The Best Limoncello Recipe
This sweet, tangy liqueur hails from the Amalfi Coast in Southern Italy, where it has been made for generations. Traditionally, it is served ice-cold as a digestif after a meal, but it is also a popular ingredient in cocktails.
Servings: 30 Servings
Equipment
- A large glass jar with a lid
- A vegetable peeler or zester
- A fine-mesh strainer
- A funnel
- An airtight bottle or jar for storing the finished liqueur
Ingredients
- 3 organic lemons
- 300 ml of 95% Neutral Spirit or 800 ml high-quality 40% vodka
- 200 grams of granulated white sugar
- 200 ml water
Instructions
Step 1: Peel Organic Lemons
- The first step in making limoncello is to peel the limes. Use an organic variety, as you'll be using the zest and you don't want any pesticides or other chemicals in your finished product. Use a vegetable peeler or zester to remove the zest from the lemons, being careful not to include any of the bitter white pith.
Step 2: Infuse the Lemon Peels in Alcohol
- Next, you'll need to infuse the lemon peels in alcohol. You can use any neutral spirit, such Everclear, or us a high-quality vodka but the process will take longer
- There's a bit of math to be done based on the ABV of your neutral, and the amount of water to add to get the right concentration at the end.. but more on that later.
Step 3: Sweeten with Simple Syrup or Sugar
- Once the lemon peels have infused into the alcohol, it's time to sweeten the mixture. You can use simple syrup or sugar, depending on your preference.
- Simple syrup is easier to mix and get dissolved which may lead to a more consistent finished product, but granulated sugar is a bit easier and is the traditional way of making limoncello.
Step 4: Leave to Infuse
- After you've added the sweetener, let the mixture sit for about a moth week or two to allow the flavors to meld together. Be sure to give it a good shake every day to keep everything evenly distributed.
Step 5: Strain and Enjoy
- Finally, it's time to strain the limoncello and bottle it up for storage. Use a fine-mesh strainer to remove any solids, then transfer the liqueur to an airtight bottle or jar. Store it in the refrigerator for up to a month, or in the freezer for longer storage
Notes
Note: Adjust the amount of sugar based on your desired sweetness. 200 grams is on the low side so you may want to add another 50-100 grams later if needed.