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Limoncello Recipe

Crafting Limoncello at home is a journey to the sunny Amalfi Coast. This simple recipe involves infusing vodka with the zest of fresh lemons, then sweetening with a sugar. The result is a bright, zesty liqueur that captures the essence of Italian summers.

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recipe to make Limoncello

How to Make Limoncello

Prep Time: 15 minutes
Total Time: 15 minutes
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Course: Liqueurs
Cuisine: Italian
Keyword: Limoncello
Servings: 1
Author: Paul Kushner
Homemade Italian lemon liqueur, sweet and zesty.


  • Lemons: Use organic lemons if possible to avoid pesticides.
  • Vodka: High proof grain alcohol like Everclear can also be used.
  • Sugar: Granulated sugar is best.
  • Water: For making simple syrup.
  • Lemon zest: Use a vegetable peeler or microplane zester to remove the zest from the lemons. Avoid the white pith as it can make the limoncello bitter.


  • Zest the lemons and place the zest in a large glass jar or bottle.
  • Pour the vodka over the zest, making sure it covers the zest completely.
  • Seal the jar or bottle and store it in a cool, dark place for at least a week. You can leave it for up to a month for a stronger infusion.
  • After the infusion period, strain the mixture through a fine-mesh strainer or coffee filter to remove the zest.
  • In a small saucepan, make a simple syrup by heating equal parts water and sugar until the sugar dissolves. Let it cool to room temperature.
  • Add the sugar syrup to the infused vodka and stir well.
  • Pour the limoncello into swing top bottles or other airtight containers.
  • Store the bottles in the freezer for a few hours or overnight before serving.
Tried this recipe?Leave a comment and let us know how it was!
Limoncello Recipe
See also  The G Spot
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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