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Limoncello: "Invert sugar" or simple syrup?

8 years ago

Does anyone have recommendations or suggestions on using invert sugar vs simple syrup in limoncellos? And, how the quantities used might adjust?

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deskur
8 years ago
last modified: 8 years ago
I have a batch of Everclear with lemons that have been suspended above it for 3 months ready to turn into Limoncello and am wondering the same thing. If there are no answers in the next few days I will experiment with a part of it and inverted sugar and let you know. But I would be grateful for any guidance that might be available.
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