Italian Limoncello Recipe

4.74 from 15 votes

Tasty, Italian after-dinner drink, with a lemony punch.

Prep Time30

Cook Time5

Resting Time14

Total Time14 35

Course: Drinks

Cuisine: Italian

Servings: 1 oz. shots

Calories: 114kcal

Author: Hilda Sterner

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!

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.