This authentic Italian limoncello recipe shows you how to make the traditional lemon liqueur at home using just lemon peels, high-proof alcohol, sugar and water. The lemon peels slowly infuse the alcohol with their fragrant citrus oils, before it is mixed with a simple sugar syrup.
The result is a bright, aromatic homemade limoncello with an intense lemon flavor and a smooth balance of sweetness and freshness. Although the preparation itself is very simple, the infusion needs time to develop its characteristic color and aroma.
Serve limoncello very cold as an after-dinner drink, use it in cocktails or add it to Italian desserts. It's especially delicious in our Limoncello Tiramisu, but you can also use it to flavor fruit salads, lemon sorbet, cakes and gelato.
Follow the step-by-step instructions to learn how to make limoncello from scratch and bring one of Italy’s most famous liqueurs into your own kitchen.
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Limoncello Ingredients
Prep Time: 20 Min | Cook Time: 10 Min | Infusion and Resting Time: 3 weeks
Makes about 2.3 liters (9¾ cups) of limoncello
- 8 large untreated organic lemons, preferably unwaxed
- 1 liter (4¼ cups) of 95% ABV food-grade neutral alcohol (190 proof), such as Everclear
- 600 g (3 cups) of granulated sugar
- 1 liter (4¼ cups) of water
Kitchen Tools and Equipment
You only need a few basic kitchen tools to make homemade limoncello.
Vegetable peeler: Use a sharp vegetable peeler to remove thin strips of yellow lemon zest without cutting into the bitter white pith. A ceramic peeler works well, but a sharp stainless-steel peeler is perfectly suitable too.
Large glass jar: Choose a clean glass jar with an airtight or screw-top lid. It should have a capacity of at least 3 liters (about ¾ gallon), especially if you plan to combine the infused alcohol and syrup in the same container.
Fine-mesh strainer: A fine-mesh strainer is necessary for removing the lemon peels from the infused alcohol. For an even clearer limoncello, you can line it with cheesecloth or use a coffee filter for a second filtration.
Funnel: A funnel makes it easier to transfer the limoncello into bottles without spilling it. A small funnel is particularly useful for narrow-necked bottles.
Glass bottles: Store the finished limoncello in clean glass bottles with airtight screw caps, swing-top closures or suitable corks.
How to Make Authentic Italian Limoncello
Prepare the Lemons
Step 1) - Rinse the untreated organic lemons thoroughly under cool running water to remove any dust or dirt. Dry them completely with a clean kitchen towel or paper towels.
For the best flavor, use fresh, firm lemons with fragrant, unblemished peels. Avoid waxed or chemically treated lemons, since only the outer peel is used in this recipe.
Step 2) - Using a sharp vegetable peeler, remove the yellow outer part of the lemon peel in thin strips.
Be careful to avoid as much of the white pith as possible. The pith has a bitter flavor and can make the finished limoncello unpleasantly bitter.
Infuse the Lemon Peels
Step 3) - Place the lemon peels in a large, clean glass jar with an airtight or screw-top lid. Pour the 95% ABV neutral alcohol over the peels, making sure they are completely submerged.
Seal the jar tightly and store it in a cool, dark place for at least 2 weeks, away from heat and direct sunlight. You can wrap the jar in a clean kitchen towel to protect it from light.
Gently swirl or shake the jar every few days to redistribute the lemon peels. Do not open the jar during the infusion period.
As the lemon oils infuse the alcohol, the liquid will gradually become yellow and intensely fragrant, while the peels will begin to lose their color.
Make the Sugar Syrup
Step 4) - At the end of the infusion period, pour the water into a large saucepan and add the granulated sugar.
Heat over medium-low heat, stirring occasionally, until the sugar has completely dissolved. The syrup does not need to boil.
Remove the saucepan from the heat and allow the sugar syrup to cool completely to room temperature before combining it with the alcohol.
