Lemonsecco Recipe

Wash and zest

Wash lemons thoroughly to remove wax or residues. With a vegetable peeler or microplane, remove only the yellow zest from the lemons, avoiding the bitter white pith. Collect about 6 packed lemon’s worth of zest (approximately 2/3 to 1 cup by volume).

Infuse alcohol

Place the lemon zest into a clean, wide-mouth glass jar (1 L or larger). Pour 500 ml of vodka over the zest, ensuring the peel is fully submerged. Seal the jar tightly and store in a cool, dark place for 7–10 days. Shake the jar gently once daily to help extraction. The alcohol will gradually take on a bright yellow color and intense lemon aroma.

Make simple syrup

After infusion (7–10 days), prepare a simple syrup: combine 350 ml water and 300 g sugar in a small saucepan. Heat gently over medium heat, stirring until the sugar fully dissolves. Do not boil extensively—just bring to a simmer until clear. Remove from heat and let cool to room temperature (about 30–60 minutes).

Combine and rest

Strain the infused vodka through a fine-mesh sieve lined with cheesecloth into a bowl or pitcher to remove zest. Discard zest. Add the cooled simple syrup to the infused alcohol and stir to combine. Taste and adjust: if too strong, add up to 50–100 ml additional water; if too sweet, add a little more alcohol (up to 50 ml). Transfer the finished limoncello into clean bottles, seal, and refrigerate or freeze for at least 24 hours to mellow and clarify. Limoncello keeps refrigerated for several months; it’s best served very cold.

Chill glassware: place flute or coupe glasses in the freezer for 10–15 minutes or fill temporarily with ice water and drain just before serving.

Build the cocktail

Pour 45 ml (1.5 oz) of chilled limoncello into each chilled champagne flute. Add 1 small ice cube if you prefer a slightly more muted chill (optional). Slowly top with 90–120 ml prosecco per glass (about 3–4 oz), pouring gently down the side to preserve bubbles.

Garnish and serve

Garnish each glass with a lemon twist or thin lemon slice on the rim and a small mint sprig if using. Serve immediately while bubbly. For a pitcher-style serving: combine 180–225 ml limoncello with 750 ml prosecco in a chilled pitcher, stir gently, and serve over chilled glasses.