Limoncello is an Italian world-famous Lemon Liqueur with bright, refreshing citrus flavor and sweet, zesty taste. Surprisingly, it's very easy to make.
In this detailed step-by-step recipe and FAQs you'll find all the tricks you need to know to make the most delicious authentic Italian Limoncello at home - just how Italians make it.
Once you make your first batch you'll be making it over and over again. 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.
Table Of Contents
- Recipe In A Nutshell
- This Limoncello Recipe: What's So Special?
- What To Expect
- Ingredients
- Tools You'll Need
- How To Make Limoncello - Step By Step
- Tips & Tricks For Success
- Limoncello Variations
- HOW TO STORE
- LIMONCELLO FAQ: All Your Questions Answered
- Recipes Using Limoncello
- Full Recipe
- Limoncello Recipe Calculations
Recipe In A Nutshell
- Wash and zest lemons removing only the yellow part of the peel.
- Infuse in alcohol for 3 weeks.
- Prepare sugar syrup with water and sugar. Let cool completely.
- Filter lemon infused alcohol and mix with sugar syrup.
- Bottle and enjoy!
HOW LONG TO INFUSE: at least 8 days, best 3 weeks (if you're using high proof alcohol like Everclear). With lower proof alcohol, like vodka it's best to infuse for 1 month or more.
RECIPE YIELD: 4 (17 oz/500 ml) bottles.
This Limoncello Recipe: What's So Special?
- Simplicity. All it takes is 4 ingredients and some patience. True, authentic Italian recipes are always simple. But the results are beyond ordinary. Limoncello is not an exception.
- Flavor. Citrusy, refreshing with the perfect alcohol zest. If you’ve ever tasted even a store-bought Limoncello, homemade version is times superior than anything you could ever get otherwise.
- Easy to make. Follow the recipe to a T and you'll make delicious Italian Limoncello even if you've never made it before.
- Makes a unique 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 occasion.
- Your friends will beg for the recipe.
What To Expect
- Below you'll find calculations for different bottles sizes and proportions for different alcohol proof that I calculated for you!
- I will also share tips, tricks and mistakes that NOBODY talks about!
- Find out the most important tip to make a good tasting Limoncello with vodka.
- You'll also find Limoncello variations: how to make Limoncello with oranges and mandarins.
- You'll know how to store and how to drink it, including delicious recipes where you can use your homemade liqueur.
Measurements that you will find in the recipe card below uses 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 / 500 ml) bottles.
For larger amounts of alcohol and lower proof alcohol (151 Proof, 90 Proof) see Limoncello Recipe Calculations section. The process of making Limoncello, regardless of the quantities, is the same.
Ingredients
- Organic lemons - untreated, unwaxed lemons.
- Pure grain alcohol 190 proof/ 95% vol - this is how authentic Italian Limoncello is made.
Can't find high proof alcohol? No Problem! Below you'll find how to make Limoncello with vodka and lower proof alcohol. - Water and white sugar to make sugar syrup.
Tools You'll Need
- 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
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.
PAY ATTENTION: 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.
- 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.
TIP: 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.
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.
Mix Lemon Infused Alcohol & Sugar Syrup
- In large saucepan/mixing bowl add lemon infused alcohol passing it through a fine mash strainer lined with a coffee filter, cheese cloth or a paper towel (optional) 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: 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.
- 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.
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 tablespoon of water is 100 grams (a little less than ½ 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 ¼ cup).
- I'll give you an example.
- 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.
- Arancello or Orangecello - made with orange peel only.
- 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.
- Limoncello Cream - the creamiest version on Limoncello. Made by infusing 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.
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 STORE
Limoncello can be stored in the basement or in a cool dark place in the pantry. If you have 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.
Does 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:
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 ingredient 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 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.
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:
- Devil's Springs 151 Proof Vodka
- Boyd & Blair Professional Proof 151 Vodka
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 we 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 ⅓ cup sugar + 1 cup water) to make your limoncello milder (about 30% vol or 60 Proof).
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.
- Slice and layer with sugar. 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!
- Squeeze lemon juice. 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.
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.
Recipes Using 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.
Love Italian Food?
Sign up for our weekly newsletter to receive tips, tricks and new recipes delivered straight to your inbox!
Full Recipe
Limoncello Recipe - How Italians Make It
Ingredients
Lemon Infused Alcohol
- 8 big organic lemons or 9 small lemons
- 750 milliliters pure grain alcohol 190 proof/ 95% vol approx 3 cups + 2 tablespoon (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)
- ⅓ cup white sugar 75 g
- 1 cup water 240 milliliters
Instructions
- 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.
Notes
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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
- 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.
- Shake bottle with vodka and lemon zest once a day.
- 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.
Let me know if you have any questions about the process of making homemade limoncello, ingredients, or anything at all.
Cheers & Salute!
Cathy says
I have looked all over for Everclear 151 and cannot find it. I live in the North Bay (of San Francisco Bay) and cannot find it. I only find 120 proof. Is it doable?How would I adjust that? Can it be put in freezer? Thanks.
Thomas DeHaan says
This was my first batch of this most delicious elixir. Wow, did it turn out great!
I used regular store lemons. They were boiled for 60 seconds and then a vegetable brush was used to remove the wax.
Three weeks in the Everclear 151 and then *poof* - Limoncello! Well… I did follow the recipe exactly.
April says
How long can the alcohol and lemon peels sit?
I have a batch that’s been sitting for about a year or so in a dark place.
Tracy says
Delicious recipe. Thank you. Can you share the source for the cute bottles?
Svitlana says
Thank you, Tracy! I got these bottles from Amazon, but I've recently found you can get them at IKEA too.
Chris W. says
Worked perfectly for us! We used just a slightly less amount of sugar for the syrup and came out delicious and chilled well in the freezer.
Christi says
My lemoncello is always clear. It doesn't matter what mix of alcohol to peel I use or how long it infuses. What makes it look cloudy in your photos? It is still delicious!
Svitlana says
Hi Christi, the cloudy effect of Limoncello is due to the phenomenon of emulsification. It's when essential oils from lemon are dissolved in alcohol during maceration but the moment you add sugar syrup, alcohol is no longer concentrated enough to hold all essential oils so they start to separate, forming micro droplets with sugar syrup and creating a cloudy emulsion.
