Homemade Limoncello Recipe
Making homemade limoncello is easier than you might think, but it does take some patience. You’ll start by peeling lots of bright, fresh lemons and letting the peels soak in vodka. Over the next week or two, the alcohol will slowly turn golden yellow and take on a strong lemon scent. Your kitchen will smell amazing the whole time.
After the lemons have done their job, you mix the lemony vodka with simple syrup and strain it all. The result is sweet, tart, and smooth. It’s fun to taste your homemade limoncello for the first time. Whether you sip it cold or pour it over ice cream, you’ll feel proud you made it yourself.
The Lemon Lowdown
When making limoncello, the lemon is your star. Go for organic lemons if you can. Their skins are free from wax and pesticides, which is important since you’ll be using the zest. Meyer lemons are a popular choice because they’re a little sweeter and less tart than regular lemons.
If you can’t find Meyer lemons, regular Eureka or Lisbon lemons work well too. In a pinch, even limes or oranges can step in, though the flavor will be different. The most important thing? Freshness. Look for lemons that feel heavy for their size and have bright, unblemished skin.
Your Grocery List
- Lemons (preferably organic)
- High-proof alcohol (vodka, grain alcohol, or Everclear)
- White sugar
- Water
Techniques and Tips
The secret to great limoncello is in the zest. Use a sharp vegetable peeler or a microplane to remove just the yellow part of the lemon skin. Avoid the white pith underneath, which can make your limoncello bitter. Once you’ve got your zest, let it soak in your chosen alcohol for at least a week. Some people go for a month for a deeper flavor.
Store the jar in a cool, dark spot and give it a gentle shake every day or two. When it’s time to strain, use a fine mesh strainer or cheesecloth to catch any little bits of zest. Mix the infused alcohol with simple syrup, and you’re almost done.
Make It Even Better
Try adding a few extra flavors to make your limoncello unique. A sprig of fresh thyme, a strip of vanilla bean, or even a few peppercorns can add a subtle twist. If you want a creamier texture, swap half the water in your simple syrup for milk or cream (just keep it refrigerated and drink it up quickly). And if you like things a little less sweet, reduce the sugar in your syrup. Experiment until you find your perfect balance.
Drink Pairings
Limoncello is a classic after-dinner sip, but it also shines in cocktails. Mix it with sparkling water for a refreshing spritz. It pairs well with prosecco or champagne for a fun brunch drink. You can even drizzle a splash into iced tea for a citrusy kick.
Dessert Pairings
This lemony liqueur is a natural with desserts. Pour a little over vanilla ice cream, or serve it alongside a slice of pound cake. It’s also great with berry tarts, lemon bars, or shortbread cookies. If you’re feeling adventurous, try it with a creamy cheesecake.
How to Store Leftovers
Store your homemade limoncello in a clean bottle with a tight lid. Keep it in the freezer if you like it icy cold, or in the fridge if you prefer it chilled but not slushy. It’ll keep for several months, but the flavor is best in the first few weeks.
Prep Time
About 30 minutes to zest and mix everything.
Cook Time
No actual cooking, but you’ll need to let it infuse for at least 7 days.
Total Time
7 days and 30 minutes, though you can let it sit longer for a stronger flavor.
Servings
Makes about one standard bottle, or enough for 12 to 16 small servings.
Nutritional Info
Each serving is about 100 calories, mostly from sugar and alcohol. There’s no fat or protein, but it’s not exactly a health food.
Fun Facts
Limoncello comes from southern Italy, especially the Amalfi Coast and Sorrento. It’s often served in tiny chilled glasses as a treat after meals. Homemade versions are a point of pride in many Italian families, and recipes are often passed down through generations.
Allergen Warnings
Limoncello is naturally gluten-free and nut-free. If you add cream for a creamy version, be aware of dairy allergies. Always check your alcohol, as some grain alcohols may be made from wheat.
Vegetarian or Vegan Substitutes
The basic recipe is already vegan and vegetarian. If you want a creamy version, use coconut milk or another plant-based milk instead of dairy. Just remember to keep it refrigerated and enjoy it soon after making.
Homemade Limoncello Recipe
Equipment
- Large jar or container with lid
- Fine mesh strainer
- Peeler
- Measuring cups
Ingredients
- 10 large lemons preferably organic and unwaxed, thick-skinned ones work best
- 1 liter alcohol options: 95% grain alcohol, vodka (at least 80 proof), or Everclear if you can find it
- 4 cups water for the simple syrup
- 3 cups granulated sugar adjust sweetness if needed
Instructions
- Wash the lemons well since you want to avoid any wax or dirt. Peeling just the yellow part is important; the white pith underneath is bitter and will mess up the taste. I usually use a vegetable peeler and try not to take too much white stuff.
- Put the lemon peels in a large jar and pour the alcohol over them. Seal the jar tightly and leave it somewhere dark and cool. The infusing part takes about 7 to 10 days. I sometimes shake the jar a bit every day, but it’s not a must.
- After the infusion, make a simple syrup by heating the water and sugar until the sugar dissolves. Let it cool completely before mixing it with the infused alcohol.
- Strain the lemon peels out using a fine mesh strainer or cheesecloth. Pour the infused alcohol into a big bowl or jug and add the cooled simple syrup. Stir gently to combine everything.
- Bottle the limoncello in clean bottles and seal them. It’s best to chill it in the freezer before drinking. The taste gets smoother after a few weeks but you can try it earlier if you want.
Notes
Most people don’t even realize you can make Limoncello at home, but this recipe proves otherwise! If you’ve tried it, let us know how it went below!