This limoncello recipe was graciously shared with me this past summer when my husband’s Sicilian cousins were visiting from Italy. It was only a matter of time before conversations turned to food and family recipes – such as this limoncello one.
I had never made this Italian drink before, so I was beyond excited when they gave me their personal recipe to try and share with you.
This post may contain affiliate links which I may earn a small commission.
Spoiler alert: the limoncello is amazing!
Not only did I create this detailed step-by-step post for you, but I also documented the entire process from start to finish in a video on my YouTube channel. The video is embedded below.
Let’s get started!
Recipe Summary
This recipe will create 2 quarts, which is four 32 oz. bottles – give or take a bit. It is an easy recipe, but it isn’t quick. There is an infusion (maceration) period that takes 10 days, followed by an additional week in the fridge.
You can use your limoncello in many recipes, drink it as a refreshing cordial, or give it away as gifts. Since we don’t drink a lot in our house, I’ll be finding uses for it in some recipes to share with you. I’m also saving a bottle for my sister, who will totally appreciate the gift!
Ingredients
Ingredients needed are just a few. I’ll list them below. Be sure to read all my notes and tips. Don’t forget, you can check out the video if you need to see the steps in action.
- Fresh lemons. Make sure they are ripe, with no green shades in the skins. They need to be washed really well. I use organic lemons for this recipe due to using the skin.
- High proof alcohol. I use Everclear.
- Sugar. I use organic raw sugar, but regular white sugar will work too.
- Water. I recommend using distilled water for this recipe.
Equipment Needed
- Large glass container with lid, to store the alcohol and lemon mixture while macerating – the infusion process with alcohol.
- Peeler for peeling the skin off the lemons.
- Bottles or other storage for the final limoncello product.
- Strainer cloths
- Funnels
Step by Step Instructions
Here are the steps involved in making this amazing Italian limoncello. The exact measurements are located in the recipe card below.
Step 1. First, start by washing your lemons to remove any wax or dirt deposits on the skin. This is critical because we are using the skins to make the limoncello!
Step 2. Now, take your peeler and very lightly peel the outer layer of the lemon. It is very important to not peel any of the white pith underneath part of the skin. If you do not follow this advice, your limoncello will taste bitter – yuck!
The layer you are peeling will be so thin they are almost translucent. You’ll be thinking, how is this going to give flavor?, but trust me it does.
This part took me about 20-30 minutes to do. Do not rush it.
Step 3. Place the lemon peels in your large glass container.
Step 4. Add your alcohol to the lemon peels. Put the lid on and place the container in a cool, dark area for 10 days.
You can also place a large brown grocery bag over the container to help keep out light. I placed mine in my basement.
Pro Tip: You’ll notice the liquid will not fill up the whole container. Don’t worry about that because we’ll be adding the sugar water later.
Step 5. After 10 days, it’s time to make the sugar syrup!
Step 6. In a large saucepan, bring your water almost to a boil over medium-high heat, and add in your sugar. Stir continuously until all the sugar is fully dissolved. Remove from the heat and let it cool down to room temperature.
Pro Tip: To speed up the cooling process, place the sugar syrup in the fridge. It is very important that the water is not warm or hot! It must be cool.
Step 7. Pour the syrup into the container with the alcohol and lemon peels. Stir well.
Step 8. Now pour the liquid through a very fine cloth, (I used cheesecloth over a strainer), to filter out any and all tiny particles. This is very important because those particles will alter the flavor over time.
Personal experience tip: When making this, I forgot to use a fine cloth, which my cousins stressed I needed to use. I instead used a metal mesh strainer. When I remembered, I had already bottled my limoncello!
So I decided to go back and do it right. I’m so glad I did because the mesh strainer didn’t catch all the particles! I’m so glad I used the cloth the second time.
Step 9. Now pour the filtered limoncello into your airtight bottles. Use a funnel to prevent spillage. Rinse the bottles and place them in a fridge for 7 days.
Step 10. After 7 days, your limoncello is ready to drink!
Limoncello Recipe Video
Ciao Friend! I’d like to send you my FREE mini-digital cookbook featuring 5 Italian Holiday Cookies & Desserts. Plus, you’ll receive easy and delicious Italian recipes every week just for signing up!
If you want in please use this form. I’d love to start sharing my recipes with you!
Modifications
- Add in some mint leaves or basil to the drink before serving.
- Include a few strips of orange or lime peel along with the lemon peels for additional citrus flavor.