You can only achieve this effect using 190 proof (95%) alcohol and following the maceration process as described in the recipe.
Merry Christmas and Happy Holidays!
Chris W. says
The water in the syrup creates a louche effect immediately upon mixing.
Sue Hodak says
I’m using 3- 1.7 L bottles of190 proof Everclear which calls for 63 lemons.
I ordered 2-5# pound of organic lemons.
They are very large but there’s only 49. Do I still need 63?
Svitlana says
If you're not sure if the quantity of lemon peels will be enough, weight them. For every 1.7 liter bottle you'll need a minimum 1 pound (450 grams) of lemon peels, better yet 1.1 pound (500 grams). I recommend you do one bottle first and see how many lemons you will use considering the estimate by weight I just gave you.
FRR says
Thank you for all the great info. I had just started a batch before I found your site. I have 8L of 190 Proof Everclear and I zested 70 lemons using a micro plainer. This resulted in 310 grams of zest. It has only been aging for 3 days so far.
The one site that I initially started with suggest about 12 lemons or 33g of zest / L. I'm currently at 8 lemons or 39g zest/L. I was very careful not to include any pith using the micro plainer. I thought since I had enough zest by weight that I would be ok.
Your recipe also suggests 12 lemons/L. Do you think I need to zest 26 more lemons?
What is your opinion of aging after the syrup is added? Is it needed and for how long?
Thanks!
Svitlana says
Kudos to you for zesting with microplane zester that many lemons. That was not an easy task...
Yes, I always use 12 lemons per liter and might add even an extra one if I have it. Considering you have a significant amount of pure grain alcohol to infuse, if you can by all means add another 30-ish lemons. By the way, I don't use microplane to zest lemons. For number of reasons. I use a vegetable peeler and peel as thin as I can, THEN I roughly chop the peels into smaller pieces, but without overdoing it.
There's no need to age Limoncello because it doesn't involve fermentation. When you mix lemon-infused alcohol with sugar syrup you can bottle it straight away and actually taste it too! After 7-10 days after bottling limoncello will settle becoming even more fragrant and rounded in its taste.
FRR says
Thanks so much for your reply and advice. I will add about 30 more lemons to this batch today.
Have you ever added a few tangerines or other citrus to add a little more complexity to the flavor of the limoncello and what was the result? I'm thing about 5-10% or 5 to10 tangerines to the 100 lemons. I realize that this deviates from the pure formulation of limoncello. Or should I not mess with history and take this kind of risk?
Svitlana says
You can certainly add tangerines or oranges or a mix of both. Making sure they're always untreated (organic). In this case you'll have what Italians call Agrumello (made from a mix of agrumi (citrus fruit). I suggest to check out my Orangecello (Arancello) recipe so you can see how to peel oranges and especially tangerines.
Since you have enough alcohol to infuse I'd probably do a few different liqueurs: pure Limoncello, Agrumello (a mix of citrus fruit) and Orangecello if you like. This way you can taste different types and decide if you have a preference for the future.
FRR says
OK my 8L batch of 95% ABV everclear and lemon zest has been macerating for 10 weeks and I'm ready to take the next step and mix with the syrup. I'm going to target 35% ABV so it won't freeze in the freezer.
What brix level should I shoot for?
Also, I am thinking of holding back some of the alcohol lemon juice after filtering all the zest out and mix it with syrup or cream syrup as needed. Any concerns with holding this in a dark place for extended period?
Svitlana says
Brix level essentially means the sugar content or sweetness of your Limoncello. And that is personal to taste. I suggest to start with the proportions given in my recipe since it's of moderate sweetness. You can also do a test batch if you prefer and adjust sugar content from there.
As to your second question, you can absolutely store some infused alcohol for later use. I just don't recommend storing for extended period of time. Say no more than 6 months.
Thank you for using my recipe.
Merry Christmas and Happy Holidays!
FRR says
Hi Svitlana Thanks for the tips.
What brix level would you say your recipe is?
I assume this the current proportions;
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.
Svitlana says
That's right and those proportions correspond to about 22% Brix.
FRR says
Well, can't figure out what went wrong! It went from cloudy to clear!
I mixed the limoncello using some of the high proof lemon alcohol and syrup using the proportions above on 12/23/2024 making about 4L of limoncello. The limoncello mixture was initially cloudy as when it was mixed with the syrup (@ ~22 brix ~ 34% abv). Although not as cloudy as pictured on this site. I poured some into a glass bottle and it has remained cloudy ever since. The remainder of the mixed limoncello was poured into a clean empty distilled water plastic jug. Just yesterday (~3wks later), I poured some of the limoncello from the jug into a bottle and it is now CLEAR! Shaking the jug up didn't help. The original bottle is from 12/23 is still cloudy, as expected. Both from the original mixture!
Although it tastes fine, what caused the change in appearance in the jug?
How do I get it back to cloudy as this seems to be traditional?
How do I get to a more opaque limoncello like pictured on this site?
FYI; I used 151 everclear and macerated lemon zest in it for 10 weeks.
Thanks for the help.
Svitlana says
Thank you for providing all those details.
First of all, it looks like the glass bottle is the only container that was able to preserve the initial cloudy visual characteristic. In fact, it's best to stay away from storing ANY alcoholic drinks in plastic containers. That could definitely be one of the factors.
Second, to have an intense cloudy effect (like mine in the pictures), you just have to use the highest proof (190 Proof) alcohol. I've explained this phenomenon in depth earlier.
Once limoncello becomes clear it's almost impossible to make it cloudy again.
P.S. I'm in the process of performing some test on the above. Once I have the results and possible solution I'll let you know.
Anthony says
I am about to make this recipe with a bottle of Polmos Spirytus Rektyfikowany Rectified Spirit 95% - 500ml.
Strongest bottle we have in Australia!
My question is, for the simple syrup what should my calculations be as all the ones listed are for 1litre, 1.75litre or 750ml.
Excited to make this one though as I have had multiple in Italy when I was there. Bringing Summer to Australia in Winter hehe
Svitlana says
The bottle of 95% alcohol will work perfectly for limoncello.
For simple syrup for 500 ml bottle, divide by two the quantities indicated for 1 litre bottle or let me know if you need help with that.
Limoncello is good any time of the year 🙂
Margo says
Hi , I’m using 60% alcohol “everclear” I used two bottles of 750ml.
