Everclear 190 and unwaxed, organic lemons

I have 2 ways that I enjoy Kenny's limoncello - one is just over ice after dinner and the other is an adult lemonade - crushed ice, limoncello and homemade lemonade. Nothing better on a hot & sticky Kentucky summer day. I sometimes put it in a blender and make a slushy style drink, but that's just dangerous as it goes down tooooo easy.

Absolutely agree with the organic lemons, although the best I've had is made with lemons from the Sorrento peninsula (see below). They just seem to have more oil in the peel. I've made it with Meyer lemons and that is a bit different. Personally, I don't think the longer "incubation" makes a big difference. But, to each their own and I'll give it a try.

Lemons1.jpg

And don't get me started on how incredible the pizza was.

We brought back a bottle of "crema di limoncello" from Capri. It has a bit smoother taste and texture than the standard bottling. I believe it has milk added.

I've made many batches of the stuff, keeping it for the suggested shorter time frames and then forgetting it and discovering it again after months and months, and, for me, the longer "incubation" makes a world of difference. No contest.

For what it's worth, there's some suggestion that zesting one lime in addtion to the lemons will give you the more authentically Sorrentine flavor.

Leah, the crema limoncello does include milk.

I left one step out of the recipe. Before you combine the infusion you must strain the lemon zest/peel. Cheesecloth works but can get messy, a funnel with a screen in the bottom works best.

Thanks for the lime tip, I'm working on new batches this weekend and will give it a try. Turbinado sugar gives it a nice subtle twist, a bit cleaner than the refined stuff we normally kill ourselves with.

Sorrento lemons? If someone has ANY source I would really appreciate it. We're ordering a Sorrento Lemons tree, but will have to wait sometime for the fruit. http://www.buyplantsonline.com/five-gal ... -tree.html

Sorrento lemons? If someone has ANY source I would really appreciate it. We're ordering a Sorrento Lemons tree, but will have to wait sometime for the fruit.

Sadly, all I have is the picture taken outside a guesthouse in Capri. They even smell better. One trick I was told in Italy was how to tell if the limoncello is ready: after 2 to 3 weeks take a piece of peel and try to snap it in half. If it is still flexible then let it rest for a week more. The limoncello is ready if it snaps in half like a dried twig.

Amy you were the first person to turn me onto limoncello over at your house. It was awesome! I still keep a bottle in my freezer but it isn't near as good as yours and Kenny's. In fact, everytime I turn someone new onto limoncello my introduction always starts, " This is good, but I had it over at a friends house once that was awesome!"
Thank you for the education!