Strain and Bottle the Limoncello
Step 5) - Pour the infused alcohol through a fine-mesh strainer into a large clean bowl or container. Discard the lemon peels.
For a clearer limoncello, strain the liquid a second time through cheesecloth or an unbleached coffee filter.
Step 6) - When the sugar syrup is completely cool, gradually pour it into the filtered lemon alcohol and stir until evenly combined.
Using a funnel, transfer the limoncello into clean, completely dry glass bottles with airtight caps, swing-top closures or suitable corks.
Seal the bottles and leave the limoncello to rest in a cool, dark place for at least 1 week. This final resting period allows the alcohol, lemon oils and sugar syrup to blend, creating a smoother and more balanced flavor.
Cleaning the Bottles
Before bottling the limoncello, wash the bottles thoroughly in very hot soapy water or in the dishwasher and allow them to dry completely.
For additional sanitation, you can immerse heat-resistant glass bottles in boiling water for about 10 minutes. Handle them carefully with clean tongs and allow them to drain and air-dry on a clean rack. Avoid exposing cold bottles to boiling water, as sudden temperature changes can cause the glass to crack.
Serve the limoncello very cold. Chill it in the freezer for several hours, preferably overnight, before serving.
How Long Should Limoncello Infuse?
There is no single universal infusion time for homemade limoncello. Traditional methods vary considerably: some recipes infuse the lemon peels for about 1 to 2 weeks, while others leave them in the alcohol for several weeks.
For this recipe, let the lemon peels infuse in the 95% ABV alcohol for 2 weeks in a cool, dark place. During this time, the alcohol will gradually become bright yellow and intensely fragrant, while the peels will begin to lose their color.
After straining the infused alcohol and mixing it with the completely cooled sugar syrup, bottle the limoncello and let it rest for at least 1 additional week. This final resting period allows the lemon, alcohol and sugar flavors to blend and become smoother.
The total infusion and resting time for this homemade limoncello recipe is therefore about 3 weeks: 2 weeks of infusion followed by 1 week of bottled rest.
How to Serve Limoncello
For the best flavor and texture, serve limoncello very cold, without adding ice. Keep the bottle in the freezer so it is always ready to serve, or chill it for at least 3 hours before drinking. Thanks to the high alcohol and sugar content of this recipe, the limoncello should not freeze solid, although it may become slightly thicker.
Traditionally, Italian limoncello is served after a meal as a digestif, rather than as an aperitif. It's especially refreshing after a rich dinner or during the warmer months.
Pour the limoncello into small liqueur glasses that have been chilled in the freezer. Serve a small amount and sip it slowly to fully appreciate its intense lemon aroma and smooth, sweet flavor.
How to Store Homemade Limoncello
Store homemade limoncello in clean, completely dry glass bottles with tightly sealed caps or closures. For the best flavor and serving temperature, keep the bottles in the freezer. Due to the high alcohol and sugar content of this recipe, the limoncello should remain liquid, although it may become slightly thicker.
For the freshest lemon aroma and best overall flavor, enjoy homemade limoncello within about 3 months. It may remain good for longer when prepared hygienically and stored properly, but its bright citrus aroma and color can gradually fade over time.
If you do not want to keep it in the freezer, store the bottles in the refrigerator. Always keep them tightly closed and away from heat and direct sunlight.
Discard the limoncello if you notice an unusual smell, flavor or appearance.
Substitutions and Variations
Choosing the Right Alcohol
Traditional Italian limoncello is made with food-grade neutral alcohol at approximately 95% ABV. 190-proof Everclear is a suitable equivalent because it also contains 95% alcohol by volume.
Do not use denatured alcohol, rubbing alcohol or any alcohol that is not specifically labeled as food-grade and suitable for consumption.
Can I Make Limoncello with Vodka?
Yes, you can make limoncello with vodka, but it cannot simply replace 95% ABV alcohol while keeping the other ingredient quantities unchanged.
For the best result, use 100-proof vodka, which contains 50% alcohol by volume. Standard 80-proof vodka can also extract lemon flavor, but it produces a considerably milder and more diluted liqueur.
