Prep Time: 30 minutes
Infusion Time: 2–4 weeks
Cooking Time: 15 minutes
Total Time: Approximately 2–4 weeks
Yield: About 2 liters (68 ounces)
Difficulty Level: Easy
Intensity Level: Low
Cuisine: Italian
Course: Beverage / Liqueur
Ingredients
- 10 large organic lemons
- 1 liter high-proof vodka (40–50% alcohol) or grain alcohol
- 4 cups water
- 3 cups granulated sugar
Equipment Needed
- Vegetable peeler or sharp knife
- Large glass jar with airtight lid
- Fine mesh strainer
- Cheesecloth or coffee filters
- Large saucepan
- Glass bottles for storage
- Funnel
Why Use Organic Lemons?
Because the lemon peel is the star ingredient in limoncello, using organic lemons is highly recommended. Conventional lemons are often coated with wax and preservatives that can affect flavor. Organic lemons provide a cleaner, brighter citrus taste and aroma.
Advertisement
Instructions
Step 1: Wash and Prepare the Lemons
Thoroughly wash and scrub the lemons under warm water to remove any dirt or residue. Pat dry with a clean towel.
Using a vegetable peeler, carefully remove the yellow outer peel from each lemon. Avoid the white pith underneath, as it can make the limoncello bitter.
Place all the lemon peels into a large glass jar.
Step 2: Add the Alcohol
Pour the vodka or grain alcohol over the lemon peels.
Ensure the peels are completely submerged. Seal the jar tightly with a lid.
Store the jar in a cool, dark place for 2 to 4 weeks.
Advertisement
Shake the jar gently every few days to help the infusion process.
Step 3: Monitor the Infusion
As the lemon peels steep, the alcohol will gradually turn a bright yellow color. The peels will lose much of their vibrant appearance as the oils transfer into the liquid.
For the strongest lemon flavor, allow the infusion to continue for the full 4 weeks.
Step 4: Make the Simple Syrup
Once the infusion is complete, prepare the sugar syrup.
In a large saucepan, combine:
- 4 cups water
- 3 cups sugar
Heat over medium intensity, stirring occasionally until the sugar completely dissolves.
Do not boil aggressively.
Advertisement
Remove from heat and allow the syrup to cool completely.
Step 5: Strain the Lemon Alcohol
Place a fine mesh strainer lined with cheesecloth over a large bowl.
Slowly pour the infused alcohol through the strainer.
Discard the lemon peels.
For an exceptionally clear limoncello, strain a second time using coffee filters.
Step 6: Combine the Syrup and Alcohol
Once the syrup is fully cooled, slowly mix it with the strained lemon alcohol.
Stir thoroughly to combine.
Taste and adjust sweetness if desired by adding a little more syrup.
Step 7: Bottle the Limoncello
Using a funnel, transfer the limoncello into clean glass bottles.