How much water and sugar do I need to have a 40% alcohol limoncello please!!
Grazie
Margó
Svitlana says
For two 750ml bottles of 60% alcohol make syrup with 700 grams sugar and 850 grams water.
If you use all the syrup, this limoncello will be 33-34% strong. If you want it even stronger don't add all the syrup.
I also suggest following my tips when making limoncello with vodka, since 60% alcohol is not very that strong to extract the most flavor from the lemon peels.
Hope this helps.
Debie Mazzuca says
I have made this recipe several times, I love it! Is there anyway to use the lemon peels after they have soaked in the alcohol?
Svitlana says
So happy to hear you're loving it, Debie!
As to the lemon peels...I'm a big fan of waste-free cooking but in this case, there's nothing you can do with the peel. Maceration in alcohol has extracted all their flavor and aroma that now you enjoy in your Limoncello.
Thank you for using my recipe <3
Jimmy says
Maceration never quite removes all the essential oils & also, the peels absorb some of the alcohol. So I store used peels in a large mason jar & keep refrigerated until there’s sufficient to redistill them in a small (5 litre capacity) Air Still. Which is an easy to use & kitchen-friendly type of pot still. That distillate is added later-on in the maceration phase of the next batch of limoncello.
Judith R Ayotte says
How long does it keep in a cool dark place? I have some stored for over a year and if you look close it has a thicker film floating through it. That’s the best way to explain it! Thanks☺️
Svitlana says
Limoncello being a high-proof liquor doesn't have an expiration date per se. HOWEVER. With homemade Limoncello there could be numerous factors at play. For example, if you have used extra syrup and made it less alcoholic that could have deteriorated Limoncello quality and reduced storage time.
The best thing to do is to evaluate it by tasting and observing.
The film on the top can be the essential oils and residuals from lemon peels that have come afloat. Does it look moldy? Does it have a strange smell or color? In this case, it should not be consumed.
Sandi says
I've been wanting to make Limoncello for awhile now and after finding this recipe, I can't wait to start. I love the look of the flip top bottle but I have a question about how to use them. I've dabbled in canning where everything needs to be super clean and sterile. Does the bottle used for limoncello also need to be sterilized or just cleaned? If yes to steriled, how do I sterilize flip top bottles?
Svitlana says
Hi Sandi, I usually Don't sterilize. But I do clean them well, first with hot soapy water then rinse very well and let air dry. But you can sterilize if you prefer. You'll need to remove the swing-top cap before sterilizing the bottles. The caps can be either boiled (remove rubber stoppers first) or simple wash, rinse and air dry.
todd Peterson says
What about using 120 proof grain alcohol? -I can't buy 190 proof at liquor stores in California. I see the simple syrup quantities vary between the proof of say the 190, 151 and vodka @ 90. I purchased some 120 proof grain alch here locally from Total Wine -their Everclear was also 120 proof. Can I use some simple proof calculations to work out the syrup mix quantity with the 120 proof number? I do see that the 151 proof and the 90 proof vodka are both about 30 proof higher and lower, respectively. However the syrup amount for the 151 is 3.75 cups vs. the 1 cup for the 90 proof vodka. It doesn't seem the syrup scales for quantity...
So I was thinking the 151 and the 120 are both grain alcohol so I make up the syrup as a percentage of the 151's quantity...Other than that I am in a slight quandry!
Svi @ ItalianRecipeBook says
Hi Todd, let me know the size of the bottle you've got and I'll help you with the calculation. It's not always straight forward, because with lower proof alcohol it means that it already contains part of water which we need to subtract from sugar syrup but we also need to balance it for sweetness.
Cathy says
I have 1.75 L Everclear 120.
What are sugar/water ratios?
And I assume still 21 lemons?
Svitlana says
Hi Cathy,
To make Limoncello with 1.75 liter 120Proof alcohol you'll need:
21 lemons
Sugar syrup made with 815 g sugar (3 ¾ cup) + 990 g water (4 cups + 3 tbsp).
Since 120 Proof alcohol is not as strong as the recommended 190 Proof follow the recipe tips for making Limoncello with Vodka but use the syrup proportions from this comment.
Let me know how it goes.
Cathy says
That is my question also. I can ONLY find 120 proof ever clear.
jules says
this is by far the best limoncello I have ever made! highly recommend this recipe
DM Mcallister says
This is a perfect limoncello recipe. I am making it for the second time and it turns out perfect! This year I used Meyer lemons which are yellow and slightly orange so it makes a beautiful but a little different limoncello. Thank you for all the tips!
Patrick Gordon says
My lemon cello appears to separate after several days to a week of being undisturbed in bottles. It forms to distinct layers of clear light yellow liquid on the bottom and cloudy yellow liquid on top. What am I doing wrong?
Svi @ ItalianRecipeBook says
Please tell me more. Did you use 190 proof alcohol or vodka? Did you let the sugar syrup cool before mixing it with lemon infused alcohol?
Patrick L Gordon Jr says
Alcohol – 3.5L Everclear 95% ABV
25 lbs Zava Ranch organic lemons
Syrup – 2cups water :1 cup sugar heated to a boil then cooled to room temperature - we made 7 Liters total of syrup
Alcohol/peels infused for 3 weeks
Alcohol infusion/syrup combined per limoncello calculator
The batch was split into two batches and then mixed at room temperature
1750ml alcohol infusion – 3445ml syrup to yield a 32% limoncello
Svi @ ItalianRecipeBook says
It looks like technically you've done everything correctly, Patrick. If both layers mix when shaken and Limoncello tastes good it means you have a quality product. The phenomenon of separation means the the emulsion between alcohol, essential oils extracted from lemons and the syrup is not stable for some reason. You can also observe in common Vinaigrette dressing where vinegar with separate from oil and you need to shake it every time before use.
One last thing I would suggest is filtering a couple of bottles through a coffee filter and see if it would make a difference. If it does, you can proceed with the rest.
Alicia says
Literally just bottled it. OMG took everything in me not to do some serious day drinking. Infused it for exactly 3 weeks. Its perfect! Can't wait to share it with my sisters. Thank You
Svi @ ItalianRecipeBook says
Ahah, I know it's the hardest part! 😀 Don't forget you can always enjoy in a cocktail, like Limoncello Spritz - I think you'll love it
KayLee says
Thank you for your detailed instructions. I just completed my first batch and it is chilling. I am looking at all those infused lemon peels and wondering if there is anything I can do with them. Thoughts?
