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Ok so I didn’t use a real recipe and I made this a couple of months ago. But here’s what I’m pretty sure I did… this recipe is for 1 gallon
Ingredients:
5 pomelos or so
Maybe a couple of lemons and oranges just to add a little something something
6-7 cups of sugar I think
Water
1 packet of champagne yeast, DONT USE BREAD YEAST
Juice the pomelos and other citrus as best you can, do Your best to not get any pulp. This can be done with a cheesecloth or strainer. Dissolve the sugar in a couple cups of water, let it cool to room temperature or slightly warmer. combine this with the juice, and add water until you have about a gallon. at this point I also added some like dried lavender and rose petals that I had lying around but to be honest I don’t think you could really taste them.
Pour all of this in a container that has either an airlock or that you can put a balloon over the top of. This is important for the fermentation. Dissolve your champagne yeast in some warm water and pour it in there. seal that baby up with either an airlock or a balloon. Check in on her after about a month, ideally you want to let all the sediment settle to the bottom so it doesn’t taste as yeasty. This stuff is STRONG just fyi…. Bonus is You can candy thé pomelo peels
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Inspired by sofe sharing her recipe POMELO HOOCH recipe. Limoncello is also easy to make as long as you are patient. It's simply an infusion. It's cold steeping tea.
My basic recipe:
Ingredients—
750ml 190 proof grain alcohol
10 lemons
250ml honey
500ml water
Preparation—
Peel the lemons while avoiding the pith (white part, adds bitterness) and place the peels in a large container with an airtight seal (I use a similar jar with a swing lid). Juice the lemons and add up to 250ml of lemon juice to the peels. Pour in the grain alcohol and seal the container. Place in a cool, dry place away from sunlight for two weeks. Gently swirl the infusion once a day.
After steeping, strain the infusion through cheesecloth into another container. Combine the honey and water to make a syrup. You can do this in a pot on a stove by stirring and bringing it to a simmer. I prefer to put them in a large mason jar and shaking the hell out of it. Pour the honey simple syrup into the infusion and stir. The concoction will turn from clear to cloudy due to the ouzu effect.
You now have limoncello. Transfer to bottles (I like using one like these) and either enjoy immediately, chill in the freezer, or put away in the cool, dry spot to mellow further.
Apr 19, 2024
this stuff is so tasty and easy
For 6 large servings (9 small):
650ml Double Cream
175 ml Caster Sugar
2 lemons
Zest then juice the lemons
Mix the sugar & cream and bring to boil in a saucepan, stirring often
Boil continuously for 3 minutes
Remove from the heat, whisk in the juice from 2 lemons
Quickly serve into serving dishes
Let cool, then store in fridge for at least 4 hours (better left overnight)
Add the zest as a garnish - you can also use cinnamon, fresh berries, or a compĂ´t
Worth trying out a couple times to see if you want to use more or less lemon juice đź‘Ť
3d ago
Feb 5, 2024
Top Recs from @sofe
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Gazpacho only in the late summer, persimmons only in the winter, etc. just because we can import anything from anywhere anytime doesn’t mean we should. Nothing is special if you can have it whenever you want it.
May 22, 2024
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Whenever my housemate Cody and I have to do home improvement we say “let’s play hammer and saw”. i love playing hammer
Feb 8, 2024
đź‘‚
no podcasts no music no earbuds… sometimes it’s nice to not listen to anything and just let yourself be raw in the world for a bit
Jan 31, 2024