Beautiful, and the Limoncello looks good too

Awesome, can’t wait to make it.

@DinaMitchell

Жыл бұрын

Happy to share!

Yummy! I can hardly wait to use my home grown Meyer lemons for this treat. Thank you Dina.

@josephabate1126

5 ай бұрын

Meyer lemons have a thin skin so you might find it hard not to get the white inside. Traditionally the lemons used in the south of Italy RA, very large lemon with a thick skin.

Thats a tasty little treat.

My favorite! Orange is my favorite color too!

Love this recipe and your videos! I’m going to try this with fresh Limes and oranges, for something different 😁

@DinaMitchell

2 жыл бұрын

Oh wow. Report back please!

I think I'm in love. And i do enjoy Lemoncello

Very Nice!

Great lemons 🍋 🍋

@DinaMitchell

3 жыл бұрын

haha

@stevendavies3563

2 жыл бұрын

Agree

@richardwerts3003

Жыл бұрын

Big Sorrento s

It is hard for me to believe you don’t have 100k subscribers. Well done!

@DinaMitchell

2 жыл бұрын

You’re nice, thank you so much

Bravissima e bellissima🎉

I use the booze soaked peel as a drink garnish. Save some in a jar for cocktails. I am presently candying some as well.

@DinaMitchell

3 жыл бұрын

Very cool idea with using the peels as a drink garnish. I tried to candy, without success.

Prego, adorable.

I’m gonna try this recipe tonight actually :)

@DinaMitchell

2 жыл бұрын

Guarantee if you don’t like this recipe, you’ll never like limoncello. I am 100% confident in it. Prego! Please let me know

@fishinwithlee1454

2 жыл бұрын

@@DinaMitchell I sure will..I ran a batch of moonshine last night to try it on and stumbled across your video while looking for a limoncello recipe lol

Well done.

@DinaMitchell

3 жыл бұрын

Grazie 🤗

Thank You 👏🏻👏🏻👏🏻

@DinaMitchell

2 жыл бұрын

Prego 🙏🏻

I had the same problem with my lemons 🤣 spent a bit of time scraping off pith, but after a few lemons, I got the hang of peeling it paper thin lol. It's currently sitting n macerating, n I can't wait! 3 weeks and 4 days to go 🤣

@DinaMitchell

3 жыл бұрын

The countdown! Great job and thank you for feeling my pain. The true sorrento lemons GVR thicker skins and not truly the best juice and much easier to peel. Now, after this video I look for similar or I don’t make it 😂

G'day from Australia, awesome recipe for llimoncello, I have used vodka and it works well also I use a zester to get get just the lemon peel still the way I do it, it tastes awesome

@DinaMitchell

2 жыл бұрын

Nothing better than homemade. Good on you

@malcolmmeares8168

2 жыл бұрын

@@DinaMitchell thanks, I also make my own baileys and tia maria

@DinaMitchell

2 жыл бұрын

@@malcolmmeares8168 so cool!

It is easier to lightly use a vegetable peeler. Your recipe looked wonderful I can't wait to make this!

Great video. I just got back from two weeks in Sicily and am going to try this. South Florida lemons are nothing like Sicily's, so hopefully it turns out okay.

@DinaMitchell

Жыл бұрын

And I just returned from Rome and NAPOLI last week, hi! Yes we won’t have the same lemons, but pick them wisely and prepare them correctly and you will have very close to the same thing. I promise you!

@davidguzy2409

Жыл бұрын

@@DinaMitchell Nice! Your recipe taste amazing so far. I'm trying to order some almafi lemons, and then I'm going to remake it using those.

@DinaMitchell

Жыл бұрын

Nice!

What I do with the skins after making lemon cello. I chopped them up very very finally put them in a container in the fridge and they keep for years and years. I sprinkle some over ice cream or whatever sweet you like and it’s amazing.

@DinaMitchell

5 ай бұрын

I like that idea!

@victorc515

2 ай бұрын

Fridge ore freezer

@josephabate1126

2 ай бұрын

I keep mine in the fridge. It doesn’t seem to expire maybe because of the high alcohol content.

I follow a French chef for some easy cooking recipes. Although most vids where people are making limoncello they use a simple syrup of water and sugar and sometimes honey, the chef insists to NEVER use water in a recipe because it dilutes the flavour. He says to always use the juice. I also did find one Italian man who squeezes the lemon juice to make limoncello. So, that is what I did. I am waiting for my final product and I’m confident that it will be DELICIOUS! 😊🎉

@DinaMitchell

8 ай бұрын

French chefs, I’m sure, have their own take on a recipe. Mine is not mine, it is the classic Sorrento recipe. 100% classic down to the final detail. Expand or simplify if you want. Everything can be improved on.

