Homemade Limoncello Recipe
What is Limoncello?
Traditional Limoncello is made from the thick skinned Italian lemons that grow so well along the Western coast. I actually noticed lemons growing beautifully in Northern Italy when we were in Garda. Limoncello is a digestivo, or an after-dinner drink and it would be perfect after an authentic Italian pizza party. Grab my favorite pizza dough and sauce recipes and call up your friends. It’s like a classic Italian Aperol Spritz, but meant for the end of the meal. For a non-alcoholic, but equally simple Italian dessert, try an Affogato!
How to Make Limoncello at Home
How to Use Limoncello
- Limoncello Spritzer Cocktail. I enjoyed a wonderful Limoncello Lemon Drop our last date night out.
- Limoncello Cupcakes, anyone? Check out these from browneyedbaker.com.
- Also try limoncello drizzled over vanilla gelato or pound cake for a quick and delicious grown-up dessert.
I used Giada‘s recipe. It’s a fine recipe, but only calls for a few days of brewing, if that’s the right word for it. Good limoncello really needs at least a month for the lemon peel to sit in the alcohol and then another week for the lemon infused vodka to rest with the simple syrup. Please Please Please use organic lemons since you’re using the skin. Do you really want pesticide filled limoncello?
- 10 medium organic lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for lemonade). Using a paring knife, trim away the white pith from the lemon peels, as this part is quite bitter and we don't want it in the limoncello.
- Place the lemon peels and vodka into a large bowl or bottle. Steep the lemon peels in the vodka for 4 days at room temperature, covered with plastic wrap.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes, to make a simple syrup. Cool completely. Pour the sugar syrup into the vodka mixture.
- Strain the limoncello through a mesh strainer and discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
- Serve limoncello very chilled in small 1-ounce sized glasses.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 152 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 39g Fiber: 2g Sugar: 35g Protein: 1g