Limoncello anyone used dried peel instead of fresh?

[The_blue]

Limoncello looks like it needs a tonne of lemons and that = ££

Has anyone made it with dried/powdered peel?

Stuff like the link below
https://m.ebay.co.uk/itm/Lemon-Peel-Coa ... El66lMr_qg

[packapoo]

The simplest, That's SIMPLEST, way to make this involves only 1 (one) lemon. I.E. Not lots of dollars/pounds/whatever your currency is.

Take your neutral, or vodka, say 1 litre. Use a wide mouth jar.
Dissolve in it 1 third by volume of sugar, in this case it's 333grams.
(I know I said simple in big letters and this task can be a bit of a prick, but persevere.)
Suspend above it, don't drop it in, one lemon. Use a thread that's neutral, maybe linen or jute. (Have even known dental floss to be used....just not sure if intrinsically safe).
Seal the jar and leave in a dark place for 4-6 weeks.
Remove lemon (tastes okay too by this time) and enjoy....

[gaza the instructor]

I have heard of this method before.
I think it was using Peaches when I
read.

[Mash]

I have too. Tried it with apples. Does it taste the same ??

[Easydrinker]

What? Apples and Lemons?
What do you think

Robert.

[The_blue]

Hi, sorry for the late reply! I thought this post wasn't getting any answers

So hang the lemon above the sugar/ vodka mix without them ever touching?

[Easydrinker]

That is what I have read.
Never tried it so can't really comment, but many people claim it to work.

Robert.

[The_blue]

Must give it a go

[wormwood]

The suspension method is called "liqueur du pendu". I've done it a few times with oranges, but not with lemons (or apples or peaches). I do it by suspending the fruit over high proof neutral, then dilute and sweeten later.

It won't be exactly the same as an infused limoncello, as the finished product will not have the typical bright yellow color of the infused version, but it should taste similar.