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How To Make Limoncello {Recipe, Calculations & FAQs}

Limoncello is an Italian world-famous Lemon Liqueur. Surprisingly, it’s very easy to make!
In this Limoncello recipe you’ll find all the information you need on how to make delicious authentic Italian Limoncello liqueur at home.

Once you make your first batch you’ll be making it over and over again.

Bottles of homemade limoncello

In this detailed step-by-step recipe and FAQs you’ll learn all the tips and tricks on how to make THE BEST Limoncello at home – just how Italians make it.

True, authentic Italian recipes are always simple. But the results are beyond ordinary.

Limoncello is not an exception.

Jump to:

What You’ll Love About Homemade Limoncello

  • All it takes is 4 ingredients and some patience.
    If you’ve ever tasted even a store-bought Limoncello, you know, it’s all going to be worth the wait.
  • Homemade Limoncello is absolutely delicious! It’s times superior than anything you could ever get otherwise.
  • This Limoncello recipe is super easy to make. Follow the recipe to a T and you’ll make delicious Italian Limoncello even if you’ve never made it before.
  • In this recipe I will guide you through the process in detail from start showing you how to make Limoncello from scratch.
  • I will also share tips, tricks and mistakes that NOBODY talks about!
  • Here you will find calculations for different bottles sizes and proportions for different alcohol proof that I calculated for you!
  • Find out the KEY tip on how to make a good tasting Limoncello with vodka.
  • You’ll know how to store and how to drink Limoncello, including delicious recipes where you can use your homemade liqueur.
  • You’ll also find Limoncello variations: how to make Limoncello with oranges and mandarins.
  • Homemade Limoncello makes an excellent homemade Christmas Gift. Paired with these beautiful Italian brand Limoncello Glasses or these elegant Liquor Glasses it’ll make a unique and well appreciated gift for any ocaccaion.
  • Your friends will beg for the recipe 😉

In Italy, Limoncello is one of the favorite digestive drinks. It’s a perfect ending to any dinner, meat or seafood based.

There are also many Italian Limoncello based desserts that are just out of this world delicious.

If you don’t have a bottle of Limoncello in the freezer, this is your chance to turn things around.

So, how do you make Limoncello? Let’s start with the ingredients and tools you’ll need to make limoncello at home and follow into the recipe, tips, tricks and FAQs.

    Limoncello Ingredients & Tools You Need

    • Organic lemons (untreated, unwaxed lemons).
    • Pure grain alcohol 190 proof/ 95% vol since this is how authentic Italian Limoncello is made.
      But you’ll also find on how to make Limoncello with vodka and lower proof alcohol.
    • Water and white sugar to make sugar syrup.
    • Small sharp knife.
    • Vegetable peeler (optional but highly recommended).
    • Big glass jar. Has to be bigger than the amount of alcohol you’re going to use as it has to fit lemon peels too.
    • Saucepan to prepare sugar syrup.
    • Big saucepan or a big bowl to mix lemon infused alcohol with sugar syrup.
    • Fine mesh sieve.
    • Coffee filter or cheese cloth (optional)
    • Funnel (for bottling)
    • Clear glass Swing Top Bottles (17 oz) or small 8.5 oz bottles that are perfect for gifting.
    • Chalkboard Labels (optional)
    • White Chalk Marker (optional)

    How To Make Limoncello – Step By Step

    This Limoncello recipe and measurements that you will find in the recipe card below use a 750 ml bottle of Everclear alcohol 190 Proof.

    It makes about 2.1 liters of Limoncello which is equivalent to 71 fluid ounces or 4 (17oz) bottles.

    For larger amounts of alcohol and lower proof alcohol (151 Proof, 90 Proof) see FAQ section. The process of making Limoncello, regardless of the quantities, is the same.

    Step 1: Prepare Lemon Peels & Infuse Alcohol

    Quickly rinse lemons under cold running water and pat dry.

    Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible.

    We only need the yellow part. Excess white pith will result in bitter Limoncello!

    If you’re using a knife you might happen to cut some white pith together with yellow zest.

    In this case just trim off as much of white pith a possible. It’s easier to do that holding and running the knife almost horizontally.
    Make sure your knife is sharp.

    Through years of making Limoncello, I’ve found that the best way to peel lemons for Limoncello is by using a vertical vegetable peeler just like this one.

    You’ll save yourself quite some time and won’t have to deal with any white spots whatsoever.

    Place all the lemon peels in the jar with alcohol.

