Prep Time: 30 minutes
Infusing Time: 14 days
Cooking Time: 15 minutes
Cooling Time: 1 hour
Total Time: Approximately 15 days
Yield: 2 liters (about 16 servings)
Difficulty: Easy
Ingredients
- 10 large organic lemons
- 1 liter high-proof vodka or grain alcohol (95% alcohol if available)
- 4 cups water
- 3 cups granulated sugar
Instructions
Step 1: Prepare the Lemons
Wash the lemons thoroughly under warm water to remove any wax or residue. Dry them completely with a clean towel.
Using a vegetable peeler or sharp knife, carefully remove only the yellow outer peel. Avoid the white pith underneath, as it adds bitterness.
Step 2: Infuse the Alcohol
Place all the lemon peels into a large glass jar with a tight-fitting lid.
Pour the alcohol over the peels until they are completely submerged.
Seal the jar tightly and store it in a cool, dark place for 14 days. Shake the jar gently every day to help extract the lemon oils.
The alcohol will gradually turn a rich golden-yellow color while absorbing the fresh citrus aroma.
Step 3: Make the Simple Syrup
After the infusion is complete, combine the water and sugar in a saucepan.
Heat over medium heat, stirring continuously until the sugar completely dissolves.
Do not boil for long. Once dissolved, remove from heat and allow the syrup to cool completely.
Step 4: Strain the Infusion
Strain the infused alcohol through a fine mesh strainer or cheesecloth into a large bowl or pitcher.
Discard the lemon peels.
Step 5: Combine
Slowly pour the cooled sugar syrup into the strained lemon alcohol while stirring gently.
Taste the limoncello. If you prefer a stronger flavor, add less syrup. For a sweeter, smoother drink, add the entire syrup.
Step 6: Bottle
Pour the finished limoncello into sterilized glass bottles.
Seal tightly.
Allow the bottles to rest for at least one additional week before serving. This resting period helps the flavors blend beautifully.
Step 7: Serve
Store the bottles in the freezer.
Serve limoncello ice cold in small chilled glasses.
Recipe Tips
- Always use organic lemons whenever possible because the peels are the star ingredient.
- Never include the white pith, which creates bitterness.
- High-proof alcohol extracts more lemon oils for a stronger flavor.
- Allowing the bottles to mature for several weeks creates a smoother, richer liqueur.
- Store limoncello in the freezer for the perfect serving temperature.
- Homemade limoncello also makes an excellent homemade gift.
Serving Suggestions
Limoncello can be enjoyed in many delicious ways.
Serve it after dinner as a traditional digestif.
Mix it with sparkling water for a refreshing summer drink.
Add a splash to Prosecco for a sparkling cocktail.
Use it in lemon cakes, cheesecakes, tiramisu, ice cream, sorbet, or fruit salads.
It also pairs wonderfully with fresh berries and creamy desserts.
Storage
Store bottled limoncello in the freezer for the best texture and flavor.
Because of its alcohol content, it will remain pourable even when frozen.
Properly stored homemade limoncello will keep for up to one year.
Nutrition Information (Per Serving)
- Calories: 180
- Carbohydrates: 19g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 10mg
- Sugar: 18g
- Fiber: 0g
- Vitamin C: 4mg