Svi @ ItalianRecipeBook says
Thank you KayLee for your feedback!
As to the remaining peels...since alcohol has extracted all the aromatic oils, there's little you can do with them. Think that the peels gave all their flavor the to liqueur and now you can discard them without feeling that they're wasted.
Alizah says
I was just wondering how to store it? I have it in swing top bottles but does it need to be refrigerated once you add the sugar syrup? And how long will it last in or out of the fridge? Thanks
Svi @ ItalianRecipeBook says
I've explained storage suggestions in detail above the recipe. In a nutshell, you can store your Limoncello in the pantry or in the fridge. Whichever option you choose, it's best to chill it a few hours before serving.
Kim says
Hello,
This is a wonderful and very informative post! Thank you so much for sharing your knowledge. I have two questions:
1. Storage - Is there any certain type of bottle that you recommend to store the limoncello? I tried using the standard tall, slim bottles with the cork/cap stopper but find they leak.
2. I tried making limoncello only once before (before finding your site) and noticed that a thin cloudy floating film formed a layer on top of the limoncello (gross!). I wasn’t sure if it was safe to drink so I had to throw it out. Shame. The bottles were clean. What would have caused this?
Thank you
Svi @ ItalianRecipeBook says
Hi Kim, I agree. Cork caps look beautiful but are not the best. Swing-top bottles are airtight and leak-proof, so that's my recommendation.
As to your second question, it's hard to give you the precise answer not knowing the recipe that you've used. If the film was semi-transparent, didn't have a bad smell, most likely, these are the essential oils from lemon peels that accumulated on the surface. But again, it's hard to tell without knowing all the details. However, if the film is greeen/gray-ish color it's a sign of bacteria formation so the liqueur should be discarded asap.
LJ says
Can you do the cup equivalent for these instructions in the notes?
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.
Svi @ ItalianRecipeBook says
Here you go:
1.75 litre 190 Proof Alcohol
Sugar Syrup: 5 ¾ (or 6 cups) sugar + 10 ½ cups water.
Lorri Jo McCoy says
THANK YOU!! This is a great recipe - super helpful instructions!
Vanessa says
I bought a 750ml bottle of everclear because I knew this is what was needed, but didn’t realize the proof of the alcohol content was so important. I bought 120proof 60% by volume. I am so lost with all the measurements. Can you help?
Svi @ ItalianRecipeBook says
Hi Vanessa, no worries I'll help you with the calculation.
To make Limoncello with 750ml 120Proof alcohol you'll need:
750 ml 120 Proof alcohol
9 lemons
Sugar syrup made with 350 g sugar (1 and 1/2 cup + 2 tbsp) + 425 ml water (1 and 3/4 cup).
Since 120 Proof alcohol is not as strong as the recommended 190 Proof follow the recipe tips for making Limoncello with Vodka but use the syrup proportions from this comment.
Let me know how it goes!
Vanessa says
Thank you! Thank you!
Renee says
Hello.
I love Lemoncello!
I am using 1.75 L of 80% volume vodka. How much simple syrup would I need to make 37%volume Lemoncello?
Thank you,
Renee
Svi @ ItalianRecipeBook says
Hi Renee, 80% abv is equal to 160 Proof. This means you can use the quantities indicated for 151 Proof Alcohol.
I'm also pasting the amount for you here:
For 1.75 Liter 80% (160 Proof) bottle you'll need 2100 ml (about 8 ¾ cups) sugar syrup made with 1015 grams sugar + 1680 ml water (7 cups).
Let me know if you have any other questions during the process.
Lauris says
Hi. I’ve tried making limoncello before and it has always turned out clear. I really want to make a ‘cloudy’ version as yours appears to be. Is there a process for this or does your recipe automatically make a cloudy type limoncello?
Svi @ ItalianRecipeBook says
Hi Lauris, what kind of alcohol did you use and for how long have you infused it?
The key for having cloudy limoncello is using high proof alcohol for infusing the lemon peels. It extracts the most essential oils from the lemon peels. When at the next stage you add sugar syrup to lemon infused alcohol, tiny droplets of essential oils that are not soluble in water create a sort of emulsification known as 'ouzo effect' producing o a cloudy limoncello. If you've made limoncello with vodka chances are you had clear limoncello because vodka can't extract as much essential oils as say 190 proof alcohol.
There's a little science to it but that's the basic idea.
And yes, if you follow my recipes using 190 Proof alcohol you'll get perfectly cloudy limoncello.
Happy to answer any other questions you might have.
Lyn R says
Dec 17, 2023 - I have made 2 batches of Limoncello and 1 batch of Mandarincello using the Everclear 151 recipe. (Who knew that my college era 190 proof was now a “special order” in Pennsylvania???). I find that that the simple syrup needs a little more sweetener. I use 3 cups of your recipe + 1/2 cup of a 1:1 sugar/water ratio to reduce the sharpness. Everyone has raved about the results!
Pam says
I’m looking forward to making this with Meyer lemons from my tree! I have a question on another topic…do you have a recipe for Creme of Pistachio? I had some in Italy and loved it! I haven’t been able to find a recipe 🙁
Svi @ ItalianRecipeBook says
Limoncello from the home garden is the best!
As for Creamy Pistacchio liqueur: make cream syrup as in Limoncello cream recipe, except using only 1/2 cup of sugar (pistacchio cream will be already sweet). Once syrup is cooled to warm temperature add quality pistacchio cream (1 + 1/2 cup). Stir well then add alcohol (same amount as in Limoncello cream).
You can scale down the recipe the first time you make it.
Thank you for using my recipes <3
Merry Christmas and Happy Holidays!
Joanna says
Have you ever tried using honey as a replacement sweetener? If so what ratio?
LJ McCoy says
I rarely leave reviews or comments but I feel compelled to in this case. I found all the steps incredible helpful as a first timer. I followed them exactly and could not be happier with my results. I used organic lemons, Everclear and let the mixture steep about 4 weeks. The simple sugar amount was just about perfect as I don't like it super sweet - if you do I would add the recommended extra simple syrup. I have been keeping it in the freezer and it is delightfully cold but not frozen.
