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Home » Homemade Liqueurs and Infusions » Super Easy Homemade Limoncello Liqueur + video!

Super Easy Homemade Limoncello Liqueur + video!

Author: Karon Grieve Published : December 2013

Recipe

Limoncello (lemoncello) is one of my favourite liqueurs. I call this quick and easy homemade limoncello my ‘almost instant’ limoncello as it is ready to drink within a week!

quick and easy homemade limoncello

What can I say about limoncello? Well, it’s summer in a glass. Just look at that colour, come on guys that’s bottled sunshine!

Limoncello is the perfect last-minute gotta-make-something-fast type of foodie gift. Perfect for your Christmas hampers (or any others for that matter) or as a hostess gift if you are popping round for supper.

two lemons in blue bowl

What is limoncello?

Limoncello (or lemoncello as it is sometimes called) is an Italian digestif/liqueur. As a digestif, it can be sipped either before or after a meal to aid digestion. Any excuse really to drink this luscious lemon fuelled delight.

Where did limoncello originate

This sunshine liqueur hails from southern Italy and has been made for centuries. However, it wasn’t until about a hundred years ago that the actual name Limoncello was used and became a trademark for this liqueur.

That all came about from the island of Capri though many in the Amalfi and Sorento regions of Italy would dispute that.

ingredients for limoncello

Ingredients for limoncello

Lemon peel from unwaxed lemons

vodka

sugar

Unwaxed lemons

These are lemons that you buy in-store that are clearly marked as ‘unwaxed’ it means that the lemons haven’t been coated in preservative wax.

Now if you don’t have any preserved lemons to hand or your own lemon tree to raid there is an easy alternative.

Simply scrub the normal lemons in hot soapy water to remove that wax coating. Rinse thoroughly and pat dry.

Voila! You now have your own unwaxed lemons and that’s what we want for our limoncello recipe.

making limoncello

How to make homemade limoncello

This is so simple and I just love this sort of kitchen crafting.

All you have to do is pare the peel off the lemons using a sharp knife/peeler. You want as little of the white pith as possible. Because the pith is bitter and we don’t want any of that bitterness in our sweet and gorgeous limoncello liqueur.

Pop the peels into a large clean jar and squeeze in all the lemon juice.

Finally, add the vodka and screw on the lid and give the jar a good shake and put the jar in a nice cool dark cupboard.

That’s it for the hands-on stuff for 5 days or a week if you can be bothered waiting that long.

By that time the liquid in the jar will be gorgeously golden sunshine yellow and the lemon peels will have faded to almost white.

Simply strain this through a double layer of kitchen paper/or muslin if you have it.

Now make a simple syrup of 50/50 water and sugar, allow to cool and add to the lemon flavoured vodka.

Pour into a sterilised bottle, seal and shake well.

Voila! you now have your very own homemade limoncello liqueur!

bottle of liqueur with glasses and lemon

Why use double layer for straining?

This is because with a single layer of either muslin or kitchen roll paper tiny fragments of lemon will get through.

Although this doesn’t affect the taste of your limoncello at all it makes it cloudy. We want the clearest most sunshine limoncello we can get.

So just make sure that you use two layers to strain. It will take a while longer to slowly drip through but it’s worth the extra minutes of waiting for limoncello perfection!

AlmostInstantLemoncello2

How to serve Limoncello

Serve your homemade limoncello ice cold either before or after a meal (or any time you fancy really) in tiny shot glasses.

Keep limoncello in the freezer

I like to store both liqueur and shot glasses in the freezer for an optimum chill factor. Of course, your limoncello doesn’t need to be stored in the freezer or even the fridge.

It just tastes so damn good straight from the freezer that I always keep a bottle in there ready for action!

Or serve over ice, or if you like a tall drink add soda, ice and a slice of lemon.

If you are a cocktail fan then why not try a Limoncello Martini and really feel like summer has come to pay a visit in these cold and wintery months when blue skies and sunshine seem like a million miles away.

I use limoncello in a lot of my baking recipes as it is perfect for adding a real kick of lemon to cakes and desserts.

Here is my Lemon ice-cream with limoncello recipe you might like to try.

Use limoncello to take boring old vanilla ice cream to new heights of tastiness by just pouring the ice cold liqueur over it.

bottle of limoncello and glasses

How long will homemade limoncello last?

