Limoncello Lemons Organic 10 lbs.

Good Lemons. A few mushy ones which is not good when you need the peel, but overall though pretty good and being unwaxed saves a lot of time. Will use again.

After a couple of mediocre batches of limoncello made from organic lemons from Whole Foods, I went back to these Organic Farms unwaxed lemons, and now the limoncello is back to its lemony best and sunniest yellow. Six pounds are about 4 dozen lemons. They are shipped with cold packs and only one lemon had any mold at all - which beats other organic unwaxed lemons I have used recently by far.This is one of my recipes for limoncello. Use the zest of one lemon for every two ounces of 190 proof Everclear. I use a micro-zester. Put the zest and alcohol in a jar and allow the zest to steep in the Everclear for 4 weeks (or less - I've made wonderful limoncello after steeping for only a week.). After the zest has steeped, strain the alcohol through a fine mesh sieve and filter it through coffee filters until all the zest residue is removed. Mix the lemon zest infused alcohol 50/50 with simple syrup made with one part spring water and one part agave nectar. Gold agave nectar brings out the yellow in the lemons. Strain and filter again if needed. This makes a nice clear liqueur.For a cloudy limoncello (louche) I use the 1/3+1/3+1/3 recipe. I weigh the alcohol after straining and filtering and then use equivalent amounts of spring water and white sugar to make the simple syrup. If the alcohol weighs 500 g, then I use 500 g of water and 500 g of white sugar. Boil the water and sugar for a few minutes, allow to cool and add to infused alcohol. That's good limoncello, too.The most important things about making limoncello is avoiding the white pith when zesting (the lemons should still be yellow after zesting) and using the right lemons - organic and UNWAXED. If you follow these two rules, it's hard to make a mistake. How long the zest steeps doesn't matter nearly as much as people say. From my experience, there is very little difference whether it steeps a week or three months.These are the very best lemons I have found for limoncello.

organic, mild flavored Italian lemons used for limoncello

A couple lemons were rotten. Majority we're really good quality. Some were just ok.

BE AWARE that Organic Mountain is the vendor that you want to buy from! The other vendor(s) will send you about 16 lemons each the size of a softball with quarter-inch-thick skins. The Organic Mountain lemons are small and sweet with a lot of juice in each. You will get a lot of lemons in the box and they will be packaged very well.The product & service from Organic Mountain are first-rate. I use these for juicing and then boil the rinds in tea or to make a lemonade. I have no worries about getting waxes or residues in my beverages and I do not have to throw away the rinds, which is an excellent value. The oil in the rinds is half the benefit of using citrus fruits, after all.I will continue to buy these!

Happy to find a lemon product which is organic, fresh and wax free for my purpose.

After zesting, with appropriate zest tool, adding expensive Tito’s Texas vodka, & waiting over two weeks for curing I had to abandon the whole project down the sink. I tried to make a lemon pie also from juicing the lemons & saving the pulp but the pie had to be thrown out as well from the offensive bitter taste. I have made wonderfullimoncello previously using Sorrento lemons and never had to garbage it or a a lemon pie ever! These were the worst lemons by far ever used and were not cheap ! Beware!

We buy these great lemons to make limoncello at home. After living in southern Italy for several years, we have a great recipe and wax-free lemons are the key, since any wax would prevent the lemon oil from infusing the alcohol. Great lemons, rapid shipping, and a cheerful note in every box!