet tht can compare to a limoncello hangover
My mother in law had a friend that would bring over a few bottles a year. She always served it on ST Patrick’s day. 
I might have to try your recipe. I’m guessing you could use oranges or grapefruit also?
I don’t see why not. I had thought about making a lime version as well.
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