Limoncello
The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz).
Prep Time 20 minutes
Resting Time 15-30 days
Ingredients
Lemon Infused Alcohol
Instructions
Notes:
Make extra sugar syrup only if you want a milder Limoncello (less alcohol - about 30% abv or 60 Proof). You can either make extra syrup apart or all together when you prepare the sugar syrup. Fresh made Limoncello reaches its perfection in a few days after bottling.
*Bottles should be sterilized in dishwasher & may be purchased at Dollar Tree, Amazon or reused wine, spirits bottles.
Prep Time 20 minutes
Resting Time 15-30 days
Ingredients
Lemon Infused Alcohol
- 10-12 organic lemons
- 750 milliliters pure grain alcohol 190 proof/ 95% vol approx 3 cups
- 2 ½ cups white sugar 550 g OR 1 1/2 organic honey
- 4 ½ cups water 1080 milliliters
- ⅓ cup white sugar 75 g
- 1 cup water 240 milliliters
Instructions
- Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
- Place all the lemon peels in the jar with alcohol.
- Juice lemons & reserve for later use.
- Leave to macerate for at least 15 days, best 3 weeks or more.
- Keep bottle/jar in cool dark place, out of direct sunlight.
- After desired resting time:
- Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely. 2 ½ cups white sugar, 4 ½ cups water
- In a large saucepan/mixing bowl/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups, taste it. Limoncello will be pretty strong. Add more sugar syrup and taste again.
- At this point, you can also add reserved lemon juice. I usually freeze mine till I’m ready to finish Limoncello.
- Add more sugar syrup for a milder taste, reduce it for a stronger Limoncello.
- Everyone’s taste profile is different. I prefer a more “lemony” limoncello.
- Taste as you go.
- Once you’ve reached the perfect flavor, bottle your Limoncello in glass bottles using a funnel.*
- Chill in the freezer for at least a few hours before serving.
Notes:
Make extra sugar syrup only if you want a milder Limoncello (less alcohol - about 30% abv or 60 Proof). You can either make extra syrup apart or all together when you prepare the sugar syrup. Fresh made Limoncello reaches its perfection in a few days after bottling.
*Bottles should be sterilized in dishwasher & may be purchased at Dollar Tree, Amazon or reused wine, spirits bottles.
The Annapolis Italian Festival is proudly hosted by the
Order Sons & Daughters of Italy in America, Annapolis Lodge
Join us! Meetings held the 4th Tuesday of each month at 7 p.m.!
Order Sons & Daughters of Italy in America, Annapolis Lodge
Join us! Meetings held the 4th Tuesday of each month at 7 p.m.!