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Glass with lemon liquid.
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Homemade Limoncello Recipe

Prep Time10 minutes
Cook Time5 minutes
Macerate30 days
Course: Dessert, Drinks
Cuisine: Italian
Keyword: homemade limoncello, lemon liqueur, limoncello
Author: Hani

Equipment

  • Glass Jars
  • Storing Bottles
  • Potato Peeler
  • Stainless Steel Pot
  • Mesh Strainer

Ingredients

Infused Alcohol

  • 5.8 oz lemon peel (165 grams) from about 2.5 kilos of lemons
  • 1 liter grain alcohol, 95% proof, or Everclear

Sugar Syrup

  • 3½ cup granulated sugar (700 grams)
  • 1.5 liter tap water

Instructions

Lemon-Infused Alcohol

  • Soak the lemons in salty water (4 cups water and 1/4 cup salt) for 20 minutes. Gently scrub the outer skin with a soft brush to remove surface dust, dirt. Dry lemons with a kitchen towel.
  • Use a potato peel and peel the lemons without the white pith. Pour lemon peel (5.8 oz, 165 grams) into a large glass jar, pour in grain alcohol (1 liter). Close the jar.
    Macerate for 21-30 days. Keep the jar in a dark room. Shake the jar every day or every other day.
    Strain the infused alcohol into a pot. Pour in prepared, cooled sugar syrup. Stir well.
    Pour Limoncello into bottles or jars, through a very fine mesh sieve or a cheesecloth. Use funnel for easier pouring. Store in the fridge or freezer.

Sugar Syrup

  • Heat water (1.5 liters) and add granulated sugar (3½ cups, 700 grams), Stir and wait till sugar dissolves, don't boil the water with the sugar. Cover the pot and let it cool until lukewarm. Combine cooled sugar syrup with infused alcohol.

Notes

  • How long does homemade limoncello last? It keeps for at least a year in the freezer.