Limoncello is a classic Italian liqueur know for it’s lemon flavor and bright yellow color. This recipe which originated from the Amalfi Coast is the perfect drink to bring a trip to Italy right onto your kitchen table. If you are looking for a refreshing beverage to kick off your summer, look no further than this homemade limoncello recipe.

Two glass bottles of yellow liquid, a cocktail glass, lemons, and a strainer on a wooden surface.

Now let’s take a look at the ingredients so you can make limoncello at home, and bring some Southern Italy into your kitchen!

Homemade Limoncello Recipe Ingredients:

10-12 fresh lemons (organic lemons and unwaxed are best)
3 cups of proof grain alcohol (this means 95%-100% proof grain alcohol, high proof vodka, or Everclear)
2 cups of water
2 cups of granulated sugar

Equipment You’ll Need to Make Limoncello:

A large container or jar with a lid to infuse the lemons
A vegetable peeler to peel the lemons
A cheesecloth or strainer
A funnel for bottling your limoncello
Bottles for storing (However many you need. Glass bottles work best!)

Glass jar with lemon juice, a bottle, several whole lemons, a metal bowl with sugar, and a peeler on a wooden table.

How to Make Homemade Limoncello Like an Authentic Italian!

1. Prepare Lemons: The biggest factor that goes into making the perfect limoncello is the lemon zest. No lemon juice is used in this drink, so make sure to wash your lemons thoroughly before peeling, to ensure no extra pesticides or waxy residue will affect your lemon zest.

2. Peel Lemons: After properly washing, peel your lemons with the vegetable peeler. Make sure you don’t get too much of the fluffy white skin underneath. Limoncello is made with the bright yellow peels, so make sure you aren’t scraping off anything extra from your lemon. Note that each lemon should produce 2-3 tablespoons of zest.

3. Infuse the Alcohol: Add your lemon zest to the large container or jar. Pour your high proof grain alcohol, vodka, or Everclear inside, and make sure the zest is submerged in the liquid. Then seal your jar.

4. Storage: After you’ve completed the steps above, make sure to store your jar in a dark place for 1-2 weeks. Throughout the week, make sure to lightly shake your jar to release more lemon flavor. After 1-2 weeks you’ll know your liquid has steeped long enough if it has that bright lemony hue and smell.

5. Prepare your Syrup: To prepare your simple syrup, simply combine 2 cups of water with the 2 cups of granulated sugar in a saucepan on medium-high heat. Stir the syrup until all of the sugar has melted. Let it simmer for 2-3 minutes before turning off the heat and letting it cool.

A flat lay of a wooden table with a jar and bottle of lemon juice, lemons, a peeled lemon, and several glasses filled with juice.

6. Strain: Once ready, take your lemon infused jar and strain the liquid using a strainer or cheesecloth. Make sure to lightly squeeze the zest so your liqueur has as much flavor as possible.

7. Combine with Syrup: Pour your cooled syrup in the infused mixture. A normal ratio is usually 1 part syrup to 1 part alcohol. However, cater your homemade limconcello to your liking, take a few sips and sweeten to taste. If you find it too bitter, add more syrup. If it’s too sweet add a bit more alcohol.

8. Bottle: Once you’ve sweetened your limoncello to your liking, bottle the mixture using your funnel. After it’s bottled, seal tightly. Let them rest for 2-3 days to blend the flavors together. If you want an even richer taste, let the bottles sit for a few weeks!

9. Let Rest: It’s tempting to enjoy your lemon liqueur right after completion, however, the best limoncello is served cold, so let your bottles chill in the refrigerator before enjoying. Remember throughout consumption to keep your limoncello in the fridge as you enjoy your bottles.

10. Enjoy: Now that your limoncello is finished, chill a wineglass before enjoying. This beverage is a common digestif in Italy after a meal, but enjoy it as is, in cocktails, or as a limoncello spritz!

A clear bottle of lemon juice stands beside a small empty glass and a pile of whole lemons on a dark surface. Peels are scattered in the foreground.

Tips for Making The Best Limoncello!

High Quality Lemons: For the best authentic limoncello, make sure to use organic and unwaxed lemons. Most regular lemons have a wax coat on them which can affect the taste of your beverage.

Sweeten: If the alcohol content is too strong for your taste, adjust the ratio of vodka to syrup to get a sweeter lemonade like taste.

Storage: For optimal coolness, also consider storing your limoncello in the freezer instead of the fridge.

Don’t Skip the Rest: It’s tempting to toast to your favorite beverage right away, but it’s crucial to let your limoncello steep for a few days to really enchance the flavors.

Homemade Limoncello Recipe

This delicious and easy to make limoncello recipe will have your tastebuds watering with its lemony flavor and refreshing zest!

Ingredients

10-12 fresh lemons (organic lemons and unwaxed are best)
3 cups of proof grain alcohol (this means 95%-100% proof grain alcohol, high proof vodka, or Everclear)
2 cups of water
2 cups of granulated sugar
A large container or jar with a lid to infuse the lemons
A vegetable peeler to peel the lemons
A cheesecloth or strainer
A funnel for bottling your limoncello
Bottles for storing (however many your need. Glass bottles work best!)

Instructions

Prepare Lemons: Wash your lemons thoroughly before use to ensure no pesticides or waxy residue tampers with your lemon zest.
Peel: Peel your lemons with a vegetable peeler. Make sure to only get the zest and not the fluffy white skin underneath.
Infuse: Add the lemon zest into a large container or jar and add your high proof grain alcohol of choice.
Store: Seal your jar and store in a dark place for 1-2 weeks. Throughout the week, lightly shake the jar to release more lemon flavor.
Prepare Syrup: Combine the water and sugar to make your simple syrup. Heat over medium-high heat and stir until all the sugar has melted. Let it simmer for 2-3 minutes and then turn off to cool.
Strain: Once your infused mixture is ready, strain the liquid usuing a cheesecloth or strainer.
Combine With Syrup: Pour your cooled syrup into the mixture. A normal ratio is 1 part syrup to 1 part alcohol. Taste your mixture and see if you need to add more syrup for your liking.
Bottle: Once sweetened according to taste, use your funnel to bottle your mixture. Once bottled, seal tightly and let rest for 2-3 days to melt the flavors together.
Rest: Although it's tempting to try your new drink immediately, make sure to wait 2-3 days for your bottles to chill in the fridge.
Enjoy: Once properly chilled, it's time to pour into your favorite wineglass and enjoy!

Notes

High Quality Lemons: For the best taste, use organic and unwaxed lemons.

Sweeten: If your mixture is too strong for your liking, simply add more sweetener for a more lemonade like taste.

Storage: For optimal coolness, store your limoncello in the freezer instead of the fridge.

Don't Skip the Rest: It's crucial to let your limoncello steep for a few days to really enchance the flavors. So make sure to wait 2-3 days before consumption.