Limoncello, a bold and refreshing Italian liqueur, has gained immense popularity worldwide for its zesty lemon flavor and sweetness. Originating from the Amalfi Coast, this lemon-infused liqueur has become a staple in bars and households alike.
While it is readily available and easy to purchase, there is nothing like creating your own homemade limoncello. This limoncello recipe all started on a trip to Positano. I brought home a few bottles of local limoncello that included the recipe on the label. After some trial and error and a few small tweaks, I arrived at my own perfect rendition.
Limoncello is very easy to make at home and doesn’t require any special equipment or complex processes. Let’s get into it!
How to Make Limoncello
Crafting homemade limoncello requires just four simple ingredients: Everclear, organic lemons, sugar, and water. The process involves steeping lemon peels in Everclear for one week, removing the peels on the eighth day, and adding simple sugar (equal parts sugar and water).
To make limoncello you will need a large sealable glass container or wide-mouth jar. You can use large mason jars or any container that will allow you to easily strain or remove the lemon peels after you’re finished.
While you can equally divide the peels and Everclear among smaller containers during the steeping process, it’s much easier to combine everything in a larger single vessel, especially when it’s time to add the simple sugar.
This recipe calls for 1 liter of Everclear and roughly 7 cups of simple sugar, rendering 3+ 750ml bottles of finished limoncello. A one-gallon jar such as this is ideal!
1. Peeling the Lemons
Before getting into any details, I must stress the importance of using organic lemons. Organic lemons are free of harmful pesticides and insecticides that will easily leach into your limoncello. Non-organic lemons are also coated in a food-grade wax, which will inhibit the extraction of the oils.
When peeling the lemons, it’s important to leave behind as much of the pith (white flesh) as possible. Use a sharp potato peeler to carefully remove the outermost skin from the lemons so only the yellow portion can be seen on the back of the peel.
There will always be residual amounts of the pith on the peels but as long as it’s very minimal it’s OK. The pith is very bitter and too much will make your limoncello bitter.
2. Steep Lemons in Everclear
Several limoncello recipes call for high-proof vodka. The problem is most vodkas reside in the 80-90 proof range (40-45% alcohol). Because the final product will be diluted with sugar and water, it’s important to start with a much stronger base spirit.
Everclear is a grain alcohol that tastes very similar to vodka, however, it’s more readily available in much stronger proofs. Everclear is bottled at 120, 151, 189, and 190 proofs. While 80-proof vodka will “work,” the sugar will need to be significantly reduced to account for less alcohol. In my opinion, the flavor and viscosity are just not the same. Plus, the lower alcohol content will make your limoncello more susceptible to freezing in the freezer.
For this recipe, I used 151-proof Everclear, which is the perfect balance of flavor without being overly strong. You can use 190 proof but you may want to add an additional 1/2+ cup of simple sugar to account for the extra alcohol. If you can only find a 100-120-proof, spirit start with less sugar and add more to taste as needed.
3. Add Simple Sugar
After 3-4 days your Everclear infusion should start to take on a nice golden-yellow hue. When the soaking is complete, remove or strain the Everclear into a container large enough to hold all of the simple sugar. Add room temp simple syrup and mix until fully incorporated. At this point, the limoncello will take on a slightly cloudy appearance.
Use a small funnel to transfer the limoncello to individual freezer-safe glass bottles with swing tops (or similar) for storage. I keep my limoncello in the freezer so it’s always ice cold.
How to Drink Limoncello
Limoncello is usually sipped after dinner as a digestif in a very small glass or tall shot glass. It’s served in 1-2 ounce portions and is best served chilled. Limoncello should not be shaken or diluted with ice or water! It also goes really well in a limoncello martini. These make a fantastic gift for any occasion.
PrintAuthentic Limoncello Recipe
- Prep Time: 25 min
- Cook Time: 8 days
- Total Time: 192 hours 25 minutes
- Yield: 2.5 liters 1x
- Category: Cocktail
- Cuisine: Italian
Description
The perfect homemade limoncello recipe made with Everclear, organic lemons, and simple syrup.
