Here’s how to make the best homemade Limoncello — intensely lemony, vibrant, and smooth. This classic Italian liqueur is perfect as a chilled digestif, for cocktails, or even drizzled over desserts.
🍋 Best Homemade Limoncello Recipe
🕐 Time Required:
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Prep: 30 minutes
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Infusion: 7–10 days (up to 30 for stronger flavor)
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Mix & Chill: 1 more day
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Yields: ~1.5 to 2 liters
🧂 Ingredients:
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Organic lemons: 10–12 (preferably thick-skinned, unwaxed)
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High-proof alcohol: 750 ml of 95% ABV grain alcohol (like Everclear)
(or use 100-proof vodka for a smoother version) -
Water: 3 cups (750 ml)
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Granulated sugar: 2 to 3 cups (adjust to taste)
🔪 Instructions:
1. Prepare the Lemons:
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Wash lemons thoroughly and dry.
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Peel the yellow zest only (no bitter white pith) using a microplane or vegetable peeler.
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Place zest in a large glass jar with a tight lid.
2. Infuse:
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Pour the alcohol over the lemon peels.
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Seal tightly and store in a cool, dark place for 7–10 days, shaking the jar gently every day or two.
Longer infusion = deeper flavor and color.
3. Strain:
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Once infused, strain out the zest using a fine mesh sieve or cheesecloth.
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Discard the peels (they’ve done their job!).
4. Make Simple Syrup:
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In a saucepan, heat water and sugar just until sugar dissolves. Let it cool completely.
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Mix the lemon-infused alcohol with the cooled syrup.
5. Bottle & Chill:
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Pour into clean bottles (glass preferred).
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Refrigerate or freeze for at least 24 hours before serving.
🍸 To Serve:
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Serve ice cold in small glasses.
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Also amazing in cocktails, lemonade, or over sorbet/gelato.
✅ Tips for the Best Limoncello:
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Use organic lemons to avoid waxes or pesticides in the zest.
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More sugar = smoother and thicker, but feel free to adjust to your taste.
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For milder alcohol content, use vodka instead of grain alcohol.
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Keep it cold: Store in the freezer for the traditional thick, syrupy texture.