LIMONCELLO

Homemade Limoncello Recipe

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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If you want to sample Italy in a glass, look no further than a cool hit of limoncello. With the four simple ingredients in this recipe, you can create this classic Italian liqueur at home with minimal effort.

This delicious liquor takes just 10 minutes of prep work – but let me not get ahead of myself! The limoncello will not be ready to drink in 10 minutes! To develop the flavor in this beverage, you need to allow enough time for the lemon peel to infuse into the vodka. Good things come to those who wait. 

My advice is to set it in a cool place, write yourself a reminder, and then forget about it! The more patient you are, the better the limoncello will be in the end.

LIMONCELLO 2

Why you will love this recipe

  • Quick prep time – The only prep work involved is peeling the lemons and making the sugar syrup (a whole month later), so there’s really no reason not to give this a try!
  • Rest time is the most important – The key to this recipe is allowing time for the flavors to develop in your limoncello. Luckily, this involves no work from you at all! You can just leave it to do its thing in a dark corner.
  • Bright, fresh flavor – Premade limoncello is delicious, but it can’t rival the fresh flavors that a homemade option has, especially when you use organic or local lemons. 
  • Only 4 ingredients – And one of those ingredients is water; what could be simpler?
  • Affordable homemade option – Genuine Italian limoncello can be very expensive, so making it at home is a great cost-saving option. You can also adjust the cost depending on what brand of vodka you buy.

Ingredients and Substitutions

  • 10 organic lemons, washed and dried
  • 750ml (1.5 US pint) vodka
  • 1-4 cups sugar to taste
  • 1-4 cups water to taste

Recipe Instructions

Step 1- Peel the lemons

Use a paring knife or vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don’t worry about trimming every last scrap. (Wash the lemons thoroughly first, but don’t use soap!)

Step 2- Cover the lemon peels with vodka

Transfer the lemon peels to a 1-quart or 1-liter jar and cover with vodka. Secure the lid.

Step 3- Infuse the vodka

Let the vodka and lemon peels infuse somewhere out of direct sunlight for at least 4 days or as long as a month (I let mine sit for about 5 weeks). The longer you let the vodka infuse, the more lemony your Limoncello will be.

Step 4- Strain the vodka

Remove the lemon peel with tongs or a slotted spoon and set aside (only if you do the optional step below; otherwise, discard). Line a strainer with a large coffee filter (I used muslin) and set it over a 4-cup measuring cup or bowl. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.

Step 5- Prepare the sugar syrup

Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool. You can make a larger quantity if needed by increasing the water and sugar in a 1:1 ratio.

Step 6- Mix the sugar syrup with the infused vodka

Pour the sugar syrup into the infused vodka. Stir gently to mix. Taste and add additional sugar syrup if desired. *See note at the end

Step 7- Optional step for increased flavor

You can return the limoncello to the original jar(s) and put the lemon peel back in with it to let it sit for a further 1-2 weeks before straining and bottling.

Step 8- Bottle the limoncello

If you’ve kept the peel in with the Limoncello, remove the peel with tongs or a slotted spoon. Then, insert a funnel into the neck of your storing bottle(s) and fill them with Limoncello. 

Step 9- Chill and store

Chill the Limoncello in the fridge or freezer for at least 4 hours before drinking. It can get a little ‘cloudy’ over time; just give it a good shake before serving.

Step 10- Serve

Serve Limoncello chilled, straight from the fridge.

Recipe Notes

*You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. 

More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello. I used two cups of water/two cups of sugar in my syrup.

Serving Suggestions

In Italy, limoncello is traditionally served as an after-dinner beverage. Making this liqueur at home is a great way to impress your guests after a dinner party.

🧑‍🍳 Expert Tips

  • Use quality vodka. It may be tempting to buy a cheap bottle for an infusion, but you will pay for this in flavor. I suggest investing in a mid-range bottle that you enjoy the taste of.
  • Maximize the flavor. In my books, the second rest period after you add the sugar syrup makes such a difference to the depth of flavor. It lets the sugars help with the infusion, and your patience will pay off. 
  • Trim away the pith. The white pith of the lemon can bring a bitter flavor to your limoncello, so it’s very important to trim most of it away when peeling the lemons. 
  • Just be patient. I urge you to let the limoncello infuse for the full month. Four days is long enough in a pinch, but the limoncello will not be rich in lemony flavor like it would if you left it longer.

Storage Suggestions

Limoncello can be kept in the fridge for up to a month or in the freezer for up to a year (and often much longer!) Just be careful to use freezer-safe containers (not glass!) if you freeze it.

FAQs

How long does homemade limoncello last?

Since homemade limoncello has no preservatives, it won’t last as long as store-bought options. It will last a month in the fridge, but I suggest portioning it out and freezing it to extend its shelf life.

Is it better to use vodka or Everclear for limoncello?

I find that vodka is best suited for limoncello as it results in a much smoother, tastier end product.

Why don’t you use lemon juice in limoncello?

Adding lemon juice to your limoncello will make it cloudy in appearance. It will also add a strong sour flavor to your sweet liqueur. By using the rind, you are infusing the lemon flavor without the intense sourness of the juice.

LIMONCELLO

HOMEMADE LIMONCELLO

With just four ingredients, 10 minutes of prep time, and some patience, you can make your own limoncello at home. I guarantee it will be more rewarding than any store-bought option.
Rate this recipe!
Prep Time 10 minutes
Setting Time 11 days 4 hours
Total Time 11 days 4 hours 10 minutes
Course Drinks
Servings 1 Liter

Ingredients
  

  • 10 organic lemons, washed and dried
  • 750 ml 1.5 US pint vodka
  • 1 to 4 cups sugar, to taste
  • 1 to 4 cups water, to taste

Instructions
 

  • Use a paring knife or vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don’t worry about trimming every last scrap.
  • Transfer the lemon peels to a 1-quart or 1-liter jar and cover with vodka. Secure the lid.
  • Let the vodka and lemon peels infuse somewhere out of direct sunlight for at least 4 days or as long as a month (I let mine sit for about 5 weeks). The longer you let the vodka infuse, the more lemony your Limoncello.
  • Remove the lemon peel with tongs or a slotted spoon and keep aside (only if you do the optional step below; otherwise, discard). Line a strainer with a large coffee filter (I used muslin) and set it over a 4-cup measuring cup or bowl. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
  • Prepare a sugar syrup of at least 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool. You can make a larger quantity if needed by increasing the water and sugar in a 1:1 ratio.
  • Pour the sugar syrup into the infused vodka. Stir gently to mix. Taste and add additional sugar syrup if desired. As I did you can return the limoncello to the original jar/s and put the lemon peel back in with it to let it sit for a further 1-2 weeks before straining and bottling.
  • If you’ve kept the peel in with the Limoncello, remove the peel with tongs or a slotted spoon. Then, insert a funnel into the neck of your storing bottle(s) and fill them with Limoncello.
  • Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. It can get a little ‘cloudy’ over time; just give it a good shake before serving.
  • Serve Limoncello chilled, straight from the fridge.

Notes

*Notes: You can play with the ratios of water to sugar. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar.
More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello. I used two cups of water/two cups of sugar in my syrup.
Keyword Limoncello
Tried this recipe?Let us know if you liked it in the comments below!
About the author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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