How to Make Limoncello

Ready to learn how to make Limoncello? It's actually easier than you think!

Just 3 simple ingredients and a bit of patience while it infuses, and you'll be rewarded with a sweet, citrusy, and slightly tart drink.

Use this homemade Limoncello in our fabulous Limoncello Spritz Cocktail, or sip it as an aperitif or digestif. Limoncello is a smooth, intense lemon-flavored liqueur.

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Ingredients for Limoncello

• Lemons - Any type of lemons will work, but make sure they are organic. We suggest Lisbon's or Eureka's. Non-organic lemons are usually wax-coated, so you won't get the same flavor extraction. Also, alcohol pulls everything from the lemon peels during extraction, so any chemicals used on non-organic lemon peels will become part of the finished liqueur.

• Vodka - Opt for a good quality plain vodka that is 80-100% proof. If you have the option, 100 proof vodka is best. Traditionally, in Italy, Limoncello is made with higher-proof grain alcohol, but that can be hard to find in the U.S.
• Do not use flavored vodka for this recipe, as it often contains additives that can cause cloudiness in homemade Limoncello.

• Sugar - Once the initial extraction is complete, you'll make a basic simple syrup with sugar and water to sweeten the Limoncello. How much simple syrup you use will determine how sweet or tart you would like the finished product. We provide our proportions in the recipe card below, but feel free to taste as you go and adjust to your liking.

How to make Limoncello

Step 1: Prep

• Wash and dry the lemons.
• Use a vegetable peeler to peel the lemons, avoiding the white pith, which can make the final product bitter. See the photo below for an example of how your peels should look. You may need to use a paring knife to remove the excess pith.
• Save your lemons for another use, like our classic French 75 cocktail, or Lemon Piccata Chicken (chef's tip: the juice freezes beautifully!)

Step 2: Extraction (soaking the peels)

• Add the prepared peels to a large jar or bottle with an airtight lid, add the vodka, and seal tightly.
• Chef's Tip: We usually use the vodka bottle with a bit of the vodka removed to make room for the peels. Make yourself a French Martini with that splash of vodka!
• That's it! Now you are ready to infuse all of that lemon flavor.
• Place in a cool, dark place, or in the refrigerator, for 20-30 days. Shake the bottle occasionally.
• Testing Notes: We have tried extracting for 7 days, 14 days, 21 days, and 30 days. Usually, by day 21 - 30, we get the color and intensity desired. See photos below for Day 1 and Day 30.

Step 3: Simple Syrup

• Make the simple syrup by combining the sugar and water in a saucepan. Bring to a simmer, stir, and cook until the syrup is clear and no undisolved sugar remains.
• Cool the simple syrup completely. This step is important, so don't skip it, otherwise you could end up with cloudy limoncello. If you place the syrup in the refrigerator, it will only take about 30 minutes to cool. (This step can be done up to 3 weeks in advance)
• We start with a ratio of 3 cups sugar:3 cups water for the quantity of lemon alcohol we make (1.75 liters) and add it slowly, tasting as we go.
• The amount you use depends on your tastes, the lemons you use (Meyer lemons will be sweeter), and how tart or sweet you like your finished product.

Step 4: Finishing the Limoncello

• Prepare smaller bottles, if using, by sterilizing and cooling to room temperature.
• Pour the lemon peel vodka through a fine strainer into a large bowl or jar, and discard the used lemon peels. If you don't have a fine strainer, just line yours with a coffee filter to catch the peels.

• Add 3 cups of the cool simple syrup to the infused vodka. Stir well to combine and taste. Continue adding more simple syrup until you achieve your preferred sweetness. Reserve the leftover simple syrup.
• Cover or seal and place in the refrigerator for about a day to let all of the flavors meld. Taste again, and if needed, add more simple syrup.
• Transfer to smaller bottles, if desired. We used 4-ounce bottles.

How to store Limoncello

• We recommend storing your Limoncello in the refrigerator or the freezer, tightly sealed. Since it's alcohol, it won't completely freeze, but it will be icy cold!
• Limoncello liqueur will last up to one year if kept cold.

Tips and Hints for the very best Limoncello:

• It's important to use organic lemons for a clean, clear taste with no pesticides.
• The simple syrup should be completely cooled before adding to the infused vodka. If not, you will likely have cloudy Limoncello as your finished product.
• You can adjust the sweetness by adding more simple syrup to the limoncello.
• Serve it cold!

Substitution Ideas:

• Other Citrus: Oranges, grapefruits, and tangerines can be swapped for the lemons, although they may use less simple syrup. Orangecello is very popular!
• Meyer Lemons: They are a bit sweeter and make amazing limoncello. Again, less simple syrup may be needed to offset the tart flavor.
• Vodka Type: A lesser proof vodka, such as 80-proof, will work fine, and is easier to find in the U.S., but will require less simple syrup. A higher proof, or grain alcohol, will probably require more simple syrup.
• Creamy Limoncello is also delicious! Add a splash of cream or half-and-half to each drink.

More Lemon Recipe to Love 💛

• Lemon Loaf Cake with Citrus Icing
• Lemon Chicken Sheet Pan Dinner with Potatoes and Carrots
• The best Lemon Vinaigrette Dressing
• Lemon Drop Martinis
• Greek Lemon Chicken Soup