    Keep the jar in a dark place, out of direct sunlight.

    Leave to macerate for at least 8 days, best 3 weeks.

    limoncello comparison day 1 and day 14
    Limoncello Infused Alcohol Day 1 (left) and Day 14 (right)

    It’s also recommended to shake the jar every so often to help the infusion process. It’s especially important if you’re using vodka to make Limoncello and not high proof grain alcohol.

    With high proof pure grain alcohol you can get away even if you set and forget your lemon infused alcohol and still produce an excellent Limoncello.

    Step 2: Prepare Sugar Syrup

    The day when you’re ready to make and bottle Limoncello prepare the sugar syrup, also known as simple syrup.

    Mix water and sugar in the saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup simmer until boiling. Remove from the heat and allow to cool completely.

    Step 3: Mix Lemon Infused Alcohol & Sugar Syrup To Make Limoncello

    In large saucepan/mixing bowl add lemon infused alcohol passing it through a fine mash strainer.

    how to strain limoncello with a fine mesh sieve
    Lemon Infused Liquor – notice how bright and transparent it is.

    If you like and can also use a fine mesh sieve e lined with a coffee filter, cheese cloth or a paper towel to remove even the tiniest impurities.

    You can also strain Limoncello once sugar syrup was added.

    It’s not important at which step you filter your Limoncello. Keep in mind though that it takes longer to strain through a coffee filter so if you’d like to do this it’s best to strain Limoncello BEFORE adding sugar syrup.

    Slowly start adding the sugar syrup to the lemon infused alcohol.

    add sugar syrup to limoncello
    Lemon Liquor mixed with sugar syrup – notice how it became cloudy (that’s how it should be!)

    Once you’ve added 5 cups, mix and taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.

    I usually add all sugar syrup and Limoncello is still full-bodied.

    If limoncello is still too strong to your taste, prepare and add extra sugar syrup to mild the taste.

    I don’t recommend diluting the alcohol base too much. But this is why Homemade Limoncello is the best, because it’s up to YOU what your Limoncello will taste like.

    Once you’ve reached the perfect flavor, bottle your Limoncello in a glass bottle using a funnel.

    bottle limoncello using a funnel

    Tips & Tricks For Success

    • Make sure to remove as much of white pith from the lemon peels as possible. Excess white pith will result in bitter tasting Limoncello.
    • If you’re lacking one or two lemons for the recipe instead of using a vegetable peeler, use a microplane zester to zest the lemons. This will extract the most flavor and essential oils. Also use a microplane zester if you’re making Limoncello using vodka(!)
    • You can extract a little more flavor from lemon peels if you shake the bottle with infused lemon peels once a day. This step is optional if you’re using Everclear alcohol or other 190+ Proof alcohol but it’s super important when you make Limoncello with vodka.
    • Use a glass jar with wide mouth so you can easily remove lemon peels from the jar after maceration process.
    • Never add granulated sugar directly to Limoncello, it won’t dissolve. If you want to make your Limoncello a little sweeter you can either add powdered sugar or make very concentrated sugar syrup. Without getting too much into chemistry, just keep in mind that to make sugar syrup the maximum amount of sugar that can be dissolved in 2 tbsp of water is 100 grams (a little less than 1/2 cup).
    • Never measure alcohol by weight, especially high proof alcohol! You’ll mess up the recipe completely. Here’s why.
      Alcohol, especially high proof alcohol has lower density than water (yes, water can be measured by weight and it’ll be equivalent to milliliters).
      I’ll give you an example.
      1 liter of water weights 1000 grams
      1 liter of 190 Proof (95%) alcohol weights 790 grams.
      That’s 210 grams of difference (almost 1 cup).

      Another example:
      1 cup of water weight 240 grams
      1 cup of alcohol 190 Proof (95%) weights 189 grams.
      That’s 50 grams of difference (almost 1/4 cup).

