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Originating from the Amalfi Coast, this lemon-infused liqueur has become a staple in bars and households alike. Limoncello is very easy to make at home and doesn’t require any special equipment or complex processes. Let’s get into it!
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.
Table of Contents
How It Works
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).
Once you’ve mastered this, you can mix it right into a limoncello martini. If lemon is a favorite flavor of yours, enjoy a honey lemon margarita, Bee’s Knees, or Gold Rush cocktail!
Ingredient Notes
- 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 food-grade wax, which inhibits the extraction of the oils.
- Everclear: 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.
- Simple syrup: a 50-50 mix of sugar and water, melted into a liquid sugar syrup. This sweetens the limoncello and balances out the Everclear.
See the recipe card for full information on ingredients and quantities below.
Everclear Versus Vodka
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, starting with a much stronger base spirit is important.
While 80-proof vodka will “work,” the sugar will need to be significantly reduced to account for less alcohol. The flavor and viscosity will suffer and the lower alcohol content will make your limoncello more susceptible to freezing in the freezer.
I prefer 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.
Step by Step Instructions
Step 1.
Using a Y 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.
Step 2.
Place the lemon peels in a covered glass container with the Everclear and let sit for 7 days.
Step 3.
On the 8th day, strain the lemon peels from the Everclear and discard.
Step 4.
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.
Expert Tips
- 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.
- 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!
- 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.
Frequently Asked Questions
Assuming you use 151 proof Everclear, the final ABV will be roughly 29% alcohol or 60 proof, which is typical for most limoncello recipes.
Extended steeping may lead to bitterness or off flavors. I would recommend 7-8 days.
This recipe makes just shy of (3) 750 ML bottles.
More Cocktails You’ll Love
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Authentic Limoncello Recipe
Ingredients
- 10 medium or large organic lemons, this is important—no pesticides
- 1 liter Everclear alcohol*, 151 proof
Simple syrup (makes 7 cups)
- 5 1/2 cups water
- 5 1/2 cups granulated sugar
Instructions
- Using a Y 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What makes the limoncello cloudy?
Ha – not sure! It happens when you add the simple syrup (which is also clear), to the lemon/Everclear mix. Must be some sort of reaction between the lemon and sugar. Just like lemonade.
I could only find everclear 190 proof, what do I need to do to get it down to 151 proof?
That’s a tough one. I’m shooting in the dark here but my only suggestion would be to dilute your everclear with a cup or 2 of water. That will help bring it down.
Everclear is 190 proof, the OP must have had a typo.
Not a typo – Everclear is bottled at 190 and 151 proof. I use 151.
I looked up a recipe for limoncello so I could use my Meyer lemons. In a commit above you said the Meyer lemons were smaller than traditional (grocery store) lemons. From what I’ve always seen the Meyer lemons are much larger! So now I’m confused as to how many lemons to use???♀️ One way or the other I’m making this recipe!!! Sounds awesome and easy!!!
Hi Ann – it’s really hard for me to say because I’m not in the kitchen with you and I don’t know what your lemons look like, or how big they are. In a quick google, it said Meyers lemons are typically smaller. But, if yours are larger, then I’d just use your best judgement and maybe leave out 1-2 lemons from the suggested amount based on the recipe. See what happens. You could also buy 10 organic lemons and make 2 batches and see what you like best – I’d love to hear how the expirement turns out!
Thank you for sharing this recipe! I’m just about too add the simple syrup. First time making Limoncello
Fantastic!
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!
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.
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.
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.
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!!!
😉 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.