Limoncello

It's easy to master how to make Limoncello. For a thoughtful food gift or cocktail party menu addition, this simple Limoncello recipe is the perfect Italian pick-me-up.

Course Drinks

Cuisine Italian

Prep Time 5

Resting time 4

Total Time 4 5

Servings ounces

Calories 78kcal

Author Meggan Hill

Ingredients

7 large lemons (see note 1)
16 ounces vodka (2 cups, see note 2)
8 ounces simple syrup (1 cup, see note 3)

US Customary - Metric

Instructions

Peel lemons (reserve the fruit for another use or discard). In a 1-quart glass jar (or another non-reactive air-tight container), add lemon peels and vodka.
Cover and store at room temperature away in a dark place until flavors meld, at least 4 days (the longer the peels seep in the vodka, the more lemon flavor it will have).
Strain mixture into a medium bowl and discard the peels. To the bowl with the vodka, add simple syrup and stir to combine. Chill limoncello in airtight jar in the refrigerator for at least 4 hours before serving.

Notes

Lemons: Regular, sunshine-hued lemons are terrific for Limoncello. If you want to mix things up, Meyer lemons, limes, grapefruits, or essentially any citrus fruit can be 'cello-ed.
Vodka: The neutral flavor of this spirit is ideal to allow the citrus flavors to shine. Choose any brand you enjoy drinking straight or mixing into cocktails.
Simple syrup: To make homemade simple syrup, in a small saucepan over medium heat, combine 1 cup water and 1 cup sugar. Stir until the sugar is dissolved (do not boil). Remove the pan from heat and allow the syrup to cool.
Peeler: Employ a vegetable peeler to remove to yellow portion of the skin (the peel). Stop before you reach the white pith.
Yield: Similar to other spirits and liqueurs, a serving of Limoncello is 1 ounce. This recipes makes 24 servings.
Storage: Limoncello can be stored in the refrigerator for up to 1 month, or freeze and store for up to a year.

Nutrition