It’s mainly produced in Southern Italy, particularly in Sorrento, Capri, and along the Amalfi Coast.
Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy.
The liqueur is served chilled a drink served usually as an after-dinner drink to aid in digestion.
Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup and so easy to make.
The recipe below is delicious and can be used in several style cocktails, I have a holiday cocktail recipe and one for a mojito that is a very refreshing drink.
You can also use limoncello in desserts like bread pudding, or even try my ice-cold Watermelon Limoncello Cocktail.
Scroll down to the printable recipe card to make this Italian Speciality Liqueur in your own kitchen for pennies less than store-bought brands.
Please read all the things to know before you get started below first.
Things to Know Before You Get Started
You will need some bottles to store this liqueur in.
I usually recycle my wine bottles or even purchase some from a local dollar store that is decorative.
You will need bottles that have a good tight seal on them for storing.
This liquor will stay fresh stored in airtight bottles in the refrigerator or freezer for up to 6 months.
Grain alcohol (the higher the proof the less steeping) (known by the brand name Everclear 190 proof) this is the alcohol I recommend making your limoncello.
Because Everclear is almost pure alcohol, it has the cleanest flavor and does the best job of extracting the lemon flavor it also will take 4 to 5 days to steep instead of 10 days.
If using vodka, that will need to age two weeks and should be at 80 proof.
Always cool the mixture completely before adding the alcohol or it will produce a cloudy limoncello.
Ingredients You Will Need
- lemons
- sugar
- water
- Grain Everclear 190 proof or Vodka 80 proof ( NOTE: Everclear steeps 4 to 5 days and 80 proof Vodka takes around 2 weeks)
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Serving Limoncello
This drink is delicious over ice especially after dinner, however, there are two other cocktails here to try one is a pitcher full of Holiday Cheer and the other Mojito is a refreshing summer drink or anytime.
One other tip, because alcohol and sugar are such good preservatives, you can easily get at least 6 good months keeping this in the freezer or refrigerator.
A good limoncello has a fresh tartness, it's not overbalanced and leaves your tongue fresh and clean not bitter in taste, so if you experience that, it's gone bad.
Homemade Limoncello
Yield: 7 cups
Prep time: 15 MCook time: 15 MTotal time: 30 M
Here is a delicious Italian Limoncello Liqueur that is great on ice or served in a cocktail. The recipe is easy although it takes a little time to age.
Ingredients:
- 10 lemons
- 3 cups of sugar
- 4 cups of water
- 3 cups 190 proof Grain Alcohol Everclear or 80 proof Vodka ( NOTE: Everclear steeps for 4 to 5 days and Vodka takes around 2 weeks)
Instructions:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature. IF you mix this warm it will be cloudy!
- Stir alcohol using mixture into syrup.
- VERY IMPORTANT STEP: Strain first then using a funnel pour into glass bottles, with a good seal.
- Store in at room temperature for 2 weeks using Vodka or if using Everclear 5 days.
- Serve in chilled over ice or use in cocktail recipes.
- Holiday Cocktail Recipe:
- 1/2 cup vodka
- 1/4 cup lemon-lime soda, citrus soda or seltzer
- 1 1/2 cups of chilled Limoncello Liqueur
- 1 cup of fresh orange juice
- 1/2 cup of fresh lemon juice
- Mix in a pitcher and fill a glass with ice, serve with olives or fruit wedges.
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Try More Lemon Recipes
Lemon Ricotta Cheesecake
Chicken Francese
Italian Lemon Ice
Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2020.
