Lamponcello ......A' Salute!

[Perazzimx14]

750ml Everclear
750ml water + 2 cups of white sugar heated to make a simple syrup.
18oz (3 boxes) or more of fresh raspberries
2 Mason jars with lids, sousvide and stock pot

1. Make the simple syrup and set aside to cool.
2. Split the booze and berries into a two Mason jars. Muddle the berries with a spoon.
3. Put lids on the jars an into a Sous Vide water bath set at 135 degrees for 2 hours.

After two hours strain the berries into the simple syrup using a wire strainer lined with cheese cloth. I'm going to try using the French press this time to separate the fines.  Stir to combine and pour in clean bottles. Cap and place in the freezer or refrigerator to get cold.

Great sipped ice cold w/o mixers or a cocktail using soda water and garnished with berries or citrus wedges.

[Muzz]

I had to look up "Everclear".

  Are you using the 189 proof????

Interesting concoction by the way.

[JJ]

That looks interesting!

We made a few batches of "LIMONCELLO" in April.  We have found that 80 Proof / 100 Proof good quality Vodka works much better than Everclear, because that is just "too strong."

Anyway, gave most of it away to friends...took a bottle to the recent Guzzi Rally in Susanville, and that was a big hit after the Saturday night dinner.




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[Perazzimx14]

I had to look up "Everclear".

  Are you using the 189 proof????

Interesting concoction by the way.

Yes 189 proof diluted down with equal parts water so around 94 proof as bottled. Even at that it’s smooth sippin’. Just have to be cautious not to use a heavy hand when pouring or reaching for the bottle too many times.

That looks interesting!

We made a few batches of "LIMONCELLO" in April.  We have found that 80 Proof / 100 Proof good quality Vodka works much better than Everclear, because that is just "too strong."

Anyway, gave most of it away to friends...took a bottle to the recent Guzzi Rally in Susanville, and that was a big hit after the Saturday night dinner.




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That’s one of the beautiful things about making your own you can tailor it to your liking. Everclear works really well at extracting the flavors from the fruit. If you prefer the end product a bit less proof add a bit more water.

[Chuck in Indiana]

Lance's motto: Go big or go home. 

[ToddK]

You post the tastiest sounding drinks and dishes!
Just made old El Paso tacos tonight. McKenzie hot dogs last night, lol.

[GonzoB]

I think it's "lamponcello" without the middle "e". Looks yum!

Gonzo

[LowRyter]

Bring it to the rally and Talihina. 

We'll get Dusty out of mothballs and wake him up with it.   

[JJ]

Perazzimx14 is correct...you can "water it down" to taste. 

We always use fresh Spring Water, (not tap water....) by the way...

[Moparnut72]

That looks interesting!

We made a few batches of "LIMONCELLO" in April.  We have found that 80 Proof / 100 Proof good quality Vodka works much better than Everclear, because that is just "too strong."

Anyway, gave most of it away to friends...took a bottle to the recent Guzzi Rally in Susanville, and that was a big hit after the Saturday night dinner.




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I can attest to that. JJ gave me some that he brought. It was superb.
kk

[Perazzimx14]

Perazzimx14 is correct...you can "water it down" to taste. 

We always use fresh Spring Water, (not tap water....) by the way...

Also if afraid the diluting will weaken the fruit taste add more fruit up front.

Everclear ends up creating a higher yield at less cost with better extraction. Using 80/100 proof vodka you're paying for 40 to 50% ethanol and 50 to 60% water whereas the Everclear you are paying less for the higher concentration of ethanol and adding virtually free water as needed to bring it around.

Neither way is right or wrong and of vodka works for your recipe that what you should. 

[GonzoB]

I've made many batches of Limoncello. The high alcohol strength is needed to quickly leach the oils and flavours from the lemon peel. If you use normal vodka-strength (35% by volume) it takes longer (a month at room temp) but still gives a good result. Diluting to about 20% (by volume) gives a nice balance of alcohol and sweetness. In Australia you can only buy high %-by-volume alcohol if you're a pharmacist or a business that needs it. Note that "%-proof" is different, and depends on where you are in the world. In the US %-proof is defined as twice the %-by-volume.

I suspect that the time required for raspberries will be significantly less than for lemon peel, and that the OP's method of heating it will speed up for process. Now all I have to do is wait for summer raspberries....

Gonzo

[Perazzimx14]

I've made many batches of Limoncello. The high alcohol strength is needed to quickly leach the oils and flavours from the lemon peel. If you use normal vodka-strength (35% by volume) it takes longer (a month at room temp) but still gives a good result. Diluting to about 20% (by volume) gives a nice balance of alcohol and sweetness. In Australia you can only buy high %-by-volume alcohol if you're a pharmacist or a business that needs it. Note that "%-proof" is different, and depends on where you are in the world. In the US %-proof is defined as twice the %-by-volume.

I suspect that the time required for raspberries will be significantly less than for lemon peel, and that the OP's method of heating it will speed up for process. Now all I have to do is wait for summer raspberries....

Gonzo

The gently 135F/57.2Cdegree heat of the sous vide and 2 hour duration is actually comes from the recipe for limoncello. The gentle heat turns weeks of extraction into hours.

[V7Record]

We mixed up a batch of this a couple weeks ago and have experimented a bit. 
My adult daughter came up with this combo of Lamponecello, club soda, lemon and mint.  She says it's a winner!



Thanks for the recipe (and all the others you've posted before).
Brian