Limoncello Update

More is not always better. A couple of days ago, after around 16 days of infusing, I strained the zest from what is now just 1 step away from becoming my limoncello. Most recipes you find say 7 days is the time to remove the zest. So why did my last more than twice that? 

Let's start at the beginning: why remove the zest to begin with? If the zest is where the flavor comes from, won't it continue improving the longer the zest stays in? In a word, no. As the zest steeps in the alcohol, it immediately flavors and colors the liquid- which you'll see within the first 24 hours. This process will continue as long as the zest remain in the liquor. But once all the flavor has been extracted from the zest, other things begin to come out. As you see in the picture above, when the time is right, the liquor takes a brilliant color and zest becomes pale. The smell is bright and citrus-y. Soon after, the bitterness of the zest would begin to come out. And the more of the bitter white pith that is on the strips of zest, the quicker the bitterness comes out. So if you're careful in removing your zest, the danger is far less. But if you leave the zest in too long, there's no recovering. No amount of sugar will overcome the bitterness from citrus pith.

So how do you know? Well, the easiest thing to do is taste it. There's no rule that says as you zest is steeping you can't open the jar. Smell and taste the liquor every so often after 7 days. When the flavor stops improving, it's time to strain. 

After you have your gorgeous amber colored liquor, blend it with simple syrup to taste.

Simple Syrup: equal parts sugar and water brought to a boil to dissolve and cooled.

Then pack it away in empty wine bottles, store in a cool dark place and enjoy all summer long!