Quick Limoncello Recipe

Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month, then adding it to sugar water. For this quick version, I use the power of the whipping siphon to quickly extract the flavors from the lemon peels, reducing the macerating process from several weeks to 5 minutes. The final product is a little less rounded than the original, but it's a great substitute if you have a hankering for limoncello and don't want to wait several weeks.

Limoncello low

Feel free to alter the amount of sugar and water you add to account for your taste. Some people prefer a sweeter limoncello and others like it dryer. Also, the recipe calls for the peel of 8 lemons and not wanting to waste the lemons themselves I make lemonade with them, just combine their juices with sugar and water.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the quick limoncello recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Quick Limoncello Recipe

  • Published: December 20, 2014
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 30 Minutes
  • Makes: 1 bottle

Quick Limoncello Ingredients

For the Limoncello

450g water
350g sugar
5 lemons
450g vodka

Quick Limoncello Instructions

For the Limoncello

Combine the water and sugar in a pot and heat while stirring until the sugar dissolves. Remove from the heat and let cool.

Use a vegetable peeler or small knife to remove the peel from the lemons. Be careful you don't cut too deep, you don't want any of the white pith. Place the peels in a whipping siphon and add the vodka. Seal the siphon and charge fully. Gently swirl the siphon and let sit for 5 minutes. Place a towel over the nozzle and vent the whipping siphon.

Pour the vodka and lemon peels into the sugar water, cover, and let sit overnight at room temperature. The next day, strain the limoncello. It is now ready to use or can be stored in the refrigerator for several weeks.

Limoncello above
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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