@@germanvillarreal2594 no because there is no alcohol in simple syrup. It's just water and sugar. You take the peels from the alcohol and put the peels in the sugar water. This you boil.
I make limoncello and other italian liquors, and even if I like to boil the peels, with lemons you need to be careful to not overcook the peels because it will dark the color of the liquor In my experience, that depends of the ammount of sugar you use. The more sugar, the lighter and brighter the yellow. But yeah, it helps a lot to bring more color and flavor to the mix.
I have found that it is better with over ripe lemons. Let the lemons sit at room temperature for a few days before you peel them. If they are too fresh, the liquor is too bitter. It can come out tasting like lemon scented furniture polish if you do it wrong. The lemons they use for authentic limoncello in Italy are a special breed, that are much larger, with thicker skin, and are sweeter. It is hard to get the taste of italian limoncello with lemons that are not the same as theirs.
It looked easy, so I decided that even I with very little skills could do it. In CA we don't get 95% Everclear. It's limited to 120 proof. Do I need less syrup (as it's sort of diluted already)? BTW - Thanks for doing these. Keep them coming
I did 30 lemons with 1.75 liter 120 proof everclear. I’m letting it sit for a few weeks. How much simple should I put if I’m making a 1.5:1 sugar:water ratio?
Mine has lasted a month so far and tastes great! It's in a sealed container and it can be just stored in a cool dry place. I don't see why i cant last anither month if not more
Mine turned out fantastic! I didn't use ever clear. I made just enough for a cake. I just put it in the oven. But it has a very good taste. I didn't add any sugar to my end product either... because mine is for a cake that has.. will have plenty of other sugar. Mine has been making in the refrigerator for just almost 2 months.
While u make the simple syrup, boil the peels in it so u infuse more color and flavour.
It would boil out the alcohol
@@germanvillarreal2594 no because there is no alcohol in simple syrup. It's just water and sugar.
You take the peels from the alcohol and put the peels in the sugar water. This you boil.
I make limoncello and other italian liquors, and even if I like to boil the peels, with lemons you need to be careful to not overcook the peels because it will dark the color of the liquor
In my experience, that depends of the ammount of sugar you use. The more sugar, the lighter and brighter the yellow.
But yeah, it helps a lot to bring more color and flavor to the mix.
I have found that it is better with over ripe lemons. Let the lemons sit at room temperature for a few days before you peel them. If they are too fresh, the liquor is too bitter. It can come out tasting like lemon scented furniture polish if you do it wrong. The lemons they use for authentic limoncello in Italy are a special breed, that are much larger, with thicker skin, and are sweeter. It is hard to get the taste of italian limoncello with lemons that are not the same as theirs.
yes, we make with Sorrento's Lemons
Yes! That happened to me!!
Interesting. Have you tried the furniture polish 😂
Damn that does look super easy and tasty, appreciate it man!
Absolutely friend! I'm glad you think so! 😁
@@Lui_Fernhow do i make the syrup?
Simple syrup. Simple video. Just awesome, thanks ❤
Thanks! Was thinking about it!
Can you use sugar and the juice from the lemons instead of water and call it a complex syrup lol?
Whenever you add a liquid to sugar, the result is called a simple syrup
i would love to make a batch of this one day, seems super simple too!
It really is! And it's a great thing to have around!
It looked easy, so I decided that even I with very little skills could do it. In CA we don't get 95% Everclear. It's limited to 120 proof. Do I need less syrup (as it's sort of diluted already)? BTW - Thanks for doing these. Keep them coming
Yes! I'd say you can reduce the amount of sugar but if it's limited to 120 proof leave it sitting for an extra few weeks
Whopa!! Deliciouso
😁😁🙏
Do you washed just with water?? Thanks Lui Fer.
I did 30 lemons with 1.75 liter 120 proof everclear. I’m letting it sit for a few weeks. How much simple should I put if I’m making a 1.5:1 sugar:water ratio?
When you store it for 3 weeks does it have to be refrigerated?
Grazie
Put away on the counter or fridge for 3 weeks?
Do you need to refrigerate the lemon peel and alcohol mixture for 3 weeks or will it be good at room temperature?
Room temp is fine. I make this about once a month
Your first mistake was not using organic lemons.
Never ever use non organic lemons, you don't want peticide in your limonchello.
1 liter of simple syrup? Measurements would be very helpful
1 litre is the measurement. 1:1 ratio is also stated in the video.
How long will it last? Does it need to be stored in the fridge or room temp? Thanks!
Mine has lasted a month so far and tastes great! It's in a sealed container and it can be just stored in a cool dry place. I don't see why i cant last anither month if not more
Two parts sugar one part water CAHmooon man
I came here to get drunk
Wrong channel
Wow thats easy sorry whats drink u mix with i think u said everclear dont think do that here anything else i can mix with lui
Any 95% grain alcohol will work, and if you can't find that I'd say a really strong Vodka would also work.
Mine turned out fantastic! I didn't use ever clear. I made just enough for a cake. I just put it in the oven. But it has a very good taste. I didn't add any sugar to my end product either... because mine is for a cake that has.. will have plenty of other sugar. Mine has been making in the refrigerator for just almost 2 months.
noooooooooooo