OK, so I tried the preserved lemon thing. meh.... Used 'em in a
couple tagines and am not impressed. Whatever Maroud Lahlou sees in
them to cause such expansive exhortations on their behalf, I'm happy
for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
in a lotta foods. Love lemon chicken and lemon meringue pie,
lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
it's trendy, but cuz it tastes good. But preserved lemons? I can
take 'em or leave 'em.

So let's talk about lemoncello. Now there's a serious lemon
concoction. Seems I have a lotta lemons around, these days, typically
buying a half dozen every trip to the market. So, anyone got a good
recipe for lemoncello. I've yet to go down that road, though I have
drank some excellent lemoncello made by some Portuguese friends. I
wanna make me somma that!

nb

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On 3/23/2012 11:06 AM, notbob wrote:
> OK, so I tried the preserved lemon thing. meh.... Used 'em in a
> couple tagines and am not impressed. Whatever Maroud Lahlou sees in
> them to cause such expansive exhortations on their behalf, I'm happy
> for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
> in a lotta foods. Love lemon chicken and lemon meringue pie,
> lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
> it's trendy, but cuz it tastes good. But preserved lemons? I can
> take 'em or leave 'em.
>
> So let's talk about lemoncello. Now there's a serious lemon
> concoction. Seems I have a lotta lemons around, these days, typically
> buying a half dozen every trip to the market. So, anyone got a good
> recipe for lemoncello. I've yet to go down that road, though I have
> drank some excellent lemoncello made by some Portuguese friends. I
> wanna make me somma that!
>
> nb
>

I got this recipe from an Italian friend. I make it frequently. It's
bad times if we don't have any limoncello in the house. I've also
made orangcello which is really good too.

-Tracy



1 liter grain alcohol (Everclear or Graves - make sure you get the
one that is 190 proof - I can't get Everclear in Massachusetts, but
I can get it in Connecticut.)
10-12 lemons
5 cups of sugar
1 ½ litres water

Peel lemons – avoiding the white pith

Soak peel in grain alcohol for 10 days. (I use a large hinged jar
that I got from the Container Store. Any large jar will work. You
need a good seal though because I think the alcohol will evaporate.)

Ten days later:
Bring 1 ½ litres of water and the five cups of sugar to boil in a
large pot. It needs to be big enough so that you can add the grain
alcohol.
Turn off burner.

Skim peels from alcohol and set aside in a large bowl.
Pour alcohol into sugar syrup.
Pour all the hot liquid into the bowl with the peels; stir and sit
for 15 minutes
Strain out peels and filter into a large jug. Toss the peels
Filter every 15 days through cheesecloth lined strainer. Repeat for
3 months.

I keep a small bottle in the freezer with a few shot glasses for
serving.

NOTE: I did not repeat the filtering process for 3 months. I
filtered once (after 15 days) using coffee filters.

notbob wrote:

>So, anyone got a good recipe for lemoncello.

Here's one:

http://www.foodnetwork.com/recipes/a...ipe/index.html

Here's another, except it's the same:

http://imbibemagazine.com/Homemade-Limoncello-Recipe

I'll bet even Mary could handle these recipes.

On 2012-03-23, Tracy > wrote:

> 1 liter grain alcohol (Everclear or Graves - make sure you get the
> one that is 190 proof - I can't get Everclear in Massachusetts, but
> I can get it in Connecticut.)

Wow!! Connecticut must really rock. The only place I've seen 190
proof alcohol (95%) is when I worked at a govt lab. They used it to
clean huge laser lenses and it was so strong, everyone hadda wear
respirators and bunny suits to avoid getting hammered on the fumes.
The reason it's 95% is cuz 100% is cost prohibitive, the remaining 5%
being water and waaay too expensive to remove. 180 proof (90%) is the
highest Everclear I've ever run across, it being sold in NV. Here in
CO, I think 152 proof is the max. I'm sure it would work, almost all
lemoncello recipes I've run across using plain vodka, which is a mere
80-100 proof (40-50%), at best.

The rest of the recipe looks easy enough. Thanks bunch.

> 10-12 lemons
> 5 cups of sugar
> 1 ½ litres water
>
> Peel lemons ? avoiding the white pith
>
> Soak peel in grain alcohol for 10 days. (I use a large hinged jar
> that I got from the Container Store. Any large jar will work. You
> need a good seal though because I think the alcohol will evaporate.)
>
> Ten days later:
> Bring 1 ½ litres of water and the five cups of sugar to boil in a
> large pot. It needs to be big enough so that you can add the grain
> alcohol.
> Turn off burner.
>
> Skim peels from alcohol and set aside in a large bowl.
> Pour alcohol into sugar syrup.
> Pour all the hot liquid into the bowl with the peels; stir and sit
> for 15 minutes
> Strain out peels and filter into a large jug. Toss the peels
> Filter every 15 days through cheesecloth lined strainer. Repeat for
> 3 months.
>
> I keep a small bottle in the freezer with a few shot glasses for
> serving.
>
> NOTE: I did not repeat the filtering process for 3 months. I
> filtered once (after 15 days) using coffee filters.

