The Best Limoncello Recipe

This sweet, tangy liqueur hails from the Amalfi Coast in Southern Italy, where
it has been made for generations. Traditionally, it is served ice-cold as a
digestif after a meal, but it is also a popular ingredient in cocktails.

Servings: 30 Servings

Author: Tristan

Prep Time
28 minutes

Infusion Time
7 hours

Total Time
7 hours, 28 minutes

Keywords:

Instructions

1 The first step in making limoncello 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 lemons, being careful not to include any of the bitter white
pith.
2 Next, you'll need to infuse the lemon peels in alcohol. You can use any neutral
spirit, such Everclear, or us a high-quality vodka but the process will take
longer
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 lemon 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 limoncello 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 Limoncello Recipe

Keywords:

🧂 Ingredients

Instructions

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