Where to buy bottles for homemade limoncello

If you want of them for a wedding, that size will likely be too large and costly though. A ml bottle is perfect for larger groups as it is around 3 shots worth of liqueur and the bottles are less expensive though there are generally fewer options in that size.

Q: Where can I buy limoncello labels to go on the bottles? Q: What are the common limoncello bottle sizes? A: A full bottle is ml, and a half bottle is quite sensibly ml. Q: Can you get custom limoncello bottles? A specialty glass manufacturer can do that. Save my name, email, and website in this browser for the next time I comment. Berlin Packaging has a wide selection of bottle options.

So without further ado… Clear or Frosted Limoncello Bottles? But with its similar climate and dedication to all things gourmet, California is also home to several great limoncello producers. If so, then you can make limoncello Homemade limoncello is so easy, cheap and delicious. Can you zest lemons and wait? People will beg you for a bottle. But don't make them beg!

Limoncello is the perfect homemade holiday gift. Fill a bunch of bottles with this vibrant liqueur and add festive labels or tags. This isn't a bossy recipe. Experiment, improvise, and indulge your creative impulses.

Use whatever neutral spirit you like and whatever type of lemon you have. In fact, you don't have to use lemons at all—any fruit with zest will do. Put the date on the outside of the jar so you know when you started the process. On a daily basis, take the jar out and — as mentioned — shake the heck out of it.

Each time you peek at the jar, the color of the liquid will should appear more and more yellow, as the peels themselves lose their color. After one week, put the water and sugar in a pot on the stove and heat them together until the sugar is completely dissolved. This is, by the way, a kind of simple syrup. I stick to white sugar now. Pour the lemons-alcohol mixture through a strainer to catch the used peels, catching the intensely yellow alcohol in a bowl. You can try this with proof but the zest will need to steep in the alcohol longer to fully release its oils.

I added my zest to Everclear 18 days ago and just checked it — the zest is still yellow. I assume I should just let it hang out a little more before adding the simple syrup? I have a blog where I have been documenting my cooking and sharing recipes. One of the things I recently made again was the limoncello. I was wondering if it would be ok for me to link your post to in on my blog?

Once all the oils have been extracted from the zest, the zest has no effect on the flavor though it will continue to break down if left in the limoncello for a long time. I have a unique question… started a batch of limoncello over a year ago and the everclear and lemon zest has been steeping since then in a cool basement closet.

Will it still be safe to add the simple syrup to and then consume, or has it steeped too long? Do you leave the zest in when you put the simple syrup in? Or do you strain most of it out at that point?

I leave the zest in when I pour in the simple syrup, and then I strain it out twice before I bottle it. Thanks for the tips. However if you can wait a couple of months, the initial bite mellows out and becomes smoother. So one more question after all… you talk about freezing or refrigerating the bottles after they have been bottled. But do they have to be chilled? Can I just store them in my liquor cabinet?

Yes, room temperature is absolutely okay. I just am filling it into various little small bottles, also for giving away. I figured I could store them on a shelf in my garage before giving it away at special occasions. Hi, I love your recipe! It looks so good, and my friend and I are thinking of making it so it will be ready in time for my bachelorette party.

I was wondering if you could tell me what size jar you used to store the mixture in. I used a 1-liter bottle. Thank you so much! I have another question. I got some everclear yesterday. I was wondering you would recommend adding a larger amount of simple syrup when the time comes.

The key is to let the limoncello age a bit after you mix in the syrup. The longer it sits on a shelf, the smoother and more mellow the flavor becomes. But months later, it turns out perfect. Do I need to do anything special to seal the bottles? If I re-use the vodka bottles is it okay to use the old caps too?

Yes, perfectly okay to re-use the old caps. The bottles do not need any kind of special or permanent seal. If you store them sideways in the freezer, just keep an eye out for any drips. The simple syrup is a matter of taste preference, so you can make the limoncello as sweet or strong as you like.

Freezer vs. In the freezer, limoncello keeps indefinitely. Thank you for this recipe, funny I went to find a jar and opened my cabinet to literary find the exact same jar you used…talk about following your directions LOL.

We made this in time for it to be ready for the 4th of July and it was magnificent. Thank you for posting the recipe! We are making more for Christmas Gifts! Have you tried making the same with orange or grapefruit zest yet? Mine are brewing now… mmmm.

Ooh nice! Love it! We have been making this for about 10 years. Your method is a little more complicated than ours but the common ingredient is the organic lemon peels. They make all the difference! When you are assembing, it all goes very quickly. Also, we sometimes we use Stoli vodka which is a little less potent than the grain alcohol. Really enjoy your blog! My brother makes the same stuff. You know, you can make orange-cello as well. My kitchen looks like a bar right now!