For a vodka-based version, use:
- 8 large untreated and unwaxed lemons
- 1 liter (4¼ cups) of 100-proof vodka
- 400 g (2 cups) of granulated sugar
- 350 ml (about 1½ cups) of water
Infuse the lemon peels in the vodka for 3 to 4 weeks, since the lower alcohol concentration extracts the aromatic oils more slowly. Strain the vodka, combine it with the completely cooled sugar syrup and leave the bottled limoncello to rest for at least 1 additional week.
This version makes approximately 1.6 liters (6¾ cups) of limoncello with an estimated alcohol content of around 30% ABV. It will be slightly less intense than limoncello made with 95% alcohol, but it will still have a fragrant lemon flavor and a smooth texture.
Best Lemons for Limoncello
The best lemons for homemade limoncello are fresh, firm, fragrant and completely untreated. Since the peel remains in the alcohol for several weeks, choose organic lemons whenever possible and make sure they are unwaxed.
For a particularly traditional Italian limoncello, you can use:
Limone di Sorrento IGP: Also known as Ovale di Sorrento or Femminello Ovale, this lemon has an aromatic peel rich in essential oils.
Limone Costa d’Amalfi IGP: Also known as Sfusato Amalfitano, it has an elongated shape and a highly fragrant peel.
These varieties are ideal but not essential. If these Italian varieties are unavailable, Eureka and Lisbon lemons are excellent alternatives. Meyer lemons can also be used, but they will produce a slightly sweeter, more floral and less sharply citrusy limoncello.
Choose lemons with healthy, unblemished yellow peels and a strong citrus fragrance. Avoid very soft, dry or damaged fruit. Most importantly, remove only the thin yellow zest and leave the bitter white pith behind.
Tips for Making the Best Homemade Limoncello
Choose and Prepare the Ingredients Carefully
Use untreated, unwaxed lemons. Choose fresh, firm lemons with fragrant, unblemished peels. Organic lemons are preferable, but the most important thing is that the skin is untreated and free from wax.
Remove only the yellow zest. Peel the lemons in thin strips, avoiding as much of the bitter white pith as possible.
Use food-grade alcohol only. For traditional limoncello, use 95% ABV neutral alcohol, such as 190-proof Everclear. Never use alcohol that is not specifically intended for consumption.
Get the Infusion Right
Keep everything clean and dry. Make sure the jar, utensils and bottles are thoroughly clean and completely dry before use.
Protect the jar from light and heat. Store the sealed container in a cool, dark place during the entire infusion period.
Avoid opening the jar. Gently swirl it every few days, but keep it tightly sealed to prevent alcohol and aroma from escaping.
Filter, Rest and Chill
Cool the syrup completely. Never combine warm syrup with the infused alcohol, as the heat could cause some of the alcohol to evaporate.
Filter carefully. Use a fine-mesh strainer and, for a clearer result, filter the limoncello again through cheesecloth or an unbleached coffee filter.
Do not skip the final rest. Leave the bottled limoncello to rest for at least one week so the flavors can become smoother and more balanced.
Taste it well chilled. Limoncello tastes stronger at room temperature, so chill it thoroughly before judging its sweetness and alcohol balance.
History and Origins of Limoncello
The exact origins of limoncello remain uncertain and are still disputed among Sorrento, the Amalfi Coast and the island of Capri. Like many traditional Italian recipes, lemon liqueur was probably prepared at home for generations before it became commercially popular.
One of the best-known stories is connected to Maria Antonia Farace, who grew lemons and oranges in the garden of a small guesthouse on Capri in the early 1900s. According to the story, she used the fruit to make a homemade lemon liqueur for her family and guests.
Her recipe was passed down through the family, and in 1988 her descendant Massimo Canale began producing and marketing limoncello commercially, registering a trademark connected with the liqueur. However, families in Sorrento and along the Amalfi Coast also have long traditions of making similar lemon infusions, so it is impossible to identify one definitive birthplace.