      This is something I learned the hard way.
      So if you ever think I can just weight all the ingredients, ex. weight sugar, weight, water and weight lemons – please don’t.
    • Opposed to alcohol, water can be measured by volume or by weight. As shown is the examples above 1000 milliliters of water is equivalent to 1000 grams of water.
    • Another nuance that nobody talks about is that 1 cup sugar + 1 cup water is NOT equal to 2 cups of sugar syrup! Sugar dissolved in water reduces almost by half in volume. So 1 cup sugar + 1 cups water will give about 1 ½ of syrup. That’s why it’s super important to follow the recipes and its measurements.
    • Last but not least important. Always add sugar syrup to lemon infused alcohol and not vice versa. If you add alcohol to sugar syrup you will not be able to adjust the alcohol content any more. While adding sugar syrup slowly to lemon alcohol gives you the most control of how strong or how mild your Limoncello will be.
    • If you add EXTRA sugar syrup to make a milder Limoncello keep in mind that it can NOT be stored in the freezer, only chilled briefly before serving. Mild Limoncello (30% vol or 60 Proof) WILL freeze at 5F/ -15C. Temperature of most family freezers is set to 0F/-18 C. Limoncello at 33-34% vol can be store in the freezer safely.

    Enjoy Limoncello as a digestive drink after dinner, in Italian known as “digestivo”.

    Fresh made Limoncello reaches its perfection in a few days after bottling.

    Limoncello Variations

    Of course Tradition Italian Limoncello is made only with lemon zest. However in your homemade version you can always try something new.

    You can add a couple of orange peels or tangerine peels to infuse with lemons giving your Limoncello lemon-orange-y flavor.

    You can also make Limoncello with oranges only. In this case you’ll get an Arancello or Orangecello.

    Another favorite Limoncello inspired citrus liqueur is Mandarincello, made with mandarins. It’s very little know but it’s absolutely delicious. I’ve tried it once at Farm Stay lunch and can’t forget it since. In fact, this year I’m making a batch of Mandarincello for Christmas gifts!

    If you try it too, I’d love to know how you like it.

    As a rule of a thumb all fruit should be ORGANIC, untreated and all peels, be it lemon peels, orange peels or mandarine peels should be trimmed well removing all the white pith.

    How To Make Limoncello Cream

    limoncello cream bottles

    You’ll need to infuse alcohol just like for making Limoncello, but instead of making a sugar syrup, you’ll make cream syrup.

    This way you’ll get Limoncello Cream – thick, flavorful and utterly delicious version of Limoncello to slowly sip or even enjoy as a dessert.

    LIMONCELLO FAQ: All Your Questions Answered

    In this sections I’ve tried to answer all possible questions you might have during Limoncello making process. If there’s anything else I can help you with, feel free to ask in the comments.

    Best Lemons For Limoncello – What Lemons To Use

    Lemons is the most important ingredients in Limoncello recipe. No surprise here.

    Since lemon zest will be macerated in the alcohol, it means alcohol will not only absorb the aroma and the flavor of the lemon zest but it’s also pull any medicine/pesticides/insecticides used on the lemons.

    That’s why you should use ONLY organic, untreated, unwaxed lemons. Lemons from your own lemon tree are the best (lucky you if you have one!) but of course you can get them from your trusted vendor.

    I’ve heard really good feedback about organic lemons from the Organic Mountain. Six lb case is enough for 2 portions of alcohol.

    Here are 2 more places where you can buy organic lemons online Organic Lemons with free 2-hour delivery from Amazon and Birch-Hill Organics Central Coast Meyer Lemons and Kiwi Fruit.

    If you are buying in late November I suggest you get a bigger box. Limoncello makes a perfect Christmas gift 🙂

    Type of lemon is not really important as long as they are fresh and firm to touch.

    In Italy, whenever possible Limoncello is made with Sorrento lemons. They are famous for their aroma, thick full of essential oils skin that is perfect for making Limoncell.

    What to do with lemons after making Limoncello?

    There’s no lack of variety when it comes to recipes using lemons.

    The only problem is that there’s no recipe with reasonable portion/batch that requires use of ALL the lemons left making Limoncello!

    So here’s what I do.

    It requires zero cooking, zero baking and you’ll enjoy all the lemons flavor at its fullest.

    1. Slice lemons you have left and layer them in a glass jar with sugar. Store in the fridge and use to make lemon tea or lemon water. So easy, so quick and you’ll end up drinking the most flavorful lemon tea for about a month or even more!
    2. Squeeze lemon juice from the lemons, pour it into ice cube tray and freeze. Use as needed to make Salmon Carpaccio, to make Italian Fruit Salad and even whenever you clean and cook fresh artichokes!

    What is your favorite way to use lemons after making Limoncello?

    What Alcohol/Vodka To Use?

    The best alcohol to make Limoncello is a high proof 190 Proof or 95% vol pure grain alcohol.

    It has the most neutral taste and has the best capacity to extract the most flavor and aroma from lemon peels.

