How to Make Limoncello
Limoncello is a beloved Italian liqueur that has gained worldwide fame for its tangy, refreshing taste. Made using just three simple ingredients. My Nonna’s family recipe will transport you to the sunny Mediterranean coast with just one sip.
Moreover, the intense citrus flavor of fresh lemons blends perfectly with the sweetness of sugar and the kick of alcohol. Additionally, resulting in a delightful explosion of taste in your mouth.
Whether you enjoy it on its own, as an after-dinner digestif, or mixed into a refreshing cocktail. Lastly, limoncello is a must-try for anyone who appreciates the finer things in life.
Watch Limoncello video recipe:
Limoncello | Nonna making the best limoncello in the world Italian Homemade Recipe
Nonna’s Top Tips To Make Limoncello
NOT the white part
Firstly, make sure you only peel the skin without getting the white part of the lemon.
20 days
Soak your lemons for 20 days in order for the Limoncello to be bold yellow in colour and full of flavour.
Store your Limoncello
You can either put one bottle of limoncello in the fridge and store the other ones in a dry cool place. It depends on you!
Limoncello
Equipment
- Strainer
- pot
- Big Jar with sealed tap
Ingredients
- 9 Organic Lemon This is a must
- 1 Grain Alcohol You can use 100% pure vodka but it won’t taste the same
- 1.5 L Water
- 700 grams White sugar
Instructions
- Peel 9 organic lemons. Make sure you only peel the skin without getting the white part of the lemon.
- Place the lemon skins in a big jar and add grain (pure) alcohol. Seal the jar and let it infuse for approx 20 days.
- The lemons need to soak in this liquid for 20 days in order for the Limoncello to be bold yellow in colour and full of flavour.
- Bring 1.5 litres of water to a boil and add 700 grams of white sugar.
- When the water cools add the marinated yellow alcohol to the water using a strainer so the lemon skins don’t go into the limoncello.
- Put a glass of water into the jar, mix it around and add it to the mix. This will get the most flavour out of the lemon mix for the limoncello to be full of bold flavour.
- Now mix the limoncello really well for a couple of minutes.
- With 1.5lt of water and 1lt of grain alcohol you should be able to get almost 3lt of limoncello.
- Fill up empty glass bottles with the limoncello.
- Put one bottle of limoncello in the fridge and store the other ones in a dry cool place.
- E ora si mangia, Vincenzo’sPlate….Enjoy!
Video
How to serve Limoncello
- Serve the Limoncello in small glasses. Some Italians enjoy to drink it in a cold glass. To do this, place the glass in the freezer for about 20minutes before you drink the limoncello.
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What amount is 1 grain alcohol? Is it 1 liter?
Yes, 1 grain alcohol equals 1 liter.
Hello,
Where would I obtain grain alcohol from? Thank you.
Regards,
Joe
Ciao Joe! Finding grain alcohol can depend a lot on where you are, as its availability varies by region due to differing laws and regulations. If you’re having trouble finding it locally, you can use 100% pure vodka but the Limoncello won’t taste the same. Let me know if you get lucky and find the alcohol – this recipe is life changing
HI there,
wonderful video and site! thank you for sharing. what alcohol can I use? other than whats in video – can’t get in aus it would seem? i’m based in aus/melbourne
Ciao Filomena! Thank you for your kind words, you made my day! If you can’t find grain alcohol, you can definitely use 100% pure vodka as a substitute. While the taste might be slightly different, it will still make a delicious Limoncello. Keep an eye out, and let me know if you manage to find grain alcohol. I’d love to hear how your Limoncello turns out! Happy cooking!
thanking you. Your special bond and cooking with your Nonna brings me back to when i was lucky enough to cook with mine. Brought a tear to my eye. Cherish every moment, they are truly very special. xxx
It’s truly heartwarming to hear that our videos could evoke such fond memories of your time with your Nonna. Thank you for your reminder that indeed, those moments are precious treasures. Sending you a warm hug!
Hello,
I am so happy I have found your website. I have missed lemoncello since lasted visiting Italy. I am excited to try to male my own
Do you have a recipe recommendation for what to do with the left over lemon after the skin is peeled? Seems like a good time to cook or bale something.
