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    You Are Here Home » Italian Recipes

    Published: Apr 9, 2019 Updated: Apr 7, 2022 by Hilda Sterner | This post may contain affiliate links 7 Comments

    Italian Limoncello Recipe

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    limoncello recipe pin

    If you enjoy lemony treats as much as I do, you'll love this Italian Limoncello Recipe. Italians consume this delicious drink as an after-dinner digestive. The rest of us appreciate the intense lemon flavor with a surprising kick! I also use this delicious drink to make Limoncello Cheesecake and Limoncello Martinis!

    Italian Limoncello with 2 shot glasses and sliced lemons

    About This Recipe

    Although I've traveled to many parts of Italy and have tasted limoncello there, it wasn't in Southern Italy, where this popular liqueur is mainly produced (particularly in the Amalfi Coast region).

    In preparation for this Italian Limoncello Recipe, I watched many Youtube videos on the subject. I quickly discovered that unlike some recipes that generally have a similar process to prepare, that is not the case with Limoncello.

    The ratio of alcohol to water, sugar, and lemons varied greatly! As an example, the alcohol content was anywhere from 1-¼ cups to as much as 4 cups.

    Although most of the recipes included a simple syrup, some just stirred the sugar in with the alcohol, while others used honey.

    I even found some recipes that add lemon juice instead of water. As usual, I let my instinct be my guide in deciding on the ingredients and proportions to use.

    How to Make Homemade Limoncello

    Step 1: Use a vegetable peeler to remove the rind or lemon peel. Make sure to only get the yellow part, not the white pith. Add to a large glass mason jar.

    lemon peels in a jar

    Step 2: Pour two cups of Everclear over the lemon rinds. Add the lemon juice, then seal the jar.

    alcohol and lemon peels in a mason jar

    Step 3: During the next two weeks to 30 days, store in a dark place and shake to agitate the lemon rinds every few days.

    Italian Limoncello Recipe

    Step 4: When the appropriate time has elapsed, you will need to remove the peels. To do this, strain the lemon-infused alcohol into a clean glass jar or bottle.

    straining limoncello in a jar

    Step 5: To make a simple sugar syrup, add water and sugar to a large saucepan and stir to combine. Bring to a boil until the sugar dissolves, then cool.

    syrup in a pot

    Step 6: Mix syrup with strained alcohol to combine and keep the bottle chilled.

    two bottles with yellow liquid
    The batch on the left was made with gin, the one on the right had an additional ½ cup of lemon juice added.

    Recipe FAQs and Expert Tips

    What is Limoncello?

    A lemon-infused Italian liqueur. It is served in chilled shot glasses, usually after a good meal. A similar drink (made with milk or cream) is known as "Crema Di Limoncello" because milk is added. You can make this delicious liqueur at home!

    What Alcohol is used to Make Limoncello?

    Vodka or Everclear are usually used in homemade Italian Limoncello Recipes.

    I decided to try 80% proof vodka, which had a distinct Vodka aftertaste, not so good.

    Next, I tried gin, which was a lot better than vodka. Finally, I broke down and went to the liquor store to purchase higher-proof alcohol, in this case, 120% proof alcohol or Everclear.

    At $22 a bottle, I figured this better be good! This was definitely the best of the batches I made. So save yourself the time and aggravation and just head to the liquor store for the "real stuff."

    bottle of everclear

    How Long Should You Steep the Lemons for Limoncello?

    It seems everyone has a different idea about how long the lemon peels should steep in the alcohol. Some recipes call for as little as three days, some as much as three months, with a majority recommending 14 to 30 days. Some recipes even call for lemon zest instead of lemon peels.

    Due to the variations in steeping time, I decided to test out the difference between steeping the lemons for 2 weeks versus 30 days. I also made a batch with added lemon juice and one without to see which was better.

    There was a small difference in flavor between the batches steeped for 2 weeks versus 30 days. However, I definitely preferred the flavor of the limoncello that had the additional â…“ cup of lemon juice.

    steeping lemon peels for limoncello

    What should you use to Strain limoncello?

    While doing my experimental batches for this recipe, I tried various methods of straining my lemon-infused alcohol.

    With my first attempt, I used a strainer; this left the mix cloudy. I also tried coffee filters, but the liquid just sat there and didn't strain through the coffee filter.

    Finally, I got on Amazon and ordered these reusable Soup Bags; they are so amazing! I lined the inside of a large mason jar with one of the bags and poured the contents of the alcohol steeped lemon peels in.

    The bags make it easier to squeeze the last of the liquid and flavor out of the peels. So do yourself a favor, learn from my trial and error, and get yourself some of these bags!