Today, limoncello is strongly associated with Campania and especially with Capri, Sorrento and the Amalfi Coast. The European Union protects two specific geographical names for this type of liqueur: Liquore di limone di Sorrento and Liquore di limone della Costa d’Amalfi. These protections apply to the named regional products, not to all limoncello made in Italy or abroad.
FAQ
A cloudy appearance is completely normal, especially after you add the sugar syrup. When the alcohol is diluted, the natural essential oils extracted from the lemon zest become less soluble and create the characteristic opaque, bright-yellow appearance of limoncello.
Bitterness is usually caused by too much white pith left on the lemon peels. When peeling the lemons, remove only the thin yellow outer zest. A small amount of pith will not ruin the recipe, but large pieces can make the finished liqueur unpleasantly bitter.
Yes, but vodka should not replace 95% ABV alcohol using exactly the same proportions. Because vodka contains more water and less alcohol, you need to reduce the amount of water used for the syrup and allow a longer infusion time. Follow the adapted vodka version in the Substitutions and Variations section above.
The alcohol content depends on the strength of the alcohol used and the final amount of syrup. This recipe, made with 95% ABV alcohol, produces a relatively strong limoncello with an estimated alcohol content of about 40% ABV. The vodka variation is milder, at approximately 30% ABV.
You can keep this high-alcohol limoncello in a cool, dark place, but refrigeration or freezing helps preserve its fresh lemon aroma and keeps it ready to serve. Always store it in clean, tightly sealed glass bottles.
With the proportions used in this recipe, the limoncello should not freeze solid in a standard home freezer. It may become slightly thicker and more syrupy when very cold. A lower-alcohol version made with vodka may partially freeze, depending on its final alcohol and sugar content.
Yes. Sorrento and Amalfi Coast lemons are traditional choices, but they are not essential. You can use any fresh, fragrant lemons as long as their peels are untreated and unwaxed. Eureka and Lisbon lemons are both suitable alternatives.
Recipe Card
Authentic Italian Limoncello Recipe: How to Make It at Home
Ingredients
- 8 large untreated organic lemons - preferably unwaxed
- 1 liter 95% ABV food-grade neutral alcohol (190 proof) - 4¼ cups, such as Everclear
- 600 g granulated sugar - 3 cups
- 1 liter water - 4¼ cups
Instructions
Prepare the Lemons
- Rinse the untreated organic lemons thoroughly under cool running water to remove any dust or dirt. Dry them completely with a clean kitchen towel or paper towels.For the best flavor, use fresh, firm lemons with fragrant, unblemished peels. Avoid waxed or chemically treated lemons, since only the outer peel is used in this recipe.
- Using a sharp vegetable peeler, remove the yellow outer part of the lemon peel in thin strips.Be careful to avoid as much of the white pith as possible. The pith has a bitter flavor and can make the finished limoncello unpleasantly bitter.
Infuse the Lemon Peels
- Place the lemon peels in a large, clean glass jar with an airtight or screw-top lid. Pour the 95% ABV neutral alcohol over the peels, making sure they are completely submerged.
- Seal the jar tightly and store it in a cool, dark place for at least 2 weeks, away from heat and direct sunlight. You can wrap the jar in a clean kitchen towel to protect it from light.
- Gently swirl or shake the jar every few days to redistribute the lemon peels. Do not open the jar during the infusion period.As the lemon oils infuse the alcohol, the liquid will gradually become yellow and intensely fragrant, while the peels will begin to lose their color.
Make the Sugar Syrup
- At the end of the infusion period, pour the water into a large saucepan and add the granulated sugar.
- Heat over medium-low heat, stirring occasionally, until the sugar has completely dissolved. The syrup does not need to boil.
- Remove the saucepan from the heat and allow the sugar syrup to cool completely to room temperature before combining it with the alcohol.
