How To Make Limoncello

Side view of two bottles of homemade limoncello.

5 from 1 vote

Today we're talking about How to Make Limoncello at home. Homemade limoncello is crafted by steeping lemon zest in high-proof alcohol, straining out the zest, and then sweetened with simple syrup. The result is a refreshing and aromatic lemon liqueur perfect for sipping or mixing in cocktails.

Course cocktails

Cuisine American

Keyword homemade limoncello, how to make limoncello

Prep Time 1

Infuse Time 5

Total Time 5 1

Servings 2-ounce servings

Calories 95kcal

Author Sue Ringsdorf

Ingredients

750 ml vodka - use 80-100 proof vodka or Ever Clear
12 large organic lemons - remove peels
1-2 cups simple syrup - depending on your personal tastes

Instructions

Prep the lemons. Use a sharp serrated edge knife and remove all of the yellow zest from each lemon. Try to remove the yellow peels and not the pith. This takes a little patience!
Soak the peels in vodka. Transfer the lemon peels to a large glass container and add the vodka. Cover with a lid.
Infuse the vodka. Let the lemon peels soak in the vodka at room temperature for several days to a month. We recommend allowing them to soak for at least five days. The longer you infuse, the more lemony the limoncello will be.
Prepare the simple syrup. {on about day four} Combine equal parts sugar and water in a saucepan. Bring to a boil over medium heat and simmer for a few minutes, or until sugar is completely dissolved. Let syrup cool and then refrigerate overnight.
Strain the vodka. {on about day five} Pour the vodka through a fine mesh sieve over a large measuring cup. You may need to use a spoon to encourage the flow if it gets clogged during the process. Discard the lemon rinds.
Add simple syrup to the infused alcohol. Add the sugar syrup to the lemon-infused alcohol and stir well. Taste and determine if it needs more sweetener.
Add to bottles. Pour the limoncello into the bottles. We use a funnel to help with this process.
Chill. Place bottled limoncello in your refrigerator (or freezer) to chill. You'll want to chill for several hours before serving.
Store. Store limoncello in your refrigerator for up to one month. Freeze bottles for several months or up to one year.

Notes

NOTE: We used one cup of sugar and one cup of water for our batch of limoncello. If you prefer a sweeter limoncello, you'll need to add more sugar and water. It's up to your personal taste buds!
Most recipes recommend using a high-proof alcohol like vodka (at least 80 proof) or grain alcohol (like Everclear) to extract the lemon flavor effectively. We used 80-proof vodka.
Using organic lemons is recommended because they're not treated with pesticides or wax, and you'll be using the zest, which could contain residues.

How to serve Limoncello:

Limoncello is typically served chilled, straight from the freezer or refrigerator, in small, chilled shot glasses.
Add it to cocktails. Try it in our Limoncello Mules, or make a Limoncello Spritz, Limoncello Martini, Limoncello Collins, Limoncello Mojito, or a Limoncello Margarita.

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