Limoncello Recipe – Make Authentic Italian Limoncello at Home

Name: Limoncello Recipe – Make Authentic Italian Limoncello at Home
Prep time: 20 min
Cook time: 10 min
Total time: 30270 min
Ingredients: 8 large organic lemons (- untreated); 1 liter 95° pure alcohol (- 4 cups, equivalent to 1 liter of Everclear (190-proof) or 100-proof vodka as an alternative); 600 g granulated sugar (- 3 cups); 1 liter water (- 4 cups)

Published: May 12, 2023 · Modified: Mar 14, 2025 by Silvana Nava · This post may contain affiliate links

Jump to Recipe

Who says you have to travel to the Amalfi Coast to enjoy authentic Italian limoncello? With just a few simple ingredients, a bit of patience, and a touch of love, you can create your own homemade limoncello with this easy limoncello recipe—right in your own kitchen!

Limoncello is a traditional Italian lemon liqueur known for its bright, citrusy flavor. Made by infusing lemon peels in high-proof alcohol and then blending it with a simple syrup, this classic limoncello recipe delivers a smooth, well-balanced mix of tartness and sweetness. It's perfect for sipping ice-cold, mixing into cocktails, or even enhancing your favorite Italian desserts.

You can use homemade limoncello in a delicious Limoncello Tiramisu, drizzle a few drops over fresh fruit salads, or add it to a refreshing lemon sorbet or creamy Italian gelato for a burst of citrus flavor.

But making limoncello at home is more than just following a recipe—it’s an experience. You get to select the finest lemons, control the quality of the ingredients, and craft a liqueur that’s uniquely yours.

And the best part? You’ll get to share this homemade Italian limoncello with friends and family. Just imagine their delight when they take the first sip and realize that you made this authentic limoncello yourself!

Ready to learn how to make limoncello from scratch? Follow this step-by-step limoncello recipe and bring a taste of Italy into your home!

Jump to:

Ingredients
Instructions
Storage
Kitchen Tools and Equipment
Substitutions
Tips
History
Recipe Card

Ingredients

Prep Time: 20 Min | Cook Time: 10 Min | Rest Time: 3 weeks

Doses for about 2 liters (~8 cups) of Limoncello

8 large organic lemons, untreated
1 liter (4 cups) of 95° pure alcohol (equivalent to 1 liter of Everclear (190-proof) or 100-proof vodka as an alternative)
600 g (3 cups) of granulated sugar
1 liter (4 cups) of water

Instructions

Step 1) - Rinse the organic, untreated lemons thoroughly under running water and pat them dry with a paper towel. Be gentle—avoid rubbing too much, as this can remove the essential oils that give homemade limoncello its signature aroma. (For more details, check the "Substitutions and Tips" section below.)

Step 2) - Use a ceramic-blade vegetable peeler to remove the lemon zest. A ceramic peeler prevents oxidation, preserving the bright color and fresh aroma of the lemons.

Important: Only remove the yellow outer zest, avoiding the white pith underneath, as it can make the limoncello bitter.

The Infusion Process

Step 3) - Place the lemon zest in a large airtight glass jar and pour in the alcohol (Everclear or vodka works as well).

Store the jar in a cool, dark place for at least 2 weeks, away from direct sunlight. To ensure darkness, you can wrap the jar with a cloth.

Shake the jar once a day to mix the ingredients, but never open it during the infusion process.

Step 4) - After the infusion period, it's time to prepare the syrup: In a saucepan, combine water and sugar over low heat.
Stir continuously and bring to a gentle boil, ensuring the sugar dissolves completely.

Once fully dissolved, remove from heat and let it cool completely.

Step 5) - Using a fine-mesh strainer, filter the infused alcohol to remove the lemon zest.

Step 6) - Once the syrup has cooled, combine it with the infused alcohol and mix well. Pour the homemade limoncello into glass bottles with an airtight seal or cork stopper. Store the bottles in a cool, dark place for at least one week before serving.

Extra Tip: Sterilizing the Bottles

For extra safety, sterilize the bottles before use: Boil them in a pot of water for at least 20 minutes. Then drain and let them dry upside down before filling.

Now your homemade Limoncello is ready! For the best taste, chill it in the freezer for at least 3 hours before serving. You can also store it permanently in the freezer, so it’s always ready to enjoy!

YOU MUST ALSO TRY:

Storage

Once your homemade limoncello is ready, the best way to store it is in the freezer. Thanks to its high alcohol and sugar content, it won’t freeze solid, so you don’t have to worry about it turning into ice. Keeping it in the freezer ensures that your limoncello is always perfectly chilled and ready to serve whenever you crave a refreshing sip.

