Making Homemade Limoncello

My husband, Scott announces he wants to make limoncello. Not sure where that ambitious notion comes from but I love this lemony liqueur so I am in full support. We were first introduced to limoncello when we traveled to one of my favorite places, Ravello on the Amalfi coast of Italy. Our very first bottle looks very similar to this one and brings back wonderful memories of that charming Italian village.

What is Limoncello?

Limoncello is a popular Italian liqueur known for its vibrant lemon flavor and sweet, citrusy aroma. It is typically made in southern Italy using Femminello St. Teresa (or Sorrento) lemons. If not enjoying it as an after-dinner digestif, you can use it in various cocktails. See Kim from Insanely Good’s 13 Best Limoncello Cocktails here.

The Recipe

Scott uses Martha Stewart’s limoncello recipe (see below).  Limoncello is made primarily from lemon zest, alcohol, water, and sugar. The zest of lemon, which contains the flavorful oils, steeps in alcohol to extract the lemon essence. Then sweetened the mixture with a simple syrup made from water and sugar. There are four simple ingredients~~lemons, 160-proof vodka or grain alcohol, sugar and boiling water.

The Process

He begins by peeling strips of zest from the lemons using a vegetable peeler, trying to minimize the bitter white part of the lemon. If you don’t have a good peeler, invest in professional quality citrus peeler as the goal is to have little to no pith. This one is on sale at Amazon (23% off) and is a great value at under $9.00.

Remember to peel away from you so you don’t injure your fingers! Use leftover lemons for another recipe, like lemon curd, lemon meringue pie, even lemonade!

Put the zest and vodka in an airtight container and let it sit at room temperature for 3 days (at least 2 days or up to 1 week). Since the recipe makes 2 quarts (64 ounces) , make sure you have the right size container on hand. Or you can divide the recipe in half and place in 32 ounces containers.

Next he makes simple syrup and adds it to the vodka mixture, then refrigerates it in an airtight container for 1 day.

Pour the mixture through a large sieve into a large measuring cup. With the help of a funnel, transfer the limoncello into a decanter; and discard the zest.

Our son Benjamin lends a helping hand so this becomes a memorable father/son effort!

How to serve

Serve limoncello chilled, either straight from the freezer or over ice. The cold temperature enhances the flavor and makes it a refreshing option, especially during warmer months. Enjoy it as a palate cleanser or a post-meal digestive aid.

Pouring your tasty and colorful limoncello into a pretty cordial glass will make it taste even better!

This homemade limoncello passes the test from our son, Benjamin, who is quite the connoisseur in both food and beverage!

Limoncello can be stored in the freezer in an airtight container up to 3 months.  So if you make this in the fall, decant it in an attractive bottle, design your own label, it will be ready as holiday gifts for your family and friends. Or in the meantime, just enjoy your very own homemade limoncello!

Delizioso~Enjoy!

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