Authentic Italian Limoncello
Traditional Italian limoncello made by infusing organic lemon peel in high-proof alcohol, then blending it with a cooled sugar syrup. The long infusion creates a vivid yellow colour and a strong, fragrant lemon flavour.
Traditional Italian limoncello made by infusing organic lemon peel in high-proof alcohol, then blending it with a cooled sugar syrup. The long infusion creates a vivid yellow colour and a strong, fragrant lemon flavour.
Ingredients
4 ingredients- 9 organic lemons
- 1 litre grain alcohol (95% ABV / 190 proof), or high-proof vodka
- 1.5 litres water
- 700g white sugar
Equipment
- Large sealable glass jar
- Vegetable peeler or small sharp knife
- Large saucepan
- Fine-mesh strainer
- Large mixing container
- Wooden spoon
- Funnel
- Clean glass bottles
Substitutions
95% grain alcoholHigh-proof vodka
The creator allows vodka, although the flavour and strength will not be exactly the same.
Organic lemonsUnwaxed lemons
Wash and dry them thoroughly before removing the peel.
Method
13 steps- Wash and dry the lemons thoroughly.
- Peel the lemons carefully, taking only the yellow zest and avoiding the bitter white pith.
- Place the lemon peel in a large sealable glass jar.
- Pour the grain alcohol over the lemon peel and seal the jar tightly.
- Leave the jar to infuse for approximately 20 days in a cool place away from direct sunlight.
- After 20 days, pour 1.5 litres water into a large saucepan and bring it to the boil.
- Add the sugar and stir until it has completely dissolved.
- Remove the sugar syrup from the heat and allow it to cool completely.
- Strain the lemon-infused alcohol into the cooled syrup, removing all the lemon peel.
- Pour a small glass of clean water into the infusion jar, swirl it around to collect the remaining lemon flavour, then strain this into the limoncello mixture.
- Stir the limoncello thoroughly for 2 minutes until evenly combined.
- Transfer the limoncello into clean glass bottles and seal them securely.
- Chill at least one bottle before serving. Serve in small glasses, preferably well chilled.
Helpful tips
- Use organic or unwaxed lemons because the peel is the main flavouring ingredient.
- Avoid including any white pith when peeling the lemons because it can make the limoncello bitter.
- Leave the lemon peel to infuse for the full 20 days for a stronger colour and flavour.
- Allow the sugar syrup to cool completely before adding the alcohol.
- Use clean, dry jars and bottles to protect the flavour and quality of the limoncello.
- Chill the serving glasses in the freezer for about 20 minutes before pouring the limoncello.
Storage
Store sealed bottles in a cool, dry place away from direct sunlight. Keep one bottle refrigerated for serving. Serve the limoncello well chilled in small glasses.
Additional tips
- Ensure lemons are organic to avoid pesticides. Be cautious with alcohol content.
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