Estimated reading time: 14 minutes
Table of contents
- What is Limoncello?
- How do you drink Limoncello in Italy?
- Limoncello History
- How to Drink Limoncello
- How do you make Limoncello from Scratch (Limoncello Ingredients)
- 1. What alcohol to use for making Limoncello
- What’s the difference between proof and abv (alcohol by volume)?
- Limoncello Alcohol Percentage Calculation
- 2. Lemons for Limoncello
- What to do with the lemons after making limoncello?
- Readers’ Questions
- Limoncello Cocktails
- More infusions and cocktails on the Drinks page:
- Sterilising Jars and Bottles
- Images from LinsFoodies
What is Limoncello?
Limoncello is an Italian lemon liqueur made with steeping lemon peel in grain alcohol, or vodka, as a substitute.
It is also known as limoncino and limonello, depending on which part of Italy you happen to be in. While it’s popular all over the country (and elsewhere), it has its roots in Southern Italy, specifically, the Amalfi Coast, Sorento and the island of Capri.
Homemade limoncello is the best! If you make it right, that is. If you’ve been following me a while, you know that I love making up cocktails and alcoholic infusions. In this post, I’m going to share with you how I make traditional Italian limoncello.
Suffering for my craft through many an experiment, I long ago discovered that limoncello in Italy is quite different from limoncello elsewhere. My first experience of real limoncello was at a friend’s wedding on the island of Capri, 20 years ago, almost to the day (they just celebrated their 20th wedding anniversary).
How do you drink Limoncello in Italy?
The first thing I noticed was how it was served – straight out of the freezer, in ice cold shot glasses. And it was smoother too. And finally, at 35 – 40% abv, the Italian limoncello was most certainly more potent.
That would explain why, I felt no pain (nor shame), when the table I was dancing on, fell apart!
Here, in the UK, most of the limoncello I come across is an insipid 25-28%, which makes it impossible to be placed in the freezer. But more of that later.
Limoncello History
Limoncello doesn’t have a long history. British journalist Lee Marshall in his article entitled L’invenzione della tradizione (The Invention of Tradition) in The Internazionale, says:
“but nobody (that I know) makes mention of limoncello before the beginning of the twentieth century. And, out of a handful of families and social clubs, only a few were to drink it before 1988, when the caparese Massimo Canale registered the Limoncello di Capri brand and started to produce the yellow liqueur… “
How to Drink Limoncello
- Serve it neat, straight out of the freezer, as an aperitif or digestive (before or after a meal)
- Use it in cocktails (see below)
When chilled in the freezer, your limoncello becomes thick and syrupy, it’s like drinking lemon flavoured nectar.
So the alcohol level is important, because anything below 30% is going to freeze, and unless you’re thinking of limoncello ice lollies, we need our FINAL CONCOCTION to be at least 30%. And I’m going to talk you through how to do that even if the best alcohol you can get is 37% vodka.
How do you make Limoncello from Scratch (Limoncello Ingredients)
- Alcohol
- Lemons
- Sugar
- Water
⇒ 4 ingredients. That’s all it takes to make a smooth, classy, Italian limoncello. Let’s take a closer look at the first two.
1. What alcohol to use for making Limoncello
This, to me, is probably the most important thing to get right, if we want to make the real thing. So we need to start with a high level of alcohol. You want to get your hands on grain alcohol or pure alcohol, commonly sold under the brand name Everclear.
Grain alcohol is commonly bottled at 151 proof (75.5% alcohol by volume or ABV) and 190 proof (95% ABV). The 190 proof is very difficult to get and is illegal in many U.S. states because it can very easily lead to alcohol poisoning.
⇒ 151 proof grain alcohol (Everclear) is perfect for making Limoncello
That means that it will contain 75.5% alcohol. So to ensure that we don’t dip below our 30% alcohol volume, a little maths is called for here:
- The traditional method of making limoncello is to dilute the alcohol with a simple sugar syrup made with water and sugar.
