Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.
Limoncello is a classic Italian liqueur with a unique unmistakable lemon flavor. In Italy they usually drink Limoncello very cold as a digestive. After a rich hearty meal, maybe after Neapolitan Lasagna, what’s better than a good cold Limoncello to digest?
But you can even use it for the preparation of desserts, like for example Strawberry Tiramisu. Or you can add some drops to fresh fruit salads; just a bit in Sorbet or on top of your Italian Gelato.
Making Limoncello at home is really easy. All you need is excellent organic lemons and a little patience! So let’s find out how to make Homemade Limoncello Recipe!
Homemade Limoncello Recipe
Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.
Prep: 20min
Total: 30min
Yield: 20
Serving Size: 100 g
Nutrition Facts: servingSize 100 g, calories 343 cal
Ingredients:
- 8 big untreated organic lemons
- 1 liter (4 cups) of pure alcohol 95° which is equivalent to 1 liter of Everclear (190-proof) or you can use a 100-proof Vodka
- 600 g (3 cups) of granulated sugar
- 1 liter (4 cups) of water
Instruction:
- Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.
- Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.
- After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.
- Now filter the liquid with a sieve and remove the lemon zest.
- Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.
Limoncello Recipe
Three ingredients is all you need to make this classic citrusy liqueur right at home! There are so many ways to serve this refreshing drink. Try it on its own in small glasses, or mix with wine for a limoncello cocktail.
Prep: 20min
Serving Size: 41 g
Nutrition Facts: servingSize 41 g, calories 155 kcal, Carbohydrate 15.8 g, Protein 0.6 g, Fat 0.2 g, Saturated Fat 0.02 g, Sodium 2.2 mg, Fiber 1.4 g, Sugar 12.3 g, unSaturated Fat 0.06 g
Ingredients:
- 2 pounds (about 8 or 9) organic lemons (scrubbed)
- 1 (750ml) bottle Everclear, (or high-proof vodka such as Stoli 100)
- 1 cup sugar
- 1 cup water
Instruction:
- Zest or peel the lemons: You don’t want any of the white pith. To remove only the yellow skin use a microplane zester to zest the lemon skin or a vegetable peeler to remove only the yellow part. Save the peeled lemons to make lemonade later!
- Combine the lemon peel and the liquor: Combine the lemon peels and high-proof liquor into a glass jar. Seal it and store it out of direct sunlight.
- Swirl and wait: Swirl the mixture gently every few days for two weeks (see headnotes to check for when it is ready).
- Strain: When ready, layer cheesecloth over a fine mesh strainer (or use a strainer bag) and pour the liquid with the lemon zest/peels over the top. Press down on the solids a little bit, then discard them and set liquid aside.
- Make the simple syrup: In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved. Let the simple syrup cool to room temperature, and then mix into the strained liquid.
- Transfer and store: Using a funnel, pour the Limoncello into swing top bottles. Seal and transfer to the freezer.
- Serve! To enjoy, pour about 1-1/2 to 2 ounces straight from the freezer into a chilled glass.
Homemade Limoncello Recipe
Homemade Limoncello is a lemon liqueur that makes an impressive gift for the cocktail lovers in your life! It’s easy to make at home following our recipe. Adapted from: Everclear
Prep: 30min
Total: 4D 30min
Serving Size: 1.5 oz (1 shot)
Nutrition Facts: calories 43 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, Saturated Fat 0 grams saturated fat, servingSize 1.5 oz (1 shot), Sodium 1 grams sodium, Sugar 10 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat
Ingredients:
- 10-14 organic lemons
- 750ml Everclear 190/189 Proof (preferable) or Everclear 151, Everclear 120 or 80+ Proof Vodka, see post for more information
- 3 1/2 cups filtered water
- 3 cups granulated sugar
Instruction:
- Wash the lemons well, then peel into long strips—use a light touch, you want to leave as much of the pith behind as possible. If using Everclear 190/189, 10 lemons will be enough; for the other alcohols, you’ll need to peel more lemons as the proof level decreases.
- Using a sharp knife, scrape away the remaining white pith on the inside of the peels. Too much pith makes for a bitter end result.
- Place the lemon peels in a half-gallon canning jar. Cover with the Everclear or vodka. Close lid and place in a spot out of direct sunlight. Shake daily. Infuse for at least four days (in the case of Everclear 190/189) and up to six weeks (for the lower proof alcohols). The infusion is ready when the alcohol is bright yellow and the lemon peels have lost most of their color.
- When the infusion is ready, heat the water in a large saucepan over high heat. Add in the sugar, whisk, and bring to a boil. Boil until the sugar is completely dissolved, about two minutes. Let simple syrup cool to room temperature.
- Pour the simple syrup into the lemon infusion. Close the lid on the jar again, and shake well to combine.
- Strain the lemon peels out of the limoncello through a fine mesh sieve. Pour into bottles, label, chill, and serve!
LIMONCELLO RECIPE | Nonna making the best limoncello in the world | Italian Homemade Recipe
FAQ
What is the correct way to drink limoncello?
What type of alcohol is limoncello?
What is the best vodka to make limoncello?
Does limoncello get you drunk fast?
Is it better to zest or peel lemons for limoncello?
The traditional way of making limoncello is to slice off the topmost layer of lemon peel, avoiding the bitter white pith as much as possible. If there is any pith on a slice, scrape it off with a knife or spoon. An extremely sharp vegetable peeler works best.
Do you shoot or sip limoncello?
