How To Make The Best Homemade Limoncello

This homemade limoncello is a traditional Italian lemon infused liqueur that is typically consumed after a meal as a digestif. It is meant to be sipped slowly and on a hot summer day, it is refreshing. 

Video Tutorial

Many would agree that the best limoncello is found in Southern Italy and more specifically the Amalfi coast. Sorrento to be exact. With their prized vibrantly flavored lemons to use for limoncello. But even if your are not planning a getaway there anytime soon you can bring elements of it right into your home no matter where you live. 

Personally, I enjoy all sorts of Italian living on a daily basis right here in California. From my slower paced lifestyle to the food we enjoy eating. Like this Sicilian chicken for example. I believe, just because you live in a certain area, it does not mean that you cannot embrace traditions or lifestyles you enjoy without having to actually move there. Not that I am not willing but that is a post for another time. This homemade limoncello is a great example of this.  

This very traditional summer after dinner drink is chilled and made to be sipped after a meal as a digestif. And not an actual cocktail. Although many people enjoy using this rich lemon infused alcohol in different dessert recipes and added to mix drinks, i.e a limoncello spritz. I say do as the Italians do and enjoy it for its original purpose. 

Cause why change what works? Not only is it a nice after dinner drink, but it does help digest the meal and making your own limoncello to serve is a nice touch to bring out at any gathering.

My first attempt at homemaking limoncello came a couple years back. On a hot summers day when I had too many lemons and I had already made up a batch of strawberry basil lemonade, I decided to look into limoncello.

 For whatever reason I had assumed the drink would be sweet and lemony. However, it was strong and depending on your personal taste, this lemon liqueur might seem too powerful to drink on it’s own. It was only after realizing this was not to be drunk as a cocktail rather to be sipped slowly after a meal, could I enjoy it how it was meant to be savored. 

Making it is simple with just a few ingredients but I will say that for best results, use the very best lemons you can get your hands on and use a good quality vodka. Contrary to what you may have heard before, as I know others will tell you to use a cheap vodka to make liqueur. It makes a difference in the final product. With a little bit of patience and a sharp potato peeler, you can make your very first batch of limoncello. No matter where you live in the world. 

What is Limoncello?

Limoncello is an Italian-style liqueur made from infused lemon peels. Traditionally Limoncello is served at the end of a meal as a digestif in a chilled shot glass and is meant to be enjoyed sipped never as a shot. However these days it is used to make all sorts of mixed drinks and even dessert recipes. Which below you can find several ways to use your homemade limoncello. 

In Italy, traditionally they allow their peels and vodka to infuse for quite a bit longer than what we will be doing today. However, most of the flavor comes out of the peels within the first five days so we are able to make up a quick batch in much less time. Still creating a delicious homemade limoncello. 

Homemade Limoncello Is..

• Made with simple ingredients and the best lemons you can find.
• A homemade liqueur with an intense lemon flavor.
• A fun summer lemon drink to make when you have your own lemon trees or have access to extra lemons.
• A homemade limoncello recipe perfect to serve at the end of the meal. 
• A lovely limoncello to make for a hot summer day or to hand out as holiday gifts.

Ingredients

Lemons- you will want to use organic or homegrown lemons since we will be using the outside peel. Standard lemons work fine.

Vodka- I like to use vodka for my limoncello, but any grain alcohol works fine. 

Water- use standard drinking water.

Sugar- I use pure unrefined cane sugar but standard white refined sugar is fine to use as well. 

Directions

Begin by washing your lemons well. Towel dry them to remove the excess water on the peels.

Then take a vegetable peeler and begin peeling just the outside yellow portion of the peel. Be careful not to get any of the white pith on your peels.

If you do, take a pairing knife and cut away the rind from the peel. You don’t want your Homemade Limoncello to have that bitter taste of the rinds. When all 8 lemons are peeled.

Take just the peels and add them to a mason jar and pour the liter of vodka in.

Place the lid on and allow it to sit at room temperature for 5 days.

After five days your infused alcohol is ready to use. Add the water to a saucepan along with the sugar to make a simple syrup. Heat until the sugar is dissolved into the water just until it boils. This takes about 5 minutes. Allow the simple syrup to cool completely.

When ready, use a fine-mesh strainer over a bowl to strain the lemon peels from the infused alcohol. (I also use a cheesecloth just to make to capture any small pieces of the peel.) But that is completely optional.

Pour the simple syrup into the bowl and stir the limoncello well to combine.

Pour the limoncello into awaiting flip-top style bottles. Allow it to sit overnight at room temperature.

Then when ready, place the bottle into the freezer to chill before serving. When serving, place the shot glasses into the freezer as well for an hour or so to chill them.

Then serve the limoncello in the chilled shot glass or find other wonderful uses for your Homemade Limoncello as mentioned below.

Tips

• Instead of tossing the peeled lemons, make a batch of lemonade. Or juice the lemons and store the lemon juice in a mason jar inside the fridge for cooking.
• Be sure to keep the lemon peels and vodka at room temperature. In a dark place if possible.
• Use unwaxed, organic lemons.
• Cut any white flesh off the peel with a pairing knife to ensure none of the white portions of the lemon are left on the peels.
• Each batch is good for 3 months. Keep chilled in the fridge.
• If you can’t find unwaxed lemons, thankfully it’s easy to remove the wax. You can do so by heating a tea kettle with hot water and pouring the hot water over the lemons.

Lemon Varieties

Using the right lemons is key to a good limoncello however, standard Lisbon lemons will work as will Meyer lemons. The taste will vary slightly. The biggest thing you will want to make sure is, is that whatever lemons you use, they are organic or homegrown so that the peels are pesticide free. Wash them well before peeling and make sure that you get the white pith off before using.

Other Uses for Homemade Limoncello

• Homemade Limoncello can be used in desserts such as gelato, limoncello pound cake, and cheesecakes to name just a few.
• Spice up a store-bought vanilla ice cream by pouring limoncello over then garnishing with a biscotti cookie.
• It is also a great addition to mixed drinks which is my primary use for making Homemade Limoncello. Try adding limoncello to some sparkling water with a splash of cranberry juice. Or make a blueberry lemon cocktail with sparkling water, limoncello, and fresh blueberries.

How To Store

Store batches of limoncello in the fridge. The shelf life is about 3 months. The good news is limoncello makes great gifts so if you make too much you can always opt to share it. I put mine in a pretty flip top glass bottle when giving out as a holiday gift. 

Shop This Post

64 oz Mason Jar

Kitchen Aid Peeler

Fine Mesh Strainer

Cheesecloth

Swing Top Bottles Set of 2 (33.75 oz each)

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Pin For Later

Other Recipes You May Like

• How to Make Vanilla Extract
• Basic Egg Pasta Recipe | How to Make Homemade Pasta
• How to Make Sun-Dried Tomatoes in the Oven

If you try this recipe and love it, I would appreciate it so much if you would come back and give it 5 stars!