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!
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.
Step 2: Pour two cups of Everclear over the lemon rinds. Add the lemon juice, then seal the 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.
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.
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.
Step 6: Mix syrup with strained alcohol to combine and keep the bottle chilled.
Recipe FAQs and Expert Tips
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!
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."
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.
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!
- 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.
For more information, check out this great article called Who Invented Limoncello, Italy's Famous Lemon Liqueur.
Related Recipes
If you're looking to try other Italian cocktails, check out my Bombardino (Italian Eggnog Cocktail post)!
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Italian Limoncello Recipe
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
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- 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.
Andrea Bailey says
I’m trying this out with moonshine. Fingers crossed it works 🤞
Hilda Sterner says
Good luck!
Shevon Olson says
My limoncello is quite strong, but not bitter. Do you think I can add lemon juice with the water and sugar?
HildaSterner says
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.
Kelly Methey says
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!
Cheryl says
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.
HildaSterner says
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!