Ingredients
- 10 medium or large organic lemons (this is important—no pesticides)
- 1 liter Everclear alcohol* (151 proof)
Simple syrup
- 5 1/2 cups water
- 5 1/2 cups granulated sugar
Instructions
- Using a potato peeler, remove the rinds from the lemons, leaving all or as much of the pith on the lemon as possible (the white part). Too much pith and limoncello will be bitter.
- Place the lemon peels in a covered glass container with the Everclear and let sit for 7 days.
- On the 8th day, strain the lemon peels from the Everclear and discard.
- To make the simple syrup (sugar and water), add the water and sugar to a medium saucepan on medium heat. Stir until the sugar is completely dissolved.
- Let cool to room temp and add to the Everclear. You can serve it immediately or place it in the freezer to chill. I like to store them in smaller glass swing-top containers.
Notes
This recipe calls for 1 liter of Everclear and roughly 7 cups of simple sugar, rendering 3+ 750ml bottles of finished limoncello. A one-gallon jar such as this is ideal!
For this recipe, I used 151-proof Everclear, which is the perfect balance of flavor without being overly strong. You can use 190 proof but you may want to add an additional 1/2+ cup of simple sugar to account for the extra alcohol. If you can only find a 100-120-proof, spirit start with less sugar and add more to taste as needed.
Keywords: how to make limoncello, limoncello recipe
Can’t wait to try this recipe.
Question: If you start with 151 proof Everclear, after you have diluted it with the simple syrup, do you know what proof it becomes? Thanks!
good question. I’m really not sure but if I had to guess it would still be high around 90-120 proof.
Hello Shawn,
The steeping process needs to be in a dark/fresh cupboard or can it be left on the counter?
Thanks!
I left mine on the counter. Any room temp place is fine. I prob wouldn’t put it some place too hot or too cold. A little sunlight is OK.
As an organic farmer, I have to dispel the myth of “no pesticides, no fungicides, no herbicides”. In order to sell commercially these are all used. Granted the products are organic, but still carry warning labels and are designed to kill insects, fungus and weeds. Ironically, many of the same products are used by non-organic operations. All are regulated by the USDA and require an applicators license to apply. WASH and SOAK all produce for 10 minutes in 1 part vinegar to 3 parts water, rinse well. If you have any questions regarding how these products are used, please talk to an organic farmer who raises commercial crops (crops sold in grocery chains and certified organic). Most will gladly answer your questions.
That’s good to know about the vinegar and wtr soak, thanks
great comment to great recipe, thanks all!
★★★★★
Can I allow the lemon peels to steep in Everclear longer than 7 days?
You can, but not sure there is a benefit to exceed 2 weeks. Try it and let me know what you think!
If I made this and forgot to heat the sugar and water (I was very tired that day!!) can I do that now with the everclear mixed in? It is absolutely delicious, but very thick.
Hey Christina – could you clarify? Are you talking about heating the entire everclear mix with water, lemon, and unmelted sugar?
I’ve never run into this so I cant say how that would turn out. You could try it as I can’t imagine it’s very good with sugar floating around.
Yes, heating the entire mixture together as I just mixed the water and sugar together. I let the sugar dissolve quite a bit, but it is really thick to drink. It is still really good, so I am curious as to how much better it would have been, had I followed all the directions!!
How many bottles did this make?
Hi Janette – this makes about 2 750 ML bottles, maybe a little more.
I’ve lived in California all my life–and had both Meyer and “regular” (Eureka) lemon trees. In my experience they both come is all sorts of sizes! But (also in my experience) Meyers are sweeter (well, actually, less sour) than Eurekas. So if you are using Meyers, you might have to adjust the sugar. The zest would depend on the size of the lemons you actually have in front of you.