in , , ,

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.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

recipe to make Limoncello

How to Make Limoncello

Prep Time: 15 minutes
Total Time: 15 minutes
No ratings yet
Course: Liqueurs
Cuisine: Italian
Keyword: Limoncello
Servings: 1
Author: Paul Kushner
Homemade Italian lemon liqueur, sweet and zesty.

Ingredients

  • 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.

Instructions

  • 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
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




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.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Cold cocktail with lime, tonic water, vodka and ice

Vodka Tonic

Homemade Hot Buttered Rum for the Holidays

Hot Buttered Rum