Strain and Bottle the Limoncello
- Pour the infused alcohol through a fine-mesh strainer into a large clean bowl or container. Discard the lemon peels.
- For a clearer limoncello, strain the liquid a second time through cheesecloth or an unbleached coffee filter.
- When the sugar syrup is completely cool, gradually pour it into the filtered lemon alcohol and stir until evenly combined.
- Using a funnel, transfer the limoncello into clean, completely dry glass bottles with airtight caps, swing-top closures or suitable corks.
- Seal the bottles and leave the limoncello to rest in a cool, dark place for at least 1 week. This final resting period allows the alcohol, lemon oils and sugar syrup to blend, creating a smoother and more balanced flavor.
Cleaning the Bottles
- Before bottling the limoncello, wash the bottles thoroughly in very hot soapy water or in the dishwasher and allow them to dry completely.
- For additional sanitation, you can immerse heat-resistant glass bottles in boiling water for about 10 minutes. Handle them carefully with clean tongs and allow them to drain and air-dry on a clean rack. Avoid exposing cold bottles to boiling water, as sudden temperature changes can cause the glass to crack.
- Serve the limoncello very cold. Chill it in the freezer for several hours, preferably overnight, before serving.
Notes
Can I Make Limoncello with Vodka?
Yes, you can make limoncello with vodka, but it cannot simply replace 95% ABV alcohol while keeping the other ingredient quantities unchanged. For the best result, use 100-proof vodka, which contains 50% alcohol by volume. Standard 80-proof vodka can also extract lemon flavor, but it produces a considerably milder and more diluted liqueur. For a vodka-based version, use:- 8 large untreated and unwaxed lemons
- 1 liter (4¼ cups) of 100-proof vodka
- 400 g (2 cups) of granulated sugar
- 350 ml (about 1½ cups) of water
Gaia says
When using Vodka, use the Smirnoff Blue Label (it's 100 proof). I always keep any proof vodka in the freezer and it never freezes...just stays ice cold!!
Patty says
Can you reuse the lemon peels from the first batch to make a second batch given that the first batch only rested for 2 weeks and some recipes call for 4 weeks?
Silvana Nava says
I wouldn’t recommend reusing the lemon peels for a second batch. After 2 weeks in high-proof alcohol, most of their aromatic oils and color have already been extracted, even though some recipes use a longer infusion time.
A second infusion would likely produce a much weaker limoncello and could extract more bitterness from any remaining white pith. For the best flavor, use fresh untreated lemon peels for each batch.
Mike S says
I would not recommend it. Discard peels after using 1 time.
Julie says
I made this recipe as directed but it stayed clear instead of cloudy. It is a beautiful lemon color and tastes very good but why isn’t it cloudy?
Susan van Hoogstraten says
Hi there. In the UK, I am unable to obtain the alcohol that you recommend and I have used a 1l bottle of Smirnoff Vodka. My Limoncello freezes solid in the freezer. Is this because of the vodka type used? Can anyone offer an alternative that is available in the UK?
Thank you,
Susan
Amanda Clear says
Hi Susan , I’m on the south coast and I made some and also a cream version I used a nutritional grain alcohol from masters of malt
Mines in the freezer and it’s fine ,,,
Although I must say the cream version is the tastiest ,, hope this helps ,
My mum went to school with a hoogstraten ! !
Brenton says
Same for me. Smirnoff is not 100% prooof thats why.
Beleszove says
If it froze, that suggests there was a high percentage of water, which is what you get when you use lower alcohol content. The brand isn't as important as the proof/percent alcohol. What did it say on your bottle? 100 proof vodka is 50% alcohol by volume. If you used 80 proof (most common proof sold) that would only be 40% alcohol, and 60% water, which would make it freeze
Cathy Perinovic says
Contemplating making this as wedding favors. Do you know if it’s not frozen, will it be fine in little jars for a few weeks until the wedding?
