How to make a homemade limoncello

by

Sonia Barria Reyes

I have macerated the lemon peels with pure liquor, (brandy), it is about 1 month old, now I am preparing the syrup, with 3 liters of water and for each liter I add 350 grams of sugar to Equalize the degree of alcohol, I hope I stay delicious … good luck to all and greetings from Chile. 🇨🇱

Montse

how to get the Alcohool

Olga Lila Marraffini

Very good and very well explained. Thanks

Oscar Cardelino

How to make homemade limonccelo and what to do with the leftover pulp, thank you

Ernesto

Well, I thought it was easy to do, I am about to do it, thank you and put the ingredients together, we will see how it turns out, it will be nice !!!!!

Josefina

excellent recipe, and easy to make

Emiliano

Very interesting, I would like to receive frequent publications

Bernard

With the proportions of the recipe, the lemoncelo will have an alcoholic graduation greater than 25 degrees, 1 liter of alcohol plus 1 liter and a half of syrup (875 grams of sugar) the graduation will be close to 38/40 degrees of alcohol, so that it is close to 30 degrees we must mix the alcohol from the maceration of the shells with at least two liters of syrup

rodri

How many bottles do you get with those percentage of lemons?

Ariel

Thank you. I will make the homemade lemon cello

Cristina

The alcohol used is the common fine alcohol?



walter

Yes, Cristina, the alcohol used is the fine ethyl alcohol that is bought in the pharmacy or supermarkets and says it is for food use.

Daniel

An Italian friend makes it with tri-distilled alcohol. or cereal alcohol. It is a bit more expensive. it tastes really good. Greetings.

Martha

I do it with rom instead of alcohol. it goes out to show

Luis Rodriguez

I have a money that I have a lot of lemons and I want to make homemade limoncello

Maria Elisa Garcia

I made limoncello and during storage a brownish foam formed on the neck of the bottle. It cannot be fermentation due to the high alcohol content. What can be or how do I avoid this defect?
Greetings and thanks

Hugo

Where do I buy 25 percent alcohol?



Agustin Perez

Ethyl alcohol is distilled at 96% maximum. The most common is that it is sold at 95%. If you want to reach lower concentrations, simply dilute it with water, adding the appropriate amount. For the sake of understanding, 95% alcohol means that it is 95% alcohol and 5% water.

Carlos Washington Castro

VERY GOOD THE RECIPES WITH HER I MADE A SPECTACULAR LIMONCELLO

Luis Aguirre

We leave the peel to macerate with the alcohol for more than 2 months, is there a problem ??? does it serve or should we discard it?



pau

Discard it no! You may have to add a little more sugar, but think that there is nothing that can harm you! It’s alcohol and acidic lemon peels! My grandfather made a batch of orange liqueur and was marinating for a year!

LILIANA

What happens if lemon juice is added to the preparation?
Why is it so strong and with such a taste of alcohol if I have used cereal alcohol that it only has almost no taste?
How long does it keep? Should it always be in the refrigerator?
Thanks.



Elver galarga

dear Liliana evidently you have never prepared a liquor … Instead of making macana, better go to the nearest supermarket and buy yourself … I was going to tell you to buy a lemoncello but better buy cyanide and poison yourself asshole … ask shit questions … kisses

Graciela Martinez

I saw in a recipe that they suggested using one part alcohol to three parts water. If it has been very strong you could try doing it with those proportions.

Pablo

Hi, I love this recipe. I have tried this limoncello bought online, and it was good, so I will surely try your idea. All the best

eleonora

When I prepare the limoncello, can I leave it at room temperature for a while or do I have to cool it immediately ????? I plan to use it for gifts but I am worried it might spoil ???



Cristina

I do it with 7 large or 8 small lemons, 1 liter of alcohol, 1 krg of sugar, 1 liter and a half of water … and I always keep it in the frezzer, from year to year …. I hope it turns out good for you. … I have been doing it for many years and I also give it away …

pau

can be left at room temperature. But it has to be chilled before serving. A bit like a cava, you keep it in a cool and dark place and the day it is consumed it is put in the fridge before opening it.