Limoncello Recipe

Prepare lemons

Wash the lemons thoroughly with warm water and a stiff brush to remove wax and dirt. Pat dry. Using a microplane or fine vegetable peeler, remove only the yellow zest from each lemon, avoiding the white pith (the bitter layer). Aim for thin strips or fine shavings; you should collect zest from about 10 lemons (~1.5–2 cups loosely packed zest).

Place the lemon zest into a large, clean glass jar (1–2 liter capacity) with an airtight lid. Pour the 750 ml high-proof alcohol over the zest, making sure the peel is fully submerged. Seal the jar tightly.

Store the jar in a cool, dark place at room temperature. Let the mixture steep for 7–14 days, shaking the jar gently once per day to help extract oils and color. The alcohol will gradually turn bright yellow as it extracts the lemon oils. Taste the infusion after 7 days; if you want a stronger lemon aroma and flavor, continue steeping up to 14 days.

When the infusion is nearly ready (on day 7–14), combine 4 cups water and 3 cups granulated sugar in a medium saucepan. Heat over medium heat, stirring until the sugar fully dissolves. Bring to a gentle simmer for 1–2 minutes; do not boil vigorously. Remove from heat and let the syrup cool to room temperature (about 30–45 minutes).

For a slightly lighter limoncello, you can use 4 cups water and 2.5 cups sugar; for a richer, sweeter result keep 3 cups sugar. Adjust sugar to taste after combining with the infusion.

When the infusion has reached your desired lemon intensity, strain the alcohol through a fine-mesh sieve lined with cheesecloth or a coffee filter into a large measuring cup or bowl to remove zest and solids. Press lightly on the zest to extract remaining liquid but avoid pressing hard to prevent extracting bitter pith. Discard the spent zest (or reserve for cleaning or compote).

Combine the strained lemon-infused alcohol with the cooled simple syrup. Stir gently to combine. If desired, add up to 2 tablespoons fresh lemon juice now to brighten the flavor (this is optional; it will lower the final ABV slightly). Taste and adjust sweetness by adding more cooled syrup or a little water if too strong.

Transfer the finished limoncello into clean glass bottles using a funnel. Seal tightly. For best clarity, let the bottled limoncello rest for 1–2 weeks in the refrigerator or freezer; flavors will round and meld. Limoncello is traditionally served very cold (store in the freezer).

Serve chilled in small frosted cordial glasses. Store in the freezer for up to 6 months (alcohol content will keep it safe longer, but flavor is best within several months).