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Home » Recipes » Liquors

Homemade Italian Limoncello Recipe

Published: Feb 18, 2022 · Modified: Jan 23, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
After a lavish Italian meal, a freezing cold Italian homemade Limoncello. citrusy, sweet and strong. You will digest in no time. Put it in a fancy bottle and make the perfect edible gift for father and/or mother day. #yourguardianchef #italianrecipes #liquorcabinet #homemadeliqueur

A traditional homemade Italian Limoncello is citrusy, sweet and strong. Keep it cold in the freezer, it is the perfect way to end the most lavish meal. A traditional homemade Limoncello is so high in alcohol, it never freezes. No wonder in Italy we call it digestive. Put it in a fancy bottle and you have a special edible gift for your friends.

limoncello 3 bottles and full glasses
Jump to:
  • Limoncello, Lemoncello, Lemon Chello
  • How do you drink Limoncello in Italy
  • Ingredients you need
  • How to make Limoncello
  • How to serve Limoncello
  • Top tips
  • Desserts you can serve with Limoncello
  • FAQ
  • No risk of botulism
  • Setting up a liqueur workshop
  • More homemade liqueurs recipes
  • 📋Italian Limoncello recipe

Limoncello, Lemoncello, Lemon Chello

Limoncello is a traditional recipe from the south of Italy where lemons trees find their natural habitat. The authentic Italian name is Limoncello.

The southern coastal regions have the perfect micro-climate for citrus trees, that is why the best commercial limoncello is made in the Amalfi coast and in Sicily.

Although in Italy we rarely buy Limoncello, as we prefer to make it at home.

The difference in taste and consistency is remarkable, and it is so easy to make.

If you want to try another traditional Italian Limoncello recipe, you can check the recipe: homemade Italian Limoncello cream made with a milk syrup.

How do you drink Limoncello in Italy

In Italy, the Limoncello is stored in the freezer, as well as the glasses where it will be served. Usually, it is served at the end of a lavish meal (preferably evening) either together with a dessert or after.

It citrusy flavour cleanse the palate and the alcohol helps digestion. It is served freezing cold to smooth the strong taste of the alcohol.

This is how you recognize a good quality Limoncello. Because it contains a high percentage of alcohol, Limoncello does not solidify like ice, but it remains creamy.

If a Limoncello solidifies in the freezer it means it is mostly made of sugar and water and does not have a good level of alcohol.

Ingredients you need

You will need:

  • 10/12 non-treated, unwaxed lemons
  • 4 cups - 1 lt of 95% alcohol or vodka
  • 2 lb - 900 gr of sugar
  • 6 cups of water

Making Limoncello from scratch is very easy, but you need to let it rest and infuse for several days before you can complete the recipe.

It will not be ready immediately so plan ahead.

How to make Limoncello

Infuse the lemon zest

  1. Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon.
  2. Cut them into small pieces so that they come out of the bottle easily when you filter the liquor
  3. Insert them in a large bottle with a wide bottleneck
  4. Pour the alcohol in the bottle and let the zest infuse for about 10 days in a dark place
  5. Try to shake the bottle at least every second day
Process shoot for infusing lemon

Mix it with syrup

  1. To make the syrup, boil the sugar in the water for a few minutes until it is completely dissolved
  2. Let it cool down completely
  3. Filter the alcohol and discharge the lemon zest
  4. Pour the alcohol into the syrup and mix well
  5. Pour it in bottles and let it rest in a dry place
process shoot mixing limoncello with syrup

How to serve Limoncello

As Limoncello is very high in alcohol, it should be served frozen cold in cold small glasses. Both the Limoncello bottle and the shot glasses should be stored in the freezer.

A store bought Limoncello may solidify in the freezer because it tends to be more sugary than alcoholic.

A homemade or good quality Limoncello never solidifies when stored in the freezer because of its high alcohol content and it can be easily poured into the glasses from frozen.