- If you use the same amount of alcohol to sugar syrup, you will be halving (give or take) the amount of alcohol in your final mixture.
- So 1 litre of alcohol (75.5% abv) + 1 litre of water +sugar = 37% abv (give or take, taking into account our sugar volume).
⇒ Can’t get grain alcohol for Limoncello? Let’s use Vodka!
Ok, so here, we have to think a little. The highest abv you’re going to get for vodka is 50%, which is 100 (US) proof.
Immediately, we can see that diluting it by the same amount of water just isn’t going to work for us, as that would take that right down to just 25% abv – you’re gonna get limoncello ice lollies at 25%! Don’t give them to the kids!
Before we get down to the maths, let’s talk proof and abv.
What’s the difference between proof and abv (alcohol by volume)?
The words are quite commonly misunderstood and mistakenly used to mean the same thing. Briefly, the word proof goes back to England in the 16th century, when gunpowder was drenched in alcohol to test for its potency. If the wet gunpowder lit, then the liquor was considered above proof and taxed at a higher rate.
This use of the word proof carried over to the US. In the mid 19th century, to standardise the amount of alcohol sold, given the practice of diluting spirits, 50% alcohol in a spirit was chosen as the standard, or baseline. And, this was described as being 100 proof. As in, it would light up.
Incidentally, chemistry doesn’t allow you to get 100% abv, 200 proof. 95% or 190 proof is as high as it goes.
Limoncello Alcohol Percentage Calculation
So, if vodka is all you can get, and what if you can only get 40% abv or only 37%? The trick is to lower the amount of water used. Here’s my rough formula for making limoncello with vodka, all starting with 1 litre (4 cups) of vodka (alcoholics pros and chemists, feel free to correct me, if I’ve got it wrong.).
As far as I know, in infusions, the sugar has a negligible effect on the final alcohol content. If you want your limoncello stronger, reduce the amount of water. Follow the instructions on the recipe card below, for the actual process.
Be sure to start off with a good quality vodka. That doesn’t mean expensive, be sure it’s something you would drink on its own. Like cooking wine, you infuse rubbish, you’ll get rubbish!
How to make Limoncello with 50% vodka
- 1 litre (4 cups) vodka @50% abv
- Target = 33% final abv
- Water = 300ml (1 1/5 cups)
- Lemons = 12
- Sugar = 200 – 300 g (1 – 1/2 cup)
How to make Limoncello with 40% vodka
- 1 litre (4 cups) vodka @40% abv
- Target = 33% final abv
- Water = 100ml (2/5 of a cup)
- Lemons = 10
- Sugar = 100g – 150g (1/2 – 3/4 cup)
How to make Limoncello with 37% vodka
⇒ why don’t we keep it simple and skip the water?! That’s what I would do, giving you a limoncello with about 37% abv – fabulous stuff!
- 1 litre (4 cups) vodka @37% abv
- Target = 37 % final abv
- No Water
- Lemons = 8
- Sugar = 200g – 300g (1 – 1.5 cups) (taste after 4 weeks and add more, as needed)
⇒ If you are making your limoncello with no water, that is, with 37% or even 40% vodka, just add the sugar on Day 15. NO WATER.
2. Lemons for Limoncello
The sweeter and more aromatic your lemons are, the more sublime your limoncello will be. I am lucky to be able to get beautiful Italian lemons here from the folks I shop with (translate = expensive), Ocado.
Ideally, your lemons want to be organic and unwaxed.
Because whatever pesticides were used and that wax? That’s going into your limoncello otherwise, as it’s only the peel we will be using.
Speaking of peel, the traditional method is to grate the lemon zest into tiny bits. However, half the time, I get lazy and just use a peeler, and make it with strips of peel. This works just as well, especially if your limoncello is going to sit for more than 2 months.
Be careful not to have any of the white bitter pith, or your drink is going to be bitter.
If you can’t get organic lemons and/or unwaxed lemons? Scrub them gently with a vegetable brush with warm water.
What to do with the lemons after making limoncello?