Great tip. Again, thanks.

nb

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On 23 Mar 2012 15:06:39 GMT, notbob > wrote:

> OK, so I tried the preserved lemon thing. meh.... Used 'em in a
> couple tagines and am not impressed. Whatever Maroud Lahlou sees in
> them to cause such expansive exhortations on their behalf, I'm happy
> for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
> in a lotta foods. Love lemon chicken and lemon meringue pie,
> lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
> it's trendy, but cuz it tastes good. But preserved lemons? I can
> take 'em or leave 'em.

Maybe you used too much. I don't use the amount called for and I dice
it up pretty finely. However, then I read that they aren't eaten - so
confusion reigns supreme.

--
Food is an important part of a balanced diet.

On 3/23/2012 1:42 PM, notbob wrote:
> On 2012-03-23, > wrote:
>
>> 1 liter grain alcohol (Everclear or Graves - make sure you get the
>> one that is 190 proof - I can't get Everclear in Massachusetts, but
>> I can get it in Connecticut.)
>
> Wow!! Connecticut must really rock. The only place I've seen 190
> proof alcohol (95%) is when I worked at a govt lab. They used it to
> clean huge laser lenses and it was so strong, everyone hadda wear
> respirators and bunny suits to avoid getting hammered on the fumes.
> The reason it's 95% is cuz 100% is cost prohibitive, the remaining 5%
> being water and waaay too expensive to remove. 180 proof (90%) is the
> highest Everclear I've ever run across, it being sold in NV. Here in
> CO, I think 152 proof is the max. I'm sure it would work, almost all
> lemoncello recipes I've run across using plain vodka, which is a mere
> 80-100 proof (40-50%), at best.

We used to be able to get it in New Hampshire, but no longer. We saw
it in New Orleans when we visited a year or so ago and picked up a
couple of bottles. I know there are a couple other states that still
sell it.

152 will work for sure. I think that the recipes which call for
regular 80-100 proof vodka have less sugar. This recipe is sweet but
also STRONG. ;-)

Fortunately, I have a friend in CT who brings me some when she
visits or my husband brings some after a day at the casino (Foxwoods
or Mohegan Sun).
>
> The rest of the recipe looks easy enough. Thanks bunch.
>

Enjoy!

Tracy

notbob wrote:
>
>The only place I've seen 190
> proof alcohol (95%) is when I worked at a govt lab.

I have seen it in stores as I travelled but I don't remember all of the
places. The first time I saw it was a store in Mexico. It's the only
time I bought any. Too strong for me even back when I was a college
student. As an ingredient in recipes, though, I might by one the next
time I see one in the store.

> The reason it's 95% is cuz 100% is cost prohibitive, the remaining 5%
> being water and waaay too expensive to remove. 180 proof (90%) is the
> highest Everclear I've ever run across, it being sold in NV.

Above 90% alcohol will suck humidity out of the air. By the time it
gets to 95% you'd need to keep the air descicated to be able to open it.

On 3/23/12 2:56 PM, Christine Dabney wrote:

> This is the recipe I use, and several RFC'ers have used..it comes from
> a person on eGullet. It was picked up by the LA Times at one point.
> http://egullet.org/p561574
>
> The people that have made this can tell ya it is really, really,
> really good.
>
> Christine

Yup, that's the one I started with too after reading of your exploits. I
use 100 proof vodka to steep the peels, and either 100 proof or 80 proof
for the second addition. I have upped the sugar content a bit also.
I can easily obtain Everclear grain alcohol but boy is that stuff
caustic! I prefer the 100 proof vodka.

On 2012-03-23, Doug Freyburger > wrote:

> Above 90% alcohol will suck humidity out of the air. By the time it
> gets to 95% you'd need to keep the air descicated to be able to open it.

Yep. It was used in controlled climate laminer flow clean rooms, in
high pressure washer glove-boxes. The worker's atmosphere was still a
grain alcohol fog, the boxes not perfectly sealed. They'd go through
about twenty 5 gal cans per day.