Justin Barrett says
Coworker made this for everyone last year for Christmas, it is so good! She shared your link with me and I have some going now, day 21 today! Did you ever make the Mandarin or Orange version? If so, please share!! Thanks!
Italian Recipe Book says
Hey Justin! I know a lot of colleges exchange cookies and wine as gift, but homemade Limoncello - WOW...your co-worker is a keeper!! 😀
Yes, I've tried both oranges and mandarins and it turns out divine. For oranges, follow exact same steps as with Limoncello.
For mandarins, instead of removing zest, it's best to peel the fruits first and then using a sharp knife scrape the white pith from the peels. It's much easier this ways. All the rest of the process it identical to Limoncello.
Thank you for using my recipe <3
Anna says
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?
Kelly says
Hi!!! 120 proof everclear 1.75L - trying to figure out a simple syrup recipe for this! Help !
Vickie says
This looks great! I am looking for a good Cinnamoncello recipe, also. Any suggestions? Thanks
Italian Recipe Book says
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 says
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 says
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!
Catherine says
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!
Mary says
Can the lemon peel be frozen before you in fuse them in the alcohol?
Donna says
Hi
I just did mine and it is really clear I used vodka as in Australia can’t get anything stronger. Hubby is Italian and says it’s not strong enough and the colour is not right what have I done wrong please help??
Italian Recipe Book says
Hi Donna! Italian hubbys ARE demanding, that's the truth! 🙂
Yes, Limoncello made with vodka is not quite the same as the original one your husband is used to (which is made with pure grain alcohol).
As I explained in the post, vodka is not strong enough to extract the most flavor of the lemon zest. Plus, since it's already diluted (only 40-ish% alcohol per 100 ml of product) it will react with citrus oils in lemon peels differently. In fact, I bet your Limoncello turned out clear and not cloudy as it would if made with 95% alcohol.
To make it a little stronger and more flavorful try to reduce the water in sugar syrup and grate lemon zest as I suggested in the TOP TIPS for making Limoncello with vodka. But to make so that your husband says it takes perfect, you'll need to make it with 95% alcohol.
Thank you for trying my recipe!
Pam says
Thank you for doing all the computation for us. I've read through everything even the comments and want to compliment YOU on your lovely replies that you've given to the questions. Limoncello is such a treat and am looking forward to having homemade! Thank YOU again.
Jill says
Hi from Canada, I made your Limoncello with the hi-test grain alcohol. I macerated for 6 weeks (small batch, 1 litre), swirled it once/week. At straining/ bottling day (highly agree, sterilize your bottles/equipment throughout all the stages), everything went great, though the product was a bit strong. I stored some in 17 oz swing top bottles in a cool dark place. I put a small sampler in my freezer. After 1 week, still very liquidy and quite strong (I think someone once described it as "lemon moonshine").
Well, after 2-3 weeks in the freezer, OMG, thickened and smoothed right out, very delicious, patience is also a key factor. Here's my question:
With the left over lemon juice in the initial stage of maceration (all those poor denuded lemons, LOL), is there any reason why the lemon juice could not be frozen and then used instead of water when making the sugar syrup in the second stage? A liquid is already being used, ie. water vs. lemon juice from the lemons?
I actually used all my left over lemon juice from my lemons and made lemon syrup which can be stored in the fridge and used in a variety of other cocktail drinks or drizzled over toast, cakes, etc.
Thank you for sharing your recipe. And to others, don't give up on your product until it is absolutely finished. 🙂
C says
I make pomelocello and it is fantastic! Highly recommend. I’ve made tangelocello, too, but nothing beats pomelocello (even meyerlimoncello isn’t as good).
Italian Recipe Book says
How interesting! Thank you for your suggestion, Cyndi. I'm definitely missing out on Pomelocello!
Nancy Bale says
Hello,
I'm excited to try this recipe with oranges or mandarins. What would be the approximate amount to substitute for the lemons?
Thanks much!
Italian Recipe Book says
It depends on the size of the oranges you'll use. If oranges are big - you can use 1 orange for every 2 lemons in the recipe plus add an extra one for the batch. if oranges are small 1:1 ratio will be perfect.
Let me know Nancy how it goes 🙂
DeAnna says
I followed your recipe. When I combined my simple syrup and lemon vodka it didn’t become milky. It tastes great. What did I do wrong?
Italian Recipe Book says
Hello DeAnna, classic Limoncello is not supposed to be milky. Maybe you were looking for Limoncello Cream recipe? Limoncello cream as opposed to classic Limoncello recipe will turn out silky ans creamy. Check it out here: Limoncello Cream
lilly says
how do u use this recipe with vodka ? i cant find grain alcohol
Italian Recipe Book says
You can make Limoncello with vodka. The process is the same and you can find the exact measurement in the Done For You Calculations section.
Pat says
These instructions are fantastic! I read through and followed the recipe and it couldn’t have been easier! I personally really appreciate the detail and explanations, it helps me to understand how it works and appreciate it more. And your pictures and instructions do the trick. Thanks for this and also for patiently answering all the questions. My limoncello turned into lovely holiday gifts.
Shut Up Meg says
1 star because it’s limoncello, not War and Peace.
Catherine says
@Shut Up Meg, rude. I appreciate all the details. Take some advice from your @name.
NattyGee says
When he was alive, my dad and his friends would have zesting parties using the giant lemons from his tree in Arizona. They’d make gallons of limoncello for everyone to share, but they turned a lot of it into lemon cream. Unfortunately, I never got the recipe for the lemon cream. Can you tell me how to convert this limoncello with cream? I don’t know if it’s as simple as mixing the two or what kind of cream to use, or if half and half is better. Thank you!
Italian Recipe Book says
Dear Natty, your dad had a wonderful tradition! What can be better than spending time with your friends and then enjoying the result of your work together. Having your own lemon tree is such a gift.
You can find Limoncello Cream recipe here. If you have any lemon infused alcohol you can already make it.
Thank you for stopping by.
Happy Holidays! <3
Janet Columbia says
How to make creamy lemoncello
Italian Recipe Book says
Hello Janet, you can find Limoncello Cream recipe here.
Joe Gerrity says
Can you let the alcohol and lemon peels sit for too long?
I have a batch that I forgot about for 7 months.
