House Limoncello Recipe

Prepare lemons

Wash lemons thoroughly in warm water and dry. Using a microplane or sharp vegetable peeler, remove only the yellow zest from each lemon, avoiding the bitter white pith. You should end up with approximately 1.5–2 cups of tightly packed zest from 10 lemons.

Combine zest and alcohol

Place the lemon zest in a large, clean glass jar with an airtight lid (1–2 L capacity). Pour the 750 ml of neutral grain alcohol (or vodka) over the zest, making sure the zest is fully submerged. Seal the jar.

Infuse: Store the sealed jar in a cool, dark place at room temperature. Shake the jar gently once daily for the first 3 days, then every 2–3 days after. Allow the mixture to steep for 7–14 days — taste after day 7. The alcohol will turn bright yellow and carry intense lemon oil flavors. Strain earlier if flavor is strong enough; longer for more intensity.

Make sugar syrup

When the infusion is nearing readiness (around day 7), combine 4 cups water and 3 cups granulated sugar in a medium saucepan. Warm gently over medium heat, stirring until the sugar fully dissolves. Do not boil vigorously; just bring to a gentle simmer for 1–2 minutes to ensure clarity. Remove from heat and let syrup cool to room temperature (about 30–45 minutes).

Adjust sweetness (optional)

If you prefer a drier limoncello, reduce sugar by up to 25% (use 2 1/4 cups sugar). For very sweet, increase sugar up to 3 1/2 cups. Remember that alcohol strength and personal taste will affect perceived sweetness.

Strain infusion

After your infusion period, strain the alcohol through a fine-mesh sieve lined with cheesecloth or a coffee filter into a large bowl or measuring pitcher to remove zest and fine particles. Press gently on the zest with the back of a spoon to extract remaining infused alcohol, but avoid pressing too hard to keep bitter compounds out.

Combine with syrup and water

Gradually add the cooled simple syrup to the strained lemon-infused alcohol, stirring gently and tasting as you go. If the mixture tastes too strong (high alcohol), dilute with up to 1/2 cup additional filtered water total, added in small increments until you reach the desired balance of alcohol and sweetness. Typical target: 25–30% ABV equivalent (when using 95% alcohol start) or a pleasantly bright lemon liqueur when using vodka.

Rest and clarify

Once combined, transfer the limoncello into clean bottles using a funnel. Seal and rest in the refrigerator or freezer for 3–7 days to allow flavors to meld and any residual sediment to settle. For extra clarity, decant off clear liquid leaving sediment behind.

Serve

Chill bottles in the freezer and serve very cold in chilled shot glasses or small cordial glasses. Optionally garnish glasses with a thin lemon slice or strip of peel. Limoncello keeps well refrigerated or frozen for several months.