How to make it

  • Rinse the lemons well. Using a sharp veggie peeler or paring knife, remove the zest in long ribbons avoiding as much of the pith as possible.
  • Combine the vodka and lemon peel in a sealable containter. Seal.
  • Put in a dark area. The length of time the steeping peels should sit varies depends on who you ask. I've heard as quick as a week and as long as 40 days. I have even left it as long as a year.
  • Wikapedia says that using a 96 proof alcohol will remove more of the oils from the peel and will give you a stronger lemon flavor. I should try that.
  • Make a simple sugar syrup. I knew the concept of a simple syrup, but not the recipe. My simple syrup is not very sweet. Adjust yours to taste. Cool.
  • Strain the vodka. Combine the vodka and simple syrup in another sealable container.
  • Put in a dark area. I'd let it sit at least a week. It becomes more mellow the longer it ages. Chill well before serving. I usually have a bottle in my freezer.
  • In Italy, it's a digestive. It's certainly a nice way to end a meal!

Reviews & Comments 6

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    " It was excellent "
    lunasea ate it and said...
    Outstanding! I love Limoncello, so I will trying this at home. How delightful! Thank you, hon. :)
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  • pp 10 years ago
    awesomeness :)
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  • dancegypsy67 10 years ago
    Without a doubt, keeperrox is right about the lemoncello mellowing the longer it ages, but I don't think it's bad not being that mellow. Of course, I don't think I've had it around as long as 6 months - I usually end up taking it to some party and I don't usually bring any home. So, to anyone who might try this recipe, give it a taste at different intervals after adding the syrup and drink when you think it's ready. :)
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  • keeperrox 10 years ago
    When I make lemoncello, I do use the 100 proof vodka. I've used both Absolut and Smirnoff, with Absolut being my preference. Also, I steep the zest of about 20 lemons in 1-750 ml bottle and then add another 750 ml bottle when finished steeping (but I make it to give as gifts). Also, you shouldn't be drinking the finished product for about 6 months after adding the simple syrup. The lemoncello needs to "mellow out" so to speak. I typically start the process in July; remove the zest strips around September, at which time I add the simple syrup and second bottle; give the lemoncello as gifts at Christmas time with instructions not to consume until March at the earliest. I haven't had any complaints of it being too strong in the 4 years I have been making it.
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  • softgrey 11 years ago
    oh my gosh-- my dad made some limoncello...
    it's still in my freezer cause he used that super million proof alcohol that wikipedia talks about(whatever that is) and it is like drinking fire water!...very sweet lemony firewater...but firewater nonetheless...LOL...

    i'm quite sure this version is better!..
    it really is a great thing to serve to guests or to give to friends...

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  • hottamale 11 years ago
    I Love, Love, LOVE Limoncello! I never would have thought of making my own. Thanks so much for posting!!!
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