Italian Recipe Book says
Hey Joe, absolutely! If you peeled the lemons correctly infusing only the yellow part (no white pith) and stored it in the dark place, you can definitely make limoncello with this. Perfectly on time for the holiday 🙂
Ron says
@Italian Recipe Book,
Hello, I would like to know what would be the correct amount of lemon’s and sugar ratio using 120 proof Everclear. I usually use 100 proof Vodka.
Best wishes for the holidays,
Ron
Italian Recipe Book says
Hello Ron, what's the amount of alcohol you plan to infuse? You'll need about 10-12 lemons, depending on their size, for every litre (1000 ml) of alcohol. After that I suggest you start with the syrup following the amounts indicated for making Limoncello with vodka. Since you have a little stronger alcohol proof this time, taste and add more syrup until it feels just right for your taste.
Happy Holidays!
Arnold says
Hi
I have a 1.75L 190 proof grain alcohol. I don't see a recipe for 190 only for 150 proof. Would I follow the 150 proof recipe in your notes?
Italian Recipe Book says
Hey Arnold, great question. Yes follow the quantities indicated in recipe notes for the bottle size you have. There was a typo, should say 190F proof, not 151. But all the measurement were still correct. Anyway I have just fixed the typo and there should be no confusions. Thank you for using my recipe 🙂 Happy Holidays!
Simon says
Can you use lemon oil instead of steeping the zest in alcohol?
Kimmer says
Hello! Absolutely love all the details given in your limoncello recipe! The highest proof I can find in my region is 120 proof (60%). For a 750 mL bottle, what would be the amounts of sugar and water?
Italian Recipe Book says
Hi Kimmer, thank you for your feedback!
To make Limoncello with 60% or 120 Proof alcohol please use the following proportions.
Limoncello recipe for 750 ml bottle of alcohol - 60%vol:
Make about 2 ½ cups of sugar syrup made with 1 ½ cup + 1 tbsp sugar (350 grams) and 1 ¾ cup water (420 grams).
Add syrup slowly and once you've added 3/4 of it taste and add the rest if needed (to your taste).
Let me know if you have any other questions.
Ana says
Hi,
I'm about to make the syrup for this recipe with 1 litre of vodka. However, I'm confused about the ratio of water/sugar.
The recipe says • 320 ml (about 1 ⅓ cup) sugar syrup made with 345 grams sugar + 165 ml water.
But then you told someone from Australia (I'm from New Zealand :D) that for vodka it should be • 1 cup water (240 ml) 1 + 2/3 cup sugar (370 g)
Which is it? Have you found that it's better to try with less syrup?
Thanks!
Italian Recipe Book says
Hey Ana, thank you for trying my Limoncello recipe and reading through every detail 🙂
Technically both amounts are very similar, so both are correct.
With the amounts indicated in the recipe you'll have a stronger Limoncello (which you can always dilute further! that's why I prefer to start with it)) or if you know you prefer the milder tasting Limoncello you can use amounts from the comments.
There's 345g sugar vs 370 g sugar and 165 ml water vs 240 ml water.
I make Limoncello twice a year so I always refine the recipe if I find something works better.
Hope this helps! Don't hesitate to reach out if you need other clarifications.
Claudio says
Hi, I have 500 ml of 95% grain alcohol.
I was looking at getting approx. 38% batch
Could you please confirm the water/sugar amount needed, and lemons of course
What amount would this make?
Italian Recipe Book says
Hello Claudio,
Sure, here are the ingredients you'll need for 500 ml 95% bottle and approx 38% proof.
6 lemons
about 750 ml sugar syrup made with 310 grams sugar + 620 grams water. This recipe will make about 1,25 liters of Limoncello or 42 fluid ounces.
Always taste before adding last 1/2 of syrup and finish adding syrup as soon as you're satisfied with the taste.
I somehow missed your question so I apologize for my slow reply.
Hope this helps!
Samir says
How to sterilize and reserve lemoncello for shelflife?
Cat says
Hello, love the recipe, but is there a way to get rid of the social media icons that invade the text??? Very distracting trying to read around them...scrolling does not help. Thank you.
Italian Recipe Book says
Hello Cat, I apolgize for the troubles. This was a bug on the backend which we couldn't control. Good news is that it should be resolved now.
Julie says
My limoncello smells delicious & tastes good, however the final product is clear - it did not get cloudy when I added the simple syrup. Did I do something wrong?
Italian Recipe Book says
Hello Julie, Limoncello doesn't necessary have to be cloudy, the most important thing is that it tastes good! What kind of alcohol did you use for infusion?
Pamela says
How many lemons would i need for 190 proof 1.75 Liter?
Italian Recipe Book says
Hello Pamela, you'll need about 20-21 lemons for 1.75 liter of alcohol. Let me know how it goes!
Shelly says
Is there a shelf life?
Anonymous says
@Shelly,
Anonymous says
hello,
I was just wondering how long it stays good for? In the fridge/freezer? I am starting a big batch tonight!
Thank you,
Ashley
Roseanne says
I’m planning on making 3 large batches of limoncello for an outdoor reception of appx 140 guests in September. We are located in Cleveland, Ohio and usually the weather is still warm at that time. The cello will be served from a tiered fountain. Concerned regarding keeping cello chilled for serving so I purchased stainless steel ice balls to insert in lower tier of fountain and will use tall shot glasses served out of frozen ice mold. The cello will be out of freezer to fill fountain. Any other suggestions on keeping things as chilled as possible. Thank you for any help!
Cat says
I am making a sugar-free version for my keto blog and will use your post as my reference if that’s ok? My blog website is http://www.mycrashtestlife.com.
Thanks and great explanations!
Italian Recipe Book says
Hello Cat, I'm glad you found my Limoncello recipe helpful. Sure, you're welcome to reference it on your blog.
By the way, I LOVE your salad recipes!
Jc says
B@Italian Recipe Book, is there any ideas for using the lemon peels you strain from the Vodka? Just thinking that you have this vodka infused lemon peel there maybe a great recipe to include them in? Or maybe not.
Vandy says
One more question: In the calculator that you provided; the second part of the calculator is the brix, %. I have no idea what the brix, % should be. Do you have a desired number that I could type in here?
Thanks again
Italian Recipe Book says
You can leave it as it is by default at 20% (medium sweetness) or increase slightly to 22-23% if you like a little sweeter liqueur.
