Homemade Limoncello
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!
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.
