Get ready, because I'm going to show you how to make an authentic Italian limoncello recipe! Made with 3 ingredients and simple steps, it's so easy to make and will transport you straight to Italy with every sip!
If you love limoncello as much as I do, then you're in for a treat! I've always loved it since my first trip to Italy years ago. However, since being here for a year and tasting homemade limoncello, theres noting like it. When I first tried my friend Cinzia’s homemade limoncello recipe, I loved it even more! Its refreshing and bright and tastes so much better than store bought. Here she has taught me her Italian family recipe, and I can't wait for you to make it too!
Limoncello is an Italian liqueur made from infused lemon peels, alcohol and sugar. It's lemony, citrusy with a lovely sweet tang. Commonly served cold in a small shot glass in Italy to finish off a great meal. I mean there's nothing better than a shot of icy cold limoncello after an Italian feast! It's zesty and fresh, not to mention aids in digestion being a digestif.
You can even make cocktails or desserts with it. My absolute favorite is a limoncello spritz, which is like a cheeky lemonade that will take you to the Amalfi coast! I've also put a twist on the classic tiramisu using limoncello to make a fresh lemony tiramisu.
The best part about making your own limoncello is that it's homemade! Making anything homemade is so much better right?? In this recipe, you need 3 simple ingredients and follow my simple steps, so anyone can make it! It's also cheaper than store bought and better for you as it doesn't include any preservatives. The hardest part is actually waiting for the lemon peels to infuse hehe!
Some more authentic Italian recipes to make at home are my pasta alla norma, minestrone soup and easy focaccia recipe.
Table of Contents
Why you'll love this recipe
- Easy Steps: Limoncello uses 3 ingredients with easy steps, so anyone can make it!
- Authentic Italian Recipe: Taught to me by my good friend Cinzia here in Italy, you can make limoncello the way Italians do!
- Homemade Perfection: There's nothing quite like the satisfaction of creating your own homemade liqueur to enjoy and share with loved ones as a lovely gift
- Versatile: Enjoy it served ice cold in a chilled glass as a digestif, or use it to make desserts or a cocktail like my limoncello spritz
What is Limoncello?
Limoncello is a lovely lemon liqueur originating from southern Italy, from Campania region being Naples, Sorrento and the Amalfi coast. It’s also very popular and made in Sicily and Sardinia to name a few, as the warmer parts of Italy are known for the best lemons.
Its delicious, fresh, acidic and sweet all at the same time! Traditionally enjoyed chilled as a digestif to aid digestion, in a small shot glass and sipped.
Limoncello is made by infusing lemon peels in high-proof alcohol or grain alcohol then mixed with a simple syrup resulting in a sweet and intensely lemon-flavored beverage. You can also see limoncello used to make desserts or cocktails such as a limoncello spritz which is a very popular drink on the Amalfi coast and sorrento.
Ingredients and Substitutions
- Fresh lemons - its important to use organic lemons to avoid any pesticides or wax coatings, since we're using the lemon zest. The fresher the better, so if you have a lemon tree or have any neighbors with one, get picking 😊
Standard lemons are best for the classic taste, meyer lemons have a slightly sweeter flavor and less acidic. As Italians will say, Italy has the best lemons, so the limoncello here tastes the best - Alcohol (95%). High-proof alcohol is required to make limoncello. Everclear is preferably used rather than vodka, but any grain alcohol at 95% will work
- Sugar is dissolved in water to make a simple syrup. This sweetens the limoncello and balances the lemon flavor to make it fresh and light, without being too bitter or strong
How to make Limoncello Recipe
Make limoncello just like an Italian. After tasting limoncello on my travels across southern Italy, I'm excited to share this authentic recipe. Follow my simple steps below (note quantities are in the recipe card below)
Peel skins of washed lemons using a peeler (ensure to only peel the yellow part, as pictured)
Put lemon peels in a large glass jar and pour in alcohol. Close lid, put in a dark place and let it infuse for 25 days
Strain the lemon liqueur and peels with a mesh strainer/colander with a large bowl underneath
Add water in a large pot over a stove top on medium heat. When small bubbles start to appear (not boiling) add in the sugar
Stir with a wooden spoon to melt the sugar and turn heat off after 2 minutes
Continuously stir for 3-5 minutes to ensure all of the sugar dissolves
When liquid is warm but not at room temperature, add in the lemon liqueur and continuously stir for a couple of minutes
Let it cool down to room temperature
Using a funnel carefully ladle the limoncello into glass bottles. Place in the fridge/freezer for a few hours and it's ready!
