Because life is too short not to turn lemons into liqueur.
So, you’ve got a bowl of lemons and a dream. Maybe you’re craving a taste of Italy, maybe you’re just feeling crafty. Either way, it’s time to roll up your sleeves and learn how to make limoncello at home—a sweet, boozy love letter to citrus that’s as easy to make as it is to sip (dangerously so).
This isn’t just any easy limoncello recipe—it’s a DIY experience that transforms your kitchen into a sun-drenched villa along the Amalfi Coast. Ready? Let’s get zesty.
What Is Limoncello, Anyway?
Limoncello is a traditional Italian liqueur made from lemon zest, sugar, and high-proof alcohol. It’s bright, sweet, and usually served ice-cold in tiny glasses that make you feel fancier than you are. It’s also ridiculously easy to make—and even easier to show off.
Ingredients for Homemade Limoncello
- 8 lemons – washed and any wax coating cleaned. Try to use good lemons with a thick rind because you want just the zest.
- 750ml Everclear
- 8 cups water
- 6 cups sugar
- Clean cheese cloth or clean coffee filter, clean kitchen strainer, kitchen filter, clean pitcherClean gallon jar with lid
Step-by-Step Instructions:
Step 1: Prep the Lemons
Start by washing your lemons with hot water and a vegetable brush to remove any wax or pesticide residue.
- Use a vegetable peeler or microplane to remove just the yellow outer peel.
- Avoid the bitter white pith underneath—it’s not invited to this citrus party.
Step 2: Infuse with Everclear
- Add your clean lemon peels to a gallon-sized glass jar.
- Pour in Everclear (190-proof alcohol) until the peels are fully submerged.
- Seal the jar and store it in a cool, dark place for at least 2 weeks—but 2 months is even better for maximum flavor extraction.
- Swirl the jar gently once a day during the first few days to help release the oils.
Pro tip: The longer you infuse, the bolder the flavor.
Step 3: Make the Simple Syrup
When your peels have infused long enough, it’s time to sweeten things up:
- Combine sugar and water in a saucepan (typically a 1:1 ratio).
- Heat over medium-high heat, stir to dissolve, and let it gently boil for 2 minutes.
- Remove from heat, cover, and let the syrup cool completely to room temperature before using.
Hot syrup + alcohol = vaporized booze. Let it cool!
Step 4: Strain the Lemon Peels
- Once the syrup is cool, strain out the lemon peels from the infused alcohol using a fine mesh strainer or cheesecloth.
- Discard the peels—they’ve done their job.
Step 5: Mix & Adjust Proof
- Combine the lemon-infused alcohol with your simple syrup and stir well.
- To make traditional 60-proof limoncello, you’ll need to dilute your 190-proof Everclear.
→ For every 750 ml of 190-proof, add about 55 oz of water.
Smaller batch? Adjust the ratios based on your total volume using a proof calculator if needed.
Step 6: Bottle & Chill
- Pour your finished limoncello into clean, sealable bottles.
- Store in the freezer. It’s ready to sip now, but for best flavor, let it mellow for 7 days before serving.
How to Enjoy Your Homemade Limoncello
- Serve ice cold, straight from the freezer in small glasses.
- Mix into a Lemon Drop Martini or Limoncello Spritz.
- Or simply sip and bask in your citrusy genius.
Why Make Limoncello at Home?
DIY limoncello not only tastes better than store-bought, but it’s also more customizable and makes a charming handmade gift. With just a few ingredients and a bit of patience, you can enjoy your own bottle of Italian sunshine all year round.
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