Limoncello Recipe

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.

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