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LIMONCELLO

Traditional style Limoncello

10 Lemons (zest only)
1 Still Spirits Liqueur Base "C"
750ml Still Spirits Vodka or Still Spirits Turbo spirit (40% strength)
          For best quality, use Still Spirits Triple Distilled yeast with Turboclear & Turbocarbon
Water to top up to 1.125 litres

  1. Wash & scrub lemons thoroughly.
  2. Use a zesting tool or sharp paring knife to remove & shred the zest of the lemons. The zest is the yellow part of the peel that contains oils that give your Limoncello its flavour & fragrance. Avoid collecting the white pith with your zest because it adds an unpleasant bitterness.
  3. Mix lemon zest with half of the spirit in a suitable glass container. A 2 litre screw top flagon is ideal. Seal well & allow it to stand for 3 weeks. 
  4. Combine remaining spirit & the contents of the Liqueur Base pack in another container. Stir or shake to make sure all powder is mixed well & add to the lemon & spirit mixture. Continue mixing to make sure the powder is fully dissolved.
  5. Seal the container to avoid evaporation losses & allow it to stand for a further 3 weeks.
  6. Strain the solids out & bottle the liqueur in an 1125ml (40oz) bottle topping up with water if necessary.

Best served very cold in the traditional way - Ideally stored in the freezer.

 

Juicy Limoncello

The lemon juice in this recipe adds a sour note that pleases many drinkers.

5 Lemons washed thoroughly (zest & juice)
1 Still Spirits Liqueur Base "B" (or use Liqueur Base "C" for a sweeter result)
750ml Still Spirits Turbo spirit or Still Spirits Vodka (40% strength)
          For best quality, use Still Spirits Triple Distilled yeast with Turboclear & Turbocarbon
Water to top up to 1.125 litres

  1. Wash & scrub lemons thoroughly.
  2. Use a zesting tool or sharp paring knife to remove & shred the zest of the lemons. The zest is the yellow part of the peel that contains oils that give your Limoncello its flavour & fragrance. Avoid collecting the white pith with your zest because it adds an unpleasant bitterness.
  3. Squeeze the juice of the lemons & discard the carcasses.
  4. Mix lemon zest & juice with 500ml of spirit in a suitable glass container. A 2 litre screw top flagon is ideal. Seal well & allow it to stand for 3 weeks. 
  5. Combine 250ml of spirit & the contents of the Liqueur Base pack in another container. Stir or shake to make sure all powder is mixed well & add to the lemon & spirit mixture. Continue mixing to make sure the powder is fully dissolved.
  6. Seal the container to avoid evaporation losses & allow it to stand for a further 3 weeks.
  7. Strain the solids out & bottle the liqueur in an 1125ml (40oz) bottle topping up with water if necessary.

Best served very cold in the traditional way - Ideally stored in the freezer.

Hint You can vary the sweetness of your Lemoncello by using alternate Liqueur Base packs.
Base "A" is less sweet than Base "B", Base "C" is more sweet than Base "B".