Limoncello Recipe with Everclear is another way of creating our beloved recipe. Grappa or Vodka is usually the ingredient added to create the liqueur. Now, we will be using Everclear which is also known as grain alcohol.
What is Everclear?
Everclear is 95% alcohol by volume. It is made from corn. It is 190 proof and very potent. The liquor is considered the strongest alcohol on the planet. In fact, anything stronger than 190 proof is not allowed by chemistry. It has even won the Guinness for the “Most Alcoholic Drink in the World.”
Everclear is a pure grain alcohol and intense neutral spirit. It is a full-bodied ethanol and repeatedly distilled to purify which intensifies its potency. Everclear is a whopping 285 calories on its own. Furthermore, because it is clear, odorless and tasteless, it is possible to consume a high level of Everclear when blended with other mixers.
Preserving Fruit Flavors in Alcohol
Preserving fruit in alcohol keeps the fruit’s flavor and essence. As a matter of fact, soaking fresh fruits in alcohol for several weeks produces a flavorful drink. This drink can be used to make cocktails or consume on its own. With this in mind, fresh fruits always are always perfect, but frozen and unsweetened fruit also work as well.
Vodka allows the flavors and color of the fruits to sparkle. For the best flavor, avoid the cheapest brand of alcohol. It doesn’t mean you have to use the most expensive brand of alcohol, however, the flavor will depend on the ingredients you use.
Grain alcohol can be used likewise. Drinks made with Everclear definitely tastes wonderful. Just remember how to incorporate the ingredients with their proper proportions.
Limoncello Recipe with Everclear
Limoncello is a classic liqueur from Southern Italy. This drink is typically served after a meal or as a drink to welcome guests. This summertime drink is sweet and refreshing. In fact, it is also very simple to make. Additionally, beginners who are just starting to learn the art of home infusion can easily create this recipe. Creating the Limoncello Recipe with Everclear only needs four ingredients coupled with a ton of patience. It is certainly a slow process but is definitely worth the wait.
Limoncello is from lemons of Sorrento. First things first, the lemon peels without the pith and lemon zest being are soaked in grain alcohol. By the time the oil is released, the alcohol is eventually instilled with the lemon essence. This will consequently result in a fragrant yellow spirit. Then, the instilled alcohol is mixed with simple syrup and sugar. However, the sugar and water ratio consequently affect the clarity, alcohol content, viscosity, and flavor of the infusion. The excellent alcohol content for Limoncello is 28-32%.
Everclear is a good choice because when mixed with simple sugar, it dilutes to the correct alcohol ratio of 28-32%. Vodka is a bad choice because it will lower the alcohol ratio to about 14-18% which is thin from the traditional Limoncello.
Limoncello Recipe with Everclear
Fresh and sweet, easy to do summertime cocktail.
- 10 lemons organic
- 1 750 ml Everclear
- 3 1/2 cups water
- 2 1/2 cups sugar
Wash the lemons thoroughly to remove dirt. You can use a brush if necessary.
Peel lemons and remove the pith.
In a large, sealable container, place the zest and pour Everclear.
Let the lemons steep in Everclear for 4 weeks.
After 4 weeks, prepare sugar and water and cook in a medium saucepan.
Bring to a boil by stirring it regularly. Cook for 5 to 10 minutes. Let syrup cool.
Strain the jar to remove the lemon zest. Add the syrup.
Transfer in bottles and chill in freezer.
Serve in a chilled glass. Enjoy.
Here is the process of creating a lemon home infusion- Limoncello with Everclear.
The process starts with first, peeling the zest into long strips from 10 lemons. It is important to use organic lemons because it does not give off a waxy residue. Next, remove the pith so that the final product will not become bitter. To do this, lay the zest pith-side up, then carefully scrape away the pith with a sharp knife.
Next, place the lemon zest in a jar and pour 750 ml of Everclear. The alcohol content of Everclear has the greatest extraction capability compared with other liquors. Leave the zest to soak in alcohol for 4 to 6 weeks. It must be remembered that the jar is kept in a cool, dry and dark place. Another key point is to not refrigerate the mixture. Additionally, do not forget to shake the jar occasionally to let the ingredients incorporate. As a matter of fact, the longer the zest is soaked, the better Everclear absorbs the flavor.
After 6 weeks, the zest is strained from the spirit. Set aside the mixture. Next, make a simple syrup by combining 3 1/2 cups of water and 2 1/2 cups of sugar in a pot. Then bring the mixture to a boil, stirring frequently for about 10 minutes until sugar is dissolved. After it has boiled, remove the pot from heat and allow to cool. The syrup should be at room temperature. Lastly, pour the simple sugar to the mixture and stir. It is important to note that when the spirit is mixed with simple syrup, the mixture becomes cloudy.
