Homemade Limoncello

Limoncello is my all-time favorite drink in the entire world….I’m not a big drinker, but I do love my limoncello! The good news is that you can make it at home, and it’s 100% better than the stuff you buy in the store. The other good news is that it’s SO simple and literally impossible to mess up.

Courtney and I each made a batch…Well, I made a double batch but who’s counting? We are both keeping some for our own stash and gifting the rest to teachers and to use as hostess gifts….or possibly bribery if need be! Who wouldn’t want to receive a bottle of homemade limoncello…especially a teacher after months of being stuck in a classroom with dozens of kids? Well deserved if you ask us!

We created these step-by-step videos to make the process as simple as possible for you. The only downside to the limoncello-making process is that you have to wait 4 weeks for the lemons to ferment with the Everclear. It’s well worth the wait so just be patient!

Follow along with our videos and make your own batch. You can also substitute the lemon rind for orange rind if you prefer an orange flavor. If you’re feeling really sassy, you can even throw in a few vanilla beans with the orange rind and make an orange vanilla version of limoncello. I think we may need to try that next. Sounds amazing!

What to Eat with this Homemade Limoncello?

It was my first time making Homemade Limoncello, and I paired it with Roasted Turkey Breast with Lemon Herb Butter, which was amazing. I also found it delightful alongside a slice of vanilla pound cake and lemon bars. You can also enjoy it even as a refreshing sip after a Chicken Sausage and Mushroom Lasagna or a grilled shrimp dish.

INGREDIENTS

• 1 (750 ml) bottle Everclear grain alcohol
• 6 large lemons or 10 medium lemons
• 3½ C purified water
• 3 C sugar

How to Make Limoncello?

Step 1:

Pour Everclear into a large 2 quart mason jar. Use a wide-mouth vegetable peeler to peel the skin off of lemons – avoid peeling the white pith with the skin. Place the lemon peels in the mason jar with the Everclear. Put the lid on the mason jar and store in a dark cupboard for 3-4 weeks.

Step 2:

After 3-4 weeks, it’s time to put it all together! Add water and sugar to a saucepan over medium heat until the sugar completely dissolves to make simple syrup, approximately 5 minutes. Pour simple syrup over Everclear/lemon peel mixture. Cover and let it sit overnight. The next day, use a fine strainer to strain the liquid into a pitcher. Add more water to dilute if it’s too strong. Transfer to individual bottles and store in the freezer. Best served chilled in a cold glass.

KITCHEN EQUIPMENT NEEDED

• 2-quart mason jar with a tight lid
• Wide-mouth vegetable peeler
• Saucepan
• Wooden spoon or spatula
• Measuring cups
• Fine strainer
• Large pitcher
• Small glass bottles or jars
• Funnel (optional for easier pouring)

HOW TO STORE ANY LEFTOVERS?

Once your Limoncello is finished and poured into bottles, always keep it in the freezer. It will stay smooth and will last for several months.

FAQ

What kind of lemons should I use?

Use fresh lemons. Organic lemons are best since you’re using the peel.

Can I use vodka instead of Everclear?

Yes, Vodka works, but it may result in a slightly less strong Limoncello.

Why do I need to wait 3 to 4 weeks?

That’s what gives Limoncello its flavor.

What happens if I peel too much of the white part?

The white pith is very bitter, so your Limoncello might not taste as smooth or sweet.

Can I drink it right after mixing?

It’s best to let it sit overnight after adding the syrup.

How can I make it less strong?

Just add more water after you strain it.

CONCLUSION

Homemade Limoncello is sweet, tangy, and great for sharing with friends and family. It may take a few weeks to make, but the result is so worth it.

Please share it with your friends and family! And don’t forget to subscribe to our blog so you never miss out on more homemade ideas.