Limoncello Question

[BritishBartender]

Hi Guys,

Can't believe it's been almost 5 years, anyway, I fired the still up and now I'm making some Limoncello for the summer.
Does anyone have an idea how much simple syrup is needed to get around 2l of 95% down to around 35% What would the syrup ratio be also, sugar to water??
Also, at what % does a liquour freeze in a regular fridge/freezer.

Thanks,
Neil

[XXXX]

4 cups of sugar per litre of water, to bring 2L of 95 down to 35 you'll need around 3.4L of syrup.

[BritishBartender]

Thank you very much for the info.
I have always used vodka with no problem, there are lots or recipes, but none for the high proof.
4 cups per liter seems to be a good place to start for all my cordials.

Thanks,
Neil

[blind drunk]

Just met an Italian Gent at the farmers' market and he gave me the following recipe.

1 liter double proof neutral
zest of 4 large lemons or 8 small ones - organic
macerate until strong, 10 days or so

Then add one liter of water to the one liter of strained and flavored neutral
less than 400 grams of sugar / liter of the watered down and flavored neutral

This is how his wife makes it.

it's what he said. BD.