    Here are two brands you can look for at your local liquor store or order them online.

    I know, depending where you live, it’s not always easy to get the highest proof alcohol. So what should you do if you absolutely can’t get 190 proof/ 95% vol. quality alcohol?

    Don’t worry, you can still use a really high proof vodka (see calculations below). I’ve picked two options for you to go with.

    US made 151 Proof/ 75 vol vodkas:

    In this case you’ll need to adjust the ratio for sugar syrup. You can use my calculations that I provided below or do them yourself.

    Here’s a really useful tool to help you with that –  Limoncello Alcohol Percentage Calculator. Simply type in the liquor quantity in milliliters, its proof divided by 2 and desired limoncello strength.

    Say wee want it at 34%.

    The answer will be the quantity of sugar syrup you need to get the perfect liquor.

    If you’ve used pure 190 Proof Alcohol (95% vol) your simple syrup quantity will be equal to the one given in this recipe.

    Your last option for alcohol is regular vodka, if that’s the only thing you can get.
    See my calculations above to sugar syrup and make sure to read my top tips above for making Limoncello with vodka.

    What Is Limoncello Alcohol Content?

    Authentic Italian homemade limoncello is about 38% vol or 76 Proof. Commercially available Limoncello varies from 30% to 35% or 60-70 Proof. With this recipe you’ll get about 33-34 % vol Limoncello or 66-68 Proof.

    This is the perfect alcohol content that allows you to keep limoncello in the freezer without freezing it.

    And if you don’t want to keep it in the freezer but still want to serve chilled you can simply add an ice cube and it’ll lightly dilute it.

    If you want to make a milder tasting Limoncello add an extra cup or so of sugar syrup (made with 1/3 cup sugar + 1 cup water) to make your limoncello milder (about 30% vol or 60 Proof).

    How Long To Infuse Lemon Peels?

    If you’re using high proof alcohol like Everclear you should infuse for at least 7 days, better 3 weeks.

    With lower proof alcohol, like vodka it’s best to infuse for 1 month or more.

    Can I Use Other Types Of Sugar?

    Technically you can use other types of sugar and sweeteners but it’s not recommended.

    All sweeteners like corn syrup, honey, maple syrup, blue agave syrup and even brown sugar will impact the taste of the final product, sometimes not in a pleasant way. So substitute with caution and only if you’re familiar with the alternative sweetener itself.

    White sugar is the most neutral sweetener that will elevate lemon flavor and aroma instead of dominating it.

    How To Store Limoncello

    Limoncello can be stored in the basement or in a cool dark place in the pantry.

    If you can space in the freezer or in the fridge you can store it there.

    Even though Limoncello doesn’t require refrigeration for storage, it’s best to keep limoncello in the freezer for a few hours before serving!

    It’ll have an amazing “creamy” texture. Besides, alcohol doesn’t feel that strong and pungent when chilled.

    Will Limoncello Freeze?

    Strong Limoncello, above 33% abv or 66 Proof w’t freeze in regular freezer which is at 0F/-18C.

    If you dilute it by adding extra sugar syrup it WILL freeze in the freezer. To chill 30% abv of 60 Proof Limoncello place it in the freezer inly for a short period before serving (1-2 hours).

    How To Drink Limoncello

    You can drink Limoncello straight or make one of these easy and delicious Limoncello cocktails.

    To drink Limoncello like Italians do it, just pull the bottle of Limoncello from the freezer and pour it into liqueur glasses or clear short glasses.

    Here are some beautiful Limoncello glasses you can choose from:

    Recipes With Limoncello

    Besides enjoying Limoncello as a digestive drink you can also make a delicious Limoncello Cake. Super soft and flavorful it’s like a rum cake, but much better 😉

    You can also pour it over ice-cream or Lemon Semifreddo, flavor Italian Pastry Cream and of course, don’t forget to make bubbly, citrus-y and super refreshing Limoncello Spritz cocktail.

    This Limoncello recipe was originally published on June 8th, 2017. It has been updated with more helpful information and new photos.
    Thank YOU, my readers for asking questions and helping me create the most comprehensive guide on making Limoncello at home.

