Madeleine Hull
Limoncello is a traditional Italian liqueur that is sweet, citrusy, and boozy. It is made by infusing lemon peels in high-proof alcohol and mixing it with a simple syrup. The drink is typically served chilled in a small shot glass and can also be used to make desserts or cocktails. Making diet limoncello at home is a simple process that requires just a few ingredients and some patience. The key to a good limoncello is using fresh, organic lemons and high-quality alcohol.
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What You'll Learn
Use organic lemons to avoid pesticides and wax
Limoncello is a delicious Italian lemon liqueur that is easy to make at home. It is important to use the right ingredients to ensure your limoncello is of good quality and safe to consume.
When making limoncello, it is recommended to use organic lemons. This is because non-organic lemons are usually coated with wax and may contain pesticides or insecticides. The wax is a food-grade coating that gives the lemons a glossy appearance. While it is edible, it is not desirable in limoncello as it can impact the flavour and texture. Using organic lemons ensures a better extraction of flavour, as the alcohol will pull everything from the lemon peels, including any chemicals used on the lemons.
If you only have access to standard, non-organic lemons, there are ways to reduce the wax and pesticide residue. One method is to scrub the lemons under warm water to remove the wax. Alternatively, you can use a vegetable wash to clean the lemons and remove any wax or debris. This is an optional but recommended step if you intend to consume the lemon peels, as in the case of limoncello.
By using organic lemons and properly preparing your lemons, you can ensure your limoncello is safe, delicious, and free from any unwanted chemicals or wax.
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Infuse lemon peels in high-proof alcohol
Limoncello is a traditional Italian liqueur made from infusing lemon peels in high-proof alcohol. The process is simple and only requires a few ingredients, but it can take some time to get the perfect infusion.
Firstly, select your lemons. It is recommended to use organic lemons as these are not coated in wax or pesticides, which can affect the taste of your limoncello. Meyer lemons are a good option, as they are slightly sweeter and less acidic, but regular lemons will also work well. You will need enough lemons to fill a large jar with lemon peels.
Next, use a vegetable peeler or zester to remove the lemon peels. Try to get just the skin and as little of the pith as possible, as the pith can make your limoncello bitter. You can use the leftover lemons to make lemonade or lemon-based desserts.
Once you have your lemon peels, place them in a large, clean jar. Then, pour over your chosen high-proof alcohol. The alcohol should be clear and grain-based, with a proof of at least 80, but preferably 100 or higher. Everclear is a popular choice, but any grain alcohol will work. The higher the proof, the more lemon flavour will be extracted from the peels.
Cover the jar with a tight-fitting lid and leave it to infuse. The infusion time can vary from a few days to a month, depending on your preference. It is recommended to shake the jar regularly to help the infusion process.
After infusing, strain the mixture to remove the lemon peels. Your limoncello is now ready to be mixed with simple syrup and chilled, or bottled and stored in the freezer until you are ready to enjoy it.
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Mix with a simple syrup
To make a diet version of limoncello, you can make simple adjustments to the traditional recipe. Limoncello is made by infusing lemon peels in high-proof alcohol or grain alcohol and then mixing with a simple syrup.
To make a simple syrup, you will need to combine equal parts water and sweetener. A traditional simple syrup uses white granulated sugar, but to make a diet version, you can substitute this with a low-calorie sweetener of your choice. Some options include honey, stevia, or monk fruit sweetener.
In a small saucepan, combine 1 cup of water with 1 cup of your chosen sweetener over medium heat. Stir the mixture continuously until the sweetener has completely dissolved. Then, remove it from the heat and allow it to cool to room temperature.
Once your simple syrup has cooled, you can mix it with your strained lemon-infused alcohol. The amount of simple syrup you add can be adjusted to your taste preferences. However, it is important to ensure proper dilution, especially if using high-proof alcohol. For a 750ml bottle of alcohol, you can use around 3 to 3 1/2 cups of water for your simple syrup.
Your diet limoncello is now ready to be bottled and stored. It is typically served chilled, straight from the freezer, in a small shot glass.
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Dilute to taste
Limoncello is made by infusing lemon peels in high-proof alcohol or grain alcohol, then mixed with a simple syrup to taste, resulting in a sweet and intensely lemon-flavoured beverage. The simple syrup is made by boiling water and sugar together until the sugar is completely dissolved. You can adjust the simple syrup ratio by adding more or less sugar, but the amount of water should be kept the same for proper and safe dilution. For a "skinny" version, you can use honey and stevia instead of sugar.
The base spirit for limoncello can be any clear, high-proof grain alcohol. It is recommended to use Everclear 190 or 151, Stoli 100 proof, or Absolut 100 proof. Any type of 100-proof vodka is fine, but the infusion will take longer, and you will need to add extra lemons. If you use 80-proof vodka, you won't need to add as much sugar syrup.
When selecting lemons, it is best to use organic lemons to avoid pesticides and wax coatings. Meyer lemons make a superb limoncello, but you will need more lemons, and the flavour won't be as strong. Standard lemons are best for a classic taste.
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Bottle and chill
Once you've strained your limoncello, it's time to bottle and chill it.
First, make sure your bottles are clean. You can sterilize them by putting aluminium foil over the top and baking them in the oven at 350 degrees Fahrenheit for an hour. You can reuse bottles that your liquor came in, or use smaller, decorative bottles if you plan to give your limoncello away as a gift.
Next, make your simple syrup. Combine equal parts sugar and water (for example, 1 cup of each) in a small saucepan over medium heat. Stir the mixture until the sugar has dissolved, then remove it from the heat and allow it to cool to room temperature. You can also make your simple syrup in an InstantPot by combining the ingredients and setting it to 3 minutes at high pressure. Allow the mixture to cool somewhat before blending it with your limoncello.
If you want to make a "skinny" version of simple syrup, you can use a combination of honey and stevia, or honey and white sugar, instead of white sugar and water.
Now, it's time to mix your simple syrup with your strained limoncello. Pour the limoncello into your bottles using a funnel, then add your simple syrup. Seal the bottles and transfer them to the freezer for storage.
To serve, pour 1 and 1/2 to 2 ounces straight from the freezer into a chilled glass. You can also serve your limoncello over ice cream or use it to make desserts or cocktails, such as a limoncello spritz.
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Frequently asked questions
You will need lemons, high-proof clear alcohol, and a sweetener. For the lemons, it is recommended to use organic lemons to avoid pesticides and wax coatings. For the alcohol, grain alcohol (Everclear) is preferable, but any clear, high-proof grain alcohol will work. For the sweetener, you can use a simple syrup made with water and sugar, or a combination of honey and sugar for a "skinny" version.
First, you will need to infuse the lemon peels in the alcohol. This can be done by combining the lemon zest and alcohol in a jar and letting it sit for anywhere from a few days to a month. The longer it sits, the more flavor will be extracted from the lemon peels. After infusing, strain the mixture to remove the lemon peels. Next, mix the strained liquor with the simple syrup to add sweetness. Finally, bottle the limoncello and store it in the freezer until ready to serve.
To make simple syrup, combine equal parts sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved and then remove from the heat. Allow the syrup to cool to room temperature before mixing it into the strained liquor.
Diet limoncello can be served chilled in a small glass as a digestif to aid digestion. It can also be used to make cocktails or desserts, such as a limoncello spritz or a lemony tiramisu.
