If you love lemons you’ll love limoncello ~ this gorgeous Italian lemon liqueur tastes like bottled sunshine!
I’m super into fruit infused liqueur, but not the kind you buy in the store with artificial colors and flavors. I’m talking about the real deal made with real fruit. This homemade limoncello is fabulous, and it’s made just like they do in Italy. You don’t need any special equipment ~ just some good lemons, a bottle of vodka, a little sugar and some time. One sip will transport you to the Italian countryside.
what is limoncello?
Limoncello is a traditional Italian liqueur that is typically made from the zest of lemons, sugar, and alcohol. The process of making limoncello involves steeping lemon zest in alcohol for several weeks, then mixing the infused alcohol with a simple syrup made from sugar and water. The resulting liqueur is sweet, tart, and intensely lemony!
Limoncello is often served chilled as an after-dinner digestif or used in mixed cocktails. It’s especially popular in the southern regions of Italy, where lemon trees grow everywhere.
what you’ll need to make limoncello ~ just 3 ingredients!
- organic lemons
- traditionally Italian Sorrento lemons are used for making limoncello. These lemons are known for their thick and fragrant peels. Here in the US, look for lemons that have thick aromatic peels because that’s what’s going to give your liqueur its flavor. I recommend using organic lemons because the color and flavor will be extracted from those peels, and you don’t want random chemicals in your liqueur. Note: I do not recommend Meyer lemons for this recipe, their peels are too thin.
- vodka
- it’s best to use a high-quality, neutral-flavored vodka that is at least 80 proof (40% alcohol by volume). The vodka serves as the base for the limoncello, and its neutral flavor allows the lemon zest to shine through. Some popular vodka brands that are commonly used for making limoncello include Absolut, Grey Goose, Belvedere, and Ketel One. It’s important to use a good quality vodka because the flavor of the limoncello will be affected by the quality of the alcohol used.
- sugar
the easy process for making homemade limoncello
step 1. wash and peel your lemons
Use a vegetable peeler to remove the peel in strips. Make sure to get only the yellow part, the white part is bitter. If your peels have some white pith stuck to them, you can just scrape it off with a small knife.
step 2. combine the peels with vodka
Place the lemon zest in a large glass jar or airtight container and pour the vodka over it, making sure that all the zest is submerged. Cover the container with a lid and store it in a cool, dark place for at least two weeks, or up to a month, shaking the container once a day.
step 3. strain the vodka
After two weeks, taste the mixture. If it’s not as lemony as you’d like, leave it for another week or two and taste again. When it is just right, strain the infused vodka through a fine-mesh strainer or cheesecloth, discarding the lemon zest.
step 4. add sugar
Adding a simple sugar syrup sweetens and brings out the lemon flavor. In a saucepan, combine the water and sugar and bring to a boil, stirring until the sugar dissolves. Let the syrup cool to room temperature and then add the syrup to the infused vodka and stir to combine. You can adjust the amount of syrup for a stronger or more mellow result.
step 5. bottle and chill
Transfer the limoncello to clean glass bottles or jars and chill them before serving.
storing your homemade limoncello
Homemade limoncello will keep for several months in the refrigerator. The high alcohol content of limoncello acts as a natural preservative, but over time the flavor may start to degrade, so it’s best to consume it within a few months of making it.
Homemade limoncello can also be frozen. The alcohol content will prevent the limoncello from freezing solid, but it will become thick and syrupy.
It’s a good idea to label the bottles with the date you made the limoncello, so you know how long it has been stored.
how to serve your homemade limoncello
Limoncello should always be served well-chilled, so make sure to chill the bottle in the refrigerator or freezer before serving. In Italy, you’d have limoncello after dinner, served in very small glasses or shot glasses.
It’s also great mixed in cocktails.
Spike your lemonade or iced tea with it!
