Limoncello

Limoncello is one of my very favorites. Anytime we go to an Italian restaurant and they have a homemade version on the menu, I have it as an after-dinner dessert.

So when a reader, Trina M., asked if I would like to share her recipe on Simple Joy, I was ecstatic. She told me that she loves making this as gifts and was given the recipe by Italian family friends decades ago.

This recipe has a few steps to it, but none are complicated. This is a simple recipe that you will enjoy year after year.

Please note that this is a very delicious but very strong liqueur. It tastes just like the homemade limoncello I’ve been served in Italian restaurants. But! If you are looking for something sweeter or less strong, consider making a sweeter simple syrup (with these instructions). Or make more simple syrup by adding both more water and more sugar so that you have a ratio that leans heavier simple syrup and less the limoncello oil made from the Everclear.

Limoncello Ingredients

Just three ingredients (plus water) are needed to make homemade limoncello liqueur. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all measurements.

• Lemons: The magical flavor of limoncello comes from lemon peels because they are packed with flavorful, aromatic oils. A vegetable or potato peeler works great for peeling the lemons and getting large strips.
• 190 proof Everclear: The high alcohol content of a grain alcohol like Everclear acts as a powerful solvent for extracting the vibrant flavors and oils from the lemon peels. It acts like a blank slate in a way that vodka doesn’t. The higher the alcohol content, the faster and more thoroughly the oils are extracted, resulting in a more flavorful liqueur. It also helps prevent cloudiness in the finished limoncello, giving you a cleaner-looking liqueur.
• Sugar: By combining sugar and water on the stovetop, we create a simple syrup that sweetens the limoncello and dissolves well into it for a smooth beverage. Read more on making this without sugar and making it sweeter below.

How to Make Limoncello

Here is a brief overview of how this homemade limoncello recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Peel the lemons. The peels add the lemon flavor. Use a vegetable peeler to remove the bright yellow peels of the lemon. Avoid any of the white piths underneath the bright yellow peel, as this will make your limoncello bitter. Put the peels in a large glass jar or container.
• Soak the lemons in vodka. Pour the Everclear over the lemons in the jar. Store in a dark cool place for three days. Shake the jar two times a day to mix it up.
• Make simple syrup. Combine the sugar and water in a large pot over medium heat. Once the sugar has dissolved completely, remove from the heat and allow it to fully cool.
• Put it all together. Strain the infused vodka mixture to discard the peels and divide the liquid into four glass containers. Top with the cooled simple syrup and shake to combine.

Picking Out Lemons For Limoncello

The oils from the lemon peels infuse directly into the alcohol during the steeping process, creating the bold, lemony essence that limoncello is known for. By focusing on the peels, you extract the purest, most concentrated lemon flavor. Just look at that beautiful yellow color that is solely from the peels.

Because the alcohol will extract everything from the lemon peels, I recommend using organic lemons if you can since non-organic lemons are covered in wax and may have been sprayed with pesticides and/or insecticides. Either way, I recommend scrubbing the lemons thoroughly with hot water to remove as much dirt and residue as possible. Choose lemons with smooth, bright yellow skin that feel firm. Avoid lemons that feel soft or spongy.

Give the lemons a gentle sniff. They should have a strong, citrusy aroma. A fragrant lemon will result in more flavorful zest and a better-tasting limoncello.