Homemade Limoncello Recipe

The most comprehensive limoncello article EVER! Get the authentic recipe PLUS I help you make perfect limoncello even if you can only get 37% vodka!

Provided by: Azlin Bloor

Categories: Drinks

Time: 40 min

Yield: 66 servings

Number Of Ingredients: 4



Prep Time

53 mins

Cook Time

2:04 hours

Total Time

2:25 hours

1 litre grain alcohol, Everclear, 75.5% (150 proof) (- if using vodka, read my explanation and formulae above)
15 lemons
400 g sugar ((when that sugar melts, you will have the equivalent of 200ml melted sugar) SEE NOTES BELOW)
800 ml water ((so when the sugar above melts, we'll have a total of 1 litre Simple Syrup) SEE NOTES BELOW)
Day 1
Rinse and dry the lemons. Peel or grate the skin, carefully. We only want the yellow parts, the white is bitter.
Place the lemon peel into your preserving jar.
Top with the alcohol, cover, and keep in a cool, dark place for 2 weeks. Stir every 4-5 days.
Day 15 (Week 3)
At the end of 2 weeks, make a simple syrup with our water and sugar, by simmering them together in a saucepan for 2 minutes.
Cool completely, then add to the lemon peel mix. Stir well.
Cover, and return to the cool, dark place, this time for a minimum of 4 more weeks, but ideally, 10 more weeks, so that your grain alcohol can mellow out, and so you'll have a smoother drink.
Straining the Limoncello (minimum 1 month. 3 months is good)
Strain through a fine mesh sieve into your bottles. For a crystal clear drink, strain through a coffee filter (which takes forever), or line your sieve with a double layer of muslin or cheesecloth.
Place the bottles in the freezer and serve in ice cold shot glasses for the best experience.
Fancy a Limoncello Margarita?
Click here for the Recipe.