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Easy Homemade Limoncello Recipe | Authentic Italian Digestif in 3 Weeks

A luxurious homemade limoncello recipe that captures the essence of Italy’s Amalfi Coast. Infuse organic lemon zest with grain alcohol for a vibrant, authentic liqueur that’s smoother and more aromatic than store-bought versions.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 1 liter
Course: Beverage
Cuisine: Italian
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 2 pounds 8–9 organic lemons
  • 1 750ml bottle Everclear or high-proof vodka
  • 1 cup granulated sugar
  • 1 cup filtered water

Method
 

  1. Wash and dry lemons. Using a microplane or peeler, zest only the yellow skin, avoiding the white pith.
  2. Combine zest with Everclear or vodka in a glass jar. Seal and store in a cool, dark place for 2–3 weeks, shaking every few days.
  3. When zest appears pale and liquid is golden, strain through a fine mesh lined with cheesecloth. Discard zest.
  4. Make simple syrup by dissolving sugar in water over medium heat. Cool completely.
  5. Mix cooled syrup with lemon-infused alcohol and funnel into sterilized bottles.
  6. Seal tightly and store in the freezer for 24 hours before serving. Serve chilled in small glasses.

Notes

Use only organic lemons to avoid pesticide residue. Don’t include white pith—it adds bitterness. Store limoncello in the freezer for up to 18 months for best flavor. Adjust sweetness by varying sugar or syrup ratio.