Authentic Italian Limoncello Recipe
Introduction
Limoncello is a vibrant and refreshing Italian lemon liqueur that’s surprisingly easy to make at home. With just a few simple ingredients and some patience, you can craft this bright, sweet digestif perfect for sipping chilled or mixing into cocktails.
Ingredients
- 8 medium – large organic lemons
- 4 cups / 1 litre 95% high proof alcohol (such as Everclear)
- 4 ⅔ cups / 1.1 litres water
- 2.43 lbs / 1.1 kg white sugar
Instructions
- Step 1: Wash the lemons thoroughly. Using a vegetable peeler, carefully peel the yellow zest only, avoiding the white pith which can cause bitterness.
- Step 2: Place the lemon peels into a large glass jar or bottle. Pour in the alcohol, seal tightly, and store in a dark place to infuse for 25 days.
- Step 3: After 25 days, strain the lemon peels out using a fine mesh strainer or colander, collecting the infused alcohol in a large bowl.
- Step 4: Pour the water into a large pot and heat over medium heat. When small bubbles appear (not boiling), add the sugar.
- Step 5: Stir continuously with a wooden spoon to dissolve the sugar fully. After 2 minutes, turn off the heat but keep stirring for 3–5 minutes until the sugar syrup is smooth.
- Step 6: Allow the syrup to cool until warm but not room temperature. Slowly add the lemon-infused alcohol while stirring continuously for a few minutes.
- Step 7: Let the mixture cool to room temperature. Using a funnel, pour the limoncello into glass bottles, seal tightly, and refrigerate for a few hours before serving.
Tips & Variations
- Use organic lemons to avoid pesticides and achieve a clean, natural lemon flavor.
- If Everclear or high-proof alcohol isn’t available, you can substitute with a high-quality vodka, though the infusion time might be longer.
- For a sweeter limoncello, adjust sugar quantity to taste after tasting the syrup before mixing with alcohol.
- Add a few lemon zest strips into the bottle before sealing for an extra burst of aroma.
Storage
Store limoncello in sealed glass bottles in the refrigerator or freezer. It keeps well for several months and tastes best chilled. Reheat is not necessary; serve cold in shot glasses or cocktails.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular alcohol instead of high proof alcohol?
High proof alcohol extracts lemon oils more effectively, giving limoncello its vibrant flavor. If unavailable, use the strongest neutral spirit like vodka, but allow the mixture to infuse longer for best results.
How long should I let the lemon peels infuse?
Infusing for 25 days yields a rich, balanced limoncello. You can taste after 2 weeks and decide if you want a stronger lemon flavor by extending the infusion up to 30 days.
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Authentic Italian Limoncello Recipe
- Total Time: 25 days and 35 minutes
- Yield: Approximately 1.8 litres (about 112 shots) 1x
Description
This authentic Italian Limoncello recipe offers a refreshing, citrus-infused liqueur made using organic lemons and high-proof alcohol. Perfect for serving chilled as a digestif or in cocktails, this easy step-by-step guide ensures a smooth and flavorful limoncello with minimal effort.
Ingredients
Ingredients
- 8 medium to large organic lemons
- 4 cups (1 litre) 95% high proof alcohol (such as Everclear)
- 4 ⅔ cups (1.1 litres) water
- 2.43 lbs (1.1 kg) white sugar
Instructions
- Prepare the Lemon Peels: Wash the lemons thoroughly. Using a vegetable peeler, carefully remove only the yellow zest of the lemons, avoiding the white pith which can impart bitterness.
- Infuse the Alcohol: Place the lemon peels into a large glass jar or bottle. Pour in the high-proof alcohol to cover the peels completely. Seal the jar tightly and store it in a dark place to infuse for 25 days, allowing the lemon oils to steep into the alcohol.
- Strain the Infusion: After 25 days, strain the lemon peels out using a fine mesh strainer or colander placed over a large bowl. Discard the peels and retain the infused alcohol.
- Prepare the Sugar Syrup: Pour water into a large pot and heat over the stovetop on medium heat. When small bubbles appear around the edges but before boiling, add the sugar.
- Dissolve the Sugar: Stir the mixture continuously with a wooden spoon to dissolve the sugar. After about 2 minutes, turn off the heat but keep stirring for an additional 3 to 5 minutes to ensure the syrup is fully dissolved.
- Combine Syrup and Infused Alcohol: Let the syrup cool to warm temperature, then slowly add the lemon-infused alcohol while stirring continuously for a couple of minutes to mix evenly.
- Bottle and Chill: Allow the limoncello mixture to cool down to room temperature. Using a funnel, carefully pour the limoncello into glass bottles. Seal the bottles securely, refrigerate for a few hours to chill, and then it’s ready to serve.
- Serving Suggestions: Serve chilled limoncello in small shot glasses or use it to make refreshing limoncello spritz cocktails.
Notes
- Be careful to avoid the white pith on lemon peels to prevent bitterness.
- Use high-proof alcohol like Everclear for a clean, strong infusion.
- The longer the infusion period, the more intense the lemon flavor will be; 25 days is optimal.
- Ensure the sugar syrup is fully dissolved before combining with alcohol for smooth texture.
- Store limoncello in the fridge or freezer for the best serving experience.
- This recipe yields enough limoncello to fill multiple bottles, suitable for gifting or large gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for sugar syrup preparation)
- Category: Beverage
- Method: Stovetop
- Cuisine: Italian
Keywords: limoncello, Italian liqueur, lemon liqueur, homemade limoncello, citrus infusion, Everclear, digestif, cocktail ingredient