Tips and Tricks
- Ensure to use a high-proof alcohol at 95% such as Everclear. If using a lower proof alcohol, the end result will be different and also too sweet
- Carefully zest the lemons with a vegetable peeler, making sure to avoid the white part under the yellow zest. A small amount of white pith is ok, but too much of it will give you a bitter tasting limoncello
- Patience is key, so don't rush the infusion process! Letting the lemon peels infuse in the alcohol allows for the maximum extraction of flavor. Making sure its in a dark cool place, like in the back of a cupboard for example
- When making the simple syrup ensure the water does not come to a boil. Light bubbles, even before it simmers is the perfect time
- Add the infused alcohol when the syrup is still warm, as it will give you a lovely yellow limoncello. If the syrup is too cold, the color will be lighter
- Serve cold for best taste! Limoncello is traditionally served ice cold, its even better with chilled glasses. Some like to keep it in the freezer!
Storage Instructions
- Store limoncello in a tightly sealed bottle in the fridge for up to a year or two.
- Given the high percentage of alcohol and sugar, it preserves the limoncello from going bad. In saying that, if it isn't stored correctly or left in a hot place, it can spoil or not taste as good. You may notice color change or may taste very bitter
- You can also store limoncello in the freezer and it wont freeze!
FAQs
Lemon peels are infused in high proof alcohol for a few weeks. Its then mixed with a simple syrup and voila you have limoncello!
Limoncello is chilled in the freezer or fridge, and served ice cold in a small glass after a meal as a digestif. Its then sipped and enjoyed
High proof alcohol is used at 95%, such as Everclear
No, unfortunately not. Fresh lemon zest/peels are essential for extracting the pure lemon flavor
This recipe makes between 2.5-2.7 litres of Limoncello 😊
Pairing
These are my favorite dishes to serve with limoncello:
More Authentic Italian
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Limoncello Recipe photo on Instagram so I can share the love!
Recipe
Limoncello Recipe (Authentic Italian with Easy Steps)
Video
Ingredients
- 8 medium - large organic lemons
- 4 cups / 1 litre 95% high proof alcohol - such as Everclear
- 4 ⅔ cups / 1.1 litres water
- 2.43 lbs / 1.1kg white sugar
Instructions
- Wash lemons then using a vegetable peeler, peel the skins. Make sure to only peel the yellow part and not to extract too much of the white pith (the white parts)
- Place the lemon peels in a large glass jar or bottle and pour in the alcohol. Close the lid securely and place in a dark place. Allow to infuse for 25 days
- After 25 days use a fine mesh strainer/colander to strain the lemon peels with a large bowl underneath
- Pour water in a large pot over a stove top on a medium heat. When you see small bubbles starting to appear (but not boiling), add in the sugar
- Stir the mixture with a wooden spoon to melt the sugar, and turn the heat off after 2 minutesLeave the pot on the stove and continuously stir for 3-5 minutes to ensure all of the sugar dissolves in the water
- When water becomes warm but not at room temperature yet, add in the lemon infused alcohol and stir continuously for a couple of minutes
- Allow it to cool down to room temperature, then using a funnel, carefully ladle the limoncello into glass bottlesSecurely tighten the lids, place in the fridge to cool for a few hours and its ready to serve! Serve up limoncello in chilled shot glasses or make a limoncello spritz and enjoy!!
Notes
- Quantity - this recipe makes between 2.5 - 2.7 litres of Limoncello
- Alcohol - ensure to use a high-proof alcohol at 95%, such as Everclear. Lower proof will have a different end result in flavor and will be too sweet
- Serving - its best served ice cold, ideally from the freezer and in chilled glasses
Debra says
How many bottles does this make? What size bottles did you use?
Ayeh Manfre says
Hi Debra, it makes about 2.5- 2.7 litres of limoncello, I've now added this to the recipe too. Hope you love it!