Small cans of it were everywhere around the lab. Back in the day,
when drinking was still seen as a manly pastime, holidays would see
pint and quart cans of the stuff come outta fire-proof lockers and
dumped into a traditionaal punch known affectionately as Old Rad Lab.
Basically, 7-Up, orange juice, and 95% hooch. It worked perfect. You
could drink it and not even notice the high octane kick. I had one
glass and got waaay too close to piloting a porcelain bus.

nb

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In article >,
notbob > wrote:

> On 2012-03-23, Tracy > wrote:
>
> > 1 liter grain alcohol (Everclear or Graves - make sure you get the
> > one that is 190 proof - I can't get Everclear in Massachusetts, but
> > I can get it in Connecticut.)
>
> Wow!! Connecticut must really rock. The only place I've seen 190
> proof alcohol (95%) is when I worked at a govt lab. They used it to
> clean huge laser lenses and it was so strong, everyone hadda wear
> respirators and bunny suits to avoid getting hammered on the fumes.
> The reason it's 95% is cuz 100% is cost prohibitive, the remaining 5%
> being water and waaay too expensive to remove. 180 proof (90%) is the
> highest Everclear I've ever run across, it being sold in NV. Here in
> CO, I think 152 proof is the max.

http://en.wikipedia.org/wiki/Everclear_%28alcohol%29

Everclear is only available in 190 proof and 151 proof.

"190-proof

In the United States, it is illegal to sell the 190-proof variety in
California, Florida,[3] Hawaii, Iowa,[4] Maine, Massachusetts, Michigan,
Minnesota,[5] Nevada,[6] New Hampshire, North Carolina,[7][8], Virginia,
Washington, and West Virginia.

151-proof

The 151-proof variety is legally available for sale in California,
Florida, Iowa,[4] Michigan,[9] Minnesota, Nevada, North Carolina,
Washington, West Virginia, Wisconsin, and other states."

--
Dan Abel
Petaluma, California USA

On Fri, 23 Mar 2012 14:40:10 -0700, Dan Abel > wrote:

>In article >,
> notbob > wrote:
>
>> On 2012-03-23, Tracy > wrote:
>>
>> > 1 liter grain alcohol (Everclear or Graves - make sure you get the
>> > one that is 190 proof - I can't get Everclear in Massachusetts, but
>> > I can get it in Connecticut.)
>>
>> Wow!! Connecticut must really rock. The only place I've seen 190
>> proof alcohol (95%) is when I worked at a govt lab. They used it to
>> clean huge laser lenses and it was so strong, everyone hadda wear
>> respirators and bunny suits to avoid getting hammered on the fumes.
>> The reason it's 95% is cuz 100% is cost prohibitive, the remaining 5%
>> being water and waaay too expensive to remove. 180 proof (90%) is the
>> highest Everclear I've ever run across, it being sold in NV. Here in
>> CO, I think 152 proof is the max.
>
>http://en.wikipedia.org/wiki/Everclear_%28alcohol%29
>
>Everclear is only available in 190 proof and 151 proof.
>
>"190-proof
>
>In the United States, it is illegal to sell the 190-proof variety in
>California, Florida,[3] Hawaii, Iowa,[4] Maine, Massachusetts, Michigan,
>Minnesota,[5] Nevada,[6] New Hampshire, North Carolina,[7][8], Virginia,
>Washington, and West Virginia.


They may have changed the rules recently but I have a bottle of 190
proof Everclear that I bought in the local ABC store in North
Carolina. Probably about 4 years ago. Since each county can decide
whether or not to sell alcohol by the bottle or by the drink, it may
depend on where you live. Since I live in the county next to the
"moonshine capitol" it is possible that the stronger stuff can be sold
here. Otherwise we go "next door" and get something with some real
kick.

I'll check the ABC store next time we go buy and see if they still
have 190 proof.

>151-proof
>
>The 151-proof variety is legally available for sale in California,
>Florida, Iowa,[4] Michigan,[9] Minnesota, Nevada, North Carolina,
>Washington, West Virginia, Wisconsin, and other states."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 23 Mar 2012 13:02:53 -0400, Tracy > wrote:

> 1 liter grain alcohol (Everclear or Graves - make sure you get the
> one that is 190 proof - I can't get Everclear in Massachusetts, but
> I can get it in Connecticut.)

Why 190? 151 is the strongest sold in California, so the choice is to
use that or nothing.

--
Food is an important part of a balanced diet.

On 3/23/2012 9:06 AM, notbob wrote:
> OK, so I tried the preserved lemon thing. meh.... Used 'em in a
> couple tagines and am not impressed. Whatever Maroud Lahlou sees in
> them to cause such expansive exhortations on their behalf, I'm happy
> for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
> in a lotta foods. Love lemon chicken and lemon meringue pie,
> lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
> it's trendy, but cuz it tastes good. But preserved lemons? I can
> take 'em or leave 'em.
>
> So let's talk about lemoncello.



