Limoncello is a popular Italian liqueur that is really enjoyable especially during festive and celebratory seasons. Limoncello is made from sun-kissed lemons and it carries a bright citrusy aroma and balanced sweetness that embodies the Mediterranean spirit. Traditionally, limoncello is served as a digestif, making it an ideal choice after a hearty meal. The zesty flavor of the drink and cooling sensation aid digestion and cleanse the palate after a meal, leaving you refreshed and satisfied.
The best way to enjoy limoncello is well-chilled, straight from the freezer. Serve it in small, elegant glasses to highlight its vibrant color and intense aroma. Sip it slowly, letting the bold lemon essence unfold on your palate. It’s perfect for warm summer evenings, paired with light desserts like lemon tarts, sorbets, or biscotti.
Because it is a liqueur, limoncello is often added to many drinks to introduce a burst of flavors that is highly desired. These drinks include cocktails, sparkling water, martinis and a lot more.
However you intend to enjoy your own homemade limoncello, you’re free. My job is to guide you with my special homemade limoncello recipe that changes everything you know about this awesomeness.
The Best Limoncello Recipe
Equipment
- Large glass jar or container with lid
- Fine mesh strainer or cheese cloth
- Large bowl
- Funnel
- Glass bottles for storing limoncello
Ingredients
- 10 large lemons preferably organic, unwaxed
- 750 ml vodka or Everclear for stronger flavor
- 4 cups 800 g granulated sugar
- 5 cups 1.2 liters water
Instructions
Prepare the Lemons
- Wash and dry the lemons thoroughly.
- Use a vegetable peeler to remove the zest, ensuring you avoid the bitter white pith.
Infuse the Vodka
- Place the lemon zest into a large glass jar.
- Pour the vodka over the zest, ensuring it is fully submerged.
- Seal the jar tightly and store it in a cool, dark place for 7-10 days. Shake the jar gently every couple of days to help extract the flavors.
Make the Syrup
- After the infusion period, combine sugar and water in a saucepan.
- Heat over medium heat, stirring until the sugar dissolves completely. Let the syrup cool to room temperature.
Combine and Strain
- Strain the lemon-infused vodka through a fine mesh strainer or cheesecloth into a large bowl. Discard the lemon zest.
- Slowly stir in the cooled syrup until fully combined.
Bottle the Limoncello
- Use a funnel to pour the limoncello into glass bottles. Seal tightly.
Chill and Serve
- Store the bottles in the freezer for at least 24 hours before serving. Serve cold in small glasses.
