Lemoncello Recipe

Wash and dry

Wash the lemons thoroughly under hot water and scrub to remove any wax or dirt. Pat dry completely with a clean towel — moisture speeds spoilage and dilutes alcohol.

Peel

Using a vegetable peeler or a sharp paring knife, remove only the yellow zest from the lemons, avoiding the white pith as much as possible (the pith is bitter). Aim for long strips or thin ribbons of zest.

Combine zest and alcohol

Place the lemon zest into a clean, wide-mouthed glass jar with an airtight lid (a 1-quart / 1 L mason jar works). Pour the 750 ml high-proof alcohol over the zest, seal the jar, and give it a gentle shake to combine.

Infuse

Store the jar in a cool, dark place at room temperature. Let the mixture steep for 7–14 days, shaking gently once or twice a day. The alcohol will darken to a bright lemon color as essential oils leach out. Taste beginning at day 7 — when it has a strong, clean lemon aroma and flavor without harsh bitterness, it's ready.

Prepare syrup while the zest is infusing or after infusion is complete. In a small saucepan combine 2 cups water and 2 cups granulated sugar. Warm gently over medium heat, stirring until the sugar is fully dissolved. Do not boil. Once clear and slightly thickened, remove from heat and let the syrup cool to room temperature.

Chill the syrup in the refrigerator until cold before combining with alcohol — this helps clarify and gives better integration when mixing.

Strain the infusion: Once the zest infusion is ready, strain the alcohol through a fine-mesh sieve lined with cheesecloth or a coffee filter into a large bowl or measuring cup to remove all zest and tiny particles. Discard the spent peels.

Combine alcohol and syrup: Stir the cooled simple syrup into the strained lemon-infused alcohol. Taste and adjust sweetness/strength. The mixture at these quantities should yield a liqueur around 28–32% ABV depending on your starting alcohol; if you want to slightly lower proof or soften the alcohol bite, add up to 100 ml vodka and mix well.

Rest and clarify: Transfer the combined limoncello to clean bottles, seal, and let rest in the refrigerator or freezer for at least 3–7 days to allow flavors to marry and any tiny particles to settle. For extra clarity, you can filter again through a coffee filter before final bottling.

Serve: Limoncello is traditionally served well chilled. Store in the freezer and serve in chilled small glasses. Garnish with a lemon slice if desired.