Last Updated June 16th, 2019 at 12:30 am by Lisa
Make Limoncello icy cold Italian lemon liqueur. You can serve it as an after-dinner apéritif, drizzle on good ice cream for dessert, sprinkle on fresh fruit, or use it to make cream sauce to go on Lobster Ravioli!
You can enjoy this lemony sipper year round, and it makes a GREAT gourmet gift in a pretty bottle…
What is Limoncello?
Traditionally, limoncello is made in Italy from Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is infused commonly in grappa, but vodka is used as well until the oil is released from the lemon peel/zest.
The resulting lemon liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor.
Limoncello is the second most popular liqueur in Italy after Campari and has become popular in other parts of the world.
The United States has seen a rise in commercial producers using California lemons which are grown year-round with 90% of the United States lemon crops coming from California. A popular ingredient in cocktails, limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.
Before you get started, you will need:
- a large 3-quart glass jar or pitcher
- tall clamp style bottles for gift giving
- a good vegetable peeler like OXO
Ingredients:
10 lemons (organic preferred)
4 cups vodka (high-quality like Grey Goose)
3 1/2 cups water
2 1/2 cups granulated sugar
Instructions:
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.
- Add the vodka to your large jar or pitcher.
- Using a vegetable peeler, remove the peel from the lemons in long strips, use only the yellow outer part of the rind. The pith, or white part underneath the rind, is too bitter. Keep the lemons for another recipe.
- Place the lemon peels in the large jar or pitcher and put a lid on the jar, or cover with plastic wrap.
- Steep the lemon peels in the vodka for 10 days at room temperature. (Some people steep for up to 40 days, this will produce a better flavor, but 10 days is fine!)
- After 10 days, in a large saucepan, combine the water and sugar over medium heat and bring to a gentle boil (until the sugar dissolves), about 5 -7 minutes. Cool completely.
- Remove from heat and let the syrup cool before adding it to the Limoncello mixture of lemon peels and vodka. Now, pour the sugar syrup into the lemon/vodka mixture.
- Strain the limoncello through a mesh strainer, a coffee filter, or cheesecloth. Discard the peels. Transfer the limoncello to decorative clamp style bottles using a small funnel.
- Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. Can be kept in the freezer as well, but be sure to keep the limoncello in the fridge and chill until ready to use.
Makes a great gourmet gift!
Tips to Store and Serve:
- Use a tall inexpensive clamp top bottle if giving as a gift, bottle, or jar with a secure lid to store in the freezer. I found some beautiful ones at Cost Plus World Market.
- Limoncello is best kept in the freezer until ready to serve. Serve ice cold from the freezer is THE best!
- Traditionally served chilled as an after-dinner digestivo, along the Amalfi Coast in Italy, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy.
- Limoncello is also used to make various cocktails, pastry or ice cream.
What Alcohol to Use?
A high-quality vodka (ideally 100 proof) is the very best to use for making limoncello. A 100 proof vodka will extract more improved lemon oil from the peels and make a smooth limoncello. 80 proof vodka brands work just fine if that’s what you use, and will be less expensive.
What Lemons to Use?
Standard lemons are just fine for making limoncello, though I do recommend buying organic lemons. Since non-organic lemons are usually coated with wax, you’ll get better extraction from organic lemons. Plus, alcohol will pull everything from those peels, including any pesticides or insecticides used on the lemons.
If you have access to them, Meyer lemons (see pictured below) make an incredible limoncello. You can also try other citrus fruits like grapefruits, oranges, blood oranges, and tangerines.
I’ve found it easiest to remove the peels with a vegetable peeler, but you can also use a microplane or a zester. Just try to get the skin alone and as little pith as possible. With the leftover lemons, you can make a batch of lemonade!
How Long to Infuse?
Infuse your lemon peels and vodka for at least 10 days or up to 40 days. Most of the lemon flavor is extracted in the first few days, but you’ll also get a stronger, bolder flavor the longer you let it sit.
How Much Sugar?
Start with a simple syrup made of 1 cup of sugar dissolved in 1 cup of water — start here whether you used 100 proof or 80 proof vodka. Add this to the infused vodka, taste, and add more simple syrup to taste.
You can play with the ratios of water to sugar here, all the way up to 4 cups of water with 4 cups of sugar and anything in between. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
Is It Safe?
YES! The vodka will prevent mold or bacteria from growing. Once strained, the limoncello can be kept in the freezer up to a year.
How To Drink Limoncello
- Limoncello cocktails are refreshing on a hot Summer day.
- Refreshing and light, it is wonderful as a palate cleanser or as an after dinner drinks. It is an incomparable digestive, and with sparkling or tonic water, it is a sweet, tasty refreshment.
Amazing Limoncello Recipes:
Limoncello Cookies by Life Love and Sugar
Limoncello Sorbet by Williams Sonoma
Refreshing Limoncello Cake by All Recipes
All The Best Dishes,
Lisa
XO
Limoncello (Lemon Liqueur)
Ingredients
- 10 lemons organic preferred
- 4 cups vodka high-quality like Grey Goose
- 3 1/2 cups water
- 2 1/2 cups granulated sugar
Instructions
Before you get started, you will need:
- a large 3-quart glass jar or pitcher
- tall clamp style bottles for gift giving
- a good vegetable peeler like OXO
Make Limoncello (Lemon Liqueur)
- Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry.
- Add the vodka to your large jar or pitcher.
- Using a vegetable peeler, remove the peel from the lemons in long strips, use only the yellow outer part of the rind. The pith, or white part underneath the rind, is too bitter. Keep the lemons for another recipe.
- Place the lemon peels in the large jar or pitcher and put a lid on the jar, or cover with plastic wrap.
- Steep the lemon peels in the vodka for 10 days at room temperature. 10 days will produce a better flavor, but 4 days is fine! (Some people leave them up to 40 days for incredible lemon flavor!)
- After 10 days, in a large saucepan, combine the water and sugar over medium heat and bring to a gentle boil (until the sugar dissolves), about 5 -7 minutes. Cool completely.
- Remove from heat and let the syrup cool before adding it to the Limoncello mixture of lemon peels and vodka. Pour the sugar syrup into the lemon/vodka mixture.
- Strain the limoncello through a mesh strainer, a coffee filter, or cheesecloth. Discard the peels. Transfer to decorative clamp style bottles using a small funnel.
- Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. Can be kept in the freezer as well, but be sure to keep the limoncello in the fridge and chill until ready to use.
Notes
Tips to Store and Serve Limoncello:
- Use a tall inexpensive clamp top bottle if giving as a gift, bottle, or jar with a secure lid to store in the freezer. I found some beautiful ones at Cost Plus World Market.
- Limoncello is best kept in the freezer until ready to serve. Serve ice cold from the freezer is THE best!
- Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast in Italy, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy.
- Limoncello is also used to make various cocktails, pastry or ice cream.
I had no idea I could make this delicious drink at home!! I’m pinning for later! This sounds so darn good!