Limoncello Recipe

Wash and zest lemons

Thoroughly wash the lemons in warm water and dry. Using a vegetable peeler or microplane zester, remove only the yellow zest from each lemon, avoiding the white pith (the pith is bitter). You should end up with about 3–4 cups of tightly packed zest from 10 medium lemons.

Infuse the alcohol

Place the lemon zest in a large, clean 1–2 liter glass jar with a tight-fitting lid. Pour the 750 ml high-proof alcohol over the zest, making sure the zest is fully submerged. Seal the jar and store it in a cool, dark place. Let it infuse for 10–30 days: taste every 3–5 days after day 10 until you get a bright, intense lemon aroma and flavor. The longer it infuses (up to 30 days), the deeper the color and flavor.

Prepare simple syrup

When the infusion is ready, combine 500 g granulated sugar and 1 liter water in a saucepan. Heat gently over medium heat, stirring, until the sugar is completely dissolved. Do not boil vigorously; you're just making a clear syrup. Remove from heat and let the syrup cool completely to room temperature.

Strain the infusion

Open the jar and strain the alcohol through a fine-mesh sieve lined with cheesecloth into a large bowl or measuring jug to remove zest and any solids. Press gently on the zest to extract the flavorful liquid but avoid pushing through bitter particulates.

Blend alcohol with syrup

Slowly add the cooled simple syrup to the strained lemon-infused alcohol, mixing gently. Taste the mixture; if it is too strong (too high in alcohol or too sharp), gradually add up to 200 ml vodka (40% ABV) or additional simple syrup to reach the desired balance and final strength. Aim for a pleasant, sweet-tart balance with a final ABV around 25–30% (if you started with 95% spirit, adding vodka will dilute less predictably; adjust by taste).

Rest and clarify

Once blended, transfer the limoncello into clean glass bottles. Seal and let it rest in a cool, dark place or refrigerator for at least 7–14 days to harmonize flavors and allow any remaining sediments to settle. For a clearer liqueur, you can chill the bottles in the freezer for 24–48 hours and then decant, leaving sediment behind.

Serve

Store limoncello chilled or in the freezer. Serve very cold in small chilled shot glasses or use as an ingredient in cocktails and desserts. Keeps up to 6–12 months refrigerated or frozen; flavor may mellow with time.

Bottling notes

Label bottles with production date and alcohol content if calculated. If you prefer a sweeter, lower-proof result, increase syrup or use less high-proof alcohol when starting. If your citrus is not very aromatic, allow a longer infusion (up to 30 days).