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- Joined Mar 2, 2009
We've made limoncello a few times and each time, peeling those lemons without the white pith is a real pain. While zesting a lemon for tonights dinner, I thought, "can I use the lemon zest to make limoncello?"... same process; just finer.
Anybody have an idea on this one?? I can zest a lemon a lot faster than I can peel one!
Just curious as to how it would affect the flavor and maceration?
Thanks crew!
Merry Christmas to all and thanks for all your help through the year!!
Anybody have an idea on this one?? I can zest a lemon a lot faster than I can peel one!
Just curious as to how it would affect the flavor and maceration?
Thanks crew!
Merry Christmas to all and thanks for all your help through the year!!