battle of the limoncellos
In January I posted about my new citrus zester and how easy it made peeling a batch of Meyer lemons for limoncello. A week later I started batch # 2 (forgot to photograph, sorry!): a lazy-man's limoncello using the whole fruit. This weekend I did a blind taste test with the statistically dubious number of two tasters (Michael & me).
The traditionally made limoncello is more attractive, clear in color.
I suspect the pectin in the seeds and pith are what gave the whole-lemon batch its opacity and layer of sediment; would that extra pectin also give the limoncello a bitter taste?
The difference in flavors was significant. Both are good, and a consensus was not reached. Michael barely preferred the traditional, clear limoncello. He described the taste as "more orange." (Does that help you? Me...not so much.)
I like the whole fruit version better, finding it sweeter and with a less sharp, vodka-y taste. Both are delicious and worth serving.
To oblige the eyes or the tongue? A question I shall ponder as the rain begins to fall.