My Limoncello Journey

Limoncello from ZagLeft

Recipes for Limoncello can be found all over the internet but the one that I have settled on based on the recipe I was given during a visit to Italy a few years ago.

Peel 8 medium lemons (organic preferred if you can find them) - peel thinly so the peels only have yellow and no white pith (pith makes it bitter)

Lemoncello_Lemon_Peels_from_Zagleft
Soak lemon peels in 750 milliliters of 190 proof Everclear pure grain alcohol for 2 months in a cool dark location (i.e. closet).

Lemoncello_mixing_everclear_peels_from_Zagleft
After two months, prepare a simple syrup by heating 6-1/4 cups of distilled water until vapor starts coming off the water and then slowly mixing in 2-1/2 cups of pure cane sugar.  Continue to stir until the resulting mixture is clear.

Lemoncello_simple_syrup_from_Zagleft

Strain the lemon peels from the alcohol and combine with the simple syrup in a large container.  If you want the limoncello to be bright yellow, mix the simple syrup with the lemon/alcohol mix while the simple syrup is still warm.  If you wait for the simple syrup mix to reach room temperature and then mix, the resulting limoncello will be a deeper yellow color that is somewhat translucent.  We prefer the bright yellow since it looks like liquid sunshine.

Let the limoncello sit for a week to a month to settle and smooth out.

Strain the Limoncello several times through coffee filters or cheese cloth to remove small particles.

Lemoncello_filtering_from_Zagleft

Now that you are done, pour the Limoncello into smaller bottles and put in freezer.  When chilled, serve in chilled shot glasses.  A little goes a long way since this version of the Limoncello is 60 proof (30 percent alcohol)!

About The Author

Scroll to Top