There is nothing better than a chilled glass of Limoncello. It’s a traditional liqueur of Southern Italy, but you can make it at home! This homemade recipe is lightly sweetened and perfectly infused with lemons after two weeks. You will love this recipe!
I have never been a fan of store-bought Limoncello, but when we were in Italy we tried the most refreshing homemade Limoncello that was smooth and lightly sweetened. There is no comparison to the store-bought stuff! It’s fresh and smooth like lemonade with vodka. The vodka is infused with lemon peels for two weeks, making every sip of this flavorful liqueur like magic.
Supplies to Make Limoncello
- Vegetable peeler
- 1 liter glass jar
- Sieve strainer
- Cheesecloth (not require but helps)
- Knife
- Cutting board
- Citrus squeezer
- Large bowl with a spout
- Sterilized glass jars with lids – To store the prepared limoncello in.
How do you make limoncello?
The process is actually easy! It’s the waiting that can be hard, but it will be well worth it! It’s such a novelty when you take the first sip of your homemade Limoncello! You’ll be happy you made it.
- Peel 6 organic Eureka or Meyer lemons with a vegetable peeler. You can buy one here.
- Add the peels in a pile, since you will use these to infuse the vodka.
- Cut the 6 lemons in half.
- Squeeze the 12 lemon halves into a glass jar using a citrus squeezer.
- Add the lemon juice, vodka and the lemon peels in a tall, large glass jar with a fitted lid, that can hold a liter of liquid.
- Close the lid and store in a room temperature area, like a shelf.
- Leave it there for 2 weeks to infuse, this is the hard part!
- After two weeks, bring water and sugar to a simmer until sugar has dissolved.
- Let the simple syrup cool and then pour into the infused lemon / vodka mixture.
- Line the sieve strainer with cheesecloth (if you don’t have cheesecloth, you can just use the sieve) and set over a large bowl.
- Pour the mixture into the lined sieve to remove the lemon peels and create a smooth liquid.
- Discard the lemon peels and pour the limoncello into sterilized jars with lids.
Frequently Asked Questions
It’s made with vodka or traditionally with grappa, which is a grape-based brandy produced in Italy. Grappa is made by distilling the pulp, grape skins, seeds, and stems. We use vodka for this recipe.
Store it in the refrigerator and it’s nice served it chilled. However, it doesn’t need to be stored in the refrigerator, it can also be stored in a cool dark place. Give it a taste test and if it’s lost it’s flavor, maybe make a cocktail with it instead!
Since there are a few preservatives in limoncello… sugar, vodka and lemons it will last for several months to a year in the refrigerator.
Is Limoncello a Shot?
We prefer to sip chilled limoncello as a digestif. It’s also great to sip with a light meal. Although, some people do take it as a shot, but we don’t recommend drinking it that way. You want to savor the delicious cocktail you’ve waited weeks to infuse! It’s so good just chilled or over ice.
Limoncello Cocktail Variations
Here are some ways you can mix Limoncello for an easy cocktail. Just fill a glass with ice, add in 1 to 2 ounces homemade limoncello and top it off with one of the below.
- Lemonade
- Tonic Water
- Prosecco
- Sprite
- Cranberry Juice
- Sparkling Water
- Cola
You can also pour Limoncello over Ice Cream for a delicious dessert!
Now get squeezing! The finished product is well worth the wait and you can savor every sip! What a delicacy to serve homemade limoncello at any party or event!
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Limoncello Recipe
Ingredients
- 6 large lemons
- 750 ml vodka
- 1 cup organic white sugar
- 1 1/2 cup water
Instructions
- Peel 6 organic Eureka or Meyer lemons with a vegetable peeler.
- Add the peels in a pile, since you will use these to infuse the vodka.
- Cut the 6 lemons in half.
- Squeeze the 12 lemon halves into a glass jar using a citrus squeezer.
- Add the lemon juice, vodka and the lemon peels in a tall, large glass jar with a fitted lid, that can hold a liter of liquid.
- Close the lid and store in a room temperature area, like a shelf.
- Leave it there for 2 – 3 weeks to infuse.
- After two weeks, bring water and sugar to a simmer until sugar has dissolved.
- Let the simple syrup cool and then pour into the infused lemon / vodka mixture.
- Line the sieve strainer with cheesecloth (if you don’t have cheesecloth, you can just use the sieve) and set over a large bowl.
- Pour the mixture into the lined sieve to remove the lemon peels and create a smooth liquid.
- Discard the lemon peels and pour the limoncello into sterilized jars with lids.
- Store in a cool dark place or the refrigerator.
Notes
Nutrition
Recipe courtesy of Boursin® and Tastemade Book Gathering
Carol says
How much vodka how much sugar and water