Limoncello (Italian Lemon Liqueur)
In short: Homemade lemon liqueur made by steeping lemon peel in spirit, then sweetening it with syrup. Serve ice-cold after dinner or give it as a gift. It takes about 35 min in total and makes 50 servings.
- Prep
- 30 min
- Cook
- 5 min
- Resting
- 72 h
- Total
- 35 min
- Servings
- 50
- Difficulty
- Easy
- Calories
- 66 kcal
Limoncello is the lemon liqueur of southern Italy, especially the Amalfi coast and the islands of the Bay of Naples. It is made from the zest of large, fragrant lemons steeped in strong spirit, then sweetened with sugar syrup. Italians keep a bottle in the freezer and serve it in small, chilled glasses after a big meal as a digestivo. The only skill needed is peeling the lemons without any white pith, which tastes bitter.
Instructions
- Wash and dry the lemons well. With a vegetable peeler, remove the zest in long strips, taking only the yellow part. Scrape off any white pith, since it makes the liqueur bitter.
- Put the peel in a large clean glass jar and pour over the vodka. Seal and store in a cool, dark place for 3 to 7 days, shaking the jar once a day. The liquid will turn bright yellow.
- Make a syrup by heating the sugar and water in a saucepan over medium heat, stirring, until the sugar dissolves completely. Simmer for 1 minute, then cool to room temperature.
- Strain the infused vodka through a fine sieve, discarding the peel. Stir in the cooled syrup. The mixture will turn cloudy, which is normal.
- Pour into clean bottles, seal and leave for at least 24 hours in a cool, dark place to mellow. Then store in the freezer.
- Serve very cold, in small chilled glasses, after dinner.
Tips
- Use unwaxed or organic lemons, because wax and pesticides collect in the peel. If you can only find waxed lemons, scrub them in hot water with a brush.
- For a stronger lemon flavor, steep the peel for up to 2 weeks. The color will deepen, but any white pith will make it taste bitter, so peel carefully.
Questions and answers
How long does homemade limoncello keep?
Kept in the freezer, it stays good for a year or more. The flavor is freshest in the first 6 months.
Why did my limoncello turn cloudy?
Cloudiness is normal. It comes from the lemon oils mixing with the water in the syrup, and it does not affect the taste.
How do you serve limoncello?
Very cold, in small chilled glasses, as a digestivo after a meal. Some people also pour it over ice cream or cake, or add a splash to sparkling wine.
How long does it take to make Limoncello (Italian Lemon Liqueur)?
About 35 min in total: 30 min of preparation and 5 min of cooking.
How many calories are in Limoncello (Italian Lemon Liqueur)?
About 66 kcal per serving, with 0 g of protein, 11 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 66 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 11 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 10 g |
| Sodium | 0 mg |
Estimated values, calculated from the ingredients.
