Housemade Lemoncello Recipe
Make Housemade Lemoncello Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Infusing the Alcohol
- 1
Prepare the Lemons
Wash the lemons thoroughly under running water to remove any wax or pesticides. Pat them dry with a clean towel.
- 2
Zest the Lemons
Using a vegetable peeler or zester, carefully remove the zest from the lemons, avoiding the bitter white pith. Aim for long strips of zest.
- 3
Combine Zest with Alcohol
Place the lemon zest in a large glass jar or container. Pour the high-proof grain alcohol or vodka over the zest, ensuring it is fully submerged. Seal the jar tightly.
- 4
Making the Syrup
- 5
Prepare the Simple Syrup
In a medium saucepan, combine 4 cups of water and 3 cups of granulated sugar over medium heat. Stir until the sugar is completely dissolved. Bring to a gentle simmer, then remove from heat and allow to cool.
Combining and Bottling
- 6
Strain the Infused Alcohol
Once the infusion period is complete, strain the lemon-infused alcohol through a fine mesh strainer or cheesecloth into a clean container, discarding the lemon zest.
- 7
Mix with Syrup
Combine the strained lemon-infused alcohol with the cooled simple syrup in a large mixing bowl. Stir well to combine.
- 8
Taste and Adjust
Taste the limoncello and adjust the sweetness if desired. Add more simple syrup if you prefer it sweeter.
- 9
- 10
Chill and Serve
For the best flavor, refrigerate the limoncello for at least 24 hours before serving. Serve chilled in small glasses, optionally garnished with additional lemon zest.