A chilled bottle of limoncello with a frosty glass, lemon peels visible, and fresh lemons on the counter.
Limoncello is bright, sweet, and packed with lemon flavor. This homemade limoncello is easy to make with just a few ingredients, and it tastes like a little vacation in a glass. Once you make this limoncello recipe, you’ll want to keep a bottle in your freezer.
Introduction
The magic of limoncello comes from the lemon peel. You steep peels to pull out the lemon oils, then mix it with a simple syrup. The result is smooth, sunny, and so fragrant.
The biggest tip: avoid the white pith. That part tastes bitter.
Why You’ll Love This Limoncello
- Bright and zesty: Big lemon flavor that smells amazing.
- Easy to make: Simple ingredients and simple steps.
- Great for gifting: Bottle it up for celebrations.
- Freezer-friendly: Best served ice cold.
- Fun for gatherings: Perfect for a spritz night.
Ingredients for Limoncello
Image: Ingredients including lemons, a jar, alcohol base, sugar, and water.
- Lemons (8–10): Use fresh, bright lemons; wash and dry well.
- Alcohol base (1 bottle, 750 ml): High-proof neutral alcohol works best; a quality vodka is a common option.
- Sugar (2 1/2 cups): Sweetens and smooths the lemon flavor.
- Water (3 cups): Balances the syrup so it’s not too thick.
How to Make Limoncello
Image: Four-panel collage showing peeling lemons, peels steeping in jar, syrup simmering, and finished limoncello bottled.
Limoncello Recipe Step-by-Step
- 1. Peel the lemons.
Remove only the yellow peel. Avoid the white pith.
- 2. Steep the peels.
Add peels to a jar and pour in the alcohol base. Seal and store for 7–14 days, shaking gently now and then.
- 3. Make simple syrup.
Stir sugar and water over medium heat until dissolved. Simmer 2 minutes, then cool completely.
- 4. Strain and mix.
Strain out the peels. Stir lemon infusion with cooled syrup. Taste and adjust sweetness if needed.
- 5. Chill and serve.
Bottle and freeze at least 4 hours. Serve ice cold.
Tips for Perfect Limoncello
- No pith: Bitter pith can ruin the flavor.
- Cool syrup first: Keeps lemon flavor bright.
- Freeze for serving: Best icy cold.
Storing & Serving
- Freezer: Store up to 6 months in a sealed bottle.
- Serve: Straight, over ice, or mixed into a spritz.
Reader Review
So bright and smooth! Keeping it in the freezer makes it taste like a fancy restaurant drink.
Final Notes
If you make homemade limoncello, leave a rating and tell me—do you like it sweeter or more tart?
Recipe Card: Limoncello
Yield: About 1 liter
Prep Time: 20 minutes
Steep Time: 7–14 days
Ingredients
- 8–10 lemons
- 1 bottle (750 ml) alcohol base
- 2 1/2 cups sugar
- 3 cups water
Instructions
- 1. Peel lemons, avoiding white pith.
- 2. Steep peels in alcohol base 7–14 days.
- 3. Simmer sugar and water 2 minutes; cool.
- 4. Strain and mix with syrup.
- 5. Bottle and freeze 4 hours before serving.