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Bottle of golden homemade limoncello with frosted glasses, fresh lemons, and zest curls on a rustic wooden table

Homemade Limoncello: Bright, Silky Italian Liqueur

Steeped lemon zest and grain alcohol, blended with cooled sugar syrup, chilled into a golden Italian digestivo you bottle at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 11 days 30 minutes
Servings: 80 shots
Course: After-dinner drink
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Lemon Zest Infusion
  • 10 pieces Organic lemons, unwaxed thick-skinned if possible
  • 1000 ml 95% grain alcohol or 100 proof vodka
Sugar Syrup
  • 700 g Granulated sugar
  • 1000 ml Water

Method
 

Infuse the Zest
  1. Wash and dry the lemons well, scrubbing the skin to remove any wax or residue.
  2. Peel the zest in strips with a vegetable peeler, avoiding the bitter white pith underneath.
  3. Place the zest strips in a large glass jar, pour the alcohol over, and seal tightly.
  4. Store the jar in a cool, dark spot for 10 days, shaking it once daily, until the peel turns pale and the alcohol is deep yellow.
Make the Syrup and Bottle
  1. Combine water and sugar in a saucepan over medium heat, stirring until the sugar fully dissolves, about 5 minutes.
  2. Remove from heat and cool the syrup completely to room temperature, about 1 hour.
  3. Strain the infused alcohol through a fine-mesh strainer or cheesecloth into a bowl, discarding the zest.
  4. Stir the cooled syrup into the strained alcohol until fully combined.
  5. Funnel into clean glass bottles, seal, and freeze for at least 24 hours before serving.

Notes

  • Use organic, unwaxed lemons since the peel is the entire flavor source.
  • Ten days is the minimum steep, three weeks gives deeper color and oil.
  • Cool the syrup fully before combining or the alcohol will flash off.
  • Strain twice through cheesecloth for a clearer, less cloudy finish.