Chicagoist: Properly Sauced: Quick and Easy Limoncello

Spook

Mon, 13 Apr 2009 22:04:38 -0600

Matilda, that might all most be hell-larious if you weren't so obnoxious, which is why we don't want non of what you're selling this wee. I loved the wee, it brightened the above Monday offering with added zest! You ruined it pest!

Kaonashi

Mon, 13 Apr 2009 17:37:39 -0600

So basically the only part of the lemon you're using is the zest?

jennaNL

Mon, 13 Apr 2009 15:22:43 -0600

I don't help my point much by missing errors in my own original post. I wanted to share that link because I found it really helpful when I first made limoncello, and later heard from folks who didn't take the "no pith" rule seriously enough.

matilda

Mon, 13 Apr 2009 15:02:38 -0600

Your harmless arrogance toward readers--deserved or not, it's not my call; perhaps it part of your writing personality--might go down more easily if you didn't have a glaring typo in the first half of your first sentence of this post. Just saying.

Chuck Sudo

Mon, 13 Apr 2009 15:01:59 -0600

Jdole84: I guess limes could be substituted. The problems with are the rinds on limes are thinner and harder to work with. the citrus from limes is brighter and not as warm as lemons. Bunnybear: that's a good point to note that my quoting the recipe from the link was confusing. I'll go ahead and make the changes. JennaNL: The intent in both my comments to you was not to insult, only to kid. My apologies.

bunnybear

Mon, 13 Apr 2009 14:55:07 -0600

Can't we all just get along? At the beginning Chuck mentions that the only difference from the recipe as printed is that he would soak for 30 days. I do agree it is confusing when you have the eight days right there too. It might help if the quoted recipe and text is indented so as to make clear what is being reposted from another site and what is being written here. It would make pre-recipe comments from Chuck much more obvious.

Chuck Sudo

Mon, 13 Apr 2009 14:53:45 -0600

From paragraph 3, the one directly above the recipe: "(W)e let the lemon rinds steep in the grain alcohol for 30 days, to get as much oil and color from the zest as possible." And keeping an eye on the pith was mentioned in the recipe. Hope this soothes any hurt feelings.

jennaNL

Mon, 13 Apr 2009 14:40:09 -0600

Your recipe says eight days. I didn't realize Chicagoist contributors were so quick to insult their readers.

JDole84

Mon, 13 Apr 2009 14:14:56 -0600

Could limes be subbed in?

Chuck Sudo

Mon, 13 Apr 2009 13:35:24 -0600

Reading comprehension, Jenna. I wrote that I let mine steep for a month. Anything longer just petrifies the rind.

jennaNL

Mon, 13 Apr 2009 13:33:34 -0600

Only Eight days? No way. You can improve the flavor by letting the peels seep for 4 times as long- over a month, at least. I've made limoncello for Christmas gifts in the past, and it was always a well received. Here's a great site- http://vinoevittles.blogspot.com/2006/03/limoncello-recipe.html You should also warn your readers that it's VERY important to make sure that the pith (white stuff under the lemon peel) does not get into the mixture, or else it will ruin the final product by making it very bitter.

mikely1

Mon, 13 Apr 2009 13:24:52 -0600

Wow, that's a lot of limoncello. Can I have a bottle? I'll have to try that Polish grain next time I do a batch.

Natalia1979

Mon, 13 Apr 2009 13:15:21 -0600

I bet. I am sure its a good recipe. I threw up a little in my mouth as I rememebered what happened the last time I drank some.

Chuck Sudo

Mon, 13 Apr 2009 13:09:52 -0600

Grain alcohol is best for this recipe because of its high alcohol content. If you use 80 proof vodka, as an example, the dilution of the mixture once syrup is added could cause the limoncello to freeze solid.

Natalia1979

Mon, 13 Apr 2009 13:04:43 -0600

Yeesh, Everclear? The last time I drank that I thought I saw dead people.