- Make some lemonade for everyone, and spike the adults’ portions!
- Or any of the recipes in the gallery below!
Lemon Posset 
Eggless Lemon Curd 
Tarte au Citron (lemon tart) 
Lemon Risotto
Readers’ Questions
What is Simple Syrup?
Simple Syrup is just water and white sugar, heated up and left to simmer (on the lowest heat) for 10 minutes on the stove. The time may differ from person to person, but that is really all you are doing, making a sweetener for your drinks.
So there really isn’t any reason to buy a commercially made one as it’ll inevitable contain other ingredients that you don’t need.
In my cocktails, I always give you more than one portion, because I assume you’ll want more, and also because the syrup will keep happily for weeks. You only need to worry about the ants!
Is homemade limoncello supposed to be cloudy
Essentially, what makes limoncello is the essential oil from the peel, which is why we don’t add lemon juice to the mix. Over time, the essential oil seeps out into the alcohol.
When sugar syrup is added to the mix, you get a spontaneous emulsification, resulting in an essential oil and water emulsion. So you have a louched (cloudy) limoncello. You want this, because that means you’ve got enough essential oil of lemon, creating a delicious limoncello.
This louche effect is also known as the ouzo effect (same thing happens) and is what you get when you dilute absinthe. In the latter, the process is known as la louche.
However, this does depend on the strength of alcohol you are using. If you are using a low strength vodka, chances are your limoncello will remain fairly clear.
Limoncello Cocktails
It makes a perfect cocktail ingredient, and here’s a simple way to enjoy limoncello in a drink:
- 2 shots limoncello
- 1 shot vodka
- top with 7Up
- add some ice & berries of your choice
Fancy this?
Limoncello Margarita
More infusions and cocktails on the Drinks page:
Hot Buttered Brandy 
Raspberry Gin 
Rhubarb and Strawberry Vodka 
Rhubarb Gin
Sterilising Jars and Bottles
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the jars, bottles and lids in hot soapy water.
- Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.
Images from LinsFoodies
Allie 
Dallas 
Mish 
Christian 
Ira 
Rachel 
♥ Did you enjoy this article and found it useful? I would really appreciate a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Homemade Limoncello Recipe
Equipment
- 1 large preserving jar that will hold 1.5litres (6 cups)
- Sieve and muslin cloths
- Bottles to strain the final mix into, after 4 weeks
Ingredients
- 1 litre grain alcohol, Everclear, 75.5% (150 proof) – if using vodka, read my explanation and formulae above
- 15 lemons
- 500 g sugar
- 850 ml water
You will also need
Instructions
Day 1
- Rinse and dry the lemons. Peel or grate the skin, carefully. We only want the yellow parts, the white is bitter.
- Place the lemon peel into your preserving jar.
- Top with the alcohol, cover, and keep in a cool, dark place for 2 weeks. Stir every 4-5 days.
Day 15 (Week 3)
- At the end of 2 weeks, make a simple syrup with our water and sugar, by simmering it for 10 minutes.
- Cool completely, then add to the lemon peel mix. Stir well. Cover, and return to the cool, dark place, this time for a minimum of 4 more weeks, but ideally, 10 more weeks, so that your grain alcohol can mellow out, and so you’ll have a smoother drink.
If you are making your limoncello with no water, that is, with 37% or even 40% vodka, just add the sugar now, along with the lemon zest/peel. NO WATER NECESSARY.
Straining the Limoncello (minimum 1 month. 3 months is good)
- Strain through a fine mesh sieve into your bottles. For a crystal clear drink, strain through a coffee filter (which takes forever), or line your sieve with a double layer of muslin or cheesecloth.
- Place the bottles in the freezer and serve in ice cold shot glasses for the best experience.
I was able to find EverClear 190 proof Grain Alcohol. My store did not have 150. Can I use it and if so what are the ratios of alcohol, water, sugar and lemons since the proof is higher?
Hi Jimmy, sorry for the late reply.
