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Author Topic: Limoncello, Orangecello, Grapefruitcello or Pummellocello  (Read 11873 times)

natsgarden123

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Limoncello, Orangecello, Grapefruitcello or Pummellocello
« on: February 16, 2012, 10:49:47 AM »
The Italian cocktail uses lemons: I usually use grapefruit but all of these come out amazing- ITS STRONG

Ingredients:
750 ml bottle of Everclear or 100 proof Vodka
Zest of 8 fruits ( less if you use grapefruit or pommello)
3 cups sugar
4 cups Water
Extra large glass Jar- 3-4 quarts Mason Type, freezer proof

1.)Wash and Zest the Citrus- Use a fine lemon zester or microplane-be careful to just get the very outer part and not the pithe.
2.)Place in Jar and Pour alcohol over
3.)Let sit in a cool, dark place for one month, shake so often.
4.) Strain out the  zest and put the alcohol back in the jar
5.)Put water and Sugar into a pot and cook until the sugar is dissolved-dont boil. let cool a bit.
6.) Add to the citrus/alcohol mixture.
7.) Let this sit at least one month in the freezer which is much better.
( make sure your jar is freezer proof)

Pancrazio

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #1 on: February 17, 2012, 05:00:48 PM »
There are a lot of version of this recipe here in italy.
Yours is basically the most classical (even if nobody uses vodka as base here :) ).
I have tasted (but never made) an awesome version of this using tangerines ("mandarini"), about 10 years ago, in sicily.
There is also a version where you use milk instead of water, making a Limoncello cream ("Crema di Limoncello" we call it this way). My grandmother has made it too, and if anyone is interested i can search for a recipe.
(I'm not willing to steal the thread, just adding my two cents  :) )
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natsgarden123

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #2 on: February 17, 2012, 08:13:09 PM »
Thank you for the complement!  My favorite is the grapefruit. I suppose you could make this with any fruit-Im going to try it with mango

CTMIAMI

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #3 on: December 11, 2012, 08:52:48 PM »
Did you ever tried a mango cello or with any other tropical fruit?
Carlos
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zone 10a Miami-Dade County

Pancrazio

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #4 on: December 12, 2012, 05:52:57 PM »
Since mangoes zest can give you dermatitis i wouldn't recommend it.

If you want to try to make some mango liqueur, you can try with this recipe (originally it was used for peach liqueur):

300gr of peeled deseeded mangoes
300gr of alcohol
300gr of water
250gr of white sugar.

Put the peeled and deseeded mangos in a closed jar with the acohool. Let them sit for 40 days shaking every now and then.
After 40 days, heat the water and let the sugar dissolve in it. When it's cool, filter the alcohol to remove the pieces of mangoes, and add it to the water. Mix, and bottle. Let it sit for another month at least in closed bottle, then drink.
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marvelz

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #5 on: January 24, 2013, 03:40:31 AM »
These recipes made my mouth water. I'll have to try the vodka and grapefruit one for sure. Thanks for posting these! :)

ScottR

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #6 on: January 31, 2013, 12:01:17 AM »
Pancrazio, if you ever come across your Grandmothers recipe for 'Crema di Limencello' it would be nice to check it out! I love the crema version of limoncello. 8)

Pancrazio

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #7 on: February 02, 2013, 08:53:23 PM »
I will ask and post it. Give me some time.
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Pancrazio

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Re: Limoncello, Orangecello, Grapefruitcello or Pummellocello
« Reply #8 on: February 09, 2013, 08:33:06 AM »
Ok, so here we are.

Keep in mind that quantities are just an indication; you've got to find the exact amount of each one, to suit your taste. Some people i know don't even follow any fixed quantity, they just taste everything while making it, to assure that any component is present in the optimal ratio.



Take the zest of 4 lemons, and put it in jar with 0,5 lt of pure alcool (It doesn't need to be finely chopped, look at the picture above. You just have got to cut it like if you where peeling an apple. Maybe is even better because you get more lemon oil in the final product).
Leave the lemon zests there for 10-15 days, in a, fresh, dark spot of your house. Then filter the alcool taking away the zests: you can trow the zests away at this point.
Then take 1 lt of milk, and heat it almost to the boiling point, and mix it with 500gr of white sugar. Mix it till the point where the sugar is completly dissolved.
Wait for the milk to cool down at room temperature. Once it is cold you can add the cream. We go with 250 grams of cream, at 30% of fat. Your mileage may vary: i don't know how much fat  is in your cream.
Anyway add the cream with the milk, mixing with a spoon, then add slowly the alcool to the milk, mixing with a spoon.
Let it sit for a month (in freezer) then drink.
Keep in mind that cream and alcool don't mix well, without additives; so you can occasionally find some cream grumes, expecially if you used too much cream.
If you can't stand them (like i do), you've got to reduce the amount of cream used in this recipe (you can even avoid adding cream completly). Remember anyway that you've got to shake the bottle every time before serving. 
You've got to keep it in freezer because, unlinke limoncello, it goes bad at room temperature.
I hope to have explained it in a undestandable way. :)
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