Jennifer J says
Girrrrrllll! This is fabulous. I had a recipe for this but yours made it way less work and more intense if even possible.. perfection
Ayeh Manfre says
So happy you loved it Jennifer!! Now you have to make some of my limoncello tiramisu with it too 🙂
Bev says
Beautiful sharp lemon taste so authentic. Just enough sugar I will make again and not change a thing!
Ayeh Manfre says
How amazing to hear you loved it so much Bev 🙂
Mary Fancher says
Do you not use the lemon juice from the 8 lemons? Just the peel?
Ayeh Manfre says
No lemon juice, just the peels 🙂
michelle l duval says
How long does it last after making? xoM
Ayeh Manfre says
When kept in the fridge, it technically doesn't have an expiry due to the high alcohol. But its best enjoyed within 12 months for the bets taste 🙂
Leslie says
This may be a silly question but when all is finished and you bottle them up, do you put them in the fridge if you are gifting them say a month or two later? And take them out before then? Or would you leave them out until then? I bought 8 oz swing top rubber seal bottles from amazon for this. Thanks!
Ayeh Manfre says
Oh how lovely, they make the perfect gifts! It's best to keep in the fridge if waiting a few months to preserve the best flavor. You can always store in larger bottles in the fridge and transfer to the little bottles when ready to gift 🙂
KJ says
I keep mine in the freezer at all times. Best when it’s right out of the freezer in my opinion. Frankly, it lasts for years without losing its taste.
Ayeh Manfre says
Yes totally agree! I love it very chilled too 🙂
Leonie Meggitt says
Where can i buy your limoncello decanter and glasses. Thanks
Ayeh Manfre says
I bought them from a store in Italy, but I'm sure you can find some nice ones online on Amazon. They're called "Grappa glasses"
Fredrick says
Where do get the 95% high proof alcohol?
Ayeh Manfre says
Most liquor stores sell it 🙂
Amanda says
How long can it be stored for after making it
Ayeh Manfre says
Store in tightly sealed bottles in the fridge for up to a year or two 🙂
Travis says
I'm not anticipating having any left in a year or two but is there a downside to keeping it that long that you're aware of?
Ayeh Manfre says
Haha so true! If kept in the fridge or freezer it will keep due to it's high alcohol content for 1-2 years:)
Gerry says
I bottled your recipe today, so easy to make. Unfortunately I must have mis-weighed my sugar as it is more sweet than lemon. It still tastes nice but doesn't have that lemony kick.
I will be trying it again though, ust not gifting it this time.
Ayeh Manfre says
So glad you tried it Gerry and liked it 🙂 I definitely recommend weighing the sugar next time as it shouldn't be too sweet xxx
Michelle says
Any suggestions on what to do with the lemon juice? Am certain Italians didn't let them go to waste!
Ayeh Manfre says
They definitely don't go to waste. You can use the juice in other recipes such as salad dressings, cakes and desserts, lemon pasta, potatoes, lemonade and many more. I have some recipes on my blog for some ideas. If you don't think you will use them up in time, cut them into quarters and place in a zip lock bag in the freezer then defrost when ready, I did this last time and they were a life saver!
Elena Goldfarb says
I love limoncello, it is the first time I'm trying this recipe. I just drained the lemon peels and was wondering if I can do something with them instead of throwing them away... Candied lemon peels maybe? Thank you!
Ayeh Manfre says
Oh yay hope you love it!! They're normally discarded as they will be quite bitter and strong, but you can of course try making them if you like xx
Patricia says
This is delicious using everclear. Never use vodka as it changes the taste.
Ayeh Manfre says
So happy you loved it Patricia 🙂
Emma says
Hello, do you have to put it in the fridge right after or can you keep the final product out in the pantry?
Ayeh Manfre says
It's best to keep in the fridge for the longest shelflife and to keep its flavor the best 🙂
Crystal B says
Hi! Love this recipe! Where did you get the bottle with the lemon on it? Would love to purchase some ahead of Christmas!
Ayeh Manfre says
So happy to hear! I bought it from an kitchenware store in Italy, but I'm sure you can find similar ones online on Amazon, search limoncello bottle xxx
Wissam says
Brilliant recipe so easy. What is the shelf life?
Ayeh Manfre says
Keep in the fridge or freezer and it will keep for 1-2 years 🙂
Ellen Michaels says
I love you’re videos. The recipes are amazing. I wish I lived in Italy as I’m sure the ingredients are better there, especially the bread. Thank you for sharing.
