Homemade Limoncello
A traditional Italian lemon liqueur made from fresh lemon peels, grain alcohol, water, and sugar. Served chilled, it's a zesty and refreshing digestivo perfect after a rich meal or as a sunny sip on a warm day.
Equipment
- Large glass jar with tight lid
- Vegetable peeler or zester
- Fine mesh strainer or cheesecloth
- Funnel
- Glass bottles with stoppers for storing
Ingredients
- 10 Organic lemons washed thoroughly
- 750 ml Grain alcohol Everclear 190-proof or 100-proof vodka
- 750 ml Water
- 2.5 cups Granulated sugar
Instructions
- Peel the lemons carefully using a vegetable peeler or zester, avoiding the white pith (it makes the liqueur bitter)
- Place peels in a clean glass jar and pour over the alcohol. Seal tightly and store in a cool, dark place for 5–7 days. Shake daily.
- On the final day, make a simple syrup by heating the water and sugar in a saucepan until sugar is fully dissolved. Let cool completely.
- Strain the lemon peels from the alcohol using a cheesecloth or fine mesh strainer. Discard peels.
- Mix the cooled syrup with the infused alcohol and stir to combine.
- Using a funnel, pour the finished limoncello into bottles. Seal and store in the freezer.
- Serve ice cold in small glasses.
Notes
- Organic lemons are essential since you're using the peel.
- Letting it infuse longer (up to 30 days) deepens flavor.
- Store in the freezer for up to 1 year. Shake before serving if separation occurs.
- Try making variations with oranges (Arancello) or basil.