My daughter brought this recipe back from Italy a few years ago.
Everclear works better than vodka, it doesn't extract as much bitterness
from the peel:


Limoncello di Capri

Take the zest, yellow part only, removed in strips) from ~8 lemons and
soak in 1 liter Everclear for 4 days at room temp.

On the 4th day, mix 1 kg (2.2 lb.) sugar with 1 liter water. Simmer
until sugar is completely dissolved, Cool to room temperature. Combine
with Everclear/lemon mixture and mix well. Let sit 5-10 minutes, then
strain out the lemon zest. Keep refrigerated or frozen, serve cold. It
ages well.

Other citrus fruits may be substituted for lemons (grapefruit is VERY
bitter, clementines are delicious!)

Recipe may be easily scaled up or down as desired.

gloria p

I love lemons on all food items. The food remains incomplete wothout lemons in it. Hope this recipe helps you.

Ingredients:

One Bottle (750 ml) Everclear (95% alcohol 190 Proof)
One Bottle (750 ml) good but not necessarily premium vodka (40% alcohol 80 Proof)
15 large thick skinned bright yellow lemons (without scars or flaws in the skin if possible.)
750 ml (about 3 cups) filtered tap water or distilled water (not mineral water)
4 cups pure cane white sugar (this will give thin syrup consistency; if you prefer a thicker syrup, experiment with increasing your sugar by 1-2 cups)

Direction:

Dissolve sugar in water and bring to boil over high heat. Boil for 5 minutes.
Set syrup aside to cool. It must be room temp before adding to infusion.
Use a slotted spoon to gently scoop lemon peels from the infusion and discard. To avoid creating small pieces that will make straining more difficult, try not to break peels as you remove them.
Using the larger funnel, the ladle, and #4 coffee filters, slowly strain infusion through filters into large pitcher. This is a messy process. The filters will clog quickly and you will use many of them.
Rinse and dry gallon jar.
Repeat straining process, transferring infusion from pitcher to original gallon jar by straining again through #4 coffee filters.
Return filtered infusion to jar and add COOLED syrup.
Return to cool dry place for 40 days to begin mellowing process that combines alcohol infusion with syrup to create Limoncello.

Steps to be followed on the last (45th day)

Begin filtering Limoncello. Use punch ladle to pour a small amount into a filter-lined funnel held over the small measuring cup.
Fill measuring cup to an even ml level. (100, 200, 300, etc.)
Using smaller funnel and #2 sized filters, filter one last time into individual 100-ml bottles. You have now filtered the liqueur a total of 4 times.
Seal bottles VERY tightly. Remember, if you are using different bottles and are sealing them by corking -- corks breathe. So consider dipping the neck several times in melted wax after corking.
Label and/or tag bottles.
Return to cool dark place for storage

On 3/23/2012 6:22 PM, sf wrote:
> On Fri, 23 Mar 2012 13:02:53 -0400, > wrote:
>
>> 1 liter grain alcohol (Everclear or Graves - make sure you get the
>> one that is 190 proof - I can't get Everclear in Massachusetts, but
>> I can get it in Connecticut.)
>
> Why 190? 151 is the strongest sold in California, so the choice is to
> use that or nothing.
>
I use 190 because that is what I was told to use. The recipe came from
an old Italian woman. I think they have better access to grain alcohol
than we do here in the states. 151 will work. Regular vodka will work,
but I think you will need less sugar syrup. It might turn to slush.

On Sat, 24 Mar 2012 09:44:14 -0400, Tracy >
wrote:

> On 3/23/2012 6:22 PM, sf wrote:
> > On Fri, 23 Mar 2012 13:02:53 -0400, > wrote:
> >
> >> 1 liter grain alcohol (Everclear or Graves - make sure you get the
> >> one that is 190 proof - I can't get Everclear in Massachusetts, but
> >> I can get it in Connecticut.)
> >
> > Why 190? 151 is the strongest sold in California, so the choice is to
> > use that or nothing.
> >
> I use 190 because that is what I was told to use. The recipe came from
> an old Italian woman. I think they have better access to grain alcohol
> than we do here in the states. 151 will work. Regular vodka will work,
> but I think you will need less sugar syrup. It might turn to slush.

Thanks, Tracy! I know Italians can go to their version of a pharmacy
to buy the "alcohol" they use in Limoncello - but that's all I know.

--
Food is an important part of a balanced diet.

