Summary:
True Limoncello is made with high alcohol spirits and very specific
lemons in Italy but this turned out well.

This was made with differing qualities and proofs of vodka; the
difference in quality and proof was not substantial to the final taste.
The procedure below used the amount of sugar that would have been added
to 190 proof grain based on 100 proof vodka (to mimic true Limoncello)
as a baseline. 80 proof tastes a bit less alcoholic as you would
expect and is very good though. The difference is not substantial but
is noticeable.

Expensive or pre-flavored vodka may be a waste of money, the lemon zest
imparts the bulk of the flavor contribution so that is where the money
should be spent. More lemon zest results in deeper color but not
necessarily more lemon flavor.

Limoncello recipe
Rev 2

Ingredients:
750 ml 80 - 100 proof vodka:
375 grams (1 2/3's cup) table sugar (cane or beet, it does not matter)
7 -8 medium lemons, good color.

Procedu
Zest lemons, if you are removing more than 2.5 g per medium lemon you
are probably taking off too much pith with the zest. You should end up
with about 18 g +/- 10%. A fine cheese shredder makes a good zesting
tool. The goal is to take off the outer surface of the lemon; if the
remaining 'pith' (outer covering) is white, too much has been removed;
a pale yellow pith should remain. Pith will impart a bitter taste to
the end product. The lemons can be juiced and the juice
frozen for another purpose; it is not used in Limoncello.


Add the zest to the vodka and let it steep several days at room
temperature (at least 65F); a week is fine. Once you see good color
you have probably extracted enough oil from the zest. The zest will
start to lose its color; it will not get to white but will become a
pale yellow. If you want to experiment with steeping times pull off a
known quantity of liquid, add sugar (1/2 the amount of liquid) shake
until dissolved and taste. (I.E. 50 ml liquid to 25 grams of sugar.)

Remove the zest from the liquid; pour it through a coffee filter if
preferred.

Optional: Fine with hot mix Sparkolloid at a rate of 1 g/gallon (US)
and rack when clear. This will give a clear end product. This step
requires the liquid be at room temperature, the fining agent is not
effective at cool or cold temperatures. Commercial Limoncello is often
cloudy; this step is only for aesthetics.

Add the sugar and stir or shake until dissolved. It will not look like
it is possible to dissolve this much sugar, but it will dissolve with
time. Just shake it up, let it settle repeat until all of it is
dissolved.

Serve chilled preferably but the amount of sugar added makes this
smooth tasting at any temperature.

The amount of zest used, amount of sugar added and steeping times are
variable by personal preference along with the strength of the vodka.
We made it several ways and liked the end result of each.

Joe

In addition to the recipe in the previous post which I did not
include because of size, there are recipes at:

http://www.guntheranderson.com/liqueurs/limoncel.htm
http://www.recipezaar.com/68809
http://www.homedistiller.org/liqueurs2.htm
http://tinyurl.com/yngox4

Dick