Homemade Limoncello Recipe

This is worth the effort. It's much easier to peel the lemons and use the peels than to zest them. Just, make sure you leave the pith (the nasty white part )on the lemons. It will make your Limoncello slightly cloudy and bitter tasting.

My friends and family LOVE this recipe. However, I found that when you reduce the sugar by half, the flavors become more alive. I have now tried this recipe using lemons, limes, grapefuit and tangerines...and it is all fabulous.

I think this recipe was written by a bot, or someone who doesn’t make a lot of drinks. You do not need to boil simple syrup for 15 minutes. This will evaporate a lot of the water and leave you with a cloying, thick syrup. Don’t even boil—stir as it heats until clear. Then use half of the simple than what is in the recipe. It is easy to add more but you can’t take it out. Taste and add more, repeat as neccessary. You also do not need everclear as the other commenters say. Vodka and grain are both neutral spirits and should taste the same (like nothing). Use a 100 proof vodka and again add the simple syrup in parts. If the finished product is too bitter, start over. You zested too aggressively and had too much pith (the white part).

WONDERFUL!! I read all the reviews and so for the first batch, I used grain alcohol and 1/2 the sugar. It was WAY too strong and not sweet enough. Second batch I made exactly according to the directions except instead of water, I used the juice of the lemons I peeled and added enough water to make up the full liquid. Oh yes, I peeled with a veggie peeler and it worked great. This batch was wonderful! I wouldn't change a thing except I would use the juice of the lemons. I've never tried limoncello before, so I have nothing to compare it to but this was great! I have a friend who's Italian, been to Italy and tasted it there. I'm going to have her try it and get her opinion. I will re-post after her taste test. Thank you Michele for a wonderful recipe!

Excellent, but here's a much faster method. BTW lemons have pesticide residue so scrub them under running water before zesting. Meyer lemons are amazing for this! (Peel is much thinner so use a sharp razor knife to avoid getting white pith, which is bitter.) Into an ISI half-liter whip siphon, put all lemon zest and a good vodka to the fill limit. Charge with NO2 cartridge. Let it sit for at least 2 hours. Overnight is better. Slowly release pressure with the whip upright and a glass over the nozzle and another below to catch any spray. Proceed as directed in recipe. Store in freezer and serve in frosted shot glasses.

I used Everclear which is grain alcohol @ 190 proof so when it gets diluted it is closer to 35-40 percent abv like it is supposed to be. Plus I use organic lemons then clean them with fruit and vegetable cleaner before peeling them. I use a veggie peeler to peel skins so it leaves most of the pith behind. If you want a more refine clearer drink when you strain off peel use a coffee filter with a strainer to catch the fine pieces. Then re filter before bottling. I let peels ferment for 3-4 weeks then strain with filter. Then add simple syrup then let it ferment a couple weeks then bottle. I have also made it with oranges and limes as well they are just as good. As far as sugar and water some like it sweet and some don't plus depends on fruit bitterness so you may have to adjust to your liking

I used a potato peeler to peel the lemons. I added a few more lemons and used about 15. Afterwards, I juiced the lemons and saved it. After the melding process was completed, I used two cups of water and used the other two cups using the fresh lemon juice I had saved. It gave the Limoncello a very lemony flavor, sweet and sour, and a beautiful yellow hue. Looked beautiful in bottles and gave as gifts! A huge hit! My mother loves a generous splash in homemade iced tea to give it a little kick! Bon Appetit!

This was great but potent. I made it with everclear and Meyer lemons, I also added the lemon juice in with water to equal the cups of water and put in all the sugar. It is absolutely amazing and tastes just like the ones I drank in Italy on the amalfi coast. Can't imagine it without the juice. Can't wait for another batch of Meyer lemons. We peeled the lemons and scraped off the zest. Time consuming but absolutely a necessary step. Had some a friend made who skipped scraping the pith off and it was so bitter it was undrinkable.

I made this and it turned out great, however, I did make a change or two. After reading a few reviews about using vodka, I chose to use Golden Grain so it wouldn't have a vodka taste. I also let the lemon peels sit in the Golden Grain for 40 days. I then strained it and added the simple syrup mixture and let it sit for another 2 days. I poured the limoncello into cute bottles I found at the store and put them in the freezer. My friend went to Rome and I asked her to taste their limoncello and compare it to mine. She said mine taste just like there's did in Rome! I am very happy with this recipe.... I'll try making meloncello next.

This is the best recipe. I peel, thinly, instead of zest. Let age for at least 3 weeks. Use 100 proof vodka, 1/3 of liquid used lemon juice in simple syrup recipe, absolutely incredible. Have made 3 times now and always asked for recipe and told it's the best they've ever had.

I make homemade Limoncello all the time with Tequila (80 proof). It comes out great, but this is a great easy recipe and a fun thing to make as a gift. I also make it one day, because I Sous Vide the alcohol and it only take 2 hours to infuse it, LOL.

Instead of zesting I peeled lemons with potato peeler very thin

Made it exactly as instructed. Tasted great. Best to use a high quality vodka, though.

Very nice rendition. My slight alteration: After the week of steeping the lemon zest in the vodka, I used a cheesecloth to strain into a secondary container, squeezing at the end to get every last drop of the infused alcohol out. I added the cooled simple syrup after that strain/squeeze and stirred to get a uniform mixture that I could pour into final storage bottles. I liked this method as the cheesecloth allowed my favored amounts of the lemon's oils and dissolved solids to pass into the final product. Some suggesting straining through a smaller-pored filter (like a coffee filter) for a clearer final product if you'd prefer, but I feel that I achieved the brighter color and flavor without such final filtration. Enjoy it however you like it, and I wish you all the best. Thanks for reading :-)

Made it September 6th let vodka and lemons sit for 1 month

Have made this recipe twice. Everyone loves it! We followed it exactly. And then juiced the lemons, froze in ice cube trays and had easy ready lemon juice in the freezer.

Bro, this is way too good.

Great rendition of Limoncello I have had in fine Italian restaurants.

I’ve made this basic recipe using oranges, tangelos, grapefruit, and kumquats, as well. Only the grapefruit disappointed. The kumquatcello was off the hook. But you almost have to have a kumquat tree because of the quantity of fruit required.

Super simple and so satisfying.