BadMedisin says
If you sterilise the jars it’ll be fine. Wash the jars then heat them in the oven at 160*c for about 10 minutes. Wash the lids and soak them in boiling water for a few minutes. The limoncello will keep for ages.
Michael Bennett says
Using the zest from Mandarins produces a delightful drink which we first encountered in Puglia some many years ago. We have been making Mandarinata ever since and prefer it to lemoncello ( the recipe is the same of course)
Paul says
I've had bottles in my freezer for up to a year with no loss in taste. The alcohol content alone would probably make this last forever!!
Paul says
I've made variations of this, using 80 proof and higher vodka. If you want less "burn" try a rye vodka, or a premium russian vodka. 80 proof works just fine, it's just more authentic with the higher proofs, but has less kick at the lower proof.
Fay says
I failed to mention that I did make this. Started on 12/18, got sick 12/26 so it infused for 6 weeks (except for shaking every few days) until step 4. First two sips burn all the way down but smooth sailing after that. Delicious! Thank you
Nicole says
Where are your gorgeous bottles and glasses from? Can’t wait to try this!
Pasquale says
Yes u can. Depending on your taste or ability to drink lower proof Lemoncello is all perfectly fine. I’ve made it both ways and it has come out perfect. Also consider mixing vodka with the ever clear.
Nancy Steffan says
I did not use the porcelain peeler but otherwise followed the directions to the letter. It was absolutely wonderful. This recipe is worth making. I used Meyer Lemons and would recommend that. It is imperative that you scrap all of the white off the peel. It was killer.
Susan says
I have made "limoncello" with oranges so..Orangecello. It is wonderful in the summer with vanilla ice cream and a short pour of either orange soda or cream soda to make an adult version of a orange-creamsicle float. Yummy
Joey Browne says
What is the correct volume for simple syrup, when I use 1.75 liter of 190 Everclear? I want about 32 abv so it won’t freeze.
Dave says
190 proof Everclear is 95% alcohol (Proof is double the percent)
So 1.75 l of 190 proof everclear is (0.95)*1.75 = 1.7 l of alcohol
To get to 32 % abv solve for 0.32 = 1.7 / final volume
final volume = 5.2 l
So you started with 1.75 l of Everclear. You then need to add enough syrup to make 5.2 l total, 5.2 - 1.75 = 3.45 l of syrup.
Fran says
Is it okay to double the recipe? Will it change anything by doing this?
Silvana Nava says
Yes, you can double the recipe without any problem. Simply double all the ingredients, keeping the same proportions. The infusion and resting times will remain the same.
Just make sure to use a large enough airtight glass jar, so the lemon peels are fully submerged in the alcohol, and a sufficiently large saucepan and container for the syrup and final mixing. The flavor and alcohol balance will not change as long as all the quantities are doubled evenly.
Chris says
Could it be made with a sugar substitute?
Silvana Nava says
Hi! It may be possible, but I haven’t tested this recipe with a sugar substitute, so I can’t guarantee the same result. Sugar does more than sweeten the limoncello: it also gives it body and helps balance the alcohol and any bitterness from the lemon peel.
A granulated substitute designed to replace sugar cup for cup would be the easiest option, following the manufacturer’s conversion instructions. Concentrated sweeteners such as stevia cannot replace the sugar in the same quantity and would produce a thinner, differently balanced limoncello. I recommend testing a smaller batch first and adjusting the sweetness only after the limoncello is thoroughly chilled.
P Colchester says
the sugar will help it to not freeze and to preserve it. Honey would work but artificial sweeteners would not
Patricia says
Can I have this ferment for a longer period of time or is the three weeks the magic time? Let's say for 3 months?
Silvana Nava says
Hi! Three weeks isn’t a “magic” limit, but the limoncello is infusing rather than fermenting. You can leave the lemon peels in the alcohol for longer, although three months is usually unnecessary and may extract slightly harsher or more bitter notes, especially if some white pith is present.
