Limoncello is an Italian world-famous Lemon Liqueur.
Surprisingly, it’s very easy to make!
In this Limoncello recipe you’ll find all the information you need on how to make delicious authentic Italian Limoncello liqueur at home.
- 13 organic lemons
- 1 quart (1 litre) 95% Alcohol by Volume (ABV) 190 US PROOF ***
- 4 gallon air tight container
- 6 cups white granulated sugar
- 1 1/2 QUART (6 1/4 CUPS) (1,500 litre) mineral water
*** But you’ll also find on how to make Limoncello with vodka and lower proof alcohol. You can use Everclear 96°
First wash the lemons very well under running water to remove any impurities on the surface.
Dry them and with the help of a small knife or potato peeler peel them removing the zest; be careful not to cut the white part of the lemon otherwise the limoncello will be bitter.
Sterilize** an airtight jar and put the peels in it, add the pure alcohol and close it tightly.
Let the hermetically sealed jar rest in a dark, cool place, away from heat surges for about 30 days.
After the specified time has elapsed, take a small saucepan, pour in the water and add the sugar; stir and bring to a boil, dissolving the sugar, then turn off the heat and let cool.
Pour the macerated lemon peels, into a strainer resting on a bowl underneath to collect the strained alcohol.
Now combine the syrup with the alcohol***, mix everything very well, decant the limoncello into sterilized bottles of your chosen size and let it rest for another week, always in a dark and cool place.
After the week has passed, it will be ready to be enjoyed; store your limoncello in the freezer and serve it chilled.
* This is the classic alcohol used in cooking, for making liqueurs: you can find it in supermarkets without too much effort
** To sterilize the jar, you can boil it for 20 minutes in water: start with cold water and measure the time from the time of boiling
*** Take care that the syrup is no longer boiling when you combine the alcohol, otherwise you risk that some of the alcohol may evaporate.
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