You will need 1.2 litres of water and 700g of sugar. This ought to give you a final abv of around 40% (80 proof). If you want a weaker limoncello, just increase the water by 250ml at the most, and sugar by 100g. Anymore, and you may dip below the 30% abv.
Hi!
Thank you for sharing this info and recipes. Could you help me out with house much sugar and water I need? I am using 1.5l of 190 proof Everclear. Thanks!
Hi Angie, sorry for the late reply.
You will need 1.2 litres of water and 700g of sugar. This ought to give you a final abv of around 40% (80 proof). If you want a weaker limoncello, just increase the water by 250ml at the most, and sugar by 100g. Anymore, and you may dip below the 30% abv.
Hi.
Thanks for the recipe.
My question is what happens (taste, mouthfeel) if you use lets say double the amount of lemons?
I used 18 small lemons (36 grams zest) for 1 liter of 40% vodka.
A pleasure, Johan. My straight answer is I don’t know!
When cooking, too much zest is not a good thing, but I really am uncertain what doubling the lemons in limoncello will do.
If I had to guess, I’m thinking not a whole lot in terms of flavour or aroma, more concentrated, but not twice as much. Mouth feel – no clue.
I have a current batch in which I’m probably using about a third more. That was from live classes I did recently. All the show and tell meant I had more than usual, so I dumped it all in the 500ml of vodka. So far, after a month, it’s not overpowering, it doesn’t leave any weird feel on the tongue.
One of these days, I’ll do double and I’ll be able to tell you! Sorry I couldn’t be more help.
ps: your 18 shouldn’t make that much of a difference, especially since you say they are small.
Hi Azlin,
For your Cali readers, you can find 190 Everclear in Nevada. I’ve made lemoncello for about 5 years with my Meyer lemon bushes. Comes our pretty good, but I am looking forward to using your recipe this year. Thanks so much for not only your recipe but for the portions to use.
Thank you, Michael, that’s helpful. I’ve had a couple of readers mention that they are using 190.
(continuation of previous post)
My recipe also gives the option of straining the peels after adding the simple syrup then allowing to rest for an additional 10-40 days.
Hi Toby, I’m glad you stumbled on this article too! Not sure where to start with what you’ve mentioned. Let’s see if I can break it down and then work out how much syrup you need.
1. You don’t want to add a second amount of vodka at a later stage, because the alcohol takes on the essential oils from the lemon peel and the flavour matures and mellows over the weeks. Adding new alcohol is going to mess with that perfection, giving a “raw” flavour. I hope that makes sense.
2. That’s way too much sugar and water, it’ll really dilute the drink.
3. Don’t strain the peel until you are ready to drink it. It will be doing its job until the last minute.
4. My suggestion is to go ahead and finish that batch you made with 750ml of vodka and start a new batch with that second 750ml. The first batch will be ready to drink immediately but will be better given another month.
5. Here’s what you’ll need for 750ml vodka at 100 proof (50% abv)
200ml water
120g sugar (0.6 cups) – sorry, I work in metric.
= this will give you a final abv of around 34% (68 proof)
= it’ll have a medium-low sweetness
You can add more sugar straight into the limoncello if it’s not sweet enough. Just stir it in. This can be done after adding the syrup or just before straining.
I hope that helps. Let me know how it goes.
Hi,
Very Interesting article that I wish I stumble across before attempting my first batch. I have been seeping the peels of 15 Meyer lemons in 750 ml of 100 proof Vodka for 40 days. My recipe calls for an addition of 750 ml of 100 proof vodka and a simple syrup made from 6 cups water/ 5 cups sugar or 5 cups water/4 cups sugar and let sit for an additional 40 days before straining. That seems like a lot of syrup after reading your blog. What would you recommend?
Hi! I’m going to be making this with 3.5 liters of Everclear 190 proof could you please send me the water and sugar amounts? Thank you!
Wow, that’s a lot of limoncello! You’ll need 3 litres of water and 1.7 kg of sugar for a medium sweet limoncello. Your final abv should be around the 38% range (76 proof).
