Ingredients
10 whole Organic Lemons, Peeled
4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Pure Grain Alcohol
3 cups Sugar
4-1/2 cups Water
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Yucatecan green habanero sauce — smoky, fruity, intensely hot
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Wash your lemons and dry them well. Remove the peels with your vegetable peeler. Be careful to ONLY peel the rind and NOT the pith (white portion). Place the lemon peels into a large glass container with an wide mouth and an airtight lid. Pour the alcohol on top and seal it with a lid. Keep the container in a cool, dry dark place. Shake it once a day for approximately 10 days. On the 11th day, boil the water and the sugar, stirring often until well combined, making a simple syrup. Let it cool completely. Remove the lemon peels from your jar and discard. Strain the liquid with a sieve or coffee filter. Combine the two liquids together. Pour them into the desired bottles and leave them for at least one month before consuming. Limoncello is best served chilled.
“The composition of the second group suggested the occurrence of oxidative phenomena and/or the addition of flavors.”
second group of Limoncellos → suggested → the occurrence of oxidative phenomena and/or the addition of flavors
“The first group showed a composition similar to lemon essential oils, with a high content of b-pinene, myrcene, trans-a-bergamottene, and b-bisabolene, and a low content in neral and geranial.”
first group of Limoncellos → showed → a composition similar to lemon essential oils, with a high content of b-pinene, myrcene, trans-a-bergamottene, and b-bisabolene, and a low content in neral and geranial
“The presence of ethyl acetate, acetaldehyde, 2-methyl-1-propanol and glycerol showed that a fermentation probably occurred in the sugar syrup used to dilute the Limoncello after the extraction process.”
fermentation → probably occurred → in the sugar syrup used to dilute the Limoncello after the extraction process
“Limoncellos were characterized by the presence of selected volatile (terpenes, aldehydes, alcohols) and nonvolatile compounds (psoralens, coumarins, phenolics, carbohydrates and acids).”
Limoncellos → were characterized by → the presence of selected volatile (terpenes, aldehydes, alcohols) and nonvolatile compounds (psoralens, coumarins, phenolics, carbohydrates and acids)