Limoncello is a classic Italian lemon liqueur, traditionally served ice-cold after a hearty meal to aid digestion. Keep it in the freezer — if made with 95% pure alcohol, it will stay perfectly liquid and silky.
Ingredients (Makes about 3 liters / 3.2 quarts)
- 1 liter (4 ¼ cups) pure 95% alcohol
- 7–8 large lemons (preferably organic)
- 1 liter (4 ¼ cups) water
- 500 g (2 ½ cups) sugar
Instructions
- Prepare the lemons
Wash the lemons thoroughly under warm running water, scrubbing the peel with a brush to remove any residue. - Peel carefully
Using a vegetable peeler, remove only the yellow outer layer of the peel. Avoid the white pith, as it causes bitterness. - Infuse
Place the lemon peels in a large glass jar and pour the alcohol over them. Seal tightly.
Store in a dark place for at least 15 days (up to 30–40 days for deeper flavor). - Prepare the syrup
Heat water and sugar together, stirring until the sugar completely dissolves and the syrup turns clear. Do not boil.
Allow it to cool completely. - Strain and combine
Strain the infused alcohol to remove the peels.
Mix the lemon alcohol with the cooled syrup and stir well. - Bottle and rest
Pour into clean glass bottles and seal tightly.
Let rest for at least another 15 days before serving.
Serving Tips
- Store in the freezer and serve well chilled.
- Add to fruit salad or fresh strawberries.
- Mix with sparkling wine for a refreshing cocktail.
- Use in creams, cakes, or dessert fillings for a bright lemon flavor.
