Limoncello Recipe

Prepare lemons

Wash the lemons thoroughly under hot water and scrub to remove any wax or dirt. Dry completely. Using a vegetable peeler or sharp paring knife, remove only the yellow outer peel (zest) from the lemons, avoiding the white pith which will make the liqueur bitter. You should end up with roughly 8 large peels.

Combine peels and alcohol

Place the lemon peels in a clean 1-liter (or larger) glass jar with an airtight lid. Pour the 750 ml high-proof alcohol over the peels, ensuring they are fully submerged. Seal the jar tightly.

Infuse

Store the jar in a cool, dark place at room temperature. Let the peels steep for 10–14 days. Shake the jar gently once a day to agitate the peels. The alcohol will gradually turn bright yellow as it extracts oils and aromatics from the zest.

Taste check and strain

After 10 days, smell and taste a small amount (use caution: the alcohol will be very strong). If aroma and flavor are strong and pleasantly lemony, proceed; if not, continue steeping up to 14 days, checking every 2 days. When ready, strain the infusion through a fine-mesh sieve lined with cheesecloth into a bowl or pitcher to remove the peels and any solids. Press gently on the peels to extract trapped alcohol, then discard the solids.

Make syrup

Combine 2 cups water and 2 cups granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Do not boil vigorously. When the syrup is clear and slightly thickened, remove from heat and let cool to room temperature.

Cool

Allow the simple syrup to cool fully (about 30–45 minutes). For a smoother liqueur, chill the syrup in the refrigerator before mixing with the alcohol.

Combine infusion and syrup

Slowly add the cooled simple syrup to the strained lemon-alcohol infusion, stirring gently to combine. Start by adding 100 ml of filtered water if your infusion used 95% ABV alcohol and you want to reach approximately 30–35% ABV; adjust total water amount as needed to taste and strength. Taste the mixture: if too strong or too sweet, adjust by adding small amounts (25–50 ml) of water or syrup until you reach the desired balance.

Rest and clarify

Transfer the limoncello to clean bottles using a funnel or pour directly into airtight bottles. Seal and let rest in a cool, dark place for at least 1 week to allow flavors to marry and any sediment to settle. For a brighter, clearer liqueur, chill the bottles in the freezer for 24–48 hours before serving; limoncello is traditionally served ice-cold.

Serve

Serve chilled in small chilled glasses. Optionally garnish with a thin strip of lemon zest. Store in the freezer; limoncello will keep several months refrigerated or frozen.