The Best Limecello Recipe

We tested 5 variations when it comes to making the best limecello and found
using lime zest (without the pith) and the juice of the lime made for the best
tasting liquour

Servings: 30 Pours

Author: Tristan

Prep Time
30 minutes

Infusing Time
30 days

Total Time
30 days, 1 hour

Course:

Drinks

Cuisine:

Italian

Keywords:

cocktail infusion liquor Lemoncello Limecello

Instructions

1 The first step in making limecello is to peel the limes. Use an organic variety,
as you’ll be using the zest and you don’t want any pesticides or other chemicals
in your finished product. Use a vegetable peeler or zester to remove the zest
from the limes, being careful not to include any of the bitter white pith.
2 Next, you’ll need to infuse the lime peels in alcohol. You can use any neutral
spirit, such as vodka or Everclear, but we recommend using high-quality vodka
for the best results.
3 There’s a bit of math to be done based on the ABV of your neutral, and the
amount of water to add to get the right concentration at the end.. but more on
that later.
4 Once the lime peels have infused into the alcohol, it’s time to sweeten the
mixture. You can use simple syrup or sugar, depending on your preference.
5 Simple syrup is easier to mix and get dissolved which may lead to a more
consistent finished product, but granulated sugar is a bit easier and is the
traditional way of making limoncello.
6 After you’ve added the sweetener, let the mixture sit for about a moth week or
two to allow the flavors to meld together. Be sure to give it a good shake every
day to keep everything evenly distributed.
7 Finally, it’s time to strain the limecello and bottle it up for storage. Use a
fine-mesh strainer to remove any solids, then transfer the liqueur to an
airtight bottle or jar. Store it in the refrigerator for up to a month, or in
the freezer for longer storage

The Best Limecello Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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