I first started making limoncello after my brother Erik and sister-in-law Tracy sent me a bottle they made. They used their homegrown lemons. At first, I just added a little splash to my Prosecco Blueberry Limoncello Punch recipe. But then I realized how easy it is to make limoncello at home.
Limoncello is a drink from Southern Italy. It’s tart and slightly sweet. It’s great on its own and in many cocktails. In recent years, it’s gained popularity in the States! Now, you can make your limoncello too!
What is the limoncello recipe?
Limoncello is a drink from Southern Italy.It’s perfect on its own and in many cocktails. It’s gained popularity in the States! Now, you can make your limoncello too!
What are the best lemons to use for homemade limoncello?
The best lemons for homemade limoncello are organic. You want lemons that haven’t been sprayed with insecticides or coated in wax.
Is there a best lemon variety for limoncello? I think so! Meyer lemons are my go-to. They’re sweeter than regular lemons. If you can find them, they make the best limoncello. They’re delicate, so they can be hard to find.
How to Make Homemade Limoncello
Making homemade limoncello is easy. You need a food-grade alcohol, lemons, water, and sugar. Only use the outer peel of the lemons. Avoid the white pit to prevent bitterness.
After mixing, let your limoncello rest to infuse the flavors. Ensure that you properly sanitize your jars before storing them. You can store it in the pantry for up to three months. But many people keep it in the freezer and serve it ice cold. It won’t freeze because of the alcohol content!
Enjoy ice-cold limoncello on a hot summer day. Or try my Prosecco Blueberry Limoncello Punch recipe. Another tip: Juice the lemons and make refreshing strawberry lemonade!
Pro tip: Don’t have superfine sugar? You can make superfine sugar at home.
If you don’t have superfine sugar, you can make it. Just put regular granulated sugar in a food processor or blender. Pulse for a few seconds until it’s finer. But don’t make it powdery.
Ingredients
- 8-10 large organic lemons, washed and dried
- 1 liter pure 95% food-grade alcohol (such as EverclearTM)
- 4 cups water
- 3 cups superfine sugar (or more to taste)
Additional Items
- Vegetable peeler
- 2-quart lidded jar
- 3-quart lidded jar
- Mesh strainer
- Funnel
- Fine cheesecloth
Instructions
- Peel the lemons using a vegetable peeler, avoiding the white pith. You want only the outer peels. Save the lemons for another recipe—strawberry lemonade, perhaps?
- Put the lemon peels in a 2-quart jar. Pour alcohol over them until they’re covered. Cover and let it steep at room temperature for 3 to 4 days.
- After a few days, mix the water and sugar in a 3-quart jar. Shake well to mix. Use superfine sugar for easy dissolving. See my final note in the recipe above if you don’t have superfine sugar.
- Strain the lemon peel mixture into the 3-quart jar, then add the sugar mixture. Discard the peels. Stir the limoncello well. It’s now ready to be bottled.
- Pour the limoncello through cheesecloth into sterilized bottles. Label the bottles for gifts. The limoncello can be stored for up to 3 months in the pantry or freezer.