You can take the lemon peels and dehydrate them, then add peppercorns; grind them, and now you have lemon/pepper seasoning!

My Pyrex jug also spills precious booze everywhere. I'm looking for a better one. Thank you for the recipe, Yum!!

@DinaMitchell

2 жыл бұрын

Prego

This is the closest i have seen to the recipe that i learned from my friend that he picked up while visiting the Amalfi Coast. I agree with alot of what you say except the Cello in Italy was too sweet for me. We use different amounts water and sugar. I tried the dark sugar and it was not as good. My favorite so far has been orange cello with Cara Cara oranges. Experimented with different soaking times and so far 12-14 days has produced the best flavor. I am still looking for the best peeler to use. We tried mixing lemon and lime peels together but the ratio was off, didnt taste bad but wasnt good for sippin so used it in margaritas. I will try soaking for a month and use your amounts to compare taste because i havent found correct amounts for lemon yet but its fun experimenting.

@DinaMitchell

11 ай бұрын

You just might save all that fun time and money experimenting when you try the one shared. It’s not mine, it’s the classic Sorrento recipe. And it’s perfect. Report back please. And yes the meloncello is sweet and made with cream but soo yummy

I only leave the lemon peel and alcohol to macerate for 7 days but I am now trying a 1 litre batch for 30 days to see if there is a difference in taste and smoothness. Thanks for your recipe

@DinaMitchell

Жыл бұрын

There is a huge difference try it and report back. I’ve already tested it.

I made it with Everclear and vodka. Most folks in my circle liked the vodka based one. But I’ll do Everclear again with your recipe. Cheers!

@DinaMitchell

5 ай бұрын

Report back :-)

Yes Dina, I can see that clearly.

This is a awesome drink I make it all the time. Only thing I do different is I use honey and squeeze the lemons and they soak with zest and spirit. Great job

@leslietemple4275

10 ай бұрын

How much honey? That sounds really good

Cheers

Palinni makes a peachello and it’s delicious. I bet orange would be amazing maybe with blood oranges.

@DinaMitchell

Жыл бұрын

I bet! The meloncello is out of this world amazing, but made with cream.

😍😍😍

@DinaMitchell

3 жыл бұрын

Thank you 🙏🏻

Is this really a 100 year old traditional recipe? I’ve seen anywhere from 3-40 day soaks and truly wonder if it makes a difference. Being a traditionalist, I will give this recipe a go. I have peels from 8 pounds of Sorrento lemons soaking now. Thank you!

@DinaMitchell

Жыл бұрын

If not older, yes. Each family has their own recipe. This is the original and the 30 day gives an incredible rich lemony flavor. I’ve done my own taste test and spend a lot of time in Italy. Looking forward to hearing your experience.

@scw8165

Жыл бұрын

@@DinaMitchell I appreciate that you took the time to respond. I will definitely let you know how it turns out!

So one month for the lemon peels and grain alcohol and another month once you combine the sugar and water?

@DinaMitchell

7 ай бұрын

That is correct. It’s worth all that time!

There is a possibility you could dehydrate them and turn them into powder. From Bill Boettcher in Bonita Springs , Fl.

@DinaMitchell

2 жыл бұрын

I love that idea, Bill. I’ve come to realize the peak have their all in the soaking process

Hello, How long can you keep it after storing in the freezer for a month?

@DinaMitchell

6 ай бұрын

I still have batches. I made more than a year ago in my freezer. Every time I pull them out they’re perfect.

@Joshcocktails

6 ай бұрын

@@DinaMitchell Thanks for sharing the recipe. 🥂

Is it better to leave the finished limoncello in the freezer for another month or can you drink it straight after you have made it

@DinaMitchell

Жыл бұрын

You can drink it right after, but it’s better to leave it in the freezer at least for 30 days after combining, it thickens into this rich amazing consistency. In fact, I just keep it in the freezer.

@Pas-pd7ht

Жыл бұрын

@@DinaMitchell thanks so much for your quick reply, can’t wait to try it

Hi may I get a link to get the Italian one sent to my home?

@DinaMitchell

3 жыл бұрын

You need to call them directly and ask for Salvatore yelp.to/UGcKMUbfHdb

@DinaMitchell

3 жыл бұрын

Make sure to get some of the Meloncello too!!

