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!
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:
- Italian Lemon Ricotta Cookies
- Lemon Almond Cake (Dolce di Amalfi)
- Limoncello Tiramisù
- Limoncello Custard in Lemon Shells
- Strawberry Sorbet Recipe
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

Limoncello Recipe – Make Authentic Italian Limoncello at Home
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
Instructions
- 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.
- 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
- 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.
- 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.
- Using a fine-mesh strainer, filter the infused alcohol to remove the lemon zest.
- 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.
- 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!
Ellen Giarola says
The recipe calls for organic lemons. Can I use bush lemons.
stephen r cox says
I have made this several times. We love it. I am however getting a layer of scum(not sure what else to call it). How do I remove it?
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!!
Guille says
I'm gonna try this soon!
What's your final ABV? your recipe calls for 1000ml of 96° alcohol so about 960ml of total alcohol; mixed with 1000ml of water plus 3 cups of sugar making around 1,250ml of syrup if I'm correct. That would make it around 43.4°? Or 87 proof? I might add more water and sugar to proof it down
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?
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.
Ann says
Good recipe - thank you. FYI you only need boil glass jars, bottles for 10 min. to sterilize them (avid canner here) 20 min is a waste of energy. You can also run them through the dishwasher at high heat. This limoncello will keep indefinitely and stay in prefect flavor profile if stored in the freezer... three months is not accurate. ***Using organic lemons is imperative as lemons can be heavily sprayed. Removing the zest and allowing to macerate for weeks will draw out every bit of poison on that skin. Follow the directions!
Thank you for sharing.
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?
Barbara says
Hi Fran,
Of course you can! If you double the ingredients, you will get about 4 liters of Limoncello instead of 2.
Chris says
Could it be made with a sugar substitute?
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 says
Hi Particia!!!
How long should maceration take for homemade limoncello?
Recipes give different and widely varying prescriptions: from one week up to forty days.
It is actually in the first three days of infusion that the peel releases the essential oils into the alcohol.
We recommend two weeks for a more intense aroma and also a more vibrant color. Then another at least week of rest without peels to let the taste of Limoncello mature. Three months of infusion is not needed.
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. ✌️
Robbie says
Thank you, Cheryl for that comment. People amaze me! The soil for organic growers does not have the toxic chemicals either, if it's organic, it's not a GMO, which mostly everything is an GMO now. They should read what GMO is, what all is in that GMO fruit or vegetable. And they wonder why they have leaky gut, wait, they don't even know that either, I bet. So "pure hype"
the organic growers are killing the bees, and butterflies with their toxic chemicals like the other growers.
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 ♀️
Gayle says
I have a lime tree with so much fruit on it
Would you use the same quantity of limes for this recipe or a few more?