Limoncello is so alcoholic that it will last for years, however, its flavor will be at its best after resting for 1 month. After 6 months, it will loose some of the aroma.

limoncello 3 bottles and full glasses

Top tips

  • Make sure the lemons are non-treated and unwaxed.
  • Some types of lemon have a very bitter pith, try to use Amalfi or Sorrento lemons
  • When you cut the zest try not to take the pith, the white part of the lemons
  • Make sure the bottle has a large bottleneck otherwise it will be difficult to remove the lemon zest from the bottle
  • In Italy, you can find 95% alcohol for liquors, but since it is difficult to find outside Italy you can use Vodka
  • Serve the Limoncello cold and in cold glasses
  • Bottle the Limoncello in fancy bottles to make edible gifts, your friends will love it
limoncello 3 bottles

Desserts you can serve with Limoncello

Here is a list of desserts you can serve with limoncello:

  • Pear crumble recipe
  • Simply Apple Cupcakes Recipe
  • Torrone Italian Nougat Recipe
  • Pavlova Recipe with Chestnut Mousse
  • Swiss Roll Sponge Recipe
  • Peach Tarte Tatin with Calvados and Pistachios
  • Crostata with Homemade Peach Jam
  • Apricot jam cake with marshmallow frosting and pistachio
desserts and home made liquors

FAQ

How do you drink Limoncello in Italy?

In Italy we drink Limoncello at the end of our meals. It is served frozen cold in cold shot glasses. A good quality of Limoncello should have a high level of alcohol and does not solidify when frozen. If your frozen Limoncello is too solid to pour it means it is too high in sugar and low in alcohol. It is practically a Lemon sorbet.

What can I do with leftover lemons?

With the leftover lemons I make a lemon sorbet with Vodka. I like to serve it at the end of a seafood meal. If I am having a lavish dinner with 6 meal courses, and I am serving both seafood and meat, I serve the lemon sorbet to cleanse the palate from the seafood before moving into the meat course.

What can I do with the leftover lemon zests?

I usually freeze them and use them to flavor cakes and biscuits.

Does limoncello need to be refrigerated?

Limoncello does not need to be refrigerated as its high level of alcohol prevents any room temperature deterioration. However, as Limoncello should be served freezing cold, you should store it in the freezer if you plan to serve it.

Can you get botulism from homemade liqueurs?

See the answer below

No risk of botulism

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.

Here is a study that proves botulism cannot grow in Alcohol: ”The growth and neurotoxin production (botulism) were delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”.

Effect of Ethanol on the growth of Colstridium botulinum

Botulism is a concern with home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service:

Clostridium Botulinum

homemade Italian liqueurs edible gifts

Setting up a liqueur workshop

You can easily create your liqueur workshop with just a few items. They are not expensive and you can order them online from my Amazon shop: Homemade Liqueur Lab. Those are my favorite and specially selected tools to make the process smooth and easy:

  1. Jars 67 ounce - 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don't take much room in the cupboard. I usually brew different types of liqueurs at the same time so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.
  2. 1 gallon - 3-liters glass bottle: I use this bottle in the second part of the brewing process, once I add the syrup. It is a transparent glass bottle so I can check how the liqueur is progressing and if it needs a good shake. It is important that this bottle has a large neck so the residuals of the fruits, zests, spices, or herbs can be easily removed without any problem once the liqueur is ready to be bottled. Personally I have 2 of those large bottles.
  3. Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol.
  4. Auto-stop funnel: However, once the liqueur is ready, filtered and all the solid particles have been removed, I like to use an auto-stop funnel with a floating system that stops the liquid from flowing once the bottled has been filled.

    It is very difficult to gauge how much liquid can fit in a bottle and I often fill the funnel way too much. Instead of overflowing the bottle, the auto-stop funnel locks the stem automatically and the excess liquid remains in the funnel.

    The funnel can be easily removed, transferred into another bottle using the handle that keeps the liquid inside the funnel and no liqueur is wasted.
Mix Nocino with syrup and pour into bottles
  1. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
  2. Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
  3. Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don't have a pan with a spout, this is the easiest way to pour the syrup once it is cold.
  4. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
  5. Small glass bottles with lids: if you want to store the liqueurs in small bottles or if you want to give it as gifts to friends and family those small bottles are perfect. The lid seals and they can be easily carried. They even come with labels to write the name of the liqueur and the date.
  6. Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished.
  7. Good Grips Bottle Brush: to easily clean all the bottles after each use. Some liqueurs can be very sticky and stain easily like the walnut hull.
  8. If you want to give your liqueur an extra festive look you can also use the Rose Ice Cube Stackable to make rose ices or the ice cube with light to make your liqueur shine at night.
homemade strawberry liqueur in a glass served with ice

More homemade liqueurs recipes

Homemade liqueurs are such a satisfying project, enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.

