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Nutrition Facts
Serving Size 1 (49g) Recipe makes 74 servings
Calories 80
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 26mg		0%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 0.9g	3%
	Sugars 5.4g
Protein 0.2g		0%
detailed view... how is this calculated?

Limoncello (Lemoncello, Limoncella)

Recipe #167289 | 30 min | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
May 8, 2006

Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time

SERVES 74 , 9 1/4 Cups (change servings and units)

Ingredients

12 lemons (thick skinned, meyers, Amalfi, Lisbon, Femminello St. Teresa..)
1 lime (thick skinned)
2 (750 ml) bottles 100% proof vodka, divided
2 cups water
2 cups granulated sugar

Directions

1
Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off.
2
Place peels in a large jar with screw-top lid or sealed with clamps and cover with one bottle of vodka.
3
Leave mixture to mellow for 2 weeks in a dark place.
4
After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until the sugar has dissolved. Allow the syrup to cool to room temperature (This is very important- if the sugar syrup is still warm the limoncello will result cloudy instead of limpid).
5
Using a coffee filter or fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly (cork or screw-top lid) and let the components marry, in a dark place, for at least 10 days before using.
6
For drinking straight, store the Limoncello in the freezer.

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Featured Reviews for This Recipe

From: Pound Cake

On Jun 25, 2009

I am making this recipe now! I just made the simple syrup and ready to add and let sit for about two weeks before straining and bottling. My lemons zest has been fermenting for about 30 days now. I peeled the lemons with ease using a vegetable/potato peeler. No pith! Made it very easy and efficient. I know this may be a disaster I added whole vanilla bean to mellow out the sharpenss. I will let you know if it did or did not work. Oh Smelly06 something the yellow drink you are referring to back in 2006 was pastis. It is very popular for an apertif in France. Tastes like licorice/anise. Yummy. Suppose to have pastis mixed with water and sip on it. I ordered this in Paris however the waitress forgot the water. Hilarious my french friend was shocked that I could chug without being diluted. Funny time...

0 people found this review helpful

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From: Chef #928389

On Aug 20, 2008

1 person found this review helpful

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From: blgpts

On Feb 27, 2007

Did a comparison test to compare lemoncello made with sugar, versus splenda. Here are the results.If I gave it star ratings, the original with sugar would get a 5 star, and the one with splenda would be a 3 star. let me begin by stating I used this recipe for both comparisions. There is nothing wrong with the lemoncello made with splenda.. IF you don't compareit to the one made with sugar, you'll be happy. With splenda it is fine. But, side by side with lemoncello made with regular sugar, the sweetness intensity is not there: its slightly less sweet. Also, It is slightly cloudy compared to regular lemoncello. The sweetness is stronger in the lemoncello(regular) made with sugar.Over all, it is really quite close if you are not a 'lemoncello gourmet'. Also, I used the same recipe in both the regular, and the splenda lemoncello experiment. I simply substituted the splenda for the sugar. By the way, we tried lemoncello on vanilla ice cream and topped it all with whipped cream.. Delicious. March 27...Made this using splenda several times, since the previous post, and wanted to let everyone know that you DO need to increase the splenda because it doesn't make it as sweet as the same amount of sugar does. Also, If you handle your container gently, and not stir up the settlings, you can strain it through several layers of cheese cloth, twice, and it does so much better. We won't be using sugar anymore.

9 people found this review helpful

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From: ~Rita~

On Jul 31, 2006

So easy to make.I did have lemon oil sprayed all over. We`ll back with the results and the winner is . I must say I so cheated I mix all the ingredients using 1 cup of water (which was room temp)and the results were ever so clear as you can see in the pictures I posted of the frozen Limoncello served in chilled glasses. I just shook the bottle once a day to dissolve the sugar and help the oils from the zests be released. Thanks DH enjoyed it!!!!