Spring time is when citrus fruits are in season, which makes now the perfect opportunity to follow this fresh homemade limoncello recipe.
Making limoncello from scratch has always been on my bucket list, so I decided to take the leap of faith into new territory since I’ve never actually made it before.
And the best part about this recipe is that it’s actually a lot easier to make than you might initially think.
When you finally get a taste of the finished product, it will instantly transport your tastebuds to the Amalfi Coast in Italy.
In this post, I’ll show you the process on how I made this delicious limoncello from scratch, so let’s get started!
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what you need
Lemons: I used about eight natural lemons from my sister’s garden (that’s why they look more like oranges) for this recipe. I highly suggest using organic lemons if you can. If you use store bought lemons, you will need to scrape off the pesticide coating, because you will not want to be ingesting that.
High proof vodka or neutral grain spirit: The most important part about this ingredient is that the spirit needs to be high proof. In step two, we add ingredients to dilute and sweeten the limoncello after the infusion period. So, naturally the proof of the finished liqueur will go down and you won’t end up getting any buzz if you don’t use a high proof spirit.
Peeler: I’m using a y-peeler but a simple potato peeler also works. We’ll use this to peel off the lemon skins.
Mason jar(s): You need to have some type of sealed container to hold the infusion ingredients. In the main photo above, I made a double batch so that is why I have two mason jars in my hands. BUT the recipe in this blog post is for a SINGLE BATCH only of limoncello. One mason jar should work just fine for one batch.
Large empty liquor bottles: At the end of this process, each batch makes a little over 750ml of limoncello. So, you’ll definitely need at least two liquor bottles to store the batch in.
Sugar: To sweeten the limoncello.
Water: To dilute the limoncello.
how to make the limoncello
Part 1: the infusion
First, start by thoroughly cleaning your lemons. Like said before, if you are using non-organic lemons you will need to scrape off the pesticide coating.
Once the lemons are clean, pat the lemons dry.
Next, using the y-peeler, peel off all eight lemon skins and place them into your mason jar. Try not to get too much of the pith (the white inside) because it can create a bitter flavor.
Now, add in 1 1/4 cup of the high proof vodka or neutral grain spirit.
Close the lid of the mason jar with all the contents inside.
Make sure to label the jar with the name and date to help you remember what day you started the infusion.
Give the jar a little shake, and place it in a cool dark space to allow it to infuse for about 3-4 weeks.
Letting the limoncello sit will allow the vodka to pull out those beautiful lemon flavors from the peels.
Throughout the 3-4 weeks give the jar a few little shakes to help encourage an even infusion.
part 2: mixing time
Now that the limoncello’s infusion section has been completed, we can move on to adding the rest of the ingredients into the batch.
Make sure to check that the color of the vodka has a dark yellowish orange tint to it, that’s when you’ll know it is ready.
First, strain out the lemon peels from the vodka and pour the vodka into a large mixing glass or pitcher (I highly suggest using a glass container, however I didn’t have one on hand, so don’t mind me using a plastic container in the pictures), then set it to the side.
Bring out a pot, and add in 3 cups water and set to a boil.
Once the water has boiled, add in 1 1/4 cup sugar and turn off the heat.
Stir the mixture until the sugar has dissolved and let cool.
Bring back out the lemon infused vodka.
Then, mix the water/sugar mixture and the lemon infused vodka together and stir to combine.
Congrats! Now you have a delicious limoncello to enjoy.
Store the excess limoncello into your large empty liquor bottles and you’re all set.
Make sure to store the limoncello in the fridge or freezer when not in use. DO NOT leave this liqueur at room temperature.
When refrigerated limoncello will last 2-3 months, when frozen, it will last up to a year.
how to drink limoncello
You can slowly sip and savor the flavor like the Italians do, chilled, by itself either as an aperitif or a digestif.
OR you can use as a liqueur in some yummy cocktails.