limoncello recipe

Limoncello, the delicious, citrusy liqueur is easy to make at home with this simple limoncello recipe and makes the perfect Christmas gift. 

How to make the perfect limoncello

L Vodka (supermarket own brand will do)

Unwaxed lemons (preferably Amalfi)

g Caster sugar

700 mL Boiling water

The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz)

Limoncello Recipe {How Italians Make It}

organic lemons (or 9 small lemons)

white sugar (550 g)

water (1080 milliliters)

white sugar (75 g)

water (240 milliliters)

Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.

Place all the lemon peels in the jar with alcohol.

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.

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.

There is nothing better than having a wonderful meal with family and friends and ending it with this rich, luscious Crema di Limoncello di Vittoria. Cheers!

Crema di Limoncello

lemons (peel only)

500 mL pure grain alcohol (94% or higher)

Liter milk ((Grand Pré 2% UHT milk))

granulated sugar (scant 3 cups)

vanilla bean

Thoroughly wash the lemons (preferably organic).

With the use of a vegetable or potato peeler, remove lemon peel (avoid the white pith as this will make your limoncello bitter).

Place lemon peel in a mason jar (or another container with a tight-fitting lid).

Add alcohol, close tightly, and let steep for at least 6 days or up to 40 days in a cool dark place. Swirl contents of the jar twice a day.

Remove lemon zest (should be a pale color- the alcohol on the other hand should be a bright yellow).

Strain with a cheesecloth in a clean bottle.

In a large saucepan, over medium-low heat, warm the milk, sugar and vanilla bean.

Whisk frequently until the sugar is dissolved. 

Remove from heat and allow to cool to room temperature before adding to alcohol.

Strain (with the help of a cheesecloth) in a decanter with alcohol.

Refrigerate or freeze until ready to use.

Do you want to know how to make Homemade Limoncello Recipe? Then you are in the right place! Limoncello is really easy to make. You can make it at home with a few useful tools and few ingredients.

Homemade Limoncello Recipe

lemons

liter (4 cups) of pure alcohol 95° which is equivalent

sugar

water

Clean and peel the lemons

Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.

Keep in infusion

Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.

Make the sugar syrup

After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.

Filter

Now filter the liquid with a sieve and remove the lemon zest.

Final step

Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.

Perfectly sweet and zingy, this limoncello recipe is great for entertaining or gifting. 

Limoncello

lemons,

vodka

(330 grams) caster sugar

(375 milliliters) water

Peel lemons carefully, avoiding the white pith under the skin (juice the remaining lemon flesh and freeze in&nbsp;ice cube trays to use in your cooking).<br>


Combine lemon peel and vodka in a glass jar. Seal and place jar in a cool, dark place for 3-4 weeks to develop the flavours. Gently shake the jar every 3 days. (To test limoncello, taste every few days at the 3 week mark. If there is a tangy lemon flavour stronger than the alcohol taste, it’s ready to strain.)

Combine the sugar and water in a saucepan over medium-low heat. Stir until sugar dissolves. Set aside to cool. 

Strain the lemon mixture 2-3 times through a strainer lined with muslin or a clean Chux cloth to remove lemon pulp. Pour in the sugar mixture and stir to combine. Bottle the limoncello and place in the fridge to chill. 

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The most viewed limoncello recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine