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.

Limoncello in a glass and a bottle with a basket of lemons.

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.

Table of Contents

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 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.

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 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.

limoncello how to make, lemon skin in a bowl, in a jar with vodka boiling the mixture

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?

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.

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!

Two glasses of liqueur with lemons and a bottle.

More Liqueurs you may enjoy!