I already have some published and more will come. Just be ready when the fruits are in season to start your collection:

  • limoncello cream
  • chocolate liqueur
  • nocino
  • curacao
  • strawberry liqueur
  • licorice liqueur
  • Italian eggnog VOV
  • violet liqueur

Check out the category: homemade liquors

You can also check out the web story: 9 Homemade Italian Liqueurs

selection of homemade liqueurs

For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.

Banned in Europe for commercial use, you can only try it if you make it for personal consumption.

If you are making this Italian Limoncello Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

limoncello 3 bottles and full glasses

📋Italian Limoncello recipe

This homemade Italian limoncello recipe is how Italians end the most lavish meals: citrusy, sweet and strong. No wonder we also call it digestive. In a fancy bottle is a perfect edible gift.
Prep Time 20 minutes
Cook Time 2 minutes
⏲️Total Time 22 minutes
Servings: 4 wine bottles
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 11 non treated lemon
  • 4 cups 95% alcohol or vodka

Syrup

  • 2 lb caster sugar
  • 6 cups fresh water
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Equipment

  • Measuring mugs
  • Vegetable Peeler
  • Glass Bottle 1 gallon
  • Good Grips Bottle Brush
  • Auto Stop Funnel
  • Ladle with spout
  • Vintage Glass Bottles
  • Shot Glass Set
Looking for kitchen gadget gifts?
Check out Amzon Shop USA!
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Instructions

Infuse the lemon zest

  • Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon 
    11 non treated lemon
  • Cut them into small pieces so that they come out of the bottle easily when you filter the liquor
  • Insert them in a large bottle with a wide bottleneck
  • Pour the alcohol in the bottle and let the zest infuse for about 10 days
    4 cups 95% alcohol or vodka
  • Shake the bottle every second day

For the syrup

  • Boil the sugar in the water for a few minutes until it is completely dissolved
    2 lb caster sugar, 6 cups fresh water
  • Let it cool down completely

Making the liquor

  • After 10 days filter the alcohol and discharge the lemon zest
  • Pour the alcohol into the syrup and mix well
  • Pour it in bottles and let it rest in a dry place
  • When you want to drink it, store it in the freezer with the glasses you want to serve it in. All should be nice and cold

Video

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Notes

  • Make sure the lemons are non-treated and unwaxed.
  • Some types of lemon have a very bitter pith, try to use Amalfi or Sorrento lemons
  • When you cut the zest try not to take the pith, the white part of the lemons
  • Make sure the bottle has a large bottleneck otherwise it will be difficult to remove the lemon zest from the bottle
  • In Italy, you can find 95% alcohol for liquors, but since it is difficult to find outside Italy you can use Vodka
  • Serve the Limoncello cold in cold glasses
  • Bottle the Limoncello in fancy bottles to make edible gifts, your friends will love it

Nutrition

Calories: 1432kcal | Carbohydrates: 226g | Sodium: 23mg | Sugar: 226g | Vitamin C: 1.7mg | Calcium: 11mg | Iron: 0.1mg
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More Liquors

  • Italian Concord Grape Wine Fragolino Recipe
  • Homemade Orange Liqueur Curacao Style
  • Homemade Fresh Strawberry Liqueur
  • Homemade Violet Liqueur
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Reader Interactions

Comments

  1. Kelly Anthony

    April 25, 2019 at 12:59 am

    5 stars
    Your step by step directions and pictures will make making this italian limoncello a cinch. How fun to have this at home to serve to my friends after a delicious meal.

    Reply
    • Laura

      April 25, 2019 at 6:18 am

      Thank you. Yes, friend love it especially in the Summer

      Reply
  2. Cathy

    April 25, 2019 at 1:06 am

    5 stars
    I've always wanted to make limoncello and never realized it was this easy!! I'm so excited to make it now not only for myself but for friends! Excellent! Thank youuu, finally I have an easy recipe to follow!