LIMONCELO ROMA VERY GOOD🤗😇🥰

How do you freeze them in the bottle?

@DinaMitchell

5 ай бұрын

alcohol does not freeze, and as long as you don’t fill them up to the tippy top. Until you try it, you’re gonna have to trust me, I’ve been doing it for years without a problem.

… I love Limoncello, but find it too sweet sometimes … would lowering the amount of sugar have any affect on the distilling, other than being less sweet?

@DinaMitchell

2 жыл бұрын

You could lower it. There are recipes that have less sugar, it would only effect the taste. But know that I have yet for anyone to say this recipe is too sweet. Maybe try it first then adjust next time?

After the limoncello sits in the refrigerator for some time it starts to get cloudy and forms white blobs. Is that the lemon oil? How can this be prevented to keep it looking clear and pretty? thanks.

@DinaMitchell

2 жыл бұрын

I haven’t experienced this. I also only keep mine in the freezer. Are you only using 190 proof, not the 150 correct? Did you make sure not to peel any of the white of the lemon, and removed all the peel and before mixing with the simple syrup? If you’ve done all this, strained and kept in the freezer, then I have no idea.

@louisehill2892

2 жыл бұрын

@@DinaMitchell thank you. the only differential here seems to be I do not keep it in the freezer. I will try that with my next batch. When I shake up the bottle it all disappears. I was once told that the oils in the lemon can do that.

@DinaMitchell

2 жыл бұрын

True, also it will be cleaner and more clear if you strain it twice

@jaisonlobo3038

2 жыл бұрын

@@DinaMitchell hi Deena, i just wanted to know what exactly 190....is that the percentage of alcohol? Or its a name?..

@DinaMitchell

2 жыл бұрын

@@jaisonlobo3038 Everclear 190 proof, or any grain alcohol that is 190 proof

Hi, I only found 120 proof everclear where I live, how can I adapt this? Thank you

@DinaMitchell

Жыл бұрын

It will freeze. This is why you want the 190 proof. Maybe it’s the state you live in, or maybe look in another store. Sorry!

@lindamoyette3585

Жыл бұрын

@@DinaMitchell it is the state. Thank you so much

@anthonyiorfida6684

Жыл бұрын

120 proof is 63% of 190. Just adjust the 1L of sugar water by 63%. Your everclear is likely 750ml. Just do the math.

What do you do with the left over lemons?

@DinaMitchell

2 жыл бұрын

Not much, they mostly gave up all their oil / flavor

@hhb6022

2 жыл бұрын

@@DinaMitchell I see, thanks for replying 👍

You can reuse the peels in either candied lemon, lemon infused sugar, or ground up and put in ice cream!

👏👏👏👏👏👏👏👏👏👍

Question if someone knows. By adding 1L water to 1L of 95% Everclear will result in 47.5% alcohol or 95 proof. I've always heard that limoncello is supposed to be 30% alcohol or 60 proof. Should it be 95 proof or 60 proof?

@DinaMitchell

3 жыл бұрын

True authentic limoncello is made with the highest proof grain alcohol. If not it will freeze while in the freezer where it is meant to be held. Get 90% or above if your can find.

@hugotipple

2 жыл бұрын

I've seen another recipe made by an italian lady who uses 1L of pure alcohool added to a syrup made out of 1.5L of water and 700g of sugar. I believe that it gets it closer to the 30%.

@stastissenko4712

10 ай бұрын

@@hugotippleyes. This one would be way better.

@rblum100

7 ай бұрын

I have made it before, but always strained out the lemon peel BEFORE adding the simple syrup. Does this make a difference? Grazi

One can reuse any liquor bottle. Buying them separately seems unnecessary. Good job 😊

"Meloncello, it literally tastes like fresh cantaloupe............Haha.............back to mine." We never left yours.

you don't need to wait 30 days for zest to infuse. Really 3-4 days is enough and gives you all the oils.

@DinaMitchell

2 жыл бұрын

This is the traditional Sorrento recipe. Most every Italian family had their own. Shortest I’ve heard of is a 7 day soak. I’ve tried all that I’ve heard of, this is by far my favorite, and why I shared

Out of all the recipe videos I’ve watched I trust this one the best. I have to find some Everclear. Also can you clear up why you don’t want any of the white part of the lemon? I see everybody mentioning you’re not supposed to use the white part but nobody has said why.

