It's easy to make homemade Limoncello. All you need is four ingredients and time, with very little hands-on work. Intensely lemony and sweet, a little Limoncello goes a long way!
Why this recipe works
- Limoncello is just lemon-infused vodka, sweetened with simple syrup
- It's very easy to infuse vodka with flavor. Just let the flavoring agent soak in it for a couple of weeks
- There's very little hands-on work needed, just time
The beauty of writing a blog about scotch (and other whisky reviews) and scones (and other yummy baked goods) is that the two subjects generally don’t intersect, so I can write about double the topics.
Occasionally I’ll write a “crossover” post where I’ve baked with alcohol, what I call Boozy Food, like Kahlua cake, Whiskey Marshmallows, and Bourbon Brownies.
And while I’ve made food using alcohol as a flavoring, I haven’t made and written about making a flavored liqueur…that is, until now.
Jump to:
Vodka made better
I've had the pleasure of catering my older daughter’s bridal shower, and with an Italian themed menu it seemed appropriate to serve homemade Limoncello liqueur.
I had tasted limoncello in Italian restaurants and had assumed that it was some fancy imported liqueur. While researching the aforementioned bridal shower menu, imagine my surprise when I learned that Limoncello is just lemon-infused vodka sweetened with simple syrup. “Hooray!” I thought, ”I CAN MAKE IT!”
(So...how is it done?) Glad you asked!
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What you need
While the “brown” spirits like scotch and bourbon don’t really lend themselves to doctoring up (why alter perfection?), vodka practically screams for flavoring.
In the B.S.S. times (i.e. Before Scotch and Scones), I’ve made pineapple vodka (a version of the Stoli Doli from Capitol Grille steakhouse), grapefruit vodka (that was surprisingly wonderful), and even cucumber vodka (not my favorite, but my older daughter liked it).
Infusing vodka simply is a matter of letting that flavoring item steep in the vodka for about 2 weeks, then drain and, voilà, you have flavored vodka.
For Limoncello, you make simple syrup (which is just sugar dissolved in water), and stir it into the flavored vodka. That's all there is to a Limoncello recipe. It's just sweetened lemon-infused vodka!
How to make Limoncello from scratch
A homemade Limoncello recipe is pretty simple. The hardest part is probably zesting the lemons. Well, that, and waiting 2 weeks before it's ready!
Step 1: Infuse the vodka
Wash the lemons, then cut away the outer rind with a peeler. Try to avoid getting any of the white part (pith). Cut away any pith that ends up on the peels if you cut too deeply because it can cause your infusion to be bitter.
Transfer the zest to a quart mason jar and pour the vodka over the peels (photo 1). Seal the jar tightly and give it a good shake. Place the jar in a cool, dark place (the back of the pantry is good). Now, you wait.
Let the jar sit for 1 to 2 weeks, shaking daily (photo 2). The longer it sits, the more flavor is infused into the vodka. When the peels lose their color, the infusion is ready.
You can see over the course of 2 weeks how the color of the vodka gets stronger. It's all that essence of lemon seeping in!
Step 2: Drain the liquid
Strain the limoncello base through a fine mesh strainer, squeezing the zest to get as much of the liquid as possible (photo 3).
Step 3: Stir in simple syrup
Combine the water and sugar in a small saucepan over medium heat. Heat the mixture, stirring occasionally as the sugar dissolves. Cool the syrup to room temperature (but on the warm side). Add the slightly warm simple syrup to the limoncello base and stir until it's combined. The limoncello will be cloudy.
Using a funnel, pour the liqueur into a sealable glass bottle.
Questions asked and answered
Here are some questions that you might have...
You can store the limoncello in the freezer in a warmer area (like on the door). Alternatively, keep it chilled in the refrigerator. Longer aging means more intense flavors. It should last for up to 3 months.
Generally speaking, Limoncello is drunk chilled and straight (i.e. no ice) in a small shot glass. Limoncello is potent (it's just sweetened vodka, after all), so a 2-ounce serving is plenty.
The strength of the Limoncello varies based on the proof of the vodka and the sugar content. On average, assume that the alcohol content is between about 25% and 30%ABV.
Pro Tip: Ways to use Limoncello
Beyond sipping, you can use Limoncello liqueur as a mixer or ingredient. The obvious way is to use it in cocktails. Limoncello Rye Sour updates a Whiskey Sour with its sweet tart flavor for an unexpected twist.
Just like I mentioned baking with booze earlier, using Limoncello in baked goods brings bright, sweet lemon flavor to the recipe. Glazed Limoncello Cake uses this flavor in both the cake and the glaze, and the result is delicious!
Simple to make, delightful to sip
This lovely Limoncello liqueur is light, sweet, intensely lemony, and quite refreshing. My older daughter likened it to the sweet flavor of lemonheads candy (after the sour taste fades). How's that for tasting notes!
Serving my homemade Limoncello at her bridal shower was so special. And, the lovely yellow color was a bright compliment to a wonderful event.
It's a revelation to learn how easy it is to make this tasty lemon liqueur. Make a batch and see for yourself!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Lemons, limes, and oranges can add brightness and maybe even a mouth-puckering tanginess to your desserts. Whether the recipe contains fresh squeezed juice or a citrus-flavored extract, you'll want to try some of these citrus recipes!
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Recipe
Easy Homemade Limoncello Liqueur
Equipment
- quart mason jar
- funnel
- sealable glass bottle
Ingredients
For the base
- 6 lemons, see Recipe Notes
- 1 bottle vodka, or another grain alcohol, see Recipe Notes
For the simple syrup
- 1 cup water
- 1 cup granulated sugar
Instructions
- Make the base: Wash the lemons, then cut away the outer rind with a peeler. Try to avoid getting any of the white part (pith). Cut away any pith that ends up on the peels if you cut too deeply.
- Transfer the zest to a quart mason jar and pour the vodka over the peels. Seal the jar tightly and give it a good shake. Place the jar in a cool, dark place (the back of the pantry is good).
- Let the jar sit for 1 to 2 weeks, shaking daily. The longer it sits, the more flavor is infused into the vodka. When the peels lose their color, the infusion is ready.
- Strain the limoncello base through a fine mesh strainer, squeezing the zest to get as much of the liquid as possible.
- Add the simple syrup: Combine the water and sugar in a small saucepan over medium heat. Heat the mixture, stirring occasionally as the sugar dissolves. Cool the syrup to room temperature (but on the warm side).
- Add the slightly warm simple syrup to the limoncello base and stir until it's combined. The limoncello will be cloudy.
- Using a funnel, pour the liqueur into a sealable glass bottle. Serve chilled and enjoy!
- You can store the limoncello in the freezer in a warmer area (like on the door). Alternatively, keep it chilled in the refrigerator. Longer aging means more intense flavors. It should last for up to 3 months.
