Italian Limoncello Recipe

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With a homemade Italian Limoncello is how we end our most lavish meals: citrusy, sweet and strong. No wonder we also call it digestive. Put it in a fancy bottle and you have a special edible gift for your friends.

Jump to:

• How do you drink Limoncello in Italy
• No risk of botulism
• Ingredients for the Limoncello
• How to make it:
• How to serve the Italian Limoncello
• Setting up a liqueur workshop
• Top tips
• More homemade liqueurs recipes
• Desserts you can serve with Limoncello
• 📋Italian Limoncello recipe

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 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.

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 more information about botulism from the USDA Food Safety and Inspection Service:

Clostridium Botulinum

Ingredients for the Limoncello

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 this Italian Limoncello recipe is very easy. You first need to infuse the lemon zest in the alcohol for 10 days and then mix it with syrup.

How to make it:

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
5. Try to shake the bottle at least every second day

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

How to serve the Italian Limoncello

When you want to drink it, store the bottle in the freezer with the glasses you want to serve it in. They should be small glasses. All should be nice and cold Limoncello as well as the glasses.

As Limoncello has a very high level of alcohol, it will last for years….if you have any left after a year!

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.

5. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
6. Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
7. 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.
8. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
9. 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.
10. 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.
11. 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.
12. 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.

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

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

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Plus download the printable liqueur labels you find in the picture below.

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

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.