This homemade limoncello recipe is so easy to make and perfect for sipping, making cocktails and gifting! Made with just 3 ingredients – lemons, sugar and high proof alcohol, this easy limoncello recipe rivals what you’d find on the Amalfi Coast!

Homemade limoncello is the best for making drinks like my Limoncello Martini and Strawberry Limoncello Spritz.

3 Bottles of homemade limoncello recipe with labels with lemons

Limoncello has a special place in my heart, because we got married in Positano and enjoyed plenty of limoncello with family and friends to celebrate the occasion. If you aren’t familiar with limoncello, it is an Italian lemon liqueur traditionally enjoyed as an after dinner digestif.

I’m actually surprised it took me so long to attempt making homemade Italian limoncello and it was so much easier than I thought it would be. You do need a bit of patience to let the lemon peels infuse, but the steps are simple and the result is so worth it.

What is Limoncello?

Limoncello is a sweet Italian lemon liqueur generally produced in southern Italy, especially in the Amalfi Coast and surrounding regions. It’s made by infusing lemon peels in high-proof alcohol until the oils are extracted.

Limoncello is most popularly enjoyed chilled after a meal as a digestif but can also be enjoyed with prosecco in a spritz. 

Homemade Limoncello Ingredients

See the recipe card for quantities.

  • Lemons: Since you’ll be using their peels, it’s best to use lemons that don’t have a wax coating. These can often be found at organic grocery stores or farmers markets. Lemons with wax also work (see step-by-step directions below for more details).
  • Sugar: I recommend granulated pure cane sugar.
  • High Proof Alcohol: Use a neutral spirit like Everclear or a high-proof vodka. A vodka with a proof of 100 (50% alcohol) or higher is ideal but standard vodka also works!

⭐ Pro Tip: Meyer lemons give a sweeter, slightly floral flavor compared to standard lemons

Tools & Equipment List

Lemon peels infusing in jar with liquor for homemade limoncello recipe

Step-by‑Step Limoncello Recipe

Step 1: Prepare your lemons – If using unwaxed lemons, wash them with warm water and dry them. If using waxed lemons, submerge them in very hot water and use a vegetable brush to scrub them and remove the wax. Use a peeler to remove the lemon peels, being careful to avoid the white pith. 

Step 2: Infuse your alcohol – Add the lemon peels and bottle of high proof alcohol to a large jar. Seal the jar and store in a cool, dark place for 1 week to 30 days. Swirl the mixture around occasionally. The longer you infuse, the stronger the flavor. I did 30 days.

Step 3: Make simple syrup – In a large saucepan, bring water to a boil. Remove from heat and add sugar. Stir until sugar is fully dissolved. Let syrup cool until warm.

Step 4: Strain and combine – In a large bowl, add the warm simple syrup and strain the infused alcohol into the bowl. Stir together. 

Step 5: Bottle and chill – Return the limoncello to the jar or into bottles and seal tightly. Refrigerate for 1-2 weeks to allow flavors to fully develop before enjoying.

🍋 Cutest Limoncello Bottles and Label Set – perfect for gifting!

Watch How to Make this Recipe

@thesocialsipper

just waiting patiently over here to see if peeling 10 lemons was worth it for this homemade limoncello 🍋 when @Wonderful Seedless Lemons gifted me the most beautiful limoncello set, I knew I had to make homemade limoncello before baby arrives! #giftedbywonderfulseedlesslemons i used my cute (and non-toxic) @Caraway Home sauce pan to make the simple syrup (you can use my code CAROLYN for 10% off) #FriendsofCaraway

♬ original sound – The Social Sipper

Tips for Making Limoncello

  • Peel your lemons gently so you’re only getting a thin layer of yellow. The white pith will make your limoncello bitter.
  • The longer you infuse the peels, the stronger the lemon flavor will be.
  • Swirl your mixture around occasionally to help with extracting oils.
  • For the best taste, store limoncello in an airtight container for up to 3 months in the refrigerator or a year in the freezer.
Bottle of homemade limoncello recipe with label

Variations

  • Honey Limoncello: Substitute the sugar in the recipe for honey when making simple syrup. This refined sugar-free version will result in a golden color and distinct honey flavor. 
  • Crema di Limoncello (Creamy Limoncello): Instead of preparing simple syrup, carefully heat 2 cups of milk, 1 ½ cups of cream, and 2 1/2 cups of sugar in a large saucepan over medium heat. Stir frequently until the sugar is dissolved, then remove from heat. Follow all other instructions according to the recipe.