Limoncello will keep for up to a year in a cool dark cupboard. Don’t leave it out in sunlight or that gorgeous yellow colour may fade.

larder links

Looking for more lovely lemon recipes to try? Then check out these fun recipes before you go;

Super easy lemon curd

Spiced preserved lemons in oil

Blueberry and lemon roulade

Lemon and passion fruit curd

Gin and tonic lemon drizzle cake

Homemade lemonade with basil

Super quick and easy preserved lemons

Mediterranean lemon and fig marmalade

Looking for more super easy homemade lilqueurs to try? Then check out my Homemade Liqueurs & Infusions section.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
quick and easy homemade limoncello

Quick and easy homemade limoncello liqueur

Karon Grieve
A super easy recipe for limoncello to serve either as a chilled liqueur or to use with baking and dessets and in cocktails too of course
5 from 6 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course liqueurs
Cuisine Italian
Servings 17 shots
Calories 157 kcal

Ingredients
 

  • 5 unwaxed lemons (or scrub to remove wax)
  • 750 ml vodka
  • 200 g sugar
Metric – US Customary

Instructions
 

  • Scrub lemons well and pat dry to remove preservative wax. Peel off the rind avoiding bitter white pith.
  • Mix lemon peel, juice and vodka in large jar and leave for 4-7 days in a cool dark cupboard. The liquid will be bright golden yellow and peels pale
  • Mix the sugar with 200ml water and heat gently till sugar dissolved, boil then lower heat and simmer 5 minutes to make a simple syrup.
  • Cool syrup then add to the lemon vodka and pour into a sterilised bottle and shake well
  • Strain through muslin/cheesecloth or kitchen paper twice to ensure it is completely clear and pour into sterilised bottles.

Video

Notes

This recipe makes a 750ml bottle of limoncello liqueur.
The calorie calculations are taken for a shot of limoncello.
Removing wax from lemons
Just wash them with warm soapy water, rinse thoroughly and dry then they have no more wax on them and are perfect for zesting.
Use your limoncello for sipping, making cocktails, adding to bakes and desserts too.
Keep some in the freezer for the perfect icy shot.

Nutrition

Calories: 157kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 44mgFiber: 1gSugar: 13gVitamin A: 7IUVitamin C: 17mgCalcium: 8mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Homemade Liqueurs and Infusions, Summer

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Comments

  1. Paivi says

    December 15, 2013 at 8:19 am

    Cold and snowy weekend up here in Northern Finland.
    I love to read your chat posts, Karon. You’re such a good writer as well as photographer. Please go on letting us have a peek at the country life on Walton’s Mountain.

    Have a relaxing Christmas time with family and friends,

    Paivi xx

    Reply
    • Karon Grieve says

      December 16, 2013 at 9:32 am

      Thankyou Paivi
      It means so much to hear from you and know you enjoy the blog and chat so much.
      Have a lovely Christmas
      K x

      Reply
  2. Patti S. says

    December 15, 2013 at 4:21 pm

    I love your chats about your life and what is going on in your beautiful surroundings. You have such a beautiful way of telling your stories, and your photography skills are top notch! Thank you for letting us take a peak at your interesting life. Thanks so much ,Karon for all you do!
    Patti xxoo

    Reply
    • Karon Grieve says

      December 16, 2013 at 9:31 am

      Thanks Patti for the lovely comment. I shall continue chatting!
      Have a lovely Christstmas
      K x

      Reply
  3. Sam Spencer says

    August 1, 2014 at 11:57 am

    5 stars
    I love this idea and I am going to be including this in my gift hampers for friends, but how long will it last? Some of my friends aren’t big drinker and I dont want it to go mouldy on them

    Thanks

    Sam

    Reply
    • Karon says

      August 1, 2014 at 4:22 pm

      Hi Sam
      This will keep for up to 6 months, so should be fine for those gift baskets.
      Glad you like the recipe.
      K x

      Reply
  4. Gayle says

    March 26, 2015 at 3:25 pm

    Can you buy this in the grocery store or liquor store?
    Thanks

    Reply
    • Karon Grieve says

      May 22, 2015 at 3:43 pm

      Hi Gayle,
      Yes you can buy commercially made lemoncello in bigger grocery stores and liquor stores etc. Make your own tho, it is so easy and tastes great.

      Reply
    • Karon Grieve says

      September 27, 2016 at 2:33 pm

      yes but make it yourself

      Reply
  5. Carrie says

    September 29, 2017 at 7:07 pm

    I’m excited to try this but I have a (possibly dumb) question. The directions say to mix the vodka, peel and juice with water and then you also make the simple syrup with water….why would you mix the vodka with water? would that not dilute a lot since it is double the amount of water to vodka? I appreciate the help, just want to make sure I’m getting it right 🙂

    Reply
    • Karon Grieve says

      October 13, 2017 at 9:50 am

      you are only using 125ml of water for the simple syrup. Use less water in mix if you wish.

