Homemade Limoncello
Limoncello, a delicious, easy to make Homemade Italian liqueur. Served over ice or straight up. The perfect summertime on the patio or after dinner liqueur.
If there is one thing I learned it’s that Italians adore lemons. From adding it to almost every sweet recipe they make from a simple syrup to a Lemon Bundt cake to melt in your mouth Cookies and a creamy Italian Pastry cream and of course this delicious Homemade Limoncello recipe.
I was given this recipe from the Italian’s aunt. She has been a great bearer of a few recipes on the blog, from Italian Fresh Fruit Salad to How to Freeze Strawberries to this delicious Mushroom Fettuccine.
Recipe Ingredients
- Lemons – lemon peel only without the white pith
- Vodka – good quality vodka liquor or everclear
- Water
- Sugar – granulate sugar
Try to remove as much white pith as possible, this will cause the final lemon liqueur to be bitter. It should be smooth with a delicious lemon flavor.
What is the difference between lemon zest and lemon peel?
Lemon zest is considered just the outer part of the fruit without the white pith whereas the lemon is considered both. Although in this recipe we don’t want any white pith included.
How to make Limoncello
Wash the lemons and with a vegetable peeler or potato peeler remove the outer peel, remove as much white pith as possible using a paring knife.
In a large glass jar (with a tight closing lid) add the peel and the vodka, close the jar tightly and let sit in a cool dark place, I find a rarely opened cupboard a good choice. Swirl the ingredients once a day.
After the time has passed, in a medium to large saucepan boil the water and sugar until sugar dissolves, let the mixture cool completely.
Meanwhile strain the vodka/peel mixture through a fine mesh strainer or even cheesecloth. Pour the strained mixture into the cooled sugar and water syrup, and stir well to combine.
Let the Limoncello sit for a day or two at room temperature. Refrigerate or freeze for at least five hours before consuming. Serve straight up or over ice. It’s at its best when drunk fresh, within 7 days, although it will keep for longer.
What is the origin of Limoncello?
There are a few stories about the origin of Limoncello, the origin of the liqueur was born in Southern Italy at the Amalfi coast and also Sorrento. One story tells us that the great Sorrento families would always off their guests a taste of the then experimental limoncello.
Of course in the city of Amalfi there are those that insist that origin is even older. They say that limoncello was used by fishermen and farmers especially in the morning to fight the cold.
And thirdly there are some who say that the first recipe originated inside a monastery. Whatever story is true it cannot be argued that Limoncello has become part of Italian Culture all over the world.
To defend itself against imitations, it has the Protected Geographical Indication (PGI). Meaning the authentic and original Limoncello is the one produced in the Sorrento area and only in some areas of Campania.
How to consume it
It can be served straight up or over ice. If you serve it straight up be sure to keep it in the fridge or even in the freezer. I like to place my shot glasses in the freezer too! I like it as cold as possible.
Italians like to add to a cake recipe such as this Homemade Limoncello Cake or this Creamy Frozen Limoncino why not add a splash or two to a Fresh Fruit Salad or drizzle some over a scoop of ice cream?
How to know when Limoncello has gone bad
If it smells bad or tastes bad or even if the taste is too good or too bad it is probably ruined. If there is mold on the cap or around the opening, it is time to throw it out.
Limoncello actually doesn’t spoil too quickly because most of the lemon oil evaporates during production, so the bacteria can’t multiply quickly. You won’t have to worry about the limoncello going bad if there are slight changes in temperature or humidity, unless of course you open it yourself.
So if you are looking to make your own Homemade Liqueur, then I hope you give this Italian Limoncello recipe a try and let me know how it goes. Enjoy!
More Liqueurs you may enjoy!
Homemade Limoncello
Equipment
- Large jar with tight fitting lid
- large pot
- small bottles or jars for the finished drink
Ingredients
- 4 medium lemons*
- 2 cups vodka good quality
- 2 cups water
- 1-1½ cups granulated sugar
Instructions
- Wash and scrub the lemons under hot water, with a vegetable peeler or potato peeler remove the outer peel, remove as much white pith as possible using a paring knife.
- In a large glass jar (with a tight closing lid) add the peel and the vodka, close the jar tightly and let sit 12 days in a cool dark place, I find a rarely opened cupboard a good choice. Swirl the ingredients once a day.
- After the 12 days, in a medium to large saucepan boil the water and sugar until sugar dissolves, let the mixture cool completely.
- Meanwhile strain the vodka/peel mixture through a fine mesh strainer or even cheesecloth. Pour the strained mixture into the cooled sugar and water syrup, and stir well to combine.
