On the left you see regular limoncello made with “Setouchi lemons” from the south of Japan, still relatively green ones. Very nice aroma, slight bitterness and round flavor.
On the right and in my hand is yuzucello, limoncello made with yuzu citrus fruits. Very fragrant, unmistakable yuzu flavor. I’ll make more and that’s what everyone will get for Christmas this year haha
I followed some tips around here and did 24 hour soak in 500ml 95% vodka (you see the bottles reused for the limoncello), then added 1L of distilled water and 500g of white sugar. That’s it! One of the bottles also has the little bit of yuzu juice added, which I could squeeze out, just to try if that’s a good idea.
To pre-answer the question where you can get yuzu outside of Japan, where I live, honestly: I don’t know. But now is the season here and they’re everywhere for very cheap. Time to make enough yuzucello to last for the rest of the year!
Meancvar
This is really interesting. We have a tradition in Italy to put all sorts of fruit and vegetables in booze. Not only limoncello but also grappa with: ruta (herb), gemme di pino (pine buds), mirtillo (blueberry) and many more.
Also, the interesting Malfy gin from the Amalfi area includes local citrus.
Good_Distribution_92
Wow I’m salivating just looking at that! Have you tried it yet?
4 Comments
On the left you see regular limoncello made with “Setouchi lemons” from the south of Japan, still relatively green ones. Very nice aroma, slight bitterness and round flavor.
On the right and in my hand is yuzucello, limoncello made with yuzu citrus fruits. Very fragrant, unmistakable yuzu flavor. I’ll make more and that’s what everyone will get for Christmas this year haha
I followed some tips around here and did 24 hour soak in 500ml 95% vodka (you see the bottles reused for the limoncello), then added 1L of distilled water and 500g of white sugar. That’s it! One of the bottles also has the little bit of yuzu juice added, which I could squeeze out, just to try if that’s a good idea.
To pre-answer the question where you can get yuzu outside of Japan, where I live, honestly: I don’t know. But now is the season here and they’re everywhere for very cheap. Time to make enough yuzucello to last for the rest of the year!
This is really interesting. We have a tradition in Italy to put all sorts of fruit and vegetables in booze. Not only limoncello but also grappa with: ruta (herb), gemme di pino (pine buds), mirtillo (blueberry) and many more.
Also, the interesting Malfy gin from the Amalfi area includes local citrus.
Wow I’m salivating just looking at that! Have you tried it yet?
美味しいそうだね