How to Make Homemade Limoncello

Homemade limoncello is vibrant in color and taste. It’s deliciously sweet more than tangy, smooth, and refreshing with a nice kick. It is easy to make with just three main ingredients: lemons, alcohol, and sugar. Let me show you how I make this classic Italian lemon liqueur, a popular after-dinner digestif. At the end of this recipe post, you’ll find tips I’ve learned over the years and I hope they will help you perfect your homemade limoncello.

WHY YOU SHOULD MAKE HOMEMADE LIMONCELLO?

A couple of years ago, when our lemons trees started to produce lemons I decided to give limoncello a try. After having it many times as an after-dinner digestif, I thought I’d try it and see if there is a difference. And of course, like with most homemade recipes, homemade limoncello flavor and aroma surpassed the one I had tried by 100 fold. I’m not a drinker but on an occasion I enjoy sipping this well-known refreshing lemon liqueur, especially when I can share the experience with our friends and family.

THINGS YOU NEED

• Lemons – best to use organic ones
• Grain Alcohol, 95 % proof alcohol
• Water
• Sugar
• Glass Jars/bottles
• Mesh Strainer
• Potato Peeler
• Stainless Steel Pot
• Funnel

WASH LEMONS

• I start by soaking the lemons in salt water solution for 20 minutes and then scrubbing the outer skin with a soft brush to remove surface dust and dirt.
• If using store-bought lemons, soak lemons in hot water to remove the waxy coating first, and then soak them in salt water solution.
• Rinse lemons well under running water and dry them before peeling the lemon peel.

PEEL THE LEMONS

With a potato peeler, remove the very outer layer of each lemon skin. It’s paramount that you don’t include the bitter white pith of the lemon skin layer. Pith is bitter and when used, it will yield a bitter limoncello.

BEST ALCOHOL FOR LIMONCELLO

The very best alcohol for homemade limoncello is grain alcohol, at least 95 % proof. It should be potent enough to extract all the lemon oil and yellow color from the lemon peel. Vodka, though it can be used it’s not as powerful to extract all the goodness from the lemon peel. An Eveclear is a great example of grain alcohol. Of course, in each country, there are different grain alcohols available. Look for one that is formulated for macerating, is clear, and has no flavor.

Pour lemon peel into a glass jar and then pour in the alcohol. Close the lid.

MACERATE

• For the best results, I macerate lemon peels in alcohol for 21-30 days.
• I keep the jar in a dark place, and I cover it with a towel or a dark-colored apron.
• Every day or every other day I gently shake the jar.

After 21-30 days alcohol that was once clear turns yellow and it’s time to finish the limoncello.

SUGAR SYRUP

We need to prepare simple sugar syrup. Bring water to a simmer and then add the sugar. Allow sugar to dissolve but don’t boil the syrup. Cover the pot and allow the sugar syrup to come to lukewarm/room temperature.

STRAIN

Strain the infused alcohol through a fine-mesh sieve.

During this macerating period, lemon peel gets completely stripped of all the lemon oil and yellow color. You can tell it’s depleted just by looking at the peel. It loses its vibrant color and when it dries it becomes very fragile and lifeless.

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Look at the incredibly vibrant yellow color! It’s so striking.

BOTTLE LIMONCELLO

Pour cooled sugar syrup into a lemon-infused alcohol. Give it a good stir to make sure that alcohol and sugar syrup are well combined.

• Fill the bottles or jars with the liqueur.
• Strain limoncello through a very fine mesh sieve or a fine cheesecloth into glass bottles or jars.
• Use a funnel to fill the tall bottles to avoid spillage.

CHILL

• Limoncello is best served chilled and tastes even better when well-rested. Give it a day or two before tasting your batch of limoncello. I prefer limoncello that has been resting for several months.
• For long-term storage (usually in winter time) I store it in the freezer at 64.4F(-18C). Though it doesn’t freeze rock hard, it thickens significantly in the freezer.
• And in the Summer when I often share it with friends I keep it on hand, in the back of the fridge.

HOMEMADE LIMONCELLO SUCCESS TIPS

• Use good quality lemons, preferably organic ones. Soak and scrub lemons before using.
• The best alcohol for Limoncello is high-proof grain alcohol. It should be clear, tasteless, and about 95% proof. Vodka will work as well but doesn’t yield the same results.
• A macerating period (alcohol and lemon peel) of 21-30 days is crucial for the proper alcohol infusion with lemon oil and yellow color. Don’t skip this step. Wait for the flavor and the vibrant colors, it’s worth it.
• Don’t boil the sugar syrup, this can cause mild caramelization of the sugar and can alter the taste of the finished limoncello.
• Before tasting the first sip, allow limoncello to chill in the freezer for at least 2 days. I find it tastes the best after weeks and even months of resting. Resting allows for the assertiveness of alcohol to mellow down. It gets better with time.

SERVING SUGGESTIONS

• Serve it with one oversized ice cube. It takes longer to melt and it’s a perfect match for this sweet, delicious lemon liqueur. It keeps it chilled without diluting it too much.
• Always serve it chilled.
• Serve it after dinner, it’s a great after-dinner digestif.
• Use it in cocktails.
• Try it in Lemon-Raspberry Thumbprint Cookies
• Make spiked whipped cream – add 2 tablespoons

LEMON RECIPES

• Homemade Lemon Curd
• Cheesecake with Lemon Curd
• Herbed Honey Lemon Chicken
• Limoncello Spritz via Downshiftology
• Zucchini Lemon Bread with Lemon Glaze