Limoncello

Limoncello is a traditional Italian liqueur originating from the Amalfi Coast, Capri, and Sorrento, made by steeping lemon peels in high-proof alcohol. The recipe emphasizes the use of thick-skinned, aromatic lemons such as Sorrento or Amalfi varieties, prized for their essential oils and intense fragrance.

The technique involves infusing alcohol with lemon zest for several days or weeks, then combining the infusion with a cooled syrup of water and sugar. The result is a vivid yellow liqueur with a smooth, aromatic profile. Limoncello is often prepared in small batches, reflecting Italy’s heritage of artisanal, regional spirits.

DrinksFruitItalian

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Yield: 20 servings

Four bottles of limoncello.

Ingredients

  • 4 organic Meyer lemons (1 per 100 ml of alcohol)
  • 400 ml grain alcohol (190 proof)
  • 600 ml filtered water
  • 1½ cups sugar

Instructions

Infusion

  1. 1.
    Thoroughly wash lemons.
  2. 2.
    Peel lemons and remove any white pith from the peels with the back of the knife.
  3. 3.
    Combine lemon peels and alcohol in a mason jar and shake well.
  4. 4.
    Store the jar of alcohol in a cool dry place for 3-4 weeks. Shake the jar every other day to mix the infusion.

Blend

  1. 5.
    Strain the infused alcohol to remove the peels.
  2. 6.
    Bring the water to a simmer and add the sugar, stirring until the sugar is dissolved into a simple syrup.
  3. 7.
    Remove the syrup from the heat and let it cool.
  4. 8.
    Combine the lemon-infused alcohol and simple syrup and stir well.
  5. 9.
    Pour the finished limoncello into individual bottles and seal.
  6. 10.
    Store the bottled limonchello for 2-3 weeks.
  7. 11.
    Keep bottles in the freezer and serve ice cold.