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Limoncello

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Vincenzo

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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

limoncello 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

Print Recipe
4.85 from 40 votes
Prep Time: 30 minutes
Servings: 150

Equipment

  • Strainer
  • pot
  • Big Jar with sealed tap

Ingredients

  • 9 Organic Lemon, This is a must
  • 1 L Grain alcohol (95% ABV / 190 proof), 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

Author: Vincenzo’s Plate

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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Recipe Rating




220 responses

  1. Irene Nicola

    5 stars
    I made the limoncello. delicious! But can you give me the actual recipe for the creamy limoncello, please? Thank you, thank you, thank you.

    Reply
    1. Vincenzo’s Plate

      Ciao Irene! I’m so happy to hear you made the limoncello and loved it, that makes my day! 🍋

      You can find Nonna’s creamy limoncello recipe right here:
      https://www.vincenzosplate.com/crema-di-limoncello/

      Reply
  2. Jennifer

    5 stars
    I’ve made this recipe and it turned out great!

    Reply
    1. Vincenzo’s Plate

      Ciao Jennifer! That makes me so happy to hear! I’m thrilled your limoncello turned out great. There’s nothing better than that first homemade sip, right?
      Grazie for trying the recipe and for sharing your feedback. Enjoy every glass!

      Reply
  3. Ashley

    5 stars
    This was an amazing recipe I gave jars away for Christmas and had to make another batch for myself it was so good! Thanks you for sharing your history!

    Reply
    1. Vincenzo’s Plate

      Ciao Ashley! Wow, that makes me so happy to hear! Giving jars away for Christmas and then having to make another batch for yourself… that’s when you know the limoncello is done properly! 😄
      Grazie for making limoncello and for sharing it with the people you love.

      Reply
  4. Linda

    5 stars
    No vanilla in the Crema?

    Reply
    1. Vincenzo’s Plate

      Ciao Linda! For crema di limoncello, traditionally, some families add a touch of vanilla, and some do not. Nonna uses just a very small amount to gently round out the flavour, but it should never overpower the lemon. The star must always be the lemons

      If you prefer a more pure, citrus-forward taste, you can absolutely leave the vanilla out. It will still be delicious.

      Here is Nonna’s Crema di Limoncello recipe if you want to give it a try:
      https://www.vincenzosplate.com/crema-di-limoncello/

      Reply
  5. DV

    5 stars
    I can’t wait to try this recipe!
    Looks like 190-proof alcohol is not sold in my state, I can get 120-proof grain alcohol in my local stores. Would that work? Should I make any changes or substitutions to the recipe?

    Reply
    1. Vincenzo’s Plate

      Ciao my friend! I’m excited for you to try it!
      Yes, you can absolutely use 120-proof grain alcohol, no problem at all.
      The only difference is that the final limoncello will be a little lighter in strength and slightly less intense in flavour compared to using 190-proof.

      If you want to keep a nice bold flavour, here are a couple of simple tips:

      1) Try to use very fresh, high-quality organic lemons, this makes a big difference
      2) You can reduce the water slightly, for example use about 1.2–1.3L instead of 1.5L, so the flavour stays more concentrated
      3) Let the peels infuse the full 20 days, or even a few days longer for extra depth

      It will still turn out delicious, smooth, and very enjoyable, so do not worry at all 😊

      Let me know how it goes… and remember, serve it ice cold!

      Reply
  6. James

    Hey, If I use standard vodka (absolut) will I need to adjust water levels as it is not as high of an ALC %?

    Can this be stored in the freezer or will it solidify?

    I’m also keen to make the one with milk, how long would this last in the freezer without the milk going off?

    Thanks! Looking forward to trying the recipe

    Reply
    1. Vincenzo’s Plate

      Ciao James! You can absolutely use standard vodka like Absolut. Just keep in mind it’s lower in alcohol, so the flavour will be a bit lighter. If you want it a bit stronger, you can slightly reduce the water, but it will still turn out delicious!
      Yes, you can store it in the freezer, it won’t freeze solid, it will just get nice and cold and a little thicker, perfect to drink 😄
      And for the creamy one, good news! If you keep it in the freezer, it can last for more than a year because the alcohol helps preserve it.
      Just make sure it’s well sealed and don’t fill the bottle all the way to the top.
      You’re going to love it… especially that first sip!

      Reply
  7. Myrna Adams

    I was wondering when you make the lemon cream wouldn’t you use cream instead of milk will the milk curdle?
    Or how about this weekend convinced milk instead of milk and sugar?

    Reply
    1. Vincenzo’s Plate

      Ciao Myrna! Traditionally, Crema di Limoncello recipe uses milk, not cream. The milk is boiled with sugar first, then left to cool completely before adding the alcohol, this is what helps prevent curdling.

      If you use cream, it will be richer and thicker, but also heavier and less traditional.

      The most important thing is: always let the milk mixture cool fully before mixing, otherwise it can curdle.

      Hope this helps!

      Reply
  8. Ian Smith

    I have just made my second batch of Limoncello, hoping it turns out better than the first. Although it tasted good, it wasn’t the cloudy yellow, just clear. I understand that I let the skins and alcohol soak for too long – about 30 days!
    These were made from our homegrown lemons, and we also have a ruby grapefruit tree. Can I make something similar using the skins from the grapefruit?

    Reply
    1. Vincenzo’s Plate

      Ciao Ian! First of all… second batch already?? You are becoming a limoncello master, bravo!!

      Yes, you are right. 30 days is too long. Nonna always says around 20 days is perfect to get that bold yellow colour and flavour
      When you leave it too long, the oils can break down differently and you lose that beautiful cloudy look. But hey… if it tasted good, you still did a great job!

      Now about the grapefruit… ohhh this is interesting:
      – Yes, you can make it with grapefruit skins
      – But it will be different, more bitter and less sweet compared to lemon

      If you try it, just remember:
      • Be very careful with the white part, even more than lemon, it’s very bitter
      • Maybe reduce the infusion time slightly, taste after 10–15 days
      • You might want a little more sugar to balance the bitterness

      It won’t be limoncello anymore… but something like a “pomplemocello” 😆

      If you give it a try let me know how it goes!

      Reply
  9. Joel Fortner

    5 stars
    Working on my 2nd batch now. Fantastic recipe, I believe you have all the ingredients and amounts down perfectly. Make a mighty fine limoncello. Thank you Chef Vincenzo.

    Reply
    1. Vincenzo’s Plate

      Ciao Joel! Second batch already… mamma mia, that’s what I like to hear!

      I’m so happy you’re enjoying it, this is exactly how it should be, simple ingredients done properly and the result speaks for itself.

      Keep it cold, share it with good company… and maybe keep a little just for yourself 😉

      Reply
  10. Deidre E Bucci

    what do you do with all the lemons after they are peeled? Only the peels are used?

    Reply
    1. Vincenzo’s Plate

      Ciao Deidre! Mamma mia, do NOT throw away the lemons! Here’s what you can do with them:

      1)Make fresh lemonade: Simple, refreshing, and perfect after all that peeling.
      2) Freeze the juice: Squeeze everything and freeze it in ice cube trays, ready for cooking, drinks, or salad dressings.
      3) Bake something delicious: Use the juice for lemon cakes, lemon curd, or even drizzle over desserts.
      4) Add to cooking: Great for fish, chicken, or even a fresh pasta dish to add brightness.
      5) Make a citrus dressing: Mix with olive oil, salt, and a little honey, perfect for salads.

      In Italy, we never waste ingredients, especially something as beautiful as lemons
      So enjoy your limoncello AND your lemons… doppio piacere! 😉

      Reply

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