Go Back
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!
limoncello recipe

Authentic Italian Limoncello Recipe: How to Make It at Home

Silvana Nava
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.
5 from 42 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 21 days
Total Time 21 days 30 minutes
Course Drinks
Cuisine Italian
Servings 20
Calories 245 kcal

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
 
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.

Nutrition

Serving: 30mlCalories: 245kcalCarbohydrates: 34gProtein: 0.5gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 4mgPotassium: 61mgFiber: 1gSugar: 31gVitamin A: 10IUVitamin C: 23mgCalcium: 13mgIron: 0.3mg
Keyword authentic limoncello recipe, homemade limoncello recipe
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!