Part 2: Homemade Limoncello

Wednesday, 16 February 2011

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Back in December I found Buddha’s hand, a fragrant and oddly shaped citron that is all zest. I grated it up and placed it in a jar filled with a bottle of vodka. It sat in a dark, cool closet for around 7 weeks, when I took it out to find a strongly flavored citron vodka.

I strained the citron vodka and added some simple syrup to make a refreshing and wonderfully flavored limoncello. It was perfect timing – I made it on the last day of a streak of sunny, spring-like weather in the middle of winter. Daffodils were in bloom and everything was idyllic outside.

Now I can sip the limoncello while it’s dreary and overcast outside and bring a little sunshine to a cold winter day. Limoncello is a a refreshingly bright beverage you make with winter fruits (lemon or Buddha’s hand) and pretend it’s already spring.

One for you and one for me!

Recipe:

Buddha’s Hand Limoncello

See here for how to make citron vodka.

750 ml citron vodka
1 C water
1 C organic sugar

Once your vodka is ready (let infuse for at least 2 weeks), strain at least twice through a sieve. Bring water and sugar to a boil in a small saucepan. Stir until sugar is dissolved, then remove from heat and let cool. Once cool, add a little of the simple syrup at a time to the vodka until it is sweetened to your taste.

The entry 'Part 2: Homemade Limoncello' was posted on February 16th, 2011 at 10:30 am and last modified on February 15th, 2011 at 8:27 pm, and is filed under Drink, Gluten Free, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

17 Responses to “Part 2: Homemade Limoncello”

Wheels writes:
No. 1 — February 16th, 2011 at 12:10 pm
I know what we’re doing this weekend! You’re so patient to wait for it!
Leanna @ Raptortoe.com writes:
No. 2 — February 16th, 2011 at 1:47 pm
Oh I should make this! I just made a jalapeno infused vodka. I think I need the contrast of something not as harsh. I really enjoy drinking the limoncello you can get at the liquor store, I bet this is awesome!!
Leanna @ Raptortoe.com recently posted Garlic Cheese Rolls
Island Vittles writes:
No. 3 — February 16th, 2011 at 2:28 pm
What a great way to beat the late winter blues — something yellow is always cheery, especially with a high alcohol count! Theresa
Island Vittles recently posted Top Five Friday – Fantasy Valentine’s Dinner- 5 Courses with Pâté à Choux
Lauren writes:
No. 4 — February 16th, 2011 at 4:34 pm
Oh WOW. This sounds fabulous. I don’t know if ill be able to wait the 7 weeks though Thank you Thank you Thank you
Stephanie writes:
No. 5 — February 16th, 2011 at 5:20 pm
Lauren – you don’t have to wait 7 weeks but I’d give it at least 2. The longer you wait, the better it’ll taste!
dakshachopra writes:
No. 6 — February 16th, 2011 at 10:47 pm
This sounds intresting, great but i never wait 7 week before i drink this limoncello, thanks for sharing this.
Tiffany writes:
No. 7 — February 17th, 2011 at 12:38 pm
I’m totally pretending it’s spring! What a great idea! And I’ve never heard of Buddha’s hand. Thanks for sharing!!!
Tiffany recently posted Mas Galletas! Chocolate Oatmeal Ricotta Cookies
Jill Colonna writes:
No. 8 — February 17th, 2011 at 1:59 pm
My goodness! Look at that Buddah’s hand. I am saving this recipe since brought an amazing ray of sunshine in this weather. We adore Limoncello and never thought of making it. Thanks for sharing!
laura writes:
No. 9 — February 18th, 2011 at 9:12 am
great post! i love lemoncello, never thought to make it myself. i’m saving this to cookmarked.com for safe-keeping!
laura recently posted RoW- Root Vegetable Slaw With Orange-Cumin Dressing
Veronica Gantley writes:
No. 10 — February 19th, 2011 at 9:08 am
I love lemoncello. I make it too. I use everclear (grain) instead of vodka.
Veronica Gantley recently posted Low Fat Watergate Salad
Rochelle (Acquired Taste) writes:
No. 11 — February 22nd, 2011 at 5:42 am
I’ve never had limoncello before, but I can imagine the refreshing flavor it has with all that citrus! And it seems to simple to make too
Rochelle (Acquired Taste) recently posted Cold Soba Noodle Salad with Shrimp and Veggie Tempura – A Daring Cooks Challenge
Limoncello & Meyer Lemon Cupcakes | 52 Kitchen Adventures writes:
No. 12 — February 23rd, 2011 at 10:34 am
[...] my recent adventure making homemade limoncello out of Buddha’s hand citron, I was left with a large bottle of limoncello and wondering what [...]
sippitysup writes:
No. 13 — February 24th, 2011 at 9:29 am
I have made lemocello too. I served it at a party in the dessert. It went down like candy and we had quite a few stupid drunks on our hands! From now on I think sipped solo on gorgeous sunny day, is the best way to enjoy this! GREG
Marie writes:
No. 14 — November 28th, 2011 at 5:55 am
Thanks for the instructions!! I assume you didn’t actually remove the pith from the Buddha’s Hand? Another site suggested doing that but the pith isn’t bitter at all so I was expecting to leave it.

BTW – it *is* yummy, candied; that’s what I did with last year’s “Cthulhu Fruit”.
Stephanie writes:
No. 15 — November 28th, 2011 at 4:21 pm
@Marie – I left the pith because it isn’t bitter. I’d love to try it candied – I’ll have to keep an eye out for Buddha’s hand again this winter.
Marie writes:
No. 16 — November 28th, 2011 at 4:30 pm
They had them at Whole Foods just last week, but I had to ask; they weren’t out. Candying it is fun and easy, and none of the boiling like with grapefruit peel.

I’ve got a 2-liter jar and 1.75 ml of vodka waiting for the buddhacello experiment. I should try to get a second fruit in case it needs more flavor.
Tony writes:
No. 17 — January 2nd, 2012 at 2:13 pm
I’d appreciate hearing from anyone who has used other strongly-scented lemon-like fruits, such as etrog, which features in the Jewish celebration of sukkot.