    Italian Limoncello Recipelimoncello recipe

    • If possible, don't use store-bought lemons since they are usually coated with wax and pesticides. However, if you don't have access to homegrown lemons like some of us do, use organic lemons.
    • If using store-bought lemons, make sure to dip the lemons in hot water for a few seconds to melt the wax off.
    • If you're lucky enough to have access to home-grown lemons, scrub them with a Vegetable Brush to remove any dirt or residue.
    • Thick-skinned lemons, such as "Eureka" lemons, are best for this recipe Italian Limoncello Recipe. "Meyer" lemons, on the other hand, have thin-skin, and are almost impossible to peel.
    lemons with a scrub brush
    Be sure to thoroughly clean the lemons before peeling.

    For more information, check out this great article called Who Invented Limoncello, Italy's Famous Lemon Liqueur.

    limoncello with 2 shot glasses

    Related Recipes

    If you're looking to try other Italian cocktails, check out my Bombardino (Italian Eggnog Cocktail post)!

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      Limoncello Spritz (Easy 3-ingredient Recipe)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    Italian limoncello Recipe

    Italian Limoncello Recipe

    Tasty, Italian after-dinner drink, with a lemony punch.
    4.82 from 11 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Resting Time: 14 days
    Total Time: 14 days 35 minutes
    Servings: 32 1 oz. shots
    Calories: 114kcal
    Author: Hilda Sterner

    Ingredients

    • 5 large lemons
    • 2 cups alcohol
    • â…“ cup lemon juice
    • 1½ cups water
    • 1½ cups sugar

    Instructions

    • Use a potato peeler to peel the lemons, making sure to only get the outer peel. The white part will impart a bitter flavor. 
    • Add the lemon peels into a large mason jar.
    • Pour two cups of Everclear over the lemon peels. Add lemon juice, then seal the jar.
    • I like to write the date either on the lid, on the bottle, or the calendar. This way I know when to proceed with the next steps.
    • During the next two weeks to 30 days, store the bottle in a dark place. Shake to agitate every few days, or whenever you remember. 
    • When the appropriate time has elapsed, strain the alcohol into a clean bottle, using cheesecloth soup bags. 
    • Add water and sugar to a small saucepan, and stir. Bring to a boil until the sugar is dissolved and the syrup thickens (about 5 minutes) then cool.
    • Mix cooled syrup with strained alcohol to combine. Store in the refrigerator or freezer, and drink responsibly! 

    Notes

     

    • If possible, don't use store-bought lemons since they are usually coated with wax and pesticides. However, if you don't have access to homegrown lemons like some of us do, use organic lemons.
    • If using store-bought lemons, make sure to dip the lemons in hot water for a few seconds to melt the wax off.
    • If you're lucky enough to have access to home-grown lemons, scrub them with a Vegetable Brush to remove any dirt or residue.
    • Thick-skinned lemons, such as "Eureka" lemons, are best for this recipe. "Meyer" lemons, on the other hand, have thin-skin, and almost impossible to peel.

    Nutrition

    Serving: 1oz | Calories: 114kcal | Carbohydrates: 9g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 111mg | Fiber: 0g | Sugar: 9g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Andrea Bailey says

      June 18, 2022 at 7:07 pm

      I’m trying this out with moonshine. Fingers crossed it works 🤞

      Reply
      • Hilda Sterner says

        June 18, 2022 at 7:22 pm

        Good luck!

        Reply
    2. Shevon Olson says

      May 04, 2020 at 6:31 am

      My limoncello is quite strong, but not bitter. Do you think I can add lemon juice with the water and sugar?

      Reply
      • HildaSterner says

        May 04, 2020 at 9:24 am

        Didn't you already add lemon juice with the alcohol and lemon peel, or did you do something different? The taste is usually pretty strong, which is why people usually just do a shot of it.

        Reply
    3. Kelly Methey says

      November 05, 2019 at 2:24 pm

      5 stars
      I have always wanted to try to make this. It fascinates me. Our old neighbors in Montana made it for us once and it was quite delicious. Thank you for giving me the idea again to try it. I’ll let you know how it comes out!
      The soup bags look like a nice thing to have in the kitchen. I also love your little lemon glasses!

      Reply
    4. Cheryl says

      April 09, 2019 at 11:23 am

      5 stars
      That is a fascinating recipe Hilda! I may try it with a sugar-free alternative so it would work with my diet to remain sugar-free, Thank you! I think the soup bags would come in handy for making bone broth also.

      Reply
      • HildaSterner says

        April 09, 2019 at 11:55 am

        Thanks, Cheryl. I did read somewhere that you can use other sugar-free sweeteners. Let me know when you need taste-testers! Also, the bags are handy for so many things! I'm planning on using them to make yogurt cheese too!

        Reply

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