I peeled the 15 lemons and placed them in a 1 gallon carboy with 1000ml of 95%/190 proof grain alcohol.
I would like a medium sweet limoncello around 40%/80 proof.
How much simple sugar (and how much of each: water and sugar) would I need?
Hi Matt, you’ll want 820ml water and 500g sugar. That’ll give you just over a litre of simple syrup, with 40% abv.
Thank you very much. I’ve never tried limoncello before and am excited to try something new.
As an alternative to baking the jars, as a home brewer I use Star San sanitizer from Five Star. It’s a concentrate that you can mix with water and soak your jars and lids for 1 minute. It is a “no rinse”solution so I also keep some handy in a spray bottle just in case I have to put a lid on the counter or need a last minute spot treat.
I don’t know how available it is world wide, but in the US it can be found at any home brew supply store or online.
Ok, cool, never heard of that. I’ll look it up and see if I can get it here. And will add that to the post somewhere. Thanks Matt.
Hi,
I am using 750ml of 120 proof everclear. What the amounts of the other ingredients I should be using?
Hi Steve, to get limoncello of medium sweetness, with a final abv of about 38%, you’ll want:
250ml (1 cup) water
150g (1.5 cups) sugar
10 lemons
Taste it after a month, and add more sugar (not syrup) if you’d like it sweeter. Just stir the sugar in.
I am half way thru, I used 21 lemons, 1.75 liter of 151 proof. How much sugar and water should I use?
Hi Melissa, 1 litre water (4 cups) and 500 – 600g sugar. 500g (2 1/2 cups) will give you a medium sweetness. At the end of the steeping time, if your limoncello isn’t sweet enough, you can add sugar straight into the mix, and stir to dissolve.
The above will give you a final abv of around 37% (74 proof), which is about perfect for limoncello. Reduce the water, and you get a higher final proof.
Thanks so much for doing the math!! I will be making some basil infused limoncello and some vanilla infused orangecello in my sous vide using your ratios. High hopes!
A pleasure, have fun! Have a shot of each for me!
Hello Azlin,
Thank you so much for the amazing recipe! This is my second batch that I’ve made. However, time got away from me and it’s been a month and a half that the lemon rinds have been infusing in the Everclear. I just now made the simple syrup. When it cools and I add it, should it still continue to infuse with the rind for another 4-10 weeks or will that ruin it? I want sure if the simple syrup itself somehow helped the process of extracting the oils. Thank you.
Hi Teresa, it’s a pleasure, I’m pleased you like it. The syrup’s purpose is to sweeten the drink, so it’s ok if you leave it late, it doesn’t affect the extraction. But what you do want to ensure is that you give it at least 2 weeks more so the syrup is allowed to fully mix with the oils and for the flavours to develop.
So to answer your question, yes, it can have more weeks.
I have one batch that’s been in the mini cellar for about 4 months, I really need to attend to it!
Thanks again! I appreciate your help and especially your prompt response! Merry Christmas & Happy Holidays!
A pleasure. A very Merry Christmas to you and your family too!
Good article! We will be linking to this great
article on our site. Keep up the great writing.
Thank you, send me the link when you do.
Hi Azlin, am just joining the happy gang of limoncello makers. Just wondering if the sugar used, has to be white sugar, or would brown sugar be ok. Maybe too sweet? What are your thoughts? I’ve just bought a stronger dancing table in anticipation of a good brew. lol
Haha, stronger tables are always advisable when making limoncello, Barry. Brown sugar will change the taste completely, in my opinion. It’ll add that caramel, almost molasses/toffee flavour. As a lemon-toffee drink, I’m thinking it may not be such a bad combination, but it won’t be limoncello.
Maybe make 2 separate versions? And if the brown sugar one works, you can give your creation a name!
I’m making this recipe with 200 proof grain alcohol. Yes your read that correct. Can you help me with ware/sugar ratio. I think I would want it to be 40 proof which you said was good in a previous answer. Thank you!
