Limoncello – Day 1 – The Preparation

Today I started with the first few steps of preparing Limoncello.  Got the lemons, what  sight to see 40 lemons in a basket but yours truly forgot to take photos.  Today I will take you through the step by step method on how we        (the girls and I) prepared our Limoncello that should be ready by next Saturday.

Step 1

I got those old large Horlicks bottles, cleaned them, soaked them with sodium bicarbonate overnight. And this morning , Eda washed them and dried them and later before I started I placed them in the oven at 50 C for about 1 hour.

Step 2

Wash lemons and dry them. You have to make sure the alcohol does not come into contact with water.  I dried them in a big strainer. Pity I forgot to take a photo of it. Then the girls wiped the lemons and I told them how to peel it using a peeler or in my case the peeler that does julienned vegetables.  Will take a photo for all to see. Bought it in Bangkok.  It’s a wonderful piece of equipment. Will talk about it in another section of my blog.

Peel the skin of the lemon as shown in the photo and ensure it is only skin and

Lemon Skin

nothing else.  It is the skin that gives the flavor to the Limoncello. I did find some recipes that actually squeeze the juice in. I am tempted to try, but I think  I should not because I am short of time in case anything happens in the next few days.

Step 3

Measure out 1 litre of Alcohol and pour it into the bottle.  Make sure once again it does not come into contact with water.  Add in the grated skin of 10 lemons per bottle.

Leave it to ferment ( I believe it could be the wrong word) so let me find out. This is to be kept for eight days and through the next eight days, I will photograph the changes for all to see.

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3 responses to “Limoncello – Day 1 – The Preparation

  1. WooHoo!!! Looks delish doll!!! Too bad I still hv d bloody Haw Tae on my arm. ;(

  2. Hi Nick.. great to see u in cyberworld ! Come visit me, http://jeedisini.blogspot.com/. I’m new at blogging too, just started end of last year. But am active in Facebook. Go on, open an account. Its great to expand your business and get in touch plus keep in touch with friends, old and new….. fazilah.

  3. Hi Nicholas! I love that nifty piece of equipment you have to scrape the lemon rind. I got one from Thailand but since making papaya salad was a bit out of the question here in MAlaysia (no young papayas la), the peeler (cost me RM 10 after conversion) has just been sat there in my drawer. Now I know what to do with it… I’m thinking of doing the same to lemon rind for roast chicken. Wonder what limoncello will taste like with roast: as marinade or gravy?

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