Second try at making limoncello; the peels were infused for 8 weeks in a locally distilled 45% gin. Used a coffee filter to filter out any impurities, and I think I trapped too much of the oils… leading to a crystal-clear liqueur, rather than the cloudy-neon-yellow I was going for. Oh well. Next time I’ll get actual 180-proof grain alcohol and will avoid paper filters. I’ll also use less simple syrup. Boy howdy… lessons have been learned.
Decided to try using those leftover alcohol-soaked peels and making them into something useful… Decided on dried lemon peel powder. I wonder if it will still be ‘boozy’? It smells glorious, anyway.
(This finished limoncello is roughly 20%ABV, though we like to mix it with soda because it’s so. stinkin. sweet.)
Ooo, fantastic. I’ve been doing sugar extractions of lemon zest for a mead recently, and we tried drying and blitzing the zests after filtering.
For us the powder was nice (partly because it got a bit candied during the process) but fairly mild in taste. I think it could still absolutely be fun to use to sprinkle on desserts of drinks, for visuals if nothing else.
This is fantastic! I love making oleos and thing like this that use the whole fruit! If you’re interested, people would love this over on !cocktails@midwest.social. Not sure if that’s your intent for using it, but I definitely would!