Thank you and tell Nonna Hello.
Jen
Ciao Jennifer! I’m so glad you found my website and that it’s brought back some fond memories of Italy! I’m excited for you to try making your own limoncello.
For the leftover lemons, here is a great recipe for lemon cake that you might enjoy:
https://www.vincenzosplate.com/lemon-cake/
It’s perfect for using up those lemons and bringing a bit of sweetness into your day!
Hi Vincenzo. Can you share you Nonna’s recipe for limoncello cream?
Ciao Sarah! Sure thing! Here is the recipe: https://www.vincenzosplate.com/crema-di-limoncello/
To make a creamy limoncello, just swap out the 1.5 liters of water for 2 liters of milk when you’re boiling the lemon skins. This will make it nice and creamy. Don’t forget to toss in a little extra sugar to get the sweetness just right. Have fun making your limoncello cream and I can’t wait to hear how it turns out!
Hey Vincenzo!
Before bottling this wonderful limoncello, do you need to do anything special to clean or sanitise the bottles?
I’m soon to be making this myself and can’t wait to try it with my family.
Yes, it’s important to sterilize the bottles before bottling your limoncello to prevent any bacterial growth. You can do this by washing the bottles in hot soapy water, rinsing them thoroughly, and then sterilizing them in the oven at 225°F (110°C) for about 10 minutes, or using a dishwasher with a “sanitize” cycle. Make sure the bottles are completely dry before you fill them. Enjoy making this limoncello recipe, and I can’t wait to hear how it turns out for you!
Hi Vincenzo,
I’m about to make the limoncello. Can it be stored in the freezer once it’s bottled?
Ciao Erica! Absolutely, you can store your bottled limoncello in the freezer! In fact, it’s the best way to keep it delightfully chilled and ready to serve. The high alcohol content prevents it from freezing solid, so you’ll always have a smooth, icy shot to enjoy. Happy limoncello-making! Please let me know how it goes.
Hi, thanks for this.
I’m about to bottle mine into little bottles for my daughter 21st. How far in advance can this be made? Once bottled how long does it last? Thanks
Hello! What a wonderful idea for your daughter’s 21st birthday! Limoncello is a great choice for such a special occasion. You should start making your limoncello about 20 days before you plan to bottle it to allow the lemon peels to infuse the alcohol with their color and flavor. Once bottled, limoncello can last up to a year if stored properly. Keep the bottles in a cool, dark place, or even better, store them in the freezer for a refreshing taste whenever you serve it. Let me know how it goes, I’m excited to hear how it turns out!
Thanks so much for replying. We’ve got a batch ready for bottling. We of course had to try it, I may have put a bit more vodka and water as we got about 3.5ltrs and a little transparent in appearance. We tried it, and it’s delicious! Think I’ll need to make more!
Thanks for the update Kez! Glad to hear the batch turned out delicious! Sometimes a little extra vodka can make a delightful difference. 😊 Definitely make more. Better to be safe than sorry and have plenty to enjoy!
I made the Limoncello recipe and although the lemon flavor is there the grain alcohol flavor is sooooo strong. Is there a way to mellow out the alcohol flavor after bottling it? I wish I had those lemons your Nonna has, big juicy peels.
Thanks Frank for giving the Limoncello recipe a try! The alcohol taste can be a bit strong sometimes. To mellow out the alcohol flavor after bottling, you can try letting the Limoncello age a bit longer. As it sits, the flavors tend to meld together and the alcohol can become less pronounced.
Another tip is to store the bottles in the freezer—serving it ice-cold can help balance the flavors. If it’s still a bit too strong, you can also mix it with a splash of sparkling water or tonic when serving.
And yes, those big, juicy peels from Nonna’s lemons do make a difference! But don’t worry, with a bit of time, your Limoncello should mellow out beautifully
Ciao Vincenzo!
How much must to be the alcohol volume of the final Limoncello!
Alcohol V/V % ?
Grazie!
Ciao Gabor! If you start with 95% grain alcohol and dilute it with 1.5 liters of water (as in the recipe), the final alcohol content of your Limoncello will be around 38% Alcohol by Volume.