How to make homemade limoncello that’s drinkable immediately. Bright, refreshing and full of fresh lemon flavour, this is the perfect after-dinner sipper for warm evenings.
Limoncello captures the taste of Italian summers and is surprisingly easy to make at home. It’s sweet and tart with an intense lemon aroma. Enjoy a small glass after a meal, stir it into cocktails on a hot day, or use it in desserts and gelato.
This recipe makes limoncello you can drink right away by combining fresh lemon juice with vodka instead of seeking high-proof grain alcohol. The result is fresh, zingy and delicious. You only need three basic ingredients and a clean bottle for storing.
Ingredients – what you need
The images show the ingredients and preparation steps. Full quantities are in the recipe card below.
- Lemons – Use large, firm, bright unwaxed lemons for the best flavor and zest yield.
- Vodka – Choose a good-quality vodka; it makes a noticeable difference.
- Sugar – White granulated or caster sugar. Do not use brown sugar.
Put sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves completely. Remove from heat and let cool. Peel the lemon skin with a vegetable peeler, avoiding the white pith, which can make the limoncello bitter. Juice the lemons through a sieve to remove seeds and excess pulp.
Pour the cooled sugar syrup, lemon juice and vodka into a large 1.5-litre jar. Add the lemon peels and stir to combine. Although the limoncello is drinkable immediately, it benefits from resting. Let it steep in a cool, dark place for one week to one month — the longer the peels steep, the deeper the flavour.
When the infusion has reached the flavour you like, strain out the peels and transfer the limoncello to a clean bottle. Store at room temperature, in the refrigerator, or in the freezer. If frozen, this vodka-and-lemon-juice version may become solid, but it defrosts quickly.
Recipe tips and FAQs
- Bottling – Use a bottle that allows you to remove the peel or a jar you can recycle once emptied.
- Serving – Serve chilled in small glasses as a digestif after meals.
- Uses – Limoncello works well in desserts like cake frostings and frozen treats, or mixed with sparkling wine for a light spritz.
- Sweetness – If the drink tastes too strong, add more sugar syrup to suit your preference.
- Storage – Homemade limoncello keeps well in the fridge for up to three months.
Any fresh, ripe unwaxed lemons are fine. Lemons from Amalfi are traditional and especially aromatic, but not required.
Traditional limoncello often uses high-proof grain alcohol, but a good-quality vodka produces excellent results and is easier to source in many countries.
This vodka-and-juice version can freeze solid but thaws quickly. Storing in the freezer keeps it pleasantly chilled for serving.
If you try this Homemade Limoncello, please rate the recipe and share how it went in the comments. Your feedback helps refine recipes and inspires others.
Step By Step Photos Above
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Homemade Limoncello – Quick and Easy Recipe
By Emily
Ingredients
- 8 large unwaxed lemons
- 1 cup granulated sugar (225g)
- 1 cup water (240ml)
- 3 cups good quality vodka (700ml / 23.6 fl oz)
Instructions
- Make the sugar syrup: combine sugar and water in a saucepan, bring to a boil, stir until the sugar dissolves, then remove from heat and cool.
- Peel the lemons with a vegetable peeler, avoiding the white pith. Juice the lemons and strain the juice through a sieve.
- Combine the cooled sugar syrup, lemon juice and vodka in a 1.5-litre jar. Add the lemon peels and stir to combine.
- Let the mixture rest in a cool, dark place for one week to one month. The longer it steeps, the more flavourful it becomes.
- When ready, strain out the peels and bottle the limoncello. Store at room temperature, in the refrigerator, or in the freezer.
Video
Notes
- Bottling – Use a bottle or jar that allows you to remove the peels or recycle the container after use.
- Serving suggestions – Serve well chilled in small glasses; also great in cocktails and desserts.
- Other uses – Fold into frostings, gelato or mix with sparkling wine for a refreshing spritz.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise stated.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven when oven times are listed.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Serving: 30 ml | Calories: 54 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Sugar: 4 g
Nutrition information is an approximation.