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Hungry for more? This recipes was featured in a podcast episode!
Limoncello is a lemon liqueur from southern Italy. It is traditionally served chilled as an after-dinner digestif. It's super easy to make yourself at home. Hot tip: Heather used homemade limoncello in a gorgeous Lemon Tiramisu dessert.
Prep Time: 30 min
Total time required: 3 - 4 weeks
Yield: 1.5L / 1/2 gallon
Ingredients
9 - 10 lemons
1 750mL bottle 100 proof or 80 proof alcohol (Everclear or Vodka)
3 cups granulated sugar
3 cups water
Directions
Peel the lemons carefully to remove the yellow portion, not the white underneath. Put the peels in a large jar or jug.
Pour the alcohol into the jar with the peels, cover and set in the pantry/cupboard for 3 - 4 weeks.
After 3 - 4 weeks, strain the liquid and discard the peels.
Make a simple syrup: in a medium saucepan, mix water and sugar. Stir over medium heat until sugar fully dissolves. Remove from heat and set aside to cool.
When the simple syrup is cooled, combine it with the alcohol. Store in the fridge or freezer for a nice cold limoncello.
Zhuzh it up!
Enjoy cold as an after dinner liqueur! We also used our limoncello in a delicious lemon tiramisu. Get the recipe here!
This amazing recipe was written by Heather Dyer.
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