Hi Kim, that’s very interesting! To hit that 40% abv (80% proof), you’ll need:
1 litre alcohol (4 cups)
750ml water (3 cups)
500g sugar (2 1/2 cups) – giving you a medium sweetness. I would probably need more, as I like it sweet.
Make a simple syrup with the water and sugar.
After the steeping time, taste, and add more sugar if you need it.
Amazing, an awesome article, I have got a much clearer idea on the process!
Cheers!
I’m preparing for the final stage soon of bottling. What size bottles do you recommend for gifting? I can’t wait for the finished product. Thank you for this recipe!
A pleasure, Angela. I use 250ml bottles, (about 1 cup/8.5 fl oz). They are fairly small, but I think the perfect size for a gift.
Hi
Thanks for the recipe. I can only buy 37%proof Vodka so I am going to try and make mine without any water. Has anyone tried this, does the sugar dissolve easily or are you left with a gritty mixture?
Thanks Yvonne
A pleasure, Yvonne. The sugar will dissolve without a problem, over time. Just give it a good stir or shake at least once a week. I’ve done this many times over the years. Start with the lower level of sugar, 200g (1 cup). Then at the end of the steeping time, taste and add more if you need it.
Hello,
Thank you for your recipe and all the variations. I speak Italian so, I found recipes from there, but all call for pure alcohol which is not available in Australia. I looked and looked, the closest I could find is a Polish vodka 96% $80 for 500ml. No point! I came to the same line of thoughts than you, if I use a vodka that has less alcohol content I only need to reduce the water content. I am glad I found your page. I will definitely try to make this recipe with no water added and see what comes out of it! I will let you know if you wish to.
Hi Virginie, it just makes perfect sense, doesn’t it? I find so many limoncello and crema limoncello recipes don’t take into account that most of us will find it hard to get pure alcohol, or it’s just too expensive.
I would love to know how you get on!
I’ve made this so many times, now, Lin. It’s so good in hot, humid Singapore, I love it especially at Christmas and Easter. Everyone expects a bottle from me now as presents, so thank you!
You got Cream Limoncello recipe?
Hi Azlin!
Thank you for such a detailed process/recipe and the clear authenticity/origins to genuine Italian limoncello.
Maybe a small bit of advice on sugar syrup might be helpful to kitchen novices like myself, but I only mention because the rest is so thorough!
I have added the sugar syrup, are you supposed to keep stirring the final mixture every 4-5 days?
I hope you are having a productive and peaceful quarantine.
Thanks again,
Oliver
Hi Oliver, a pleasure.
Stirring – that is a good question. I can see that I’ve not mentioned it in the instructions above. After stirring in the syrup when adding it to the alcohol, I just give the bottle a little shake every week or so. Just to agitate it, to encourage movement of the essential oil from the peel and for the flavour to develop.
Simple syrup – I’ll try and find time this week to edit the recipe and explain the process.
Many thanks. Stay safe.
Will this keep formenting in the bottles after I make it or how long is the bottled shelf life? I’ve seen some are only freezer stable after making it.
Hi Michelle, sorry for the rather late reply, I seem to have missed your question.
The limoncello will not go bad, although the peel will lose its flavour after a few months. The alcohol will act as a preservative, and it’s perfectly stable for a couple of years. The sugar also contributes to its preservation.
Personally, I think 6 months – 1 year is the maximum amount of time for you to enjoy the flavour and aroma to the fullest. Towards the 1 year mark, the limoncello may start to lose A LITTLE of its aroma and even fade in colour a little.
I once had a bottle that I forgot all about (it got “lost” behind stuff). By the time I came across it, it had had about 9 months. To me, that was the most delicious limoncello I’d ever had.
I’m thinking that you probably came across advice for Crema di Limoncello – Limoncello Cream. This has added milk/cream, and is only good for a month, or about 6 months in the freezer. If the advice was for limoncello, then, that advice is not really correct for the reason I’ve given above.
On the 37% or 40% one, do you after 15 days just add pure sugar to the vodka and lemon peel mix.
