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📋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.
Course Drinks
Cuisine Italian
Keyword Homemade limoncello, Italian Limoncello, Lemon liquor
Prep Time 20 minutes minutes
Cook Time 2 minutes minutes
Total Time 22 minutes minutes
Servings 4 wine bottles
Calories 1432 kcal
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
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
Calories: 1432 kcal | Carbohydrates: 226 g | Sodium: 23 mg | Sugar: 226 g | Vitamin C: 1.7 mg | Calcium: 11 mg | Iron: 0.1 mg