- Let the Limoncello sit for a day or two at room temperature. Refrigerate or freeze for at least five hours before consuming. Serve straight up or over ice. Enjoy!
Notes
What Are The Best Lemons To Use?
You want to use lemons that are as free of pesticides as possible, either homegrown or organic lemons would be perfect.What Is Proof Grain Alcohol?
It is a pure grain alcohol that is distilled from a grain-based mash to a very high level of ethanol content. Italians use an alcohol called Alcool 95 which would be the equivalent to Everclear, I don’t like it because I find the alcohol content too strong, I prefer a good quality vodka. Limoncello can be served straight up or over ice. If you serve it straight up be sure to keep it in the fridge or even in the freezer. I like to place my shot glasses in the freezer too! I like it as cold as possible.When to serve Limoncello
In Italy it is served before a meal as an Aperitif or after dinner as a Digestif, always chilled in a shot glass. It also makes the perfect Christmas gift for any and all Lemon lovers.How to store it
If your bottle of Limoncello hasn’t been opened, it can be stored safely in a dark, cool place or fridge. It will keep for up to 3-6 months. If your bottle has been opened, you should refrigerate it or drink it quickly.How To Know When Limoncello Has Gone Bad
If it smells bad or tastes bad or even if the taste is too good or too bad it is probably ruined. If there is mold on the cap or around the opening, it is time to throw it out. Limoncello actually doesn’t spoil too quickly because most of the lemon oil evaporates during production, so the bacteria can’t multiply quickly. You won’t have to worry about the limoncello going bad if there are slight changes in temperature or humidity, unless of course you open it yourself.Nutrition
Updated from July 4, 2014.
Hi, just wondering, could you use Splenda instead of regular sugar?
Hi Ursula, I really don’t know, I have never used splenda before, you could try. If you do, let me know how it goes. Take care!
Here’s a question I’m hoping you can answer. Last year I made arancello using everclear instead of vodka…. somehow I forgot about it, after the adding the simple syrup stage. Should still be good, right?
Hi Neener, usually it is good for 3-6 months, although if it hasn’t been opened and it closed very well and kept either in the fridge or in a cool dark area it might still be ok. You could smell it and or taste it to see. If there is mould anywhere then no throw it out. I did add a small section in the post on if it’s still good or not. Hope that helps. Take care.
Rosemary, que alegria. Me desculpe , mas não compreendi sobre como descascar o limão? Que parte externa da fruta, fica afinal?
Amo as suas receitas. São maravilhosas! Gratidão
Oi Aparecida, muito obrigado!
Do you leave the bottle/jar sit out at room temperature or do I put it in the refrigerator during the 12 days of infusion of vodka and the peel? I live in the tropics so house do get a bit warm.
Hi Pamela, yes it should be left at room temperature. Let me know how it goes.
I make it in North Florida in the winter. The lemons on my tree get ripe around the end of November. I use those because I know theres no die or anything on the peel. I think I let it set like10 days. My neighbors made a big batch last year, Im glad I saw this recipe because It reminded me to make some! I keep the final product in my freezer and still have a little left from last winter. I use everclear. Here its only 150 proof. But I dont smoke anymore so its ok. Lol
Hi Mark, nothing like a glass of cold limoncello! Take care.
Do you have any recipes to use this recipe? I have a small bottle of Limoncelo.
Hi Sylvia, yes I do you could make a Limoncello Cake https://anitalianinmykitchen.com/homemade-limoncello-cake/ or a Lemon Tiramisu https://anitalianinmykitchen.com/lemon-tiramisu-cake/, you could use your own cake or lady fingers and wet them with a mixture of limoncello and a little water. Hope that helps.
Day 12 today and just made my limoncello…can’t wait to taste it in a day or two!
Just figuring out what to do with the peel…certainly don’t want to waste that vodka infused goodness. Maybe thinly sliced in a lemon loaf would be good??
Hi Mo, let me know how it goes. In a lemon loaf that would be very good or maybe even a lemonade.
What size jar did you make this in? Also does the jar have to be glass or can it be made of plastic?
Hi Jessica, well glass is always better when making liqueurs, even use a big screw top glass jar that can hold 5 cups.
I’ve had my home made lemoncello in the freezer for over 1 year. Is it still good?
Hi Voncile, apparently it can last up to 2 years in the freezer. So enjoy. 🙂
What size glass for serving?
Hi Dick, depends if you are drinking it straight up then a liqueur glass or if drinking over ice then I would use a small to medium glass that can hold 2-3 cubes of ice. Hope that helps.