Tracy wrote:
>
>
> On 3/23/2012 11:06 AM, notbob wrote:
>> OK, so I tried the preserved lemon thing. meh.... Used 'em in a
>> couple tagines and am not impressed. Whatever Maroud Lahlou sees in
>> them to cause such expansive exhortations on their behalf, I'm happy
>> for him. I don't get it. Keep in mind I LOVE lemons. I use the zest
>> in a lotta foods. Love lemon chicken and lemon meringue pie,
>> lemonade. Heck, I even put a lemon slice in my ice water. Not cuz
>> it's trendy, but cuz it tastes good. But preserved lemons? I can
>> take 'em or leave 'em.
>>
>> So let's talk about lemoncello. Now there's a serious lemon
>> concoction. Seems I have a lotta lemons around, these days, typically
>> buying a half dozen every trip to the market. So, anyone got a good
>> recipe for lemoncello. I've yet to go down that road, though I have
>> drank some excellent lemoncello made by some Portuguese friends. I
>> wanna make me somma that!
>>
>> nb
>>
>
> I got this recipe from an Italian friend. I make it frequently. It's bad
> times if we don't have any limoncello in the house. I've also made
> orangcello which is really good too.
>
> -Tracy
>
>
>
> 1 liter grain alcohol (Everclear or Graves - make sure you get the one
> that is 190 proof - I can't get Everclear in Massachusetts, but I can
> get it in Connecticut.)
> 10-12 lemons
> 5 cups of sugar
> 1 ½ litres water
>
> Peel lemons – avoiding the white pith
>
> Soak peel in grain alcohol for 10 days. (I use a large hinged jar that I
> got from the Container Store. Any large jar will work. You need a good
> seal though because I think the alcohol will evaporate.)
>
> Ten days later:
> Bring 1 ½ litres of water and the five cups of sugar to boil in a large
> pot. It needs to be big enough so that you can add the grain alcohol.
> Turn off burner.
>
> Skim peels from alcohol and set aside in a large bowl.
> Pour alcohol into sugar syrup.
> Pour all the hot liquid into the bowl with the peels; stir and sit for
> 15 minutes
> Strain out peels and filter into a large jug. Toss the peels
> Filter every 15 days through cheesecloth lined strainer. Repeat for 3
> months.
>
> I keep a small bottle in the freezer with a few shot glasses for serving.
>
> NOTE: I did not repeat the filtering process for 3 months. I filtered
> once (after 15 days) using coffee filters.

Oh, thanks for the tip on Everclear. I may need some in the
foreseeable future.

--
Jean B.

On 2012-03-23, Tracy > wrote:

> 152 will work for sure.

Great! I jes discovered I can get 190 proof Everclear here in CO, so
I can make your recipe as is. I bought a bottle and some lemons, but
will have to halve the recipe due to not having a sealable jar large
enough for the full amount. No problem. I'll make some Ol' Rad Lab
with the remainder.

nb

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On 2012-03-26, notbob > wrote:

> I can make your recipe as is.

Oooo-eee! Jest put 1/2L of 190 proof juice and peels from 7 lemons
to bed for a month. Can't wait!

I looked at a buncha lemoncello youtube vids, yesterday. The one that
was really helpful was the recommendation to use a serrated peeler. I
didn't even know someone made a serrated peeler, but I definetly want
one, now. Peeling the zest off a lemon without taking any pith is no
small feat. It calls for concentration and a sawing action with the
peeler. A serrated peeler would definetly be an advantage. Anyone
know of one?

nb

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On 2012-03-27, notbob > wrote:

> peeler. A serrated peeler would definetly be an advantage. Anyone
> know of one?

Nevermind! Messermeister makes one. And RED!

http://tinyurl.com/cj9opsl

"Red, red, I want red. There's no sub-sti-tute for red!"
--Sammy Hagar

nb

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On 27 Mar 2012 17:51:38 GMT, notbob > wrote:

> A serrated peeler would definetly be an advantage. Anyone
> know of one?

Ask Google. The choices are there before you even hit "search". OXO,
Pampered Chef came up and Target came up as where to buy it.
http://www.target.com/s/serrated+peeler
OXO says the serrated peeler is used to "Peel the skins off slippery
and waxy fruits and vegetables"; so I think a regular peeler will work
just fine if you wash the wax off the lemons first.

--
Food is an important part of a balanced diet.

sf wrote:

>> A serrated peeler would definetly be an advantage. Anyone
>> know of one?
>
>OXO says the serrated peeler is used to "Peel the skins off slippery
>and waxy fruits and vegetables"; so I think a regular peeler will work
>just fine if you wash the wax off the lemons first.

I have an Oxo serrated peeler and it's efficient, but also aggressive.