- Use less sugar if you prefer your limoncello not too sweet.
Recipe Tips
Most of my tips are included in the post above. But here are some things to keep in mind if you want to try this recipe.
- When choosing bottles, try to get ones that are amber in color to prevent light from getting in. You can buy them here on Amazon where we got ours when we used to make homemade ginger beer.
- If you don’t have bottles with airtight caps like I used, you can use mason jars. Just make sure the jars are glass and have an airtight seal.
- Use organic lemons. I think this is very important because we are using the outer part of the peel where pesticides and other chemicals are often sprayed. Once these get absorbed into the skin, you can’t get them out. So I always opt for organic.
Storing Your Limoncello
I like to store my limoncello in the fridge if there’s room, but you can also store it in a cool dark area, like in a basement or pantry.
Ways to Use This Amazing Drink
I like to have a little drink of limoncello like a cordial. It’s light and refreshing and is great for serving at holidays. So that’s the first obvious way to use it.
It can also be used as part of desserts, such as a limoncello tiramisu, or in cakes. At this time I don’t have my own recipes for those, but when I do I’ll let you know.
I hope you’ve enjoyed this recipe. If so, please leave a positive rating and comment below. If you have your own version or history with limoncello, let me know below. I’d love to hear from you!
Liz
Limoncello Recipe Card
Limoncello
Equipment
Ingredients
- 10 lemons ripe and fresh, not green
- 4 cups high proof alcohol I use Everclear
- 4.5 cups sugar
- 4 cups water distilled
Instructions
- First, start by washing your lemons so there is no wax or dirt deposits on the skin. This is critical because we are using the skins to make the limoncello!10 lemons
- Now, take your peeler and very lightly peel the outer layer of the lemon. It is very important to not peel any of the white pith underneath part of the skin. If you do not follow this advice, your limoncello will taste bitter – yuck!The layer you are peeling will be so thin it is almost translucent.
- Place the lemon peels in your large glass container.
- Add your alcohol to the lemon peels. Put the lid on and place the container in a dark cool area for 10 days to infuse.4 cups high proof alcohol
- Pro Tip: You’ll notice the liquid will not fill up the whole container. Don’t worry about that because we’ll be adding the sugar water later.
- After 10 days, it's time to make the sugar syrup!
- In a large saucepan, bring your water almost to a boil over medium-high heat, and add in your sugar. Stir it continuously until all the sugar is fully dissolved. Remove from the heat and let it cool down to room temperature.4.5 cups sugar, 4 cups water
- Pro Tip: To speed up the cooling process, place the sugar syrup in the fridge. It is very important that the water is not warm or hot! It must be cool/room temperature.
- Pour the syrup into the container with the alcohol and lemon peels. Stir well.
- Now pour the liquid through a very fine cloth, (I used cheese cloth over a strainer), to filter out any and all tiny particles. This is very important because those particles will alter the flavor over time.
- Now pour the filtered limoncello into your air tight bottles. Use a funnel to prevent spillage. Rinse the bottles incase any limoncello spilled down the sides. Place in a fridge for 7 days.
- After 7 days, your limoncello is ready to drink!
Video
Notes
- Store final products in dark cool area.
- Make sure your lemons are ripe (no green), super clean and scrubbed before using.
- These make great gifts or nice cordials at parties.
Recipes sounds great ! I will attempt it. What is the serving size of the nutritional facts?
The serving size is 1 oz, but the nutritional facts are based off of a 32oz bottle. The recipe makes 4 32 oz bottles. Keep in mind these are just estimates and I am not a nutritionist. š This is a high calorie, high sugar drink.
This is my 3rd batch, thanks so much for the recipe.
I keep 1qt bottles in the freezer, adding it to lemon ice (keeps it from hard freezing) lemon cream cheese on bagels, lemon curd in tarts for an extra kick, and in every batch of preserves.
Rarely do I drink it straight, but when I do, it’s like a mouthful of sunshine. āļøš¾
Hi Mark, I am so glad you like it and are using it in so many ways! I love the lemon ice idea!
Thank You Liz!
Had the Wrong Recipe & Replied it to her. Next Day, Incoming Email. It Was There (Proof She Actually Reads Responses!) – We Had gone to a Few Italian Restaurants Recently that brought out some Complementary Home Made Limoncello! – Fantastic, esp. After a Heavy Delicious Italian Meal!
Thanks Phil! I do read all my emails! Thank you so much for all your support (and letting me know I had the wrong recipe linked)!
Liz