Limoncello is not any old fruit liqueur; it’s straight-up sunshine in a bottle. Liquid gold, simultaneously tart, tangy, smooth, and sweet, is so much more than the sum of its parts. Three simple, common ingredients are all you need, aside from the intangible addition of time. More patience is needed than anything else, as the infusion grows stronger, more fragrant, more colorful by the day. Though the temptation may feel irresistible at times, summon all your willpower to keep a lid on it, literally.

Intense citrus flavor allows this elixir to mix beautifully with other spirits or sparkling beverages without ever risking dilution. Traditionally enjoyed as a digestif, a simple shot can be equally restorative, waking up the senses with such a boldly fragrant, vivacious lemon essence.

Needless to say, every ingredient counts when so few make the cut. Do not skimp on lesser citrus especially, as none can match the delicate nuances and almost jammy sweetness of Meyer lemons, which come without the harsh acidity of conventional varieties. Likewise, this is the time to break out the good stuff from your secret stash at the back of the liquor cabinet. It’s impossible to end up with unpalatable Limoncello, truth be told, but it’s just as effortless to create something truly unparalleled in quality.

Though the wait time may seem daunting, don’t let that scare you off. The results are worth any delayed gratification, as no store-bought variety will ever taste as fresh.

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Yield: Makes About 6 Cups

Limoncello

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Make the very best limoncello at home with three everyday ingredients. You'll never be able to go back to store-bought lemon liqueur again.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 month 11 days 14 hours 5 seconds

Total Time 1 month 11 days 14 hours 30 minutes 5 seconds

Ingredients

• 10 Meyer Lemons
• 1 (750 ml) Bottle Vodka
• 3 Cups Granulated Sugar
• 3 Cups Water

Instructions

1. Cut away the peel from the lemons, trimming out any pith to leave you with long strips of pure zest. Place the zest into a large glass bottle or jar along with the vodka. Cover and store in a dark, cool place for 3 weeks to infuse.
2. Once properly aged, you're ready to move on to the next phase. Combine sugar and water in a medium saucepan over medium heat. Bring to a boil without stirring and cook for 15 minutes. Turn off the heat and allow the syrup to cool to room temperature.
3. Strain out the zest and stir in the syrup. Divide the resulting mixture between smaller glass bottles, and seal each tightly. Let the young limoncello age for another 2 - 3 weeks before serving.
4. Serve thoroughly in chilled alone, over ice, mixed with sparkling water, or blended into your own beverage invention.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

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  Bormioli Rocco Dedalo Whiskey Gift Set – Sophisticated 26.25oz Diamond Decanter & 6 Etched 8.75oz Whiskey Glasses With Sparkling Star-Cut Detailing – For Whiskey, Bourbon, Scotch & Liquor
• 
  Grey Goose Vodka, 750 ml, 80 Proof
• 
  Melissa's Meyer Lemons (5lbs)

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 83Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 21gFiber: 1gSugar: 19gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.