Prep Time: 30 minutes
Infusion Time: 10–14 days
Cooking Time: 10 minutes
Cooling Time: 1 hour
Total Time: Approximately 11–15 days
Servings: 20
Difficulty: Easy
Ingredients
- 10 large organic lemons
- 750 ml high-proof vodka or grain alcohol (95% alcohol if available)
- 4 cups water
- 3 cups granulated sugar
Equipment
- Vegetable peeler or zester
- Large glass jar with lid
- Fine mesh strainer
- Cheesecloth
- Saucepan
- Measuring cups
- Glass bottles for storage
- Funnel
Instructions
Step 1: Prepare the Lemons
Wash the lemons thoroughly under warm water to remove any wax or residue. Dry them completely using a clean kitchen towel. Carefully peel the yellow zest from each lemon using a vegetable peeler. Avoid removing the white pith, as it will make the finished Limoncello bitter.
Step 2: Infuse the Alcohol
Place all the lemon zest into a large sterilized glass jar. Pour the vodka or grain alcohol over the zest until completely submerged. Seal the jar tightly.
Store the jar in a cool, dark place for 10 to 14 days. Shake the jar gently once every day to help the oils infuse into the alcohol.
As the days pass, the liquid will gradually turn a brilliant golden-yellow color while developing an intense lemon fragrance.
Step 3: Make the Sugar Syrup
After the infusion period is complete, combine the water and sugar in a medium saucepan.
Heat over medium heat while stirring continuously until the sugar dissolves completely.
Do not boil the syrup vigorously. Once the sugar has dissolved, remove the pan from the heat and allow the syrup to cool completely to room temperature.
Step 4: Strain the Infusion
Pour the infused alcohol through a fine mesh strainer lined with cheesecloth into a clean bowl or measuring jug. Discard the lemon zest after straining.
The liquid should appear clear, bright, and aromatic.
Step 5: Combine
Slowly pour the cooled sugar syrup into the lemon-infused alcohol while stirring gently.
Taste the mixture. If desired, slightly increase the sweetness by adding a little more syrup, or make it stronger by reducing the syrup slightly.
Step 6: Bottle
Using a funnel, pour the finished Limoncello into sterilized glass bottles.
Seal tightly.
Allow the bottles to rest for at least 7 days before serving. This additional resting time helps all the flavors blend together beautifully.
Serving Suggestions
Serve Limoncello straight from the freezer in small chilled glasses.
It also pairs wonderfully with:
- Cheesecake
- Vanilla ice cream
- Fresh berries
- Lemon cake
- Tiramisu
- Sparkling water
- Prosecco
- Gin cocktails
Storage
Store the bottles in the freezer for the best serving temperature.
Limoncello will not freeze solid because of its alcohol content.
Properly stored, homemade Limoncello remains at its best for up to 12 months.
Recipe Tips
- Always use organic, unwaxed lemons for the cleanest flavor.
- Never include the white pith.
- Allow enough infusion time for maximum lemon flavor.
- Cool the sugar syrup completely before mixing.
- Sterilize bottles thoroughly before filling.
- The flavor continues to improve after several weeks of aging.
Nutrition Information (Per Serving)
- Calories: 155
- Carbohydrates: 18 g
- Sugar: 18 g
- Fat: 0 g
- Protein: 0 g
- Fiber: 0 g
- Sodium: 1 mg
- Vitamin C: 3 mg
- Alcohol: Approximately 15–18 g (varies depending on the alcohol used)