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    How to Make Limoncello: The Complete Guide
    How to Make Limoncello: The Complete Guide
    How to Make Limoncello: The Complete Guide
    Ebook74 pages35 minutes

    How to Make Limoncello: The Complete Guide

    By Ben Mazzola

    4.5/5

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    About this ebook

    Now it's easy to impress your friends, your family (and yourself) with mouth-wateringly delicious homemade limoncello — the sexy, sophisticated lemon liqueur!

    Limoncello — the Italian liqueur made from lemons — has been a popular after-dinner beverage for over 100 years along Italy's trendy Amalfi Coast. And now celebrity chefs and connoisseurs are celebrating limoncello by showcasing the lemon liqueur in cocktails, desserts, and more.

    You could pay up to $50 or more for a bottle of premium imported limoncello ... but why??

    With just a few simple ingredients, you can make your own limoncello at home—for less than $10 per bottle—and be the envy of your guests the next time you entertain.

    The basic limoncello recipe takes 90 days to make. So it can be heartbreaking to discover after hours of preparation and three long months of waiting that your batch of limoncello has been ruined by a simple, avoidable mistake or miscalculation.

    I've been making my own limoncello at home for years. I've experimented with different varieties of lemons, different limoncello recipes, different techniques, tools, and even different fruits! The results of some of my experiments were mediocre, some were downright scary...but many were fabulous—and my guests loved them!

    So I compiled all my best limoncello recipe secrets, tips and tricks into one limoncello library to share with friends and family...and now they've convinced me to share those same limoncello secrets with other limoncello lovers like you.

    This book includes everything you need to know to make consistently high-quality limoncello in your own kitchen, including:

    - A proven, basic limoncello Recipe

    - A full overview of the tools and equipment you'll need to make limoncello at home

    - Detailed, step-by-step limoncello preparation instructions

    - My versions of celebrity limoncello recipes

    - Secrets to creating your own personal limoncello recipe, suited to YOUR tastes

    - Delicious limoncello recipe variations featuring other delicious citrus fruits like blood oranges, limes and even grapefruit

    LanguageEnglish
    PublisherBen Mazzola
    Release dateMar 24, 2013
    ISBN9780989218009
    How to Make Limoncello: The Complete Guide

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    Book preview

    How to Make Limoncello - Ben Mazzola

    How To Make Limoncello

    The Complete Guide

    Ben Mazzola

    Smashwords Edition

    Copyright © 2012 by Ben Mazzola

    All rights reserved.

    No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the author.

    Table of contents

    History

    Proper Enjoyment

    How I Got Started

    Making Limoncello to Suit Your Tastes

    Mistakes I’ve Made Along the Way

    Before You Begin

    How to Make Limoncello

    Review of Experiments to Date

    Celebrity Recipes

    Non-Limoncello Tests

    Continuing the Quest

    Disclaimer

    Two Things

    I have two small requests:

    1) Please leave a review of this ebook on Amazon

    2) If you'd like to learn even more and want to keep up with the latest in limoncello making, sign up here for my free email updates. Signing up will also give you access to these free reports:

    7 Secrets to Making Limoncello as a Gift

    50+ Liquor Infusion Recipes

    LimoncelloQuest Troubleshooting Guide

    History

    There appears to be no single version of exactly where limoncello originated but most believe that limoncello was first introduced on Italy’s Amalfi coastline. Mentions of the liqueur first appeared around 1900, though it was referred to as a traditional liqueur even then. The most common story of its origins is that an innkeeper on the isle of Capri began producing the lemon based liqueur for her customers. Vincenza Canale and her family’s company, Limoncello di Capri, is now one of the world’s largest distributors of limoncello. Original limoncello recipes call for Sorrento lemons, which make particularly good limoncello because of their thick skin and aroma. The lemons are specifically grown to be very large so that there is more of the peel to harvest for producing limoncello. Traditional recipes also call for long periods of maceration or infusing the lemon rind with alcohol, usually lasting for two months or more.

    Proper Enjoyment

    The traditional way of serving limoncello is very cold, usually straight from the freezer, in small ceramic glasses that have also been chilled. Limoncello is best enjoyed in this fashion, and as it warms quickly during consumption, it’s best to pour small portions in chilled glasses when serving to maintain its fresh chill. I have a calculator available on my site that helps limoncello aficionados identify what percentage alcohol the limoncello needs to be in order avoid freezing during storage.

    How I got started

    Several years ago, as part of a belated honeymoon with my wife, I had the opportunity to tour various parts of Italy. We traveled from Venice to Florence and finally to Rome, which is now my favorite city in the world by quite a margin. That trip to Italy remains the highlight of my life’s travels thus far.

    One of my many discoveries on that trip was a wonderful sweet yellowish liqueur

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