Or even cook with it ~ I’ve used it in the sauce for my Meyer Lemon Roast Chicken.
more Italian recipes to try
- Italian Wedding Risotto
- 11 Italian Recipes Everyone Should Know How to Make
- Paste di Mandorla ~ Sicilian Almond Paste Cookies
- Sicilian Orange Cake
- Creamy Tuscan Chicken Thighs
- Cherry Tomato Focaccia
- Rosemary and Olive No Knead Focaccia Bread
- Spaghetti Peperonata with Tuna and Olives
- Chopped Italian Salad Recipe
Homemade Limoncello
Instructions
- Wash your lemons well. Use a vegetable peeler to remove the peel in strips. Make sure to get only the yellow part, the white part is bitter. If your peels have some white stuff stuck to them, you can just scrape it off with a small knife.
- Place the lemon zest in a large glass jar or airtight container and pour the vodka over it, making sure that all the zest is submerged. Cover the container with a lid and store it in a cool, dark place for at least two weeks, or up to a month, shaking the container once a day. Note: you can use several smaller jars if you prefer.
- After two weeks, strain the infused vodka through a fine-mesh strainer or cheesecloth, discarding the lemon zest.
- In a saucepan, combine the water and sugar and bring to a boil, stirring until the sugar dissolves. Let the syrup cool to room temperature and then add the syrup to the infused vodka and stir to combine. You can adjust the amount of syrup for a stronger or more mellow result.
- Transfer the limoncello to clean glass bottles with tight-fitting lids and store in the refrigerator or freezer until ready to serve.
I haven’t made this yet, but I plan to do so. I wonder why it needs to be refrigerated. I’ve made cherry liquor and I keep it in my liquor cabinet.
It’s a good idea to err on the side of caution with a homemade liqueur and keep it refrigerated.
Can I use Stevia instead of sugar in this drink? Love your recipes . Would appreciate your saying you didn’t think Stevie would work in any ofyour other, recipes as you send them .
Yes, you can sweeten your limoncello however you like. Stevia will work well.
It is better with Everclear grain alcohol than with vodka
It’s a personal choice, but I think a better quality vodka yields a better limoncello. I find everclear to be a bit too intense, but you’re right that everclear does a great job of extracting the lemon flavor.
For clarification: the juices from the lemons are not used in making the lemoncello?
correct.
Hi Sue,
Just finished making Instant Pot Limoncello. It came out well except maybe too sweet. What can I do to decrease the sweetness: Add lemon juice?, add vodka?, add water? Do nothing.?
Love using your recipes especially ‘cause I knew you when.
Ok, now I’m wondering who you are…:) I would add more vodka to lessen the sweetness.
Because I a) am not patient enough to wait 3 weeks b) love using my instant pot whenever possible c) love trying new recipes and d) have friends who introduced us to limoncello, I am going to live on the edge and try it in my IP.
Thanks for sharing!
A little late to the party, but have you done a comparison of the lemon peels cooked with sugar and water to get the flavor, and the alcohol added to that, verses this way with the lemon cooked in the alcohol with simple syrup added? I’m wondering how much difference there is in taste / essence extraction.
I haven’t tried that but maybe another reader will weigh in.
great recipe, I just made it and I had only one problem, I did not have the small mason jar and made it in the 16 oz & one of the jars broke when I lifted it out of the pot. I probably should have waited until it cooled a little more from the Instant Pot. I don’t believe that it could explode or anything. The instant pot is NOT on the fire, and is secure. Thank you for the recipe, it was great and so easy. Can’t wait to try it again !!
Hi, Sue!
I’m about to run out and buy a bottle of vodka for this recipe, I’m so excited to try this! Two quick questions I have for you — what brand of vodka do you recommend and is the alcohol content changed by the heat in the pressure cooker (instant pot) or not? Thank you!
I go for a lower priced vodka Emily, because it really doesn’t matter, the lemon flavor is going to take over anyway. I’m not sure if the alcohol content changes in the pressure cooker, sorry.
Sorry if this has already been asked and answered, but how long does this last after it’s made?
Thanks!
Melissa
If you keep it in the refrigerator it will last for many months, Melissa.