How to Make Homemade Limoncello
July 3, 2012 
The minute we got back from the Amalfi Coast, Brian wanted to make homemade limoncello. When you go out to dinner in any of the towns in that area, they serve you little shots of icy cold limoncello after dinner - you know Italians and their wonderful digestifs obsession. You get used to it pretty easily. It's a nice custom. So we started researching recipes when we got back.
There are a lot of recipes out there for making homemade limoncello, but basically all you do is take the zest of lemons and steep them in vodka or grain alcohol for a certain amount of time and then strain the liquid. You then add simple syrup (sugar water) to the alcohol and then let that sit for a few days. That's really all there is to it. The big differences really come from the quality of lemons that you have and how much sugar you add to your concoction. The amount of sugar is really up to you and how sweet you like this - a good reason to experiment with a couple of batches!
We settled on a recipe from a very authentic source - Mamma Agata. Mamma Agata lives in the beautiful town of Ravello on the Amalfi Coast. Her family has lived there for generations. She has cooked all her life and now runs a cooking school out of her home there, which is quite well known. She has cooked for a number of celebrities and has a lot of interesting stories. She was kind enough to send me a copy of her wonderful cookbook. This is her recipe for limoncello and we found it to be really delicious - not overly sweet but just right.
On the Amalfi coast, the lemons are, of course, incredible - you won't be able to replicate that over here. But you can certainly make very good limoncello. Buy organic lemons if you can, since the peel is what you will be using.
Once you have homemade limoncello, you can make these absolutely delicious Lemon Capri Cocktails. They are great to serve to guests after dinner:
What to do with all the lemons after you are done zesting them for the limoncello? I made a big batch of lemon sorbet and a batch of homemade lemonade.
Homemade Limoncello
(lemon liqueur)
from Mamma Agata's cookbook
for a printable recipe click here
you will need a large glass jar
Ingredients:
- zest of 6 or 7 large organic lemons
- 1 litre or quart of pure grain alcohol or vodka
- 5 cups (1250 ml) water
- 3 cups (700 gr) sugar
Instructions:
Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin, under the yellow zest.
Add the alcohol to the jar with the lemon zest.
Cover the glass jar with plastic wrap and store it in a cool place for 7 days.
1. Place lemon peels in large glass jar. 2. Pour alcohol over lemon peels
3. After seven days, strain the alcohol from the peels 4. Add simple syrup and pour into bottles
On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.
On the seventh day: Strain the lemons peels from the alcohol and discard the peels.
Pour the sugar syrup into the glass jar with the alcohol and stir well.
Serve chilled, from the refrigerator or freezer.
NOTE: The limoncello will keep for one to two years. Store it in bottles with a cap or cork in your bar or cellar. When you want to drink it, chill the limoncello in the refrigerator or freezer before serving.
Reader Comments (111)
1 liter =1.06 quarts. As to length of flavoring agent in the alcohol, within reason,,, the longer the better in my experience but not much change occurs after 4-5 weeks, again, this is my experience. Quality of the flavoring agent and quality of the extracting alcohol are the most important, again in my experience. What ever level of alcohol as well as added sweetness you choose to make the finished product will greatly influence what different people feel about the product. This is one of the great things about making your own, you can make it the way you like it.
Can I put the lemons peels directly into a glass vodka bottle and let it sit?
Sure. This is not rocket science. Get the peels into the extraction liquid, one way or another......
Just decanted this into bottles for gifts at Christmas. I followed the recipe exactly and am pleased to say it's absolutely gorgeous.
I've made limoncello many times. I always use Everclear, available here in CA, and the organic Meyer lemons from my trees. I use a serrated peeler which takes off only the yellow skin and leaves the pith behind. I put the peels of about 45 scrubbed lemons in a large 6 liter jar and pour in 3 liters of Everlcear, cap tightly and leave in the back corner of my dark pantry for about 2 months or until the peels are white and will snap crisply when tested. I remove the peels and I add a simple syrup made from 5-1/4 cups of water to 3-1/4 cups sugar boiled together until sugar completely dissolved (Note: I add Organic washed raw sugar that I get from Whole Foods - it turns the liquid a darker yellow and looks cloudy but, after left another 2 weeks, it clears considerably but does not get completely clear) You can add the simple syrup by the cup and taste after additions if you prefer it less sweet and come back after it "cures" and add more syrup, if needed. I strain through cheesecloth into bottles, cap and leave for several more weeks.The organic raw sugar adds a depth of flavor that is smooth and rich, not light and fresh, but exceptional for sipping after a heavy meal. I serve from the freezer in chilled glasses.
The slow process produces a very smooth limoncello with little or no bite, and most people who receive it as gifts say that it is the smoothest and best they have ever tasted. Takes little work but a lot of time. I start in August for Christmas and use this doubled recipe for gifts - yields about eighteen 375 ml bottles.
I save thin grappa bottles, wrap the necks in twine that goes through tag with ingredients and tips for using. Great gift - with saved bottles, ingredients and my lemons, costs me about $60 for 18 bottles but tastes like the fine, expensive limoncello.
NOTE: You can freeze whole peeled lemons in a zip lock bag and take them out one at a time for lemon juice for lemonade or recipes.
This recipe for Italian Limoncello is fantastic!
Congratulations!!
It's very similar to the taste of pepegusto Limoncello !
Several years ago, I spent a few days in Ravello and was fortunate enough to take Mama Agata’s cooking class. It will always be one of my favorite memories of a lifetime. We all stood around the island in her kitchen while she instructed. The windows were open with fresh sea air streaming through and a beautiful view of the landscape plunging down to the gorgeous blue water. We cooked an entire meal with Mama’s daughter interpreting from time to time. Then our spouses were invited to join at this long table under an arbor covered with grape vines. We had homemade wine made by Mama’s husband and son-in-law from their country vineyard. We finished our meal with lemon cello pound cake which was mind blowing delicious. I’m not sure if Mama is still cooking but maybe her daughter has taken over. If you ever have the opportunity to participate, I would highly recommend taking advantage of it. I will be making the lemon cello recipe as well. Thanks for sharing.
I was following a recipe to make lemoncello and ignored the step of waiting around 4 weeks to add the simple sugar mix and did it right away. How will this affect my drink? Will it be able to filter without losing taste?
From The Italian Dish:
Jeff: I really do not think the will affect your limoncello at all. I think you're okay!
I didn't make a simple syrup, just dumped the sugar and water into the ever clear and lemon. All that work ! I am dumbfounded with my carelessness.
How bad will it be?
A 'Mother' in my limoncello? I have made limoncello 3x (2009, 2016 & 2020), with Everclear very similar in quantity to 'Catpainter, Dec 26, 2017', but I do not bottle until my limoncello has set for 45 days twice, second setting with the sugar syrup. This year I left the final product 'stewing' longer than I should (3 months longer) at room temp in dark closet. It developed a 'mother', like vinegar. I strained it a couple of times before bottling & placing in the freezer. I did taste it (of course!), really yummy, but is it safe?