Limoncello is my absolute favorite after dinner drink. It’s strong, sweet, and very lemony. Like a boozy, refreshing dessert liqueur. It could be an acquired taste for many, but for me it was love at first sip. I was even more pumped to find out just how easy it is to make your own limoncello at home. So easy I may make my own exclusively.
So how do you make limoncello? It’s 4 simple ingredients. Everclear, lemons, sugar, and water. This limoncello recipe all started in Positano, Italy. We had just arrived to the coastal village after a morning of traveling down from Rome. In fact, it was around this time exactly last year.
We got a late brunch at a small cafe a few hundred yards from the beach called La Brezza. The most necessary American breakfast I had all trip. Fried eggs and really good Bloody Marys.
I was in heaven, but it gets better. They brought us each a chilled glass of limoncello at the end of brunch, but the restaurant staff caught me tasting the tiny red hot chili pepper (yes, it was HOT) that was garnished on my Bloody Mary. Long story short, apparently they thought it was hilarious and I was the ONLY person they’ve seen attempt to eat the tiny hot pepper. Maybe I’m an idiot but it earned me a second free glass of limoncello so I regret nothing.
We ended up bringing home a few bottles of locally made Positano limoncello. The bottle included their own limoncello recipe, however I did make a few tweaks after my initial trial run. I ended up using less simple syrup than the recipe calls for.
I prefer limoncello a little less sweet. Other than that, it’s the perfect balance of flavor, strength and consistency. My only tip and it’s incredibly important—you must use Everclear and not vodka. Everclear is a grain alcohol that tastes similar to vodka, however it’s much more potent (151 proof). Yeah, drink it straight and you may go blind.
Using Everclear is so important because you will end up diluting it with sugar and water, bringing it back down to a more manageable strength. This allows it to remain strong like a flavored vodka and also keeps it freezable. If you use vodka, your limoncello will be too watery and may freeze in the freezer.
More importantly, always use organic lemons because they’re free of pesticides. Trust me, you don’t want to drink limoncello that has been soaking in pesticides.
Finally, when life gives you lemons, make limoncello.
Using a potato peeler, carefully remove the rinds from the lemons, leaving as much of the pith on the lemon as possible (the white part). Too much pith and limoncello will be bitter.
Prep Time:
Yield:
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PinIngredients
- 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 sugar is completely dissolved. Let cool to room temp and add to the Everclear. You can serve immediately or place in the freezer to chill.
Notes
I store my limoncello in the freezer so it’s always very chilled. Because I use Everclear (151 proof), it will not freeze. Do not substitute for vodka or it will become too weak and diluted when adding the water and sugar.
😉 OMG! I need to make this! I made a batch years ago but because we were all “sampling” some other libation…..too much pith got into the mix. Bleh!
PS – I store almost all my liquor in the freezer.
the last time (also 1st time) I made limoncello it was, i thought, tooooo sweet. was that perhaps because i used vodka instead of Everclear?
Certainly could have contributed. That and how much sugar was used of course. Everclear is MUCH stronger so it would be a major factor. This recipe is refreshing but definitely not too sweet.
thanks!!!
This is Exactly how my grandfather taught me how to make Limoncello 40 years ago however he always said that letting it age 90 days in the freezer was key…. I dont know if that’s true it NEVER makes it that long
★★★★★
I make my simple syrup with lemon juice instead of water. I may try limoncello that way! It makes a great lemon drop martini!!
interesting! I’d imagine that’s perfect for a lemondrop.
Sounds like your grandfather knew exactly what he was doing. I’ve always stored in the freezer so I’m not sure how it would taste leaving in a cabinet but I think it’s the way to go.
I see you refer to the number of lemons used. My lemons are right from picking and are smaller than the grocery store size. Would you suggest adding a couple of more zested lemons? ( or less sugar? )
Looking forward to making this!!!!!!
THANKYOU!
Wendy
I would say more lemons. It’s hard for me to say because I can’t see the lemons but use your best judgement and maybe add extra 3-4 lemons depending on how much smaller.
Can you juice the lemons and use some or all instead of the water? I grow my own Meyer lemons and this was a bumper year.
I’ve never tried this so I can’t recommend it.
Hi Shawn! I love the recipe – am looking forward to making it. I fell in love with limoncello in Italy a few years ago. My absolute favorite was Limonoro in Sorrento. A guy we met raved about it and we agreed with him that it was far and away the best.
Others may have the same conundrum as me: grain alcohol in California is limited to 60% alcohol (120 proof I think). The guy at the liquor store says it will still work, but I need to let the lemon peels sit in the alcohol for 3 weeks. Does that sound right to you?
Also, are Meyer lemons good for this recipe?
I’m planning to make limoncello for welcome baskets for guests at a vacation rental, so I really want to be sure my outcome will be good before I make tons of it! But my lemons are really ripe now and I’m not sure they’ll wait three weeks.
Thanks so much! I’m trying to make my welcome gifts to keep costs down and hopefully make them special, too.
Suzanne
Hi Suzanne – I’m not sure about meyer lemons. I’ve never used them and I realize they’re smaller than a traditional lemon. You could try – I just can’t speak to the outcome.
Regarding 3 weeks – I’ve never tried this long. I will say 7 days did the trick for me. It tasted just as good if not better than any limoncello I’ve ever purchased. The 120 proof is prob fine if it’s your only option. It’s at least more powerful than vodka. you could always do a little less simple sugar and do a taste test before adding more!
Thank you for sharing this recipe! I’m just about too add the simple syrup. First time making Limoncello
★★★★★
Fantastic!