Luxardo Limoncello Recipe
Make Luxardo Limoncello Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lemon-Infused Alcohol
Sugar Syrup
Finishing & Bottling
Method
Lemon-Infused Alcohol
- 1
Wash and zest lemons
Thoroughly wash the lemons to remove any dirt or residue. Using a microplane or fine grater, remove the yellow zest only, avoiding the white pith which will make the liqueur bitter. Aim for zest from all 10 lemons; set zest aside in a clean bowl.
- 2
Combine zest with spirits
Place the lemon zest into a large, clean glass jar (minimum 2 L) with an airtight lid. Pour in 500 ml of Luxardo Maraschino liqueur and 500 ml of neutral spirit/vodka. The Luxardo adds a maraschino cherry-almond complexity that will deepen and sweeten the final Limoncello.
- 3
Infuse
Seal the jar and store it in a cool, dark place. Let the mixture steep for 7–14 days, shaking the jar gently once a day to help extract oils. Taste after day 7; if the lemon flavor is not pronounced enough, continue to infuse up to 14 days. The liquid should become bright yellow and highly aromatic.
Sugar Syrup
- 4
Make simple syrup
About 24 hours before you plan to finish the liqueur (or while the infusion is finishing), combine 600 g granulated sugar and 1.5 L water in a medium saucepan. Warm gently over medium-low heat, stirring until sugar fully dissolves. Bring just to a very gentle simmer, then remove from heat. Do not boil vigorously—just heat enough to dissolve sugar and slightly concentrate. Let the syrup cool to room temperature, then chill fully in the refrigerator.
Finishing & Bottling
- 5
Prepare lemons for juice
After the infusion period, juice the 10 lemons you originally zested (you can use the same lemons). Strain the juice through a fine mesh sieve to remove pulp and seeds. Measure 200 ml of strained fresh lemon juice; this provides vibrant fresh acidity and brightness to balance sugar and spirits.
- 6
Strain infused spirit
Open the infusion jar and pour the spirit through a fine mesh strainer lined with cheesecloth (or a coffee filter) into a large bowl or pitcher to remove zest and any particulate. Press gently on the zest to extract trapped liquid, but avoid forcing bitter pith.
- 7
Combine syrup, infused spirit, and fresh juice
Stir together the strained lemon-infused alcohol (about 1 L total), 200 ml fresh lemon juice, and chilled sugar syrup. Start by combining 3/4 of the syrup, then taste. If you prefer sweeter liqueur, add remaining syrup incrementally to reach desired sweetness and balance. The final texture should be silky and the flavor bright, with a noticeable but not cloying sweetness and a subtle maraschino-almond background from the Luxardo.
- 8
Rest and clarify
Once blended, allow the finished Limoncello to rest in the refrigerator for at least 24–48 hours to meld flavors and allow any residual solids to settle. If you see cloudiness or tiny particles, decant through a coffee filter into a clean container to clarify.
- 9
Bottle and store
Transfer the Limoncello into sterilized bottles using a funnel. Seal tightly and store in the refrigerator or freezer. Serve well chilled in small cordial glasses. The Limoncello will keep refrigerated for several months; flavor may continue to mellow over time.
- 10
Optional garnish/suggestion
If desired, add 1–2 tablespoons of fresh lemon zest to each bottle for visual appeal (ensure zest is dry and free of moisture to prevent spoilage). Enjoy as a chilled digestif or in cocktails.