Few things transport me to the coast of Italy quite like a sip of limoncello. Sitting in a cliffside trattoria overlooking the Mediterranean, the air perfumed with salt and citrus and a glass of chilled limoncello is the definition of la dolce vita. Since I can’t vacation in Italy nearly as often as I’d like I learned to make limoncello from scratch for a little bit of that la dolce vita at home. Though you’ll need a little patience making your own limoncello at home is simple and easier than you think.
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What is Limoncello?
Limoncello is a sweet Italian lemon liqueur made by soaking thinly sliced lemon peels in an alcoholic base. While limoncello originated in southern Italy (the Amalfi coast, Sorrentino and the Isle of Capri this sweet aperitif is now beloved throughout Italy. The same process to make limoncello can be used with other citrus fruits for arancello (orange), limecello or grapefruitcello.
What alcohol do you use to make limoncello?
Limoncello is made with vodka (80 proof is more common but use 100 proof if you can find it) or a high proof (120 proof) grain alcohol such as Everclear. A higher proof alcohol will extract a more pronounce lemon essence in a shorter time but the resulting liqueur will obviously pack a higher punch. I have a local friend who owns a vodka distillery so I usually use his 80 proof vodka with good results.
How to Drink Limoncello
Traditionally Italians drink limoncello chilled and served neat in a cordial glass at the end of a meal. Limoncello can also be used in cocktails like a limoncello spritz or a limoncello martini. It can also be used to make delectable desserts like a limoncello cheesecake or limoncello tiramisu.
How to Make Limoncello
Sure, you can buy limoncello but making it yourself is easy and this recipe makes a fairly large batch so you also have enough to give as gifts. Limoncello contains just four ingredients so it’s quite simple to make but there are a few important tips to ensure your limoncello turns out great.
When it comes to lemons it’s worth the extra price to get organic as any chemicals on the peel can affect the flavor of your limoncello. Also when peeling your lemons be sure to remove as much of the white pith from the peel as possible as that can result in your limoncello having a bitter taste.
When it comes to steeping my limoncello base I like to divide the vodka and lemon peels into two containers to hedge my bets in case one of these two batches ends up bitter. I also recommend steeping the limoncello for at least two weeks but preferably up to four weeks. Your patience will be rewarded as the longer you let the lemons steep in the vodka the smoother and more intensely flavored your limoncello will be.
After the lemons have steeped for 2-4 weeks remove the peels and prepare a simple syrup, I like a ratio of 2:1 water to sugar but you can plan with this ratio to suit your personal taste. Let the simple syrup cool fully and combine with the vodka mixture. Divide into bottles ( I love these flip top Grolsch bottles for storing and gift giving ) and enjoy!
If you like this Homemade Limoncello be sure to take a look at some of my other recipes!
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Homemade Limoncello Recipe
Equipment
- mason jars
- vegetable peeler
- grolsch bottles
Ingredients
- 10 lemons, preferably organic
- 1 750 ml bottle of vodka or grain alcohol
- 3 cups water
- 1.5 cup granulated sugar
Instructions
- Peel the lemons taking care to remove the white pith. Combine the lemons with the vodka or grain alcohol and store in an airtight container for 2-4 weeks to steep.
- Combine water and sugar in a medium saucepan and bring to a simmer until sugar has completely dissolved. Allow simple syrup to cool to room temperature.
- Remove lemon peels from alcohol mixture. Combine with simple syrup and transfer to bottles.
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Kasey Ferguson says
I never knew you could make homemade limoncello! This brings me back to my time Italy and I bet it’s even better homemade.
Kyleigh says
I had no idea it was so easy to make limoncello!! Thanks for the recipe!
Michele peterson says
I love limoncello but generally can’t finish a bottle I buy at the store. This recipe is the perfect solution as I can make a batch, enjoy some and give a few bottles away as gifts.
Jere Cassidy says
Glad to have a recipe using lemons, we have two trees and an abundance of lemons, so limoncello sounds like a great way to use up some lemons and provide me with a luscious drink for happy hour.
Tyanne Johnson says
Honestly had no idea how this was made before! Super great recipe that is hard to find.
Jackie says
Looks Delicious !
Barbara says
My winter project. Will try to imagine I’m in Tuscany oranywgere but here.
Dara says
Hi, how is this stored for best flavor? Both during the steeping process as well as once it’s combined with the simple syrup?
Brianna says
Hi! I would recommend using an airtight glass jar such as a mason jar for both steeping and storing. For long term storage either room temperature or refrigerated is fine. I currently have a bottle in the fridge (chilled for drinking) as well as one on my home bar.
Tausha Walls says
It turned out really strong because I used Everclear but it tasted pretty good. I added a smidge more simple syrup because it was so strong and I bottled it for gifts.
Jim says
Everclear is 190 proof and is only good for jungle juice. I would reccomend 100 proof smirnoff instead.
Keryn says
Perfection, especially on a hot sunny day in SoCal
Brianna Simmons says
The perfect Socal sip!
Natascha Dixon Edelin says
Quick question – based on the picture with the mason recipe, it looks like you only used the peel? Do you use any of the lemon juice or fruit? Thanks!
Brianna Simmons says
Hi, you only use the lemon peels for the infusion phase.
Janice says
Hi – Today I add the simple syrup to my steeped vodka. I think it needs to be strained first. Also, I experimented and made one batch with Absoliut vodka and one with Seagrams.something I read said not to use premium vodka, but the Seagrams one smells like rubbing alcohol! It may go down the sink. The Absolut one has an aroma of lemon. Also, there is something cloudy floating on top. Is there ever a problem with the vodka after the peels were steeped? They were in large Mason jars and kept in a cool, dark place.
Brianna Simmons says
The peels should be strained out before adding the simple syrup. The only problems I could think of is if there is still white pith left on the peels or if the peels where not fully submerged. The cloudiness on top could be the natural oils from the lemon peels floating to the surface and should be fine stirred in. I hope this helps!
Marshall Macomber says
This could also be the wax that is applied to fruits and veggies to ensure they do not oxidize while on the shelf in the store. Washing your lemons REALLY well before adding the peels to your spirit will help with this. Could use the indirect flash heat method OR you could make a paste out of 3 parts baking soda to 1 part water to scrub your fruit. Rinse and dry really well before processing. I use these methods and have no issues. Could also go with organic to negate the wax issue all around.
Now, if I could just get my hands on some amalfi lemons.. GAME CHANGER!!
Vinia says
What syrup should I use here?
Brianna Simmons says
make a simple syrup with a 1:1 ration of granulated sugar to water