Prep Time: 30 minutes
Infusion Time: 10–14 days
Cooking Time: 10 minutes
Total Time: Approximately 11–15 days
Recipe Intensity: Easy
Servings: About 24 servings
Yield: Approximately 1.5 liters
Ingredients
- 10 large organic, unwaxed lemons
- 750 ml high-proof vodka (95% grain alcohol or 40% vodka works well)
- 4 cups water
- 3 cups granulated sugar
Equipment
- Vegetable peeler
- Large glass jar with a tight-fitting lid
- Fine mesh strainer
- Cheesecloth
- Large saucepan
- Funnel
- Sterilized glass bottles
Instructions
Step 1: Prepare the Lemons
Wash the lemons thoroughly under warm water and dry them completely. Using a vegetable peeler, carefully remove only the yellow outer peel, avoiding as much of the white pith as possible. The yellow zest contains the aromatic oils that give limoncello its signature flavor.
Step 2: Infuse the Alcohol
Place all the lemon peels into a clean glass jar. Pour the vodka 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 10 to 14 days, gently shaking the jar once each day. During this time, the alcohol will become a bright golden yellow as it extracts the citrus oils.
Step 3: Make the Simple Syrup
After the infusion is complete, combine the water and sugar in a saucepan over medium heat. Stir until the sugar dissolves completely. Do not boil for an extended period. Remove from the heat and allow the syrup to cool completely.
Step 4: Strain the Infusion
Pour the infused alcohol through a fine mesh strainer lined with cheesecloth into a clean bowl or pitcher. Discard the lemon peels.
Step 5: Combine
Mix the cooled simple syrup with the strained lemon infusion. Stir thoroughly until fully combined.
Taste the limoncello and adjust sweetness if desired by adding a little more cooled syrup.
Step 6: Bottle and Rest
Using a funnel, pour the finished limoncello into sterilized bottles. Seal tightly and allow the bottles to rest for at least one week before serving. This resting period helps the flavors blend into a smoother liqueur.
Step 7: Serve
Serve limoncello ice cold. Store the bottle in the freezer and pour directly into chilled glasses. The alcohol content prevents it from freezing solid, giving it a deliciously silky texture.
Tips for Success
- Use only fresh organic lemons whenever possible.
- Avoid including the white pith, which can make the drink bitter.
- The longer the infusion, the stronger the lemon flavor.
- Always allow the syrup to cool before mixing with alcohol.
- Store bottles in the freezer for the best serving temperature.
- Homemade limoncello also works beautifully in cocktails and desserts.
Storage
Store limoncello in sealed bottles in the freezer or refrigerator. It will maintain its best quality for up to one year. Because of its alcohol content, it remains pourable even when frozen.
Serving Suggestions
Enjoy limoncello:
- As an after-dinner digestif
- Mixed with sparkling water
- In Prosecco or sparkling wine
- Over vanilla ice cream
- In lemon desserts and cakes
- As a refreshing summer cocktail ingredient
Nutrition Information (Per Serving)
- Calories: 145
- Carbohydrates: 15 g
- Sugar: 15 g
- Fat: 0 g
- Protein: 0 g
- Fiber: 0 g
- Sodium: 1 mg
- Potassium: 12 mg
- Vitamin C: 3 mg
- Alcohol: Approximately 12–15 g (varies depending on the alcohol used)