Limoncello Recipe

Prepare citrus

Wash the lemons thoroughly with hot water and a vegetable brush to remove any wax or residues since you will use the peel. Dry them. Using a vegetable peeler or sharp paring knife, remove only the yellow part of the zest from each lemon, avoiding the white pith as much as possible (pith brings bitterness). You should end up with about 20–25 g of zest per 5 lemons depending on size; with 10 lemons expect roughly 40–50 g total zest.

Infuse vodka

Place the lemon zest into a large, clean glass jar with a tightly fitting lid (2–3 L capacity). Pour the 1.5 L vodka over the zest, making sure the peels are completely submerged. Seal the jar and store it in a cool, dark place. Steep for 7–14 days, shaking the jar gently once a day. Taste the infusion starting at day 7: it should smell strongly of lemon and have lost most of its harsh alcohol bite; for a brighter profile use 7–10 days, for deeper flavor up to 14 days.

Make simple syrup and combine

When infusion time is complete, prepare a sugar syrup: combine 600 g granulated sugar and 1.0 L water in a saucepan. Warm over medium heat, stirring until the sugar completely dissolves. Do not boil; heat only until clear and dissolved. Remove from heat and let the syrup cool to room temperature (20–30 minutes). Strain the lemon-vodka infusion through a fine-mesh sieve lined with cheesecloth or a coffee filter into a large bowl or pitcher to remove zest and any solids. Discard the used peels. Slowly add the cooled simple syrup to the strained lemon vodka, stirring gently to combine. Taste and adjust sweetness: for a stronger, higher-proof limoncello use less syrup next time; to sweeten more, add up to 100 g extra sugar dissolved in a small amount of hot water.

Rest and bottle

Once combined, let the limoncello rest for another 3–7 days in a sealed container in a cool, dark place to allow flavors to marry and any remaining harshness to mellow. After resting, filter the liquid again through a coffee filter into sterilized bottles to clarify. Seal bottles and refrigerate or freeze. Limoncello is best served ice-cold; store in the freezer for quick chilling. Properly stored it will keep for several months to a year (flavor will slowly evolve).

Yield

This batch yields roughly 1.75–1.9 L of limoncello depending on liquid loss during straining and tasting.

Chill glassware and limoncello thoroughly (freeze the bottle for at least 2–4 hours or keep in refrigerator overnight). Pour 60 ml of chilled limoncello into a chilled shot glass or small cordial glass. Optionally add 1–3 ice cubes into a short glass and pour limoncello over the ice for a slightly diluted, longer drink. Garnish with a lemon twist or thin slice on the rim. Serve immediately; limoncello is meant to be sipped cold as an after-dinner digestif.