Part 2: Homemade Limoncello

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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.

17 Responses to “Part 2: Homemade Limoncello”
  1. Wheels writes:

    I know what we’re doing this weekend! You’re so patient to wait for it!

  2. Leanna @ Raptortoe.com writes:

    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

  3. Island Vittles writes:

    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

  4. Lauren writes:

    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 :)

  5. Stephanie writes:

    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!

  6. dakshachopra writes:

    This sounds intresting, great but i never wait 7 week before i drink this limoncello, thanks for sharing this.

  7. Tiffany writes:

    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

  8. Jill Colonna writes:

    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!

  9. laura writes:

    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

  10. Veronica Gantley writes:

    I love lemoncello. I make it too. I use everclear (grain) instead of vodka.
    Veronica Gantley recently posted Low Fat Watergate Salad

  11. Rochelle (Acquired Taste) writes:

    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

  12. Limoncello & Meyer Lemon Cupcakes | 52 Kitchen Adventures writes:

    [...] my recent adventure making homemade limoncello out of Buddha’s hand citron, I was left with a large bottle of limoncello and wondering what [...]

  13. sippitysup writes:

    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

  14. Marie writes:

    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”.

  15. Stephanie writes:

    @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.

  16. Marie writes:

    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.

  17. Tony writes:

    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.

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