The final step is to put limoncello in bottles. This process should have been done beforehand. Prepare 750ml bottles, thoroughly washed, sanitized. By the time the limoncello is ready, the bottles should be already dry before filling. Now, fill each bottle until 1 or 2 inches from the top. Use a funnel and a ladle to make sure that it will be mess free. Lastly, if there’s any mixture remaining, you can enjoy it for yourself. Pour it over ice and wait for it to mellow. You will notice that the drink is definitely smoother when it has mellowed.
Limoncello is always best when served chilled so it is important to store your limoncello in the freezer. The high alcohol content in the limoncello will not cause it to freeze. You can always enjoy a chilled bottle of Limoncello Recipe with Everclear after a meal or just having a good time with your special friends. Remember to chill the glass too, before serving limoncello, for an ultimately authentic experience.
28 thoughts on “Limoncello Recipe with Everclear”
Thanks for posting this recipe ! I’m actually trying this with citron fruit instead of lemons and I’ve used local 96% grain alcohol. I’ve only used half the sugar and water though, do you think it will be too much alcohol content ?
I used Meyer Lemons which is a cross between lemon and mandarine
Orange. Very nice tasting.
Just made it, AMAZING!
I like it with a little kick, and still playing with the ratios on flavor, so waiting for the mellow to happen.
The simple syrup mix per the recipe above yields about 4.5 cups. I used about 3.5 (So far) and it was plenty sweet, with a nice burn on the initial hit. Again, still waiting for it to mellow out though. but very sweet initially, but even as a digestive, its terrific!
made, 2 batches with 2 methods. The first as above, peeling and making sure to remove as much pith as possible, the second, i grabbed a zester for ease of making sure not t o go too deep, to see there would be much flavor difference. both are fantastic, so i would say, 6 and half dozen the other, though the peeled yields a much clearer initial maceration. (Its gonna get cloudy anyways once you blend.)
the interesting thing is, after i let it all cool and chill, i tested the ABV with a hydrometer, and at that ratio it came out to about 60% sp ,may cut it just a little more for the next batch.
Absolutely delicious. I got 2 and a half bottles of Lemoncello from this recipe. Bottles being size of the Everclear.
We have being making our Limoncello with Everclear for years we also make Orange and Strawberry. Of course we pick everything fresh and have our old family recipe from Italy🍋🍊🍓
What is the strawberry receipe
I’m interested too!
Joann do you mind leaving the recipe or sending it private message to me. I just made the limoncello. We live in AZ and have lots of oranges & strawberrys. Thanks in advance.
I, also, would love to have the strawberry recipe!
This Meyer season, I made two batches – with a change to the above recipe. I used the juice of the lemons!! Have been told it is the best my friends have tasted.
Thank you for the strawberry-cello,
We just completed our first batch of strawberry cello….after being in the freezer for one day there were ice crystals ( which I liked when sipping). The bottle we gave our daughter completely froze in her freezer. Any reason why it freezes and the lemon and orange we made Have not frozen ?
Absolutely delicious. Just tried our first batch. Let the lemon skins soak for 4 weeks in 151 proof. Beautiful color! We did a triple recipe so we could give as Christmas gifts. This recipe is a keeper.
Grazie mille! Glad it turned out great!
The Everclear we can buy in California is 60% alcohol, Will that give the proper percentage for the Limoncello?
Hi Joanne – Yes, it will be ok.
Hi all ,
Living in NY , we have used this recipe with local peaches and blue berries came out amazing.
Grazie Carmelo – that sounds very tasty, please send us some!
I’ve been making this for several years now and everyone loves it!
Grazie mille Barbara! I am so glad that you like it!
I just tried this recipe with swerve Instead of sugar in the simple syrup to make it sugar free… Interested to see how it turns out when we drink it in a few months
Let us know how it turns out! Thank you Kristina!
I don’t know if anyone will see this question, but–what do you think about adding some slices of fresh ginger to the recipe?? I’m very tempted but I don’t want to ruin it. I might just take a small amount (maybe 1/4 of the recipe and try it).
It might add an interesting flavor – curious to know how it turns out, let us know if you do try it. Thank you for stopping by!
Since we did not hear from anyone about a strawberrycello, I have a suggestion. Could we just wash strawberries well and let steep in the Everclear, then proceed the same as limoncello? Call it fragolacello!
I think that would be a great experiment! And I love the name!: )
Thank you everyone for tips Would love strawberry & orange recipes😊
I don’t think I would. While I love both lemon and ginger, I feel the lemon is a bright summer flavor while the ginger is warming. There are great ginger liqueur recipes out there. Easy and wonderful on a cool evening.
OK, it’s been over a month and I’m ready to add sugar syrup. I’m making one part of it with straight lemon peel, one with orange peel and one with lemon peel and ginger. I have a question: any thoughts about using organic granulated sugar (it’s kind of tan colored; I’m sure you’ve seen it) rather than white sugar in the syrup?
I wanted to report back. The straight limoncello is delicious. The orangecello is delicious. And the limoncello to which I added a couple of slices of raw ginger and used simple syrup made with the organic sugar is also delicious!! So thank you for the recipe! I did have to play a little with the amount of syrup to add to each one, because the Everclear is so strong.