Wednesday, November 19, 2008

'08 Limoncello

Finished the final blend and bottled a little bit.

My version is made by infusing vodka with estate Meyer Lemon rinds for a very long time. Blending is done by adding simple syrup and more vodka to find a good balance of sweetness, alcoholic strength and citrus intensity.

I decided to try candying the rinds. They're a bit boozey and, of course, much mellower than rinds that haven't had most of their oils leeched out. Pretty good. Last night a put some in with the rice I served with petrale sole. Perfect, but should have used more.


Ben | Limoncelloquest said...

How long is a long time for infusing the liquor? 3 months?

Also, how did you candy the rinds? That's making use of something I never thought to save.

Wes Barton said...

I looked at different recipes. 3 months is probably okay, but 4 is better. Longer isn't a problem. This was actually 2 different batches, so one was a few months older and they seemed the same.

You candy rinds by boiling them in a simple syrup (1 cup water and 1 cup sugar) until they become fully translucent, then let them dry. I used my food drier, then cut them up smaller. This also gives you an infused simple syrup, which you can used for mixed drinks or whatever, or add to the limoncello.

I've previously made a "mandarincello" using some of my rangpur lime rinds. Those things are really intense, so I had to blend it down more by adding a lot more vodka and simple syrup. It's good, but a lot less flexible. More as an ingredient or paired with the right dessert. It's still a bit strong by itself. (They both paired very well with my friend Stef's hazelnut mousse.)