Homemade Italian Limoncello Liqueur (DIY 30-Day Limoncello)
This easy Italian limoncello recipe is sweet, tart, zesty, and refreshing. Learning how to make limoncello liqueur means that now, it’s simpler than ever to bring the sunny taste of la dolce vita straight from the Amalfi coast to your own home. The hardest part about this recipe is waiting for it to be done!
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Equipment
- 1 microplane zester
- 1 large infusion jar glass
- 1 fine mesh sieve non-reactive metal, like stainless steel, NOT aluminum
- 1 cheesecloth optional, for straining additional sediment
- 1 airtight storage container
Ingredients
- 30 g lemon zest from about 2 pounds of lemons, or 10-12 lemons.
- 688 g 100-proof vodka one 720 mL bottle
- 12 ounces lemon simple syrup up to 16 ounces if you want a sweeter liqueur
Instructions
Prepare the infusion
- Prep your lemons. Throughly clean 10-12 lemons (about 2 pounds) to remove any dirt or impurities from the skin. Since we are using the zest, you’ll want to make sure your lemons are really clean.
- Zest the peel. Zest your lemons using a microplane grater, using care to only remove the zest, not the bitter white pith. You should be able to get about 30g of zest.30 g lemon zest
- Infuse. Place the zest in a large infusion jar, then slowly pour 1 bottle of high-proof vodka overtop of the zest.688 g 100-proof vodka
- Allow to rest. Seal the jar and give it a gentle shake before placing it in a cool dark place for up to 30 days. The longer it sits, the more intense the lemon flavor!
Strain and assemble the finished infusion
- Strain. Once your limoncello has infused, it’s time to strain out the zest. Use a fine mesh sieve lined with cheesecloth to remove all the zest from the infused alcohol.
- Make your lemon syrup. If you haven’t already, prepare a batch of lemon simple syrup to add to your lemon infusion.12 ounces lemon simple syrup
- Add syrup. Add the lemon simple syrup to the limoncello and give the mixture a good stir.
- Bottle the liqueur. Carefully portion your finished limoncello into airtight storage bottles, taking care to label them so you know when they were prepared!
- Store. Store your finished limoncello in the fridge or freezer for up to 6 months for the best flavor.
Notes
It’s best to allow the limoncello to rest again after incorporating the sugar syrup, but I know it can be hard to wait! You can start enjoying it immediately, but the flavor will deepen over time.
Finished limoncello is around 20-30% alcohol by volume, so it’s more prone to spoiling than a higher alcohol infusion.
Nutrition
Calories: 88kcalCarbohydrates: 10gProtein: 0.05gFat: 0.03gSaturated Fat: 0.003gPolyunsaturated Fat: 0.004gSodium: 1mgPotassium: 10mgFiber: 0.1gSugar: 9gVitamin A: 1IUVitamin C: 4mgCalcium: 2mgIron: 0.03mg
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Keyword: citrus, infusion, lemon, liqueur