Creamy Limoncello Cocktail with Charred Lemon (Low-Alcohol)
This Creamy Limoncello Cocktail is a low-alcohol lemon drink made with charred lemon, limoncello and yogurt. It’s luscious and bright, perfect for when you want something a little special.
If you loved this limoncello cocktail, you’ll want to add this Limoncello Martini and our Strawberry Limoncello Spritz to your list!
This limoncello cocktail is part of my Barely Buzzed series, where I’m intentionally leaning into lighter, slower sipping.
I used my Easy Homemade Limoncello Recipe here (just 3 ingredients), but storebought works beautifully too.
Depending on the limoncello you use, this drink lands around 13% ABV, compared to a classic margarita which is more like 22% ABV. The ice and optional coconut water help naturally dilute the alcohol, making this a perfect low-ABV option.
Why You’ll Love This Recipe
- Deliciously creamy (without cream): Greek yogurt gives this cocktail a silky texture.
- Lower alcohol & balanced: Lighter than classic cocktails but still dynamic in flavor.
- Elevated but approachable: Perfect for brunch or aperitivo hour.
Recipe Ingredients
See the recipe card for quantities.
For the Charred Lemon Juice
- Lemons: Bright yellow and juicy for the best flavor.
- Avocado oil: Or other neutral oil.
For the Cocktail
- Charred Lemon Juice
- Limoncello: You can either make your own or use store-bought. Note the alcohol content will be different depending on which product you use.
- Coconut water (optional): Hydrating addition.
- Plain Greek yogurt: Go for plain unsweetened yogurt.
- Sea salt: To bring out the flavors
- Vanilla extract: Always use pure vanilla extract.
- Sugar and lemon zest: for rim
- Charred lemon slice and sage: for garnish
Substitutions & Variations
- Make it bubbly: Top with a splash of sparkling water or club soda.
- Dairy-free: Swap Greek yogurt for coconut yogurt or another non-dairy yogurt.
- Mocktail version: Eliminate the limoncello. Use charred lemon juice, Greek yogurt, vanilla and coconut water and add ½-¾ oz honey syrup.
- Add-ins: Add muddled basil or strawberries.
Tools & Equipment List
- Glass Cocktail Shaker
- Jigger
- Citrus Squeezer
- Sauté Pan (Use code CAROLYN at Caraway for 10% off)
- Fluted Glass Goblets
You can check out my favorite glasses here!
How to Make This Recipe
For the Charred Lemon Juice
Step 1: Cut the lemons in half. Slice one lemon into rounds for garnish if desired.
Step 2: Heat a lightly oiled pan to medium and char lemons by cooking them, face down, for 3 to 5 minutes. Char until juicy and golden brown. The slices should be charred on both sides.
Step 3: Cool, then juice the halved lemons.
For the Cocktail
Step 1: Prepare the glass – Mix the sugar and lemon zest together in a shallow dish. Dip the rim of the glass in honey or a little citrus liquid before dipping it in the sugar.
Step 2: To a cocktail shaker – Add the charred lemon juice, limoncello, coconut water (if using), yogurt, sea salt, vanilla extract and ice. Shake vigorously for 30-45 seconds until perfectly diluted and smooth.
Step 3: Strain over crushed ice and garnish with a few sage leaves and sliced charred lemon.
Watch How to Make this Recipe
Carolyn’s Tips
- Shake the mixture really well before straining. You want it to be diluted and fully emulsify the yogurt.
- Mocktail version: Eliminate the limoncello. Use charred lemon juice, Greek yogurt, vanilla and coconut water and add ½-¾ oz honey syrup.
Frequently Asked Questions
Limoncello originates from the Southern Italian regions of Sorrento, Amalfi Coast and Capri.
Sparkling water, prosecco, vodka, gin, lemon juice, coconut water, and fresh herbs like basil or sage.
This cocktail is best served fresh due to the yogurt, but you can prep the charred lemon juice up to 24 hours in advance.
More Low Alcohol Cocktails to Try
- Lambrusco Spritz Recipe (Easy 4 Ingredient Cocktail)
- Grilled Pineapple Aperol Tonic
- Amalfi Spritz (Peach Limoncello Spritz Cocktail)
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Creamy Limoncello Cocktail with Charred Lemon (Low-Alcohol)
Ingredients
For the charred lemon juice (yields about 1/2 cup juice)
- 3 medium size lemons
- 1 tbsp avocado oil
For the cocktail
- ¾ oz charred lemon juice
- 1 ½ oz limoncello
- 1 1/2 oz coconut water, optional
- 1 heaping tsp plain greek yogurt
- Pinch sea salt
- Dash pure vanilla extract
- Sugar and lemon zest, for rim
- Sage and charred lemon slice, for garnish
Equipment
Instructions
For the charred lemon juice
- Cut the lemons in half. If you’d like to use charred lemon slices for garnishing, slice a lemon into rounds as well.
- Heat a saute pan over medium heat. Lightly oil the pan. Place the lemons, face down on the pan. Cook for 3-5 minutes until the lemon slices are golden brown and juicy. For the slices, cook until golden brown, then flip.
- Allow to cool then juice using a citrus squeezer.
For the cocktail
- Prepare glass – combine sugar and lemon zest on a shallow dish. Moisten the rim of the glass with citrus or honey. Dip in sugar mixture until rim is coated.
- To a cocktail shaker – Add charred lemon juice, limoncello, coconut water (if using), yogurt, sea salt, vanilla extract and ice. Shake vigorously for 30-45 seconds. You really want to combine the yogurt and have a good amount of dilution take place.
- Strain into your prepared glass over crushed ice. If desired, garnish with sage and a charred lemon slice.
Notes
- Shake the mixture really well before straining. You want it to be diluted and fully emulsify the yogurt.
- Mocktail version: Eliminate the limoncello. Use charred lemon juice, Greek yogurt, vanilla and coconut water and add ½-¾ oz honey syrup.