    Full Recipe

    homemade limoncello recipe
    4.56 from 9 votes

    Limoncello Recipe {How Italians Make It}

    The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz)
    Print Pin Rate / Comment
    Prep Time20 minutes
    Resting Time7 days
    Course: Drinks
    Cuisine: Italian


    Lemon Infused Alcohol

    • 8 big organic lemons or 9 small lemons
    • 750 milliliters pure grain alcohol 190 proof/ 95% vol approx 3 cups + 2 tbsp (see notes if you're using 1 litre or 1.75 bottle)

    Sugar Syrup (makes 1350 ml or a little over 5 ½ cups)

    • 2 ½ cups white sugar 550 g
    • 4 ½ cups water 1080 milliliters

    Extra Syrup For Milder Limoncello (a little over a cup)

    • cup white sugar 75 g
    • 1 cup water 240 milliliters


    • Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
      8 big organic lemons
    • Place all the lemon peels in the jar with alcohol.
      750 milliliters pure grain alcohol 190 proof/ 95% vol
    • Leave to macerate for at least 7 days, best 3 weeks or more.
      Make sure to keep the bottle out of direct sunlight.
    • Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
      2 ½ cups white sugar, 4 ½ cups water
    • In a large saucepan/mixing bow/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
    • Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.
      I don’t recommend diluting the alcohol base too much.
    • Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
    • Chill in the freezer for at least a few hours before serving.


    Make extra sugar syrup only if you want a milder Limoncello (less alcohol – about 30% abv or 60 Proof). You can either make extra syrup apart or all together when you prepare the sugar syrup.
    Fresh made Limoncello reaches its perfection in a few days after bottling.
    Quantities when using 1 liter (1000 ml) bottle:
    • 1 litre 190 Proof Alcohol
    • 12 lemons
    • 1800 ml (about 7 ½ cups) sugar syrup made with 730 grams (3 ⅓ cup) sugar + 1440 grams water (6 cups).
      This recipe makes about 2.8 liters of Limoncello or 94 fluid ounces.
      This quantity will fill 5.5 (17oz) bottles or almost 12 (8oz) bottles.
    Quantities when using 1.75 litre bottle:
    • 1.75 litre 190 Proof Alcohol
    • 21 lemons
    • 3150 ml (about 13 ½ cups) sugar syrup made with 1280 grams sugar + 2520 grams water.
      This recipe makes about 4,9 liters of Limoncello or 165 fluid ounces.
      This quantity will fill almost 10 (17oz) bottles or 20 (8oz) bottles.
    Liked this recipe?Follow @italianrecipeb for more!


    Serving: 44ml

    Limoncello Recipe Calculations

    Find done-for-you calculations and measurements of Limoncello ingredients when using different types of alcohol. All calculations below make 33-34% vol or 66-68 Proof Limoncello of moderate sweetness

    How To Make Limoncello With Everclear 151 Proof Alcohol (75.5% abv)

    Quantities when using 750 ml bottle:

    • 750 ml 151 Proof Alcohol
    • 9 lemons
    • 900 ml (about 3 ¾ cups) sugar syrup made with 440 g sugar (2 cups) + 720 ml water (3 cups).
      This recipe makes about 1650 milliliters of Limoncello or 55 fluid onces.
      This quantity will fill 3 (17oz) bottles or 6 (8oz) bottles.

    Quantities when using 1 l (1000) ml bottle:

    • 1 litre 151 Proof Alcohol
    • 12 lemons
    • 1200 ml (about 5 cups) sugar syrup made with 580 grams sugar + 960 ml water (4 cups).
      This recipe makes about 2200 milliliters of Limoncello or 74 fluid onces.
      This quantity will fill 4 (17oz) bottles or 9 (8oz) bottles.

    Quantities when using 1.75 litre bottle:

    • 1.75 litre 151 Proof Alcohol
    • 21 lemons
    • 2100 ml (about 8 ¾ cups) sugar syrup made with 1015 grams sugar + 1680 ml water (7 cups).
      This recipe makes about 3,85 liters of Limoncello or 130 fluid onces.
      This quantity will fill 7 (17oz) bottles or 16 (8oz) bottles.

    How To Make Limoncello With Vodka 90 Proof (45% abv)

    Ingredients for 750 ml bottle:

    • 750 ml 90 Proof Vodka
    • 9 lemons
    • 240 ml (about 1 cup) sugar syrup made with 260 g sugar (1 cup + 2 tbsp) + 125 ml water (½ cup).
      This recipe makes about 990 milliliters of Limoncello or 33.4 fluid onces.
      This quantity will fill almost 2 (17oz) bottles or 4 (8oz) bottles.