Brix measurement simply represents how many grams of sucrose are there in 100 grams of final product.
Vandy says
Hi
I am about to try your limoncello recipe. I just have a couple of questions.
I am able to buy 192 proof grain alchohol. Would you recomend my using this or should I use 190 proof Everclear? Does it make a difference? And if I were to use the 192 proof, does that change the recipe?
Also, have you ever made this recipe with limes instead of lemons? I happen to love limes and I am kind of curious how that would taste.
Thank you, I can't wait to start making my limoncello
Anonymous says
@Vandy,
Italian Recipe Book says
Hello Vandy, thank you for all those questions and my apologies for a little belated reply.
Here it goes.
Yes, you can use either 192 proof grain alcohol or 190 proof Everclear interchangeably, it won't effect the final result.
I have not tried making Limoncello with limes but I don't see why it wouldn't work.
Just a couple of suggestions:
1. Infuse half bottle of alcohol with limes and prepare half of the sugar syrup and see how you like it.
2. I think it would also add a very interesting flavor if you substitute a couple of limes for lemon.
3. Whichever way you decide to go make sure you use organic, untreated limes since alcohol will extract not only the flavor but also any chemicals they have been treated with.
Hope this helps and if you make your version with limes I'd love to know how it turned out 🙂
Patti says
@Patti,
Anonymous says
I used lemons from Walmart and vodka , I washed the lemons but they weren’t organic, will it still be ok for consumption? I’ve let it sit in vodka for 3 months now .
Mary says
Hi
really interesting and I'm sure a wondefrul limoncello, but please could you provide metric measurements? US and UK imperial fluid ounces are different and having the recipe where some things are measured in ml and others in fl oz is quite confusing 🙂
Samir says
How to sterilize and reserve lemoncello for shelflife?
Patricia Jones says
Have you ever used cumquats? Could you use them whole? I have so many on the tree at times and its a shame to waste them and there only so much marmalade you can eat!
Italian Recipe Book says
Hello Patricia, you're so luck to have your own kumquat tree!! Yes, you can totally use them to make homemade Limoncello.
Use about 1 lb (450 grams) of kumquats for 1 liter of alcohol. Wash and dry kumquats. Prick each kumquat with a toothpick a few times before putting them to macerate in alcohol. Let macerate in dark place for 3 weeks. Then follow the instructions as in this Limoncello recipe.
Let me know how it goes. Happy Holidays!
Wendy says
Sorry for this question, but I am totally at a loss when it comes to alcohol. Where to buy? The one from the pharmacy is just for topical use. Thanks in advance and take good care of yourself. Greetings from Spain
Italian Recipe Book says
Hello Wendy, yes, pharmacy alcohol is not suitable for consumption.
To make limoncello we need alcohol (food-grade ethanol) that you can usually findl at the supermarket in the liquor department or at the liquor/wine store.
I also did a quick search for you on options available online.
Looks like you can get 95% vol alcohol for limoncello in Spain here:
1. Bodegabernardino
2. Licorea
Hope this helps!
Happy Holidays 🙂
Angelo says
Love your recipes. I started my Limoncello on November 21, 2021 and I have a few questions when do I remove zest ? How do I store my excess limoncello, I
have no room in frigid for 3 liter or so. Will the the extra bottles keep in cool basement
Gracie Mille
Italian Recipe Book says
Hello Angelo, congratulations on getting started on your own homemade limoncello!
I'll be happy to answer all your questions.
1. Strain lemon infused alcohol before adding sugar syrup to it or right after this. I have updated the recipe with more details on this step
2. Limoncello can be stored in the fridge or in a dark place (your cool basement will work great). Just make sure to put a bottle of limoncello in the freezer a few hours before serving for a better taste.
Let me know if you have any other questions. Happy Holidays!
Lynn Beam says
You have encouraged me! Though I make a batch every year. Must it be stored in the fridge then freezer?
Italian Recipe Book says
Homemade Limoncello is a real treat! You can store it in the fridge or in a cool dark place.
Pop it in the freezer a few hours before serving for better taste.
Happy Holidays!
Natalie says
How much will the recipe above make? I have (12)16 0z bottles that I would like to give for xmas gifts.
Italian Recipe Book says
Hello Natalie, this limoncello recipe will make give or take 70 oz or 2.1 liters of limoncello.
Making calculations you'll need 12x16oz= 192 oz of limoncello and you'll need to tripple this recipe to get the right quantity actually and actually a little bit more.
3 batches of this limoncello make 13 bottles, 16 oz each.
Ruth Pownall says
Hi what quantity of sugar and syrup for 1 litre vodka at 45%abv please? (I can't get higher than this in Australia)
Italian Recipe Book says
Hello Ruth, here's the recipe to make limoncello using 1 litre of vodka 45%abv or 90 proof.
Sugar syrup:
1 cup water (240 ml)
1 + 2/3 cup sugar (370 g)
Make sure to shake your bottle with lemon infused vodka daily to extract the most flavor.
Enjoy!
Jessica says
How many milliliters of limoncello would this recipe make?
I am looking to make limoncello for wedding favors and need enough to make 50 375ml bottles. Thanks!
Italian Recipe Book says
Hi Jessica, great question.
1. If you're to make strong Italin-style limoncello 34% Proof and will be using 4 cups of water for the syrup (as indicated in the recipe) you'll have roughly 2.150 liters of limoncello or 2150 milliliters. Make 9 bathes of this recipe to make 375x 50 bottles of limoncello.
2. If you prefer a little milder tasting limoncello (but still alcoholic and delicious) you will use 5 cups of water to make sugar syrup (as indicated in recipe notes), you'll get about 2.4 liters or 2400 millitires. In this case you'll need 8 batches to make 375ml x 50 bottles.
Peter Dmytrasz says
Correction on my January 2020 comment. I just sweetened and diluted with blue agave and water for the first time and it turned out much too too dark for my liking. Agave syrup is what I prefer.
Again trial and error.
