Limoncello Recipe

Time24h

Serves12

Liqueur Italiano.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Wash and peel
Wash the lemons thoroughly under hot water and scrub with a brush to remove any wax or residue. Dry completely. Using a vegetable peeler or a small sharp knife, remove only the yellow peel (zest) from the lemons, avoiding as much of the bitter white pith as possible. Aim for long strips of zest for easier removal later.
2
Combine peel and alcohol
Place all the lemon peels in a large, clean glass jar with an airtight lid (at least 1 L capacity). Pour the 750 ml of alcohol over the peels, making sure they are fully submerged. Seal the jar tightly.
3
Infuse
Store the jar in a cool, dark place. Let the lemon peels steep for 7–10 days, gently shaking the jar once or twice a day to help extraction. After 7 days, taste the liquid: it should be intensely lemon-scented and yellow. If you want a stronger aroma, continue up to 14 days, checking daily.
4
Strain
When the infusion has reached the desired aroma and color, strain the alcohol through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean pitcher or bowl to remove the peel solids. Discard the spent peels. For a clearer final liqueur, you can filter the infused alcohol a second time through a fresh filter.

5
Make syrup
Combine 700 ml water and 500 g granulated sugar in a medium saucepan. Warm over medium heat, stirring until the sugar is completely dissolved and the liquid is clear. Bring just to a gentle simmer for 1–2 minutes; do not boil vigorously. Remove from heat and allow the syrup to cool to room temperature.
6
Cool
Let the syrup cool fully (you can speed this by placing the pan in an ice bath). The syrup should be cool before mixing with the alcohol to avoid losses from evaporation and to preserve flavor.

7
Combine infusion and syrup
In a large measuring jug, combine the strained lemon-infused alcohol with the cooled simple syrup. Stir gently to combine. Taste the mixture. If desired, add up to 60 ml fresh lemon juice to brighten the flavor and add a slightly tart note. If the liqueur is too strong or too sweet, adjust by adding small amounts of filtered water or additional syrup (cooled), respectively.
8
Rest and clarify
Transfer the combined limoncello into clean bottles, leaving a little headspace, and seal tightly. For best flavor integration and clarity, let the bottled liqueur rest in a cool dark place for at least 1 week; refrigeration or freezing for several days will help the liqueur become crystal clear and mellow.
9
Serve & store
Serve chilled in small chilled glasses (limoncello is traditionally served ice-cold). Store the liqueur in the freezer or refrigerator; high alcohol content prevents freezing solid and keeps the liqueur bright for several months to a year when stored cool and away from light.