@DinaMitchell

Жыл бұрын

Hi Allison, yes I can. The white part of the peel is bitter. I look for lemons with a thicker rind, they are easier for me to peel without the white. Thank you for taking the time to comment and ask for clarification.

@inuyashafreakforever

Жыл бұрын

@@DinaMitchell so I used a zester. I should’ve done some more research. Has anyone ever tried making it with the fruit of a lemon instead of the peel?

@inuyashafreakforever

Жыл бұрын

I also just subscribed. You’re funny.

@DinaMitchell

Жыл бұрын

The flavor of limoncello comes from the oil in the peel. Considering the time to make it is either peel new lemons or add more. Personally, I would peel new 🍋 And thanks 😉

OMG my OCD is going out of control watching this.... so many things here are driving me nuts lol

Dreamboat

Wondering why use in 30 days? how could it go bad?

@DinaMitchell

Жыл бұрын

Can use in 30 days. Not use in 30 days

Couldn't one boil the juice from the lemons and water with sugar to make a lemon simple sugar? I wonder how that would taste?

@DinaMitchell

9 ай бұрын

No, because all the oil “juice” has been absorbed in the 30 day soaking process. Essentially, the lemon peel has given us it’s all in this process.

@colleenc236

9 ай бұрын

@@DinaMitchell No...I'm talking about juicing the lemons that you peeled. They are full of their juice still. Then combining the juice just from the lemons you juiced, not the peels, and boiling the juice with water and sugar to make your simple syrup. Do you see what I mean?

@DinaMitchell

9 ай бұрын

@@colleenc236 I am also, they gave all they have in the 30 day soak.

@colleenc236

9 ай бұрын

@@DinaMitchell 😂 Never mind

@DinaMitchell

9 ай бұрын

@@colleenc236 oh; of course. I do use the juice from the lemons for lemon curd. My bad; usually people comment on the peels since I asked in the video, those are done after the soak

Yeah she is a beautiful women

@DinaMitchell

3 жыл бұрын

thank you

Grain alcohol is vodka

I take 10 bigg Sorrento.s mostly 450 gr skin, 96 % alc and wait 4 weeks .. every week shake 3 time,s . After 1,3 ltr water 500 gr sugar and after cooling mix togheter.than view weeks freeeeece and cheeeeers.

@DinaMitchell

Жыл бұрын

Similar to a friends recipe in Praiano he uses 100 g more sugar. The key is Sorrento lemons with those very thick skins, with are impossible to get the US. Thanks for sharing your favorite recipe.

@leslietemple4275

10 ай бұрын

Less sweet. I like that!

No rock on those fingers.....hmmm....

Hi,you can make candy

Limoncello,vanilla whipped cream vodka and sprite. Lemon cream pie……

@DinaMitchell

6 ай бұрын

Yes!!!! I will try this!

I think most people were looking at the melons and not the lemons.

@kfjn0450

2 жыл бұрын

😂

@danz7883

2 жыл бұрын

Hahaha

@Percykap

23 күн бұрын

Grow up

You are one hot mess. Looks delish.

190 is as high proof as high proof gets. Lmao.... that is vodka, aka neutral spirit.

So it takes 2 months before you try and enjoy it... 😒

@tonycampanella4597

3 жыл бұрын

I’ve been making limoncello for 10 years. People always say to keep it for a month, but it’s totally unnecessary. 190 proof alcohol will extract those oils very quickly. Not a lot of chemistry going on in 190 proof alcohol. No fermentation, etc

@DinaMitchell

3 жыл бұрын

I always try mine before I throw it in the freezer. Of course you can enjoy it before but if you are patient and wait the extra month you will be so impressed with the overall quality.

@tonycampanella4597

3 жыл бұрын

@@DinaMitchell Respect Dina. Everyone’s process slightly different. Totally agree about making it with Everclear vs vodka. Limoncello made with vodka is terrible. Nice job.

@DinaMitchell

3 жыл бұрын

@@tonycampanella4597 you know your limoncello my friend. Thank you for your support 🙏🏻

@betty8444

3 жыл бұрын

@@DinaMitchell Thanks for answering. I've always wandering won't it become ice in the freezer, considering it has water in it?

Way too strong. Try 1.5L with 700 gr sugar.

your sound is terrible camera maybe way to far away

As soon as you went off with the metric measuents i clicked off.

@DinaMitchell

3 ай бұрын

Metric is the absolute most accurate way to get a consistent recipe every single time.