Homemade Limoncello Recipe
Making limoncello at home is pretty straightforward but takes some patience. You get to pick your own lemons and alcohol, which changes the taste a bit. If fresh lemons aren't around, there are some options to work with. This recipe covers the basics and some variations to try out.
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
If fresh lemons aren't available, Meyer lemons can be used but they’re sweeter and less tart. If you only have bottled lemon zest, it’s not quite the same but can work in a pinch. Vodka gives a more neutral base, while Everclear or grain alcohol makes it stronger and more intense. Adjust sugar to your taste.