Ayeh Manfre says
You are most welcome Ellen, so lovely to hear. Yes the produce makes a big difference 🙂
Bill Colella says
Wow! Great and easy recipe. Lemon from our Meyers lemon tree and
190 proof Everclear! It is Amazing! Thank you!
Ayeh Manfre says
Oh yay so happy to hear!
Karen says
I wish you would post US measurements
Ayeh Manfre says
I've posted both measurements 🙂
Rhea says
Made this recipe to give as gifts, and it is DELICIOUS!!! Easy too. Thank you so much for sharing your method!
Ayeh Manfre says
Sounds so lovely and they would make the perfect gifts 🙂
Mathias says
I am a mix maker, and this was absolutely amazing, with a tart and citrusy taste and smell
Ayeh Manfre says
Amazing to hear you loved it so much 🙂
Karen says
So easy to make and SO good! I like to put in my Honey Citron & Ginger Tea ( Costco)!!
Ayeh Manfre says
So glad you loved it Karen! I have to try it with tea next time 🙂
Tee-lish says
I recommend scaling it down the first time you make it. We measured the sugar with a kitchen scale and found it too sweet. Also, it froze solid which shouldn't happen. Our mistake may have been using 90% vodka, but until we try again, a long time from now, I can't say if that's the only variable we would change. We'll find a way to use this in cocktails until it's gone. Just sayin' - make sure it's to your liking before you make the big batch!
Ayeh Manfre says
Hi Tee-lis, oh no it should have a slightly sweet flavor but shouldn't be too sweet, however if using a lower proof alcohol this will affect the end taste as the alcohol flavor is less strong. This could also be why it has frozen as the sugar and alcohol levels aren't correct. Hopefully you can try it again with the correct alcohol. One of my favorite cocktails to make is my limoncello spritz which you should try 🙂
Michelle Gamble ✨ says
Looks amazing!!! Definitely making soon ❤️
Ayeh Manfre says
Amazing to hear, enjoy!
Mel says
I was about to make this recipe with the organic lemons I purchased when I noticed on the bag the lemons were coated in wax to maintain freshness. What do I do now?
Ayeh Manfre says
Oh no, waxed lemons aren't recommended as they have a chemical coating which will also affect the lemon flavor from the peel. I have seen that they can be cleaned but I have not tried this myself and always recommend fresh Bio lemons
Lisa says
The everclear I bought is only 75.5% - do you think that will work?
Ayeh Manfre says
It's best to use a higher proof alcohol as 75% isn't as strong in taste, so the flavor won't be the same at the end and it could turn out too sweet
Shannon Wentworth says
Are you sure 2 pounds of sugar is accurate? That’s more sugar than water: 4 1/2 cups to 4 cups water. Most recipes I’ve seen use less sugar than water. Just wondering because some comments have said it was way too sweet and maybe your European to US measurements are off a bit??
Ayeh Manfre says
Hi Shannon, the sugar amount is correct for the correct level of alcohol proof at 95%, preferably something like Everclear as opposed to vodka which is lighter. If a lower alcohol level is used, this will alter the end taste and will end up sweeter which is what was someone had used in that comment. Hope this helps 🙂
Mohini B says
Excellent recipe - bursting with the flavors from my backyard lemon tree!
I liked how light and aromatic it turned out and delicately sweet.
Not syrupy like other limoncello I’ve tasted
Thank you
Ayeh Manfre says
So glad you loved it and have a lovely lemon tree outside perfect for it 🙂
Ellen says
So delicious and easy! Mine came out quite clear as opposed to cloudy - tastes great though
Ayeh Manfre says
So happy you loved it Ellen! The end result is sometimes more/less cloudy due to the oils in the lemons and also the type of alcohol used, but it's preservative free which make it more clear than the ones in the stores too 🙂
Perlie Harris says
What are the QUANTITIES for both the Limoncello and the Limoncello Tiramisu?
Ayeh Manfre says
Hi Perlie, the quantities for all recipes are in the recipe card at the bottom of each page 🙂
MariTina Apley says
I make lemon hello every year. This is the best one that I have made it is even better than the last batch I made.
You may try it over a couple scoops of ice cream yum yum
Ayeh Manfre says
So lovely to hear this!!! Oh I need to try it with ice cream yum!