      Reply
      • Bryan Starliper says

        January 16, 2022 at 11:27 pm

        5 stars
        the recipe states 200ml water

        Reply
        • Karon Grieve says

          January 18, 2022 at 8:16 am

          Hi Bryan,
          I’m a bit confused by your comment ‘The recipe states 200ml water’. The water is there to make the sugar syrup.
          K

          Reply
  6. GwenEllyn Anderson says

    December 11, 2017 at 9:30 pm

    I”m assuming you mean the juice of the 3 lemons? If not, let me know right away, please. 🙂

    Reply
    • Karon Grieve says

      December 20, 2017 at 3:14 pm

      yes 3 lemons
      K x

      Reply
      • Helen says

        October 23, 2023 at 1:45 pm

        Your recipe says to peel 5 lemons, am I only using the juice of 3?
        Thanks, Helen

        Reply
        • Karon Grieve says

          October 23, 2023 at 1:50 pm

          Hi Helen
          I’m a bit confused by your question as the recipe says you peel the lemons and use the juice, I can’t see where you think you are only using juice of 3 of them.
          ▢ 5 unwaxed lemons (or scrub to remove wax)
          ▢ 750 ml vodka
          ▢ 200 g sugar

          Metric – US Customary
          Instructions

          Scrub lemons well and pat dry to remove preservative wax. Peel off the rind avoiding bitter white pith.
          Mix lemon peel, juice and vodka in large jar and leave for 4-7 days in a cool dark cupboard. The liquid will be bright golden yellow and peels pale
          Mix the sugar with 200ml water and heat gently till sugar dissolved, boil then lower heat and simmer 5 minutes to make a simple syrup.
          Cool syrup then add to the lemon vodka and pour into a sterilised bottle and shake well

          Reply
  7. Sylvia Ermey says

    January 15, 2021 at 12:54 am

    Does the Limoncello need to be in dark place with the peels for the 7 days or so, before we strain?

    Reply
    • Karon Grieve says

      January 16, 2021 at 9:59 am

      Hy Sylvia
      Yes it does rest in a dark cupboard. Can’t think why I didn’t put that in the recipe as I normally do. Have rectified that now, thanks for pointing it out.
      K

      Reply
  8. Claire says

    January 1, 2022 at 9:22 pm

    Hi Karen, I made this last year, as per the recipe, and it was perfect.
    This year, I thought it would be quicker to use the zest from the lemons – rather than peeling and trying to avoid the pith.
    When I strained it through the muslin (twice) I have been left with a cloudy sediment. I am assuming it’s because I used zest, but don’t know why… Do you think the same or have you not tried it this way?

    Reply
    • Karon Grieve says

      January 3, 2022 at 7:33 am

      Hi Claire
      I always use peel, never zest in my booze recipes. Just zest will break down too much and give you a cloudy liqueur.
      K

      Reply
      • Claire says

        January 3, 2022 at 11:01 am

        Happy New Year Karon.
        Lesson learned! I’ll try to re-bottle it and hopefully get rid of the sediment.

        Reply
        • Karon Grieve says

          January 4, 2022 at 8:15 am

          Hi Claire
          I’m sure the liqueur will taste fine just be a bit cloudy.
          K

          Reply
          • Zoe says

            July 6, 2022 at 3:54 am

            5 stars
            Hi

            Just checking. I did this recipe a month or so ago and have just restrained and bottled a couple of small bottles for gifts. One of them is for a friend I am seeing at the weekend and I was wondering whether I should tell her to keep it in the fridge (wrapped) or whether it will be ok to be kept in a gift bag for a month (I won’t be seeing her around her Birthday).

            Hope that makes sense!

          • Karon Grieve says

            July 7, 2022 at 8:30 am

            It’ll keep for up to a year no worries. Hope everyone enjoys it.
            K

Trackbacks

  1. Lemon And Rosemary Spiced Nuts Larder Love says:
    December 29, 2014 at 7:18 am

    […] decide that booze wise I shall share my Almost Instant Lemoncello recipe that has helped me out of many a last minute prezzie and party hooch situation. As I have […]

    Reply
  2. Narnia Driving And Radio Ha-Ha Larder Love says:
    December 30, 2014 at 9:35 am

    […] my last post I was there to talk about last-minute preparations for new year partying and making my almost instant lemoncello among other exciting […]

    Reply
5 from 6 votes (3 ratings without comment)

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