Hi Liz,
For the 37% one, yes, definitely just sugar, so that you get a final mix of at least 30% abv.
For the 40% one, if you leave out the water, you’ll get a pretty potent final abv, say about 38%. To make it less, from the calculations in the post:
How to make Limoncello with 40% vodka
1 litre (4 cups) vodka @40% abv
Target = 33% final abv
Water = 100ml (2/5 of a cup)
Lemons = 10
Sugar = 200g – 300g (1 – 1 1/2 cups)
I hope that helps.
Hello,
My first batch turned out great! I used 151 Everclear 15 lemons, simple syrup 750ml of water and 2/12 cups of sugar. I believe that brought alcohol content to 37%.
I just bought 190 Everclear and noticed you recommended same mixture of simple syrup which would be around 47%. I’m fine with trying that but was wondering is there a calculation to making a bigger batch of limoncello usinh 190 Everclear and keeping alcohol closer to 37% by increasing the water and or sugar when making the simple syrup?
Purchasing the 190 Everclear over the 151 I had in mind making more for basically the same price by adjusting simple syrup and still come out with the 37 %.
Thanks,
Kevin
Hi Kevin, I’m glad to hear it turned out great. I don’t think I have a calculation on the post for 190 Everclear, just 151, I’ll have to take a look!
But here’s what you want to do with the 190.
1. 1 litre of 190
2. same number of lemons
3. simple syrup made with 1 litre of water + 2 1/2 cups sugar (500g)
This will give you an abv around the region of 36%.
Taste it at the end of the 4 weeks and add more sugar if you think it needs it, although I think it will be pretty sweet enough.
Hi Azlin,
Thanks for the reply. Shortly after I sent my above post I thought to ask my daughter who is a chemist. My first batch with 750ml of everclear 151 which is 75% alcohol, when I made the simple syrup I added the same amount of water 750ml. Which reduced the alcohol in half to 37%. The mixture was perfect. I then was able to buy 750ml of everclear 190 which is 95% alcohol. I realized if i use the same amount of water 750ml it would reduce the alcohol in half to 47%. My goal was to have a alcohol percentage closer to 37% using more water making more limoncello. She used a calculation comparing concentration to volume knowing 37% was the preferred outcome. The solution came out to be using 1,150ml of water for the simple syrup which is approx (4.86 cups) and 3.17 cups of sugar. Using those new amounts will bring alcohol level to 37% and make more limoncello. I’ll report back on how it turns out.
Kevin
That’s great. I wish I had a chemist handy at home, I always appreciate experts’ getting back to me on things like this. Thanks for the feedback and I look forward to hearing back from you.
Question –
Can I substitute a stevia/water mixture for my simple syrup to cut some of the calories?
Hi Diana, yes you definitely can. Let me know if you need help with the stevia calculation. It’s such a sweet ingredient, that you don’t need much.
Hi Azlin,
I accidentally added the sugar along with the peels and vodka on day 1. How ruined is it? Any hope??
Hi Ali, sorry for the late reply, this comment slipped me by. You’re ok. It won’t be ruined. I infuse gin with the sugar right at the start.
Thanks Azlin, we’ve just had our first sip after a month of steeping, and it’s simply amazing! We added slightly less sugar as you suggested first, but after 4 weeks, added the rest of it. My husband and I much prefer the sweeter taste, and we had no problem freezing it.
We are planning to make another batch this weekend.
Thank you for your detailed post and all the helpful answers you’ve given in the comments.
Hi Azlin, wow, what a great and detailed recipe.
I started step one today (putting the lemon zest in the jar with 4 cups of grain alcohol). I have a few questions:
1). The 6-cup preserving jar is nearly full. What happens I add the sugar/water mixture? Do I just fill it to the top of the jar or do I need to find a bigger jar that accommodates both the lemon zest/grain mixture with the sugar/water mixture?
2). I live in California and could only find 120 proof of Everclear. I used 4 cups of it. What should my water/sugar mixture be?
