tag:blogger.com,1999:blog-4751805452043419723.post455374239887196349..comments2024-03-23T00:22:58.476-04:00Comments on Off The Presses: Limoncello, Moment of TruthRobert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4751805452043419723.post-55469993324362505972008-12-09T20:23:00.000-05:002008-12-09T20:23:00.000-05:00Meyer lemons do not work - their skins are not thi...Meyer lemons do not work - their skins are not thick or oily enough. Since we can't get the Femminello lemons used in Italy (yet...that should change in the next few years as they are being cultivated in the US now), use the regular Eureka lemons which, though their juice isn't nearly as good as the Meyer, has a better skin. Limoncello is all about the skin - salut!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-36617290402849815332008-06-04T16:42:00.000-04:002008-06-04T16:42:00.000-04:00It's interesting, nearly everyone I know pans stor...It's interesting, nearly everyone I know pans store-bought limoncello as overly harsh and otherwise unenjoyable. Our definitions may differ, but I think my homemade stuff is more "sleek" than the stuff you can buy at the liquor store. Based on your qualifications, I'd say that my palate is less sophisticated and that's at least a partial explanation, but it could be in the recipe as well. I haven't tried Meyer lemons or potato vodka yet, though it's on my to-do list. Do you filter the liquor before infusion?<BR/><BR/>You may be interested in my blog, which is devoted to this topic: www.limoncelloquest.comBen | Limoncelloquest.comhttps://www.blogger.com/profile/03385701875768296326noreply@blogger.com