For the best flavor and freshness, it’s recommended to consume homemade limoncello within three months of preparation. Over time, the vibrant lemon aroma may fade, and the liqueur could lose some of its intensity. However, if stored properly in a tightly sealed glass bottle and kept away from heat and direct sunlight, limoncello can last even longer without spoiling.

Kitchen Tools and Equipment

To make limoncello recipe it's necessary to have some simple but really useful kitchen tools. Let's see which ones.

PEELER: First of all, a peeler, preferably ceramic, to finely peel the lemons and remove only the zest. The ceramic blade will never brown foods or alter taste or smell of food. So it's perfect for this recipe.

GLASS JAR: Then you need a large glass jar (at least 3 liters/1 gallon of capacity) with an airtight or screwed lid.

MESH STRAINER: It's necessary a large fine mesh strainer to strain the alcohol and remove the lemon zest after the infusion.

FUNNELS: With that goes funnels of different sizes to pour Limoncello into bottles, even the smallest ones.

BOTTLES: Finally, some glass bottles with airtight or cork cap to store Limoncello.

Substitutions

Choosing the Right Alcohol

Traditional Italian limoncello is made with 95° pure alcohol. However, in some countries, this type of alcohol is either unavailable or restricted. If that’s the case, the best substitute is Everclear 190-proof, which closely matches the original.

If Everclear isn’t an option, you can also use 100-proof vodka, but keep in mind that the lower alcohol content may slightly alter the extraction process and the final taste of your homemade limoncello.

Best Lemons for Limoncello

For an authentic limoncello recipe, you must use organic, untreated lemons. The ideal choice is freshly picked lemons, preferably with their twigs and leaves still attached, as this helps preserve their essential oils and intense aroma.

The best lemons for limoncello come from Sorrento and the Amalfi Coast:

"Femminello di Santa Teresa" – A highly fragrant variety rich in essential oils.
"Sfusato Amalfitano" – Known for its elongated shape and intense citrus aroma.

If Sorrento lemons are unavailable, don’t worry! Other varieties, like Eureka or Lisbon lemons, commonly grown in Florida and California, also work well.

Pro Tip: Choose large lemons with thick, textured skin, as they contain more essential oils, which give limoncello its signature aroma and flavor. Most importantly, make sure they are organic and untreated to avoid chemical residues in your infusion.

Tips

Limoncello Infusion Time: How Long Should You Infuse the Lemon Peels?

The infusion time is a key factor in making homemade limoncello, as it directly impacts the flavor and aroma of the final liqueur. While there’s no single "correct" duration, here are three common approaches:

Traditional Method (4–6 weeks): The classic Italian limoncello recipe follows a long infusion process, allowing the lemon zest to slowly release its essential oils for a deep, intense flavor.

Quick Method (1 day–2 weeks): Some prefer a shorter infusion, believing that a faster extraction still captures enough citrus essence while reducing production time.

Custom Approach: Many enthusiasts experiment with different infusion times to achieve their ideal balance—some prefer a lighter, fresher taste, while others extend the process for stronger, bolder flavors.

What’s the Best Infusion Time?

For a well-balanced authentic limoncello, we recommend an average infusion time of 3 weeks, which provides excellent results. However, feel free to experiment to find your perfect flavor!

No matter which method you choose, always use high-quality organic lemons to ensure a pure and chemical-free homemade limoncello.

How to Serve and Drink Limoncello

For the best experience, serve limoncello ice cold—but never with ice! Store it in the freezer so it’s always ready to drink. Thanks to its high alcohol and sugar content, it won’t freeze. If not already chilled, place it in the freezer at least 3 hours before serving.

Traditionally enjoyed as a digestif, authentic Italian limoncello is served after meals, especially in summer, as it’s believed to aid digestion. It is NOT an aperitif!

For the perfect serving, pour limoncello into a chilled shot glass that has been in the freezer for a few hours. With its high alcohol content, it's best to sip slowly to fully appreciate its intense lemon aroma and smooth, sweet flavor.

History

The origins of limoncello trace back to the Gulf of Naples, though its true history is wrapped in legend. Some say it was enjoyed in ancient Rome, as suggested by Pompeii frescoes, while others believe monks crafted the first recipe in the 1700s.

A more recent story credits Antonia Farace, who, in the early 1900s, served homemade lemon liqueur to guests at her small hotel on Capri. Decades later, her son officially registered limoncello as a trademark, launching its commercial production.

Today, limoncello is a symbol of Campania, with Protected Geographical Indication (PGI) status. This means that authentic Italian limoncello can only be produced in Sorrento, the Amalfi Coast, and Capri.

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!