Preparation Time: 30 minutes
Infusion Time: 14 days
Cooking Time: 15 minutes
Resting Time: 7 days
Total Time: About 21 days
Difficulty Level: Easy
Yield: Approximately 2 liters (about 16 servings)
Ingredients
- 10 organic lemons
- 750 ml high-proof vodka (95% grain alcohol if available, or 40% vodka)
- 4 cups water
- 3 cups granulated sugar
Equipment
- Large glass jar with airtight lid
- Vegetable peeler
- Fine mesh strainer
- Cheesecloth
- Large saucepan
- Funnel
- Glass bottles with lids
Instructions
Step 1: Prepare the Lemons
Wash the lemons thoroughly under warm water and scrub away any wax or residue. Dry them completely using a clean kitchen towel.
Using a vegetable peeler, carefully remove only the yellow outer peel. Avoid removing the white pith, as it can make the finished limoncello bitter.
Step 2: Infuse the Alcohol
Place all of the lemon peels into a clean glass jar. Pour the vodka or grain alcohol over the peels until they are completely submerged.
Seal the jar tightly and store it in a cool, dark place.
Allow the mixture to infuse for 14 days. Gently shake the jar every day to help release the essential oils from the lemon zest.
By the end of the infusion, the alcohol should have turned a vibrant yellow color and carry an intense lemon fragrance.
Step 3: Make the Sugar Syrup
In a medium saucepan, combine the water and sugar.
Heat over medium heat while stirring until the sugar has completely dissolved.
Do not allow the syrup to boil vigorously.
Remove from the heat and let it cool completely to room temperature.
Step 4: Strain the Infusion
Strain the infused alcohol through a fine mesh strainer lined with cheesecloth.
Discard the lemon peels.
The liquid should appear clear, fragrant, and bright yellow.
Step 5: Combine
Slowly pour the cooled sugar syrup into the lemon-infused alcohol.
Stir gently until fully combined.
Taste the mixture. If desired, add a little more sugar syrup for a sweeter limoncello or slightly more alcohol for a stronger version.
Step 6: Bottle and Rest
Using a funnel, transfer the limoncello into sterilized glass bottles.
Seal tightly.
Allow the bottles to rest for at least one week before serving. This resting period helps the flavors blend together and creates a smoother finish.
Serving Suggestions
Serve limoncello well chilled directly from the freezer in small glasses.
It can also be used:
- In sparkling cocktails
- Mixed with tonic water
- Poured over vanilla ice cream
- Added to cheesecakes
- Mixed into fruit salads
- Used in cakes and pastries
- Added to lemon sorbet
Storage
Store unopened bottles in the freezer or refrigerator.
Because of its alcohol content, limoncello generally will not freeze solid.
Properly stored, homemade limoncello can maintain excellent quality for up to one year.
Tips for Success
- Choose unwaxed organic lemons whenever possible.
- Peel only the yellow zest.
- Use glass containers rather than plastic.
- Be patient during the infusion period for the best flavor.
- Allow the finished limoncello to rest before drinking.
- Serve ice cold for the most refreshing taste.
Nutrition Information (Per Serving)
- Calories: 180
- Carbohydrates: 18 g
- Sugar: 18 g
- Protein: 0 g
- Fat: 0 g
- Saturated Fat: 0 g
- Sodium: 2 mg
- Fiber: 0 g
- Vitamin C: 6 mg
- Alcohol: Approximately 20–30% ABV (depending on dilution)