How to Make Limoncello – A Beautiful Mess

This Limoncello liqueur recipe is easy to make and only requires three ingredients: vodka, sugar, and lemon zest. You’ll never know how easy it was to make homemade Limoncello again. In this article, we’ll show you everything you need to know to make Limoncello at home and share some delicious Limoncello cocktail recipes. Learn how to make this delicious Southern Italian liqueur in your own kitchen.

Related: Limoncello Spritz, Raspberry Lemonade Cocktail, Lemonade, 20+ Lemon Recipes.

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• Organic Lemon – The infusion process involves steeping lemon peels. Organic lemons work best for this recipe.
• 1 bottle of vodka – Use one 750ml bottle of high-quality vodka (100 proof or 80 proof is best).
• sugar – This recipe calls for 2 cups of sugar, but you can increase the sugar up to 4 cups if you want a sweeter Limoncello.

Required Equipment

• Vegetable Peeler – Also, Microplaner Or a zester. I like the traditional Vegetable Peeler To peel the lemon.
• Peeling knife – You may or may not need this to scrape the pith from the lemon peel.
• 1 quart jar – You will need Large jar with lid Used for injection process.
• Strainer – a Mesh strainer.
• Coffee filters – Putting a large coffee filter on top of the strainer will give you a very good double filtration.
• Measuring cup
• funnel – Use this to transfer the mixture into a bottle.
• Clean bottle – Your finished limoncello will be approximately 32 ounces. You can use two 16 ounce bottles or any combination of bottles to achieve this volume.

How to make homemade limoncello

Peel the lemon: The first step is to peel 10 lemons. Make sure you only peel the outer skin, so you don’t get too much pith, which is the white inner part of the peel. If there is too much pith, scrape it off with a paring knife before soaking. It’s okay if a little bit of white pith remains, but make sure you remove the thick white part.

Sprinkle the skin with sugar and vodka.: The next step is to cover the peel with sugar and vodka, then cover it and store it in a cool, dark place (out of direct sunlight).

Vodka scent: I didn’t have a bottle of unflavored vodka so I used half a bottle I had on hand and half a bottle of vanilla vodka. You can use flavored vodka if you prefer.

Mix once a day: The sugar dissolves in the vodka (stir once a day to speed up dissolution), and the lemon zest adds a lemony flavor to the vodka.

Inject time: Let the mixture steep for at least 5 days and up to a month. I steeped mine for about 2 weeks and was very happy with the results. With this method, you don’t need to apply heat as the sugar will dissolve on its own.

Strain out the lemon rind: After the mixture has percolated, it is strained. A good straining method will give you the purest Limoncello. Double strain the mixture using a strainer lined with a coffee filter (you can also use cheesecloth).

Bottle Limoncello: Use a funnel to transfer the dye mixture into bottles. Label each bottle.

Storage: Once your homemade limoncello is ready, you can store it in the refrigerator for up to a month or in the freezer for up to a year (or more). Limoncello tastes best when served chilled.

Tips on how to make it

• Use the remaining lemon – After peeling 10 lemons, the remaining lemon can be used as lemon juice to make homemade lemonade, pink lemonade or strawberry lemonade. You can also freeze it for later use.
• 100 proof vodka – The higher the alcohol content of the vodka, the more flavor it will extract from the lemon peel. 80% vodka is fine.
• Flavor Variations – You can mix different citrus peels, such as orange, grapefruit or lime, with the lemon peel to create flavor variations.
• Why Organic Lemons? – Regular lemons (non-organic) are often coated with wax to make them last longer. Organic lemons have the best flavor.
• vodka + simple syrup – Some recipes call for just vodka and lemon zest infusion, then mixed with a homemade syrup. The method we use doesn’t require any heat.
• Lemon peel – If you don’t have a vegetable peeler, you can also peel a lemon to add flavor, just be careful to remove all of the lemon zest from the finished product.
• How much sugar? This recipe calls for 2 cups of sugar, but you can add up to 4 cups if you prefer a sweeter liqueur. We recommend starting with 2 cups and then tasting after 4 days to decide if you want to add more.

Lemon Recipes to Try