Learn how to make this Limoncello recipe at home, the perfect base for your limoncello cocktails!
What I enjoy about limoncello is how bright and gorgeous it is, bursting with sweet lemon flavor with a smooth taste. An ideal digestif to finish off a meal, or as a base for limoncello cocktail recipes.
Making your own flavored liquor is so simple and straight forward. By learning how to make this limoncello recipe at home, you’re able to adjust the flavors to suit your taste, impress your friends and family, and decant into pretty packaged bottles to give as a gift from your kitchen.
How long does homemade limoncello last?
After you have strained this bright and boozy liqueur, you can keep your batches of limoncello in sealed bottles for up to 3 months or in a freezer-proof container the freezer for up to a year.
Cocktail Recipes to try!
- Limoncello cocktail recipes that are a must to try.
- Whiskey Chai
- Scarlet O’Hara Cocktail Punch
When looking for ingredients, use the best quality organic lemons you can find. I look for large lemons that are thicker skinned, this makes it easier to zest/peel the lemons with minimal pith.
What is the difference between the zest and the pith of a lemon?
The zest of a lemon (lime, orange, or grapefruit) is created by using a zester, Microplane, paring knife, or vegetable peeler along the outermost brightly colored rind of the lemon. The zest is considered to have the essence of the lemon, as the zest is where the citrus oil is found.
The pith of the lemon (lime, orange, or grapefruit) is the white part located between the rind and the lemon flesh. It is bitter and can add a bitter taste to recipes that call for the zest, such as this homemade limoncello.
I prefer using a vegetable peeler to “zest” the lemons for recipes that involve a lemon infusion, such as with this flavored simple syrups recipe.
How to Make Limoncello Liquor
Ingredients
- 2 cups vodka 100 proof
- 6 organic lemons
- 2 cups sugar
- 6 cups water
Instructions
- Use a vegetable peeler to peel the cleaned lemons, making sure that you remove as much of the white pith as possible. Add the lemon peels to a large clean jar, and pour in the vodka to cover. Loosely cover the jar and keep in a dark, cool place to allow the lemons to infuse the vodka for 3 – 10 days.
- In a saucepan over medium heat, add the sugar and water and bring to a light boil, cook until sugar dissolves, about 3 – 5 minutes. Remove from heat and allow to cool.
- In a large jar, add the cooled sugar syrup and using a funnel with a coffee filter or fine cheesecloth, strain the infused vodka into the sugar syrup and mix well. Pour into clean bottles and seal. Keep in the refrigerator for up to 6 months or frozen for up to a year.
Nutrition
