Limoncello

Lemon zest is steeped in neutral spirit to extract bright, aromatic oils, then combined with simple syrup to create a sweet, citrus-forward liqueur. The infusion produces a vibrant yellow liquid with intense lemon flavor, balanced by the sweetness of the syrup and the warmth of the alcohol. Careful straining removes solids, leaving a clear, smooth liqueur.

As the liqueur rests, the flavors meld and mellow, producing a harmonious balance of tartness, sweetness, and subtle bitterness from the lemon peel. The preparation emphasizes patience in infusion and careful mixing to achieve a vibrant, aromatic, and refreshing Italian-style liqueur.

Print Recipe

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 28 days days

Total Time: 28 days days 40 minutes minutes

Drinks

Italian

Fruit

Servings: 20

Ingredients

• 6 organic Meyer lemons, 1 per 100 ml of alcohol
• 600 mL grain alcohol (190 proof), 100 ml per lemon
• 900 mL filtered water, 150 ml per lemon
• 2 ¼ cups sugar (450g), 6 Tbsp. or 75g per lemon

Instructions 

Don’t Sleep

Infusion

• Thoroughly wash lemons.
• Peel lemons and remove any white pith from the peels with the back of the knife.
• Combine lemon peels and alcohol in a mason jar and shake well.
• Store the jar of alcohol in a cool dry place for about 2 weeks. Shake the jar every other day to mix the infusion.

Blend

• Strain the infused alcohol to remove the peels.
• Bring the water to a simmer and add the sugar, and lemon peels, stirring until the sugar is dissolved into a simple syrup.
• Remove the syrup from the heat, pour through a strainer to filter out the lemon peels, and let it cool.
• Combine the lemon-infused alcohol and simple syrup and stir well.
• Pour the finished limoncello into individual bottles and seal.
• Store the bottled limonchello for 2-3 weeks.
• Keep bottles in the freezer and serve ice cold.