Frequently Asked Questions

What kind of lemons should I use for limoncello?

Organic, unwaxed lemons are best, since you’ll be using the peel. Limoncello is traditionally made with Sorrento lemons but you can use standard or meyer lemons.

Can I make limoncello with honey?

Yes! Follow the recipe below until the simple syrup. Substitute the sugar in the recipe for honey when making simple syrup. This refined sugar-free version will result in a golden color and distinct honey flavor. 

What is the best alcohol for limoncello?

Use a neutral spirit like Everclear or a high-proof vodka. A vodka with a proof of 100 (50% alcohol) or higher is ideal but standard vodka also works.

What is the alcohol content of limoncello?

Limoncello typically has an alcohol content between 28 percent and 32 percent, however homemade limoncello can vary greatly depending on the alcohol content of the spirit you choose. 

Is it ok if my limoncello is cloudy?

Yes! Cloudiness is normal for homemade limoncello and is caused by how the alcohol, sugar and oils from the lemon react. Using warm simple syrup can often result in cloudy limoncello due to the emulsification of the oils.

Storage Instructions

What should I store homemade limoncello in?

Store homemade limoncello in airtight glass bottles or jars. I used this cute set of bottles and labels. Avoid plastic bottles.

How long will homemade limoncello last?

Limoncello won’t spoil, but it will lose its flavor over time. For the best taste, store limoncello in an airtight container for up to 1 year. You can also store it in the freezer. Avoid storing in heat or direct sunlight.

⭐ Pro Tip: Limoncello tastes best ice-cold straight from the freezer!

What to Mix with Limoncello

Limoncello is traditionally served chilled after a meal, but it is also great mixed. For a spritz-like beverage, mix with prosecco and/or club soda or sparkling water. For a sweeter drink, try sparkling lemonade or Italian soda. 

Drinks with Limoncello

Limoncello is also a great addition to a cocktail or spritz! These are some of my favorite limoncello cocktails:

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3 Bottles of homemade limoncello recipe with labels with lemons
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Homemade Limoncello

Prep: 20 minutes
Cook: 10 minutes
Infusing Time: 30 days
Total Time: 30 days 30 minutes
This homemade limoncello recipe is so easy to make and perfect for sipping, making cocktails and gifting! Made with just 3 ingredients – lemons, sugar and high proof alcohol, this easy limoncello recipe rivals what you’d find on the Amalfi Coast!
Print Leave a Review Pin Recipe

Ingredients
 

  • 10 lemons
  • 1 750 ml bottle high proof alcohol, like Everclear or 100 proof vodka
  • 2 ½ cups granulated sugar
  • 3 ½ cups water

Instructions
 

  • Prepare your lemons – If using unwaxed lemons, wash them with warm water and dry them. If using waxed lemons, submerge them in very hot water and use a vegetable brush to scrub them and remove the wax. Use a peeler to remove the lemon peels, being careful to avoid the white pith.
  • Infuse your alcohol – Add the lemon peels and bottle of high proof alcohol to a large jar. Seal the jar and store in a cool, dark place for 7 to 30 days. Swirl the mixture around occasionally. The longer you infuse, the stronger the flavor. I did 30 days.
  • Make simple syrup – In a large saucepan, bring water to a boil. Remove from heat and add sugar. Stir until sugar is fully dissolved. Let syrup cool until warm.
  • Strain and combine – In a large bowl, add the warm simple syrup and strain the infused alcohol into the bowl. Stir together.
  • Bottle and chill – Return the limoncello to the jar or into bottles and seal tightly. Refrigerate for 1-2 weeks to allow flavors to fully develop before enjoying.

Notes

  • Peel your lemons gently so you’re only getting a thin layer of yellow. The white pith will make your limoncello bitter.
  • The longer you infuse the peels, the stronger the lemon flavor will be.
  • Swirl your mixture around occasionally to help with extracting oils.
  • For the best taste, store limoncello in an airtight container for up to 3 months in the refrigerator or a year in the freezer.
Did you Make this Recipe?Let me know what you think in the comments below, or tag @thesocialsipper on Instagram!