This time, when I made the simple syrup I remembered to measure out the cooled syrup first before adding it to the alcohol. Which is important because this syrup recipe resulted in 5 cups of syrup and my ratio would have been out of whack. This specific limoncello recipe calls for a 1:1 ratio of syrup to alcohol. Aside from the bitterness, which I hope balances out over time with the addition of the syrup, another detail I observed was the colour. The lemon alcohol looked a hell of a lot like urine. The colour is a tad unappetizing. Thank god it smells good. Although once I added the syrup, the colour did lighten a bit. The 2 1/2 bottles of limoncello that I ended up with are now sitting in a cool, dry place for at least another 2 weeks.
Two additional things you can do that really affect the taste of limoncello: refrigerating the digestive itself (not freeze) and freeze the serving glasses. I have 4 frozen limoncello glasses from Positano in my freezer at this very moment, waiting for the moment my Limoncello is ready. I am pretty psyched to finally try the finished product.
|Removing the Lemon peel|
|Mixing syrup and alcohol, Bottling process|