Few things capture the spirit of southern Italy like a frosty glass of limoncello. Whether you’ve sipped it seaside in Sorrento or dreamed of it after a plate of pasta, this iconic lemon liqueur brings sunshine and citrus to any occasion. Making it at home is surprisingly simple and incredibly rewarding.
The Amalfi Coast in a Bottle
Limoncello’s origins are rooted in Campania—especially along the Amalfi and Sorrentine coasts, where enormous sfusato lemons thrive. While its exact origin is debated (Sorrento, Amalfi, and Capri all claim it), one thing’s for sure: Italians have been enjoying this lemony digestif for generations. Traditionally made by nonnas and passed down through families, limoncello is a symbol of hospitality, celebration, and a zest for life.
From Movies to Menus
Limoncello has made its way from tiny Italian kitchens to global fame. It was featured in movies like Under the Tuscan Sun and even inspired George Clooney and Rande Gerber to create their own brand of Italian-inspired liqueur. Michelin-starred chefs like Massimo Bottura serve refined versions of limoncello at their restaurants, while celebrities like Stanley Tucci have waxed poetic about its flavor and nostalgic power.
Serve It With Style
Serve limoncello as a refreshing close to an Italian dinner, especially after seafood or pasta. It pairs wonderfully with lemony desserts like Lemon Delight by Sal De Riso or even poured over vanilla gelato. Want to create a full Amalfi experience? Set up a citrus-themed cocktail hour with Aperol Spritz, limoncello shots, and lemon-scented candles to transport your guests to the Italian coast.
So go ahead—peel some lemons, wait a few days, and raise a chilled glass to the Italian art of living well. When life gives you lemons… make limoncello. Salute!
Homemade Limoncello
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.