How to Make Homemade Italian Limoncello
24 May 2019
A traditional liquor from the coast of the Campania region, this drink has to be served cold, and you will probably be served it in a small frozen glass.
Limoncello is pretty much enjoyed year-round in Italy! Making it at home is easy, and only requires time and good organic lemons.
Here is a simple and easy Limoncello recipe! Consider that in Italy we can buy 95% alcohol for liquor making. Depending on where you live, you may use any grape-based strong spirit, like vodka.
6 (preferably organic) lemons
500 ml 95% alcohol (vodka will also do)
700 ml of water
600g of sugar
homemade Italian Limoncello
First Stage: Lemon Essence
Wash and rinse the lemons first, being careful to properly clean the surface of the lemon skin. Use a vegetable peeler to remove the peel from the lemons in long strips and then chop them into small pieces. Place the lemon peels in a bottle. Pour the spirit over the peels and close the bottle. Let the bottle sit for approximately 3 weeks at room temperature, in a dark place.
Second Stage: The Sweet Pinch
At the end of the 3 weeks, you are good to add the syrup! Stir the water and sugar in a large saucepan over medium heat until the sugar melts. Let it cool completely before pouring it over the lemon-spirit mixture. Cover and let it sit at room temperature for 1 week. Strain the Limoncello through a mesh strainer to discard the peels. At this point, you can transfer the almost-ready Limoncello to bottles.
Final Stage: The Waiting
Now what? Only time will tell! Seal the bottles and keep them in a dark place for around 40 days. At the end of this time, your Limoncello will finally be ready!
Store it in the freezer and serve it ghiacciato! Easy, right?