For this recipe, I recommend infusing the peels for about 2 weeks, then straining them out, adding the cooled sugar syrup, and letting the bottled limoncello rest for at least another week. If you prefer, you can then age the finished, filtered limoncello for a few more weeks or even a couple of months—the flavor will generally become smoother over time.
Maria L Rios says
Love your recipes. I must try a few.
Freeda w says
I will try this with my lemons on my tree. Sounds really good. Thanks for the recipe.
Kendra R says
I made this and it's sooooo good that I am going to make another batch and give them as gifts! I have Meyer Lemons growing in my yard and used Everclear as that was all that I could find with the right alcohol percentage. Absolutely delicious. Thank you so much!
Gail Bakke says
Thank you for the info on using Meyer Lemons! I was wondering if those would work as I think they are the best lemons and they are local to where I live. Although they are not super large and rough skinned as the recipe suggests, I think Meyers have great oils and aroma. I can’t wait to make this!!!
Mary says
Meyer lemons will not taste right. It will have strong herbacious note, more than lemon. Good, but not limoncello. They use the Santa Teresa Femminello variety in Italy. It is not common in the USA. If you live near a city with a population of Italian heritage, you might be able to find them, or you can grow them if you live in a warmer climate. I think the best substitute is the Lisbon lemon variety, which are easier to find.
Maria L Rios says
Where can I purchase Everclear?
Josh says
The liquor store.
Jim says
But check the alcohol content. Not all Everclear is 95%. Up in Minnesota, it's only 80% or so.
Elaine S. Anderson says
I live in California and some counties allow the sale of Everclear and some do not. I would suggest calling some liquor stores and asking. It wasn't that difficult to find it. We made one batch with Everclear and one batch with vodka and invited several neighbors to taste test and give their opinion on which they preferred without knowing which was which. Most liked the vodka batch. One really liked the Everclear batch. It's personal preference. Enjoy!
Josh Rawley says
There is no health or flavor reason to use only organic lemons. Any pesticide residues left on the lemons are so infinitesimally small they are scientifically proven to have no effect on human health. And blind taste tests do not show a difference between organic or conventional. Insisting on organic is pure hype.
Cheryl says
I disagree - there is, in my experience, a taste difference. Additionally, you are actually using the part of the fruit that comes into direct contact with the chemical pesticides. Personally, I’ll take a pass on that. For any recipe using citrus peel, keep it clean! IMHO, obviously. ✌️
Rick says
I've just had lemoncello for the first time while in Florence Italy. WOW it was fantastic. Looked up this recipe and can't wait to make more. A bottle I purchased at a loca store was, I must say, very good, but it was $20 which is a little expensive considering that I have a taste anytime during the day I choose. I have not actually made my first batch as I will aquire the correct containers and ceramic peeler before I start but I can't wait. Thanks very much for your detailed recipe!
Tess says
This is the recipe to use for amazing limoncello!... I received a shipment of organic meyer lemons from someone's California backyard and made limoncello for the first time. I soaked the peels for a full month in Everclear, then diluted the alcohol with simple syrup at slightly more syrup to alcohol ratio (wow! That Everclear packs a punch! and I like anything sweeter)... I have more than 3L of the final product, and will be sipping this nectar all year round (I hope!). Thank you for this easy, foolproof recipe!!!
Guy says
My fresh lemons have been juiced. Can they still be used for lemoncello?
Toni Fox says
No you can't use the juice from the lemon you have to soak the zest from the lemon,. I suggest if you want to use the juice make lemonade with it but the yellow part of the peel is what you want for lemoncello
Tom says
I would suggest to split the alcohol with zests in half. First half can be used with sugar as traditional Limoncello. Other half can be used to make Lemon Vodka - just mix spirit with lemon juice and honey. Add honey to lemon juice until sourness and sweetness are well balanced. Next mix it with spirits. Use online calculators to estimate how much water need to be added for 35-40%.
Cheryl says
Maybe. Can you peel a juiced lemon? I’d think you’d lose much of the oils in the peel from squeezing ♀️