    Ingredients for 1 l (1000 ml) bottle:

    • 1 litre 90 Proof Vodka
    • 12 lemons
    • 320 ml (about 1 ⅓ cup) sugar syrup made with 345 grams sugar + 165 ml water.
      This recipe makes about 1320 milliliters of Limoncello or 44 fluid onces.
      This quantity will fill 2.5 (17oz) bottles or 5 (8oz) bottles.

    Ingredients for 1.75 litre bottle:

    • 1.75 litre 90 Proof Vodka
    • 21 lemons
    • 560 ml (about 2 ⅓ cups) sugar syrup made with 600 grams sugar + 290 ml water.
      This recipe makes about 2310 milliliters of Limoncello or 78 fluid onces.
      This quantity will fill 4.5 (17oz) bottles or 9 almost 10 (8oz) bottles

    Top Tips For Making Limoncello With Vodka

    While you can adjust sugar syrup amount and do all the right calculations to make Limoncello using vodka, there’s still a problem. Average average 80-100 proof spirit isn’t strong enough to extract much flavor and aroma.

    So in order to help vodka get the most lemon flavor and essential oil out of the lemons pills you need to do a few extra steps.

    1. Don’t use a vegetable peeler of knife to peel the zest. Instead, use a microplane zester and ZEST lemons, always avoiding the white pith.
    2. Shake bottle with vodka and lemon zest once a day.
    3. Let infuse for longer – at least 2 weeks or better yet 1 month.

    Following the tips above you’ll be able to produce a pretty good Limoncello with lower ABV spirit.

    A wise Italian man once said: “If life gives you lemons – make Limoncello!

    And now you even have limoncello recipe, just like Italians make it.

    Authentic Italian Limoncello Recipe

    Let me know if you have any questions about the process of making homemade limoncello, ingredients, or anything at all.

    Easy Homemade Limoncello Recipe

    Cheers & Salute!

    Recipe Rating


    Tuesday 26th of September 2023

    Hi, I tasted Limoncello in Italy and have just bought voda which is 43% alcohol by volume. Will it be OK if I infuse the lemon for about a month to extract the taste and oils? How much vodka, peel etc should I use when using the lower percentage of vodka? I am from South Africa and not sure what the size of the bottles are in ml, e.g. 7 oz?


    Monday 28th of August 2023

    This looks great! I am looking for a good Cinnamoncello recipe, also. Any suggestions? Thanks

    Italian Recipe Book

    Sunday 24th of September 2023

    Hi Vickie, to be honest I've never made Cinnamoncello. But like all homemade liquerus it's mostly like made following the same principle as this Limoncello recipe, meaning that cinnamon should be first steeped in high proof (super important!) alcohol that filtered and mixed with sugar syrup. You can give it a try with using a small amount. Feel free to use the syrup quantities from my Limoncello recipe. Would love to know how it turns out if you try it!

    Sue van den Busken

    Monday 14th of August 2023

    Hi, Thank you for your detailed recipe. I am a first time maker of limoncello. My question is I purchased a standard 1.5l bottle of vodka 37.5% vol (an own brand) and 8 unwaxed lemons. I am now concerned that with the lower alcohol content the flavour of the lemons may not be absorbed enough? Could I maybe add some of the juice from the lemons to increase the lemony flavour? Any suggestions gratefully received. Thank you, Sue

    Italian Recipe Book

    Saturday 19th of August 2023

    Hi Sue, here are a few tips for you for making Limoncello with vodka:

    - Don’t use a vegetable peeler of knife to peel the zest. Instead, use a microplane zester to zest lemons, always avoiding the white pith. - Shake bottle with vodka and lemon zest once a day. - Let infuse for longer – at least 2 weeks or better yet 1 month.

    For 1.5l bottle of vodka you'll need at least 18 lemons. So if you only have 8, I suggest you make Limoncello with half of a bottle.

    As for lemon juice, you can try adding it to a small portion but only AFTER Limoncello is done following this recipe and see how you like it. If you add it together will lemon peels it will lower the power of alcohol and prevent it from extracting the essential oils from the peels. Keep in mind that lemon juice will further dilute the ABV of your Limoncello, but give it a try this is the beauty of making homemade Limoncello - making it your own.

    Let me know how it goes!


    Tuesday 30th of May 2023

    Hi Paul. I made your recipe as described and it came out delicious. I was wondering though if there might be a downside/upside to using even more lemons for my next batch.

    Thank you!


    Thursday 27th of April 2023

    Can the lemon peel be frozen before you in fuse them in the alcohol?