Peter Dmytrasz says
This is a good easy to read and follow piece. However after reading this and a myriad of other such sites I developed a few ingredient ratios for my limoncello, rather than use a fixed recipe. I establish the final product volume required and use 1 lemon per 150 - 200 ml of final volume, depending on the size of lemons. One per 150 ml for small, 1 per 175 ml for medium and 1 per 200 ml for large lemons. Then I also establish the desired strength by volume, to determine the amount of alcohol and combined water and sweetener to use in dilution. I use distilled water if available, or at least filtered water. Sweetness source and level are a personal preference, but 1 cup blue agave per litre of final product I find gives the best taste and sufficient sweetness. I've tried sugar, maple syrup, honey and xylitol, but found blue agave the best for my taste. I found 4 1/2 weeks of lemon zest maceration in 95% Everclear; 96% Polish Spiritus, Alcol; or 96.5% Technical Reserve; with another 4 1/2 weeks of rest after dilution with water and sweetener, gives the best result. A few words of advice/caution. Don't forget to include the volume of the initial bottle of alcohol used for final volume establishment, but only the amount of pure alcohol within the initial bottle in your initial to final strength calculation. Use Meyer lemons when in season, or if not use organic smooth skinned lemons. Sterilize all equipment and jars before starting to make limoncello. Scrub lemons with hot soapy water to remove any pesticides, dirt and/or wax coating, then rinse well and pat dry before you zest. Make sure any discoloured portions and all the white pith is removed, from the lemon zest, with a sharp paring knife, before macerating in alcohol. Use glass jars with tight fitting screw tops and include a clear plastic sandwich bag under each top when tightening, to ensure the alcohol doesn't evaporate during the maceration or rest periods. I also filter out spent zest, with cheese cloth then paper coffee filters, before diluting and sweetening to remove as many remaining particulates as possible. It's easier to filter out the zest before dilution and sweetening, than after. Water and sweetener dilution must be cooled to room temperature before mixing with the flavoured alcohol, or the alcohol will evaporate from the heat. I also use tight fitting hermetically sealed flip top bottles for the final product, to preserve the limoncello and alcohol level. Store the zest maceration jars, limoncello rest period jars, and final bottled product in a cool dry dark place. Covered with a paper bag of sufficient size or inside a cardboard closable box in the basement is fine, but in northern climates use the cool room only in summer. Fridge or freezer is fine for the final product, the latter for up to 2 years. Experiment for your personal taste, regardless of the initial recipe followed. Limoncello is a great digestive, for after a meal. If alcohol is an issue for anyone, have them use it in hot tea where the alcohol evaporates but the lemon flavour remans.
Enjoy.
Rhonda says
1. At what point is this strained? Before or after the syrup is added?
2. Nice calculator when using 153 proof grain alcohol, but how much sugar and water to get the 730ml would help.
Italian Recipe Book says
Hi Rhonda, lemon infused alcohol is strained before adding the syrup so you work only with lemon infused alcohol. Approximate measures for 730 ml is 2 cups water and 2 cups sugar. Add slowly and taste. Happy Holidays!
Debbie Craig says
I grow very large ponderosa lemons, they are very sour. when I make my Limoncello, How should I compensate for the sourness
Italian Recipe Book says
Hi Debbie, since to make limoncello we only use lemon zest (just the yellow part of the peel with as few white spots as possible) it doesn't effect the sourness. So you can follow the recipe to a T. Let me know how it goes. Happy Holidays 🙂
Pete Sharp says
Hi, you say in the paragraph section that you usually add 3 1/2 cups of simple syrup and it's still full bodied but not to add too much or it'll dilute. But then in the recipe section you say you usually add 6 1/2 cups and it's still full bodied. Which is the correct one? Thanks, Pete
Italian Recipe Book says
Hi Pete, thanks for bringing this to my attention. You should add sugar syrup starting from 3 cups and then all the way to 6 and a half if needed. I've corrected the typo in the recipe. Let me know how you like it:) Happy Holidays!
Paul McCpsler says
Hi,
I do not understand this line:
750 milliliters/ 3 cups + 2 tbsp pure grain alcohol 190 proof/ 95% vol ..... are you putting 2tbsp into 750ml water here...that doesn't make sense.....
I have 3.5l of 94%ABV vodka distrilled from sugar and looking for a recipe to make all this amount into limoncello for christmas... I have some 60 lemons ready to go.
Any help appreciated.
Paul McCosker
Italian Recipe Book says
Hi Paul! 750 milliliters is equivalent of 3 cups + 2 tbsp of pure alcohol.
So if you have 3.5 liters of 95% alcohol you can make almost 5X portion of limoncello. That's a lot 🙂
Let me know if you have any other questions.
P.S. I also have a recipe for cream of limoncello (creamy and delicious!) you can use the same lemon infused alcohol to make that. Let me know if you want the recipe.
Lauren says
I saw your message and was wondering what the recipe is for the cream of limoncello? We are looking for a good recipe for a creamy limoncello.
Italian Recipe Book says
Hi Lauren, thanks for stopping by!
Here's the recipe for Cream of Limoncello:
Lemon infused alcohol from Limoncello recipe above.
Then, instead of making a sugar syrup do this:
700 ml milk, approx 3 cups
300 ml heavy cream, approx 1 cup
700-800g sugar, that would be approx 3-3½ cups (use more or less to your personal taste)
Directions:
Bring to boil milk, heavy cream and sugar. Simmer on low heat for about 5 minutes. Let cool completely.
Very very slowly pour in lemon infused alcohol whisking continuously. If needed pass through a strainer. Keep in the freezer, serve chilled for creamy-dreamy cream of limoncello.
Let me know how it goes 🙂
Ariadna Badalamenti says
I would love the creamy lemoncello recipe, please.
Italian Recipe Book says
Hi Ariadna, sorry for a slow reply!
Here’s the recipe for Cream of Limoncello:
Lemon infused alcohol from Limoncello recipe above.
Then, instead of making a sugar syrup do this:
700 ml milk, approx 3 cups
300 ml heavy cream, approx 1 cup
700-800g sugar, that would be approx 3-3½ cups (use more or less to your personal taste)
Directions:
Bring to boil milk, heavy cream and sugar. Simmer on low heat for about 5 minutes. Let cool completely.
Very very slowly pour in lemon infused alcohol whisking continuously. If needed pass through a strainer. Keep in the freezer, serve chilled for creamy-dreamy cream of limoncello.
Let me know how it goes
Angelo says
@Paul McCpsler,
Janet Columbia says
@Italian Recipe Book, I would like to know how to make creamy lmomcello