homemade limoncello in a bottle and glass
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Homemade Limoncello

Learning how easy it was to make homemade limoncello was a revelation...liquid sunshine!
Adapted from Jo-Lynne Shane
Prep Time10 mins
Resting Time14 d
Total Time14 d 10 mins
Course: Drinks
Cuisine: Italian
Keyword: Lemon, Liqueurs, Vodka
Servings: 32 1-oz shots
Calories: 100kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment



  • 1 bottle bottle vodka or grain alcohol (750ml)
  • 6 lemons

Simple Syrup

  • 1 cup water
  • 1 cup sugar


For the base

  • Wash the lemons and remove the zest with peeler, avoiding the white part. (I juiced the zested lemons and saved it for other uses).
  • Place the zest and vodka in a quart mason jar. Close the jar and let it sit for 1-2 weeks; shake daily. When the peels lose color, it's ready. Longer is better (a quart canning jar is perfect for this).
  • Strain the liquid through a fine mesh sieve; squeeze lemon peels to get all the liquid out.

For the simple syrup

  • Combine 1 cup water and 1 cup sugar in a saucepan over medium heat. Heat until the sugar dissolves; cool to room temperature.
  • Add the syrup to the limoncello base. A little warm syrup makes a nice cloudy limoncello.
  • Using a funnel, pour the liqueur into sealable clean bottles. Store in the freezer in warmer zone, like on the door. It can slush up a bit; that's okay (I don’t have that kind of room in my freezer, but the refrigerator works, too). Longer aging means more intense flavors.
Nutrition Facts
Homemade Limoncello
Amount Per Serving
Calories 100
* Percent daily values are based on a 2,000 cal per day diet.
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