    Reply
    • Laura

      April 25, 2019 at 6:17 am

      You are welcome, I am sure all your friends will like it

      Reply
  3. Sara Welch

    April 25, 2019 at 3:15 am

    5 stars
    This sounds nothing short of amazing! It will be so cool and refreshing on a hot day!

    Reply
    • Laura

      April 25, 2019 at 6:17 am

      It absolutely will, thanks

      Reply
  4. Rosa

    April 25, 2019 at 3:25 am

    5 stars
    Awesome, didn't realize how easy this is to make. Will definitely be giving this a try for Thirsty Thursday! 🙂

    Reply
    • Laura

      April 25, 2019 at 6:16 am

      thank you. Yes, very easy

      Reply
  5. Heidy L. McCallum

    April 25, 2019 at 3:33 am

    5 stars
    This looks so cold and refreshing and super simple to make. I definitely need a little of this in my life immediately

    Reply
    • Laura

      April 25, 2019 at 6:16 am

      Thank you. I know you do, LOL

      Reply
  6. G

    April 25, 2019 at 1:22 pm

    So making this one!! How long does the Limoncello keep?

    Reply
    • Laura

      April 26, 2019 at 6:43 am

      Thanks. Limoncello keeps for years as it is alcohol. It will be gone before you know it

      Reply
  7. Renee

    September 23, 2019 at 1:52 am

    This looks amazing. Where did you find your fancy bottles to put it all in?

    Reply
    • Laura

      September 23, 2019 at 6:01 am

      Thank you, unfortunately I don't know. My late husband had them already when we married

      Reply
  8. Nita

    January 08, 2021 at 6:52 pm

    Tried the recipe; love the ourcome—however, I am a bit puzzled how my limoncello came out...really really clear.. any idea why? Thanks a heaps!

    Reply
    • Laura

      January 09, 2021 at 4:50 am

      I am glad you liked it. It is strange it is clear, the alcohol turns yellow after the lemon zests have been soaking in it for 10 days. Was the alcohol clear after you soaked the zest?

      Reply
  9. Kim

    February 01, 2021 at 3:07 am

    Hi Laura

    Wonderful instructions. Thank you! My batch is not yellow in any way. The lemon rinds and Ever Lear have been soaking for 14 days and still clear as day. What am I doing wrong???

    Reply
    • Laura

      February 01, 2021 at 4:54 am

      Hi Kim, thank you for your comment. I am puzzled, even Nite below had a clear limoncello. I wonder if Ever Lear is different from the Alcohol we use here? I would suggest next time to put more lemon peels and let it rest for longer and see if that changes.

      Reply
  10. Cali

    September 06, 2021 at 10:18 pm

    This looks amazing! Does it need to be refrigerated once bottles?

    Reply
    • Laura

      September 07, 2021 at 6:26 am

      Thank you for your comment. The limoncello doesn't need to be refrigerated, it can be stored in the cupboard. I keep it in the freezer as I like to serve it cold. That is what most Italian do.

      Reply
  11. Sandra Williams

    February 10, 2022 at 1:37 pm

    5 stars
    Wow utterly delicious so easy & a million times better than bought lemoncello! My friends think I’m a domestic goddess!! You certainly are my guardian chef

    Reply
    • Laura

      February 10, 2022 at 4:54 pm

      Oh, so good to hear you made it. Well done !!!!

      Reply
  12. Julia M.

    October 03, 2022 at 3:43 pm

    5 stars
    Soaked the lemon peels for about 2 months. It is a beautiful lemon color (and it smells wonderful). Made the simple syrup and now just waiting on the syrup to cool before bottling. Thank you for the wonderfully easy recipe.

    Reply
    • Laura

      October 03, 2022 at 4:16 pm

      So happy to hear from you. Thank you for letting me know. Enjoy!

      Reply
      • Kim

        December 01, 2022 at 4:13 am

        Hello
        What kind of vodka do you recommend?
        Thank you

        Reply
        • Laura

          December 01, 2022 at 6:31 am

          Hello, I am not an expert in Vodka but make sure it has no added flavor and has a high % of alcohol

          Reply

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