Homemade Limoncello
User Reviews
5
Homemade Limoncello
Description
Homemade Limoncello starts by peeling organic lemons, ensuring only the thin yellow zest is removed to avoid bitterness from the pith. The peels soak in Everclear or strong vodka for several days in sealed jars, allowing essential lemon oils to infuse the alcohol. Frequent swirling helps distribute these flavors evenly. Once deeply infused, a simple syrup made from water and sugar is combined with the lemon-infused alcohol to create a smooth, sweet liqueur with pronounced lemon aroma and flavor but no harshness from the pith.
This limoncello is typically served chilled as a digestif or mixed into cocktails. Its brightness and balance come from the natural lemon oils and controlled sweetness, making it a popular homemade liqueur to enjoy slowly or share with friends.
The recipe yields about 9 1/2 cups, equivalent to roughly 76 one-ounce servings. A popular way to enjoy it is in a Limoncello Spritz. Careful peeling and consistent swirling during infusion are key to avoiding bitterness and achieving a fresh lemon flavor.
Ingredients
- 8 lemon peeled, organic
- 750 milliliters Everclear liquor 100 to 120-proof vodka may be substituted, 151-proof
- 6 cups water
- 3 cups granulated sugar
Instructions
- Prep and Waiting - Using a vegetable (or potato peeler), peel the lemons. Tip - It’s extremely important that you remove only the very outermost, superficial layer of yellow lemon peel. Do NOT remove yellow peel + white material, or white pith. It’s bitter and will cause your entire batch of limoncello to be unnecessarily bitter, no matter how much sugar is added.
- Add the lemon peels to a large glass jar(s) or jug(s) making sure whatever jar you select has a lid that you can seal. Tip - I use two jars because it's what I have an it's easier to distribute the peels and Everclear between two jars but do what's easier for you.
- Pour the Everclear over the lemon peels, making sure they're completely submerged and seal the jar(s). Place the jar in a cool, dry, dark place.
- Every day or so, swish and swirl the alcohol around for about 15 seconds to distribute the lemon essential oils that are being pulled out. Tips - This isn't an exact science, and if you miss a day, don't worry. Do this for at least 2 weeks, but I find about 4 weeks to be necessary, and perhaps 6 weeks may be necessary. It'll depend on your lemons, liquor, climate, environment, etc.
- How To Tell When It's Ready - It’s a judgment call but when the lemon peels are translucent, pale, or white-ish, and have lost their yellow color, and can be snapped or are brittle, that means that the important lemon oils have been sucked dry from the peels and your limoncello should be ready to go!
- At this point, using a fine mesh strainer or sieve, strain the liquid over a large bowl. Tip - Later on you're adding 6 cups of simple syrup so make sure it's a big bowl; set lemon liquid aside. Discard the lemon peels.
- Simple Syrup - Make a simple syrup by combining 6 cups of water and 3 cups of sugar in a large saucepan, and heat over medium to medium-high heat on the stove, until the sugar is completely dissolved, about 3 to 5 minutes. Stir constantly to encourage the sugar to dissolve. Let the sugar syrup COOL COMPLETELY to room temp. Do not move on until it's cooled completely.
- Add the simple syrup to the large bowl with your lemon liquid and stir to combine.
- Refrigerate before serving chilled (technically you don't have to refrigerate it but not only will it last longer in the fridge, it tastes better chilled). You can serve it as-is over ice, in your favorite cocktail recipes that call for limoncello, in dessert recipes that call for limoncello, and so forth. Read blog post for ideas.
- Storage - Limoncello will keep airtight in the fridge for at least 3 months or in the freezer for about 1 year. If you're freezing it, freeze it in ice cube trays so that it'll be easier to thaw and use in single-serving portions.
Notes
- Peel only the bright yellow part of the lemon skin, avoiding the white pith to prevent bitterness.
- Use a sealed glass jar kept in a cool, dark place for infusion.
- Swirl the jars daily to help extract lemon oils evenly.
- The recipe yields about 9 1/2 cups or roughly 76 one-ounce servings.
- Try making a Limoncello Spritz to enjoy this liqueur.
Nutrition Information
Show DetailsNutrition Facts
Serving: 75Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 58kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.005g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
