Homemade Limoncello – Quick & Easy

How to make homemade Limoncello that's drinkable instantly! It's bright, refreshing and full of fresh lemons, the solid after-dinner drink on summer nights!

Limoncello is the taste of Italian summers and it's so easy to make at home!

It's sweet, tart and full of fresh lemon flavour. Sip on a small glass after dinner add it to cocktails on a hot summer's day or use it to make desserts and gelato.

To make it drinkable instantly we've added fresh lemon juice and use vodka instead of 190 proof, pure grain alcohol which can be hard to find outside of Italy.

It's fresh, zingy and good, all you need is 3 simple ingredients and a clean bottle for storing it.

Check out the full recipe below including step by step photos, tips and video tutorial, enjoy!

Ingredients – what you need

The photo below shows you everything you need to make homemade Limoncello plus some important notes! Full quantities are in the printable recipe card below.

• Lemons – use the best quality large lemons you can find they should be firm and bright, with no dark yellow skin.
• Vodka – use a good quality vodka, it makes a huge difference to the overall flavour. We used Absolute vodka to make ours.
• Sugar – white granulated or caster sugar is all you need, don't use brown sugar.

Put the sugar and water in a saucepan and bring to a boil until the sugar has completely dissolved. Turn off the heat and set aside (photos 1 & 2).

Peel the lemon skin with a vegetable peeler making sure you don't remove the white pith which will make the limoncello bitter then juice the 8 lemons through a sieve (photos 3 & 4).

Pour the sugar syrup, lemon juice and vodka into a large 1.5 litre jar. Add the lemon peel and stir to combine (photos 5-7).

Although the limoncello is drinkable immediately it's best to leave it from 1 week to 1 month (it develops more flavour the longer it's left). Leave it in a cool, dark place to develop (no need to refrigerate).

When ready, strain out the peel and transfer the limoncello to a bottle. You can store the limoncello at room temperature, a fridge or freezer.

Recipe tips and FAQs

• Bottling – add the lemon peel and limoncello into a bottle you can get the peel out of again or that you can recycle.
• Serving suggestions – Serve chilled limoncello in small shot glasses to sip on after a meal, it's the solid summer digestive.
• Other ways to use limoncello – you can add limoncello to desserts such as cake frosting homemade limoncello gelato or even turn it into an Amalfi style spritz with prosecco – suited to summer!
• Limoncello cocktails – check out our good summer cocktails using limoncello Limoncello Martini (Lemon Drop Martini)Limoncello Mojito CocktailSparkling Limoncello Cocktail.

What are the best lemons to use?

Lemons from the Amalfi coast will make the limoncello extra good but any fresh, ripe and unwaxed lemons will do.

Vodka Vs pure grain alcohol

Traditionally, Limoncello is made with 95% pure grain alcohol but it's not available to buy in every country or easy to find. Good quality vodka works as well.

How can we make it sweeter?

If you find the Limoncello too strong to your taste you can easily add more sugar syrup to taste.

How long does homemade limoncello last?

The limoncello will keep well in the fridge for up to 3 months.

Can you freeze it?

Because this version is made with vodka and lemon juice the limoncello will freeze solid (although it defrosts quickly).

Ingredients

Makes 1.5 litres

• 8 large unwaxed lemons
• 1 cup granulated sugar ((225g))
• 1 cup water ((240ml))
• 3 cups good quality vodka ((700ml/23.6 fl oz))

Method

1. Put the sugar and water in a sauce pan and bring to a boil until the sugar has completely dissolved. Turn off the heat and set aside.

2. Peel the lemon skin with a vegetable peeler making sure you don't remove the white pith which will make the limoncello bitter then juice the 8 lemons through a sieve.

3. Pour the sugar syrup, lemon juice and vodka into a large 1.5 litre jar and add the lemon peel, stir to combine.

4. Although the limoncello is drinkable immediately it's best to leave it from 1 week up to 1 month (the longer the peels steep the better it will taste). Leave it in a cool, dark place to develop (no need to refrigerate).

5. When ready, strain out the peel and transfer the limoncello to a bottle. You can store the limoncello at room temperature or fridge.

Kitchen notes

• Bottling add the lemon peel and limoncello into a bottle you can get the peel out of again or that you can recycle.
• Serving suggestions Serve chilled limoncello in small shot glasses to sip on after a meal, it's the solid summer digestive.
• Other ways to use limoncello you can add limoncello to desserts such as cake frosting homemade limoncello gelato or even turn it into an Amalfi style spritz with prosecco - suited to summer!
• Limoncello cocktails check out our good summer cocktails using limoncello Limoncello Martini (Lemon Drop Martini)Limoncello Mojito CocktailSparkling Limoncello Cocktail.