3). A cool dark place: Can this be in my fridge or should I put it in my basement?
Thanks !!
Michael
Thank you, Michael!
1. I reckon your preserving jar is going to overflow. When I first started out doing infusions, that used to happen to me fairly often. I would just get a small preserving jar, and pour in about a cup from the original, being sure to add a little simple syrup to it too.
2. If I were working with 120 proof, I’d go with the same measurements as the 100 proof:
(How to make Limoncello with 50% vodka)
1 litre (4 cups) vodka @50% abv
Target = 33% final abv
Water = 500ml (2 cups)
Lemons = 12
Sugar = 400g – 500g (2 – 2 1/2 cups) – start with 2 cups, taste at 4 weeks.
> this is going to give you fairly potent limoncello, almost 40%, which to me, is amazing.
3. Definitely basement.
Have fun!
Thanks !! I’ll post some pictures in a few months on IG and tag you !
Looking forward to it!
This receipt turned out great!! So thankful for the conversion based on alcohol content, as Everclear is hard to get here. I chose to go on the lower end of your sugar suggestion and absolutely loved it. We also did the coffee filter method (twice!). It took forever but you could see the difference it made. I also added a tiny bit of lemon juice as another reader suggested, before straining, as I love the additional lemon flavour.
Getting together with another group of friends tonight, to introduce them to making this
Thanks Again!!!
Hi Christine, I’m so glad to hear that! Spread the limoncello love and have a wonderful Christmas!
I started this last November, bottled it in December, and it has been stored in my basement since then. We finally pulled a bottle out and put it in the freezer. Oh my gosh! Straight out of the freezer it is so smooth. I’ve giving the bottles as Christmas gifts this year and have ordered more lemons for another batch for next year. I’ll definitely use this recipe again!
I am so pleased to hear that, Barbara, thank you for letting me know! It really is the most delightful drink straight out of the freezer. You are going to be very popular this Christmas!
Great article. Particularly the alcohol calculations. Thanks!,
Thank you, Hannah, glad you enjoyed it!
in the 40% batch, the sugar to water ratio seems like far too much sugar. my limoncello turned into a slushy in the freezer. why would you use more than double the amount sugar to water?
Hi Matt, I’m sorry that happened.
I’ve never had a problem with the sugar being too much for the freezer. I wonder if perhaps the sugar hadn’t dissolved completely?
I’ll edit the post above, to add your feedback, it’s always helpful for everyone. I’ll suggest that 200g – 300g might be the way to go, then taste at the end of the 4 weeks.
I think the mistake is in the conversion of measuring. When I converted your 200grams of sugar to ounces, it is 6.4 and when I converted your 200ml of water to ounces, it was 6.7
So basically equal amounts of both (about 0.8 of a cup)
Hi Christine, you don’t convert ml to ounces, one is weight, one is volume. Which is why I give measurements in both metric and Imperial, to make it easier for my readers.
Conversions done on this site are as follows:
100g = 3.5 oz, so 200g = 7 oz
250ml = 1 cup
All measurements are rounded up.
NOTE = this is not an exact science, so, unlike in baking, small differences in amounts do not affect the final output.
Some people will use less sugar, others will use more, it’s all a matter of taste.
Hi Azlin! I’ve got my 1.75 liter bottle of 190 proof Everclear ready! I was thinking about doing half Crema Limoncello since I have a large bottle. Do you have a recipe? I’ve seen recipes with whole milk, boxed milk, etc. I truly appreciated the science in your regular recipe and would love to know about the crema version. Thanks!
Hi Ann, that’s so exciting! You’ve just reminded me that it’s something I’ve wanted to publish for a long time!
Traditionally, when making Crema Limoncello, you hold off with the sugar until you’re ready to add the milk, then you make boil the milk and sugar together, cool, then add to the limoncello.
I use a combination of fresh whole (full fat) milk and single cream (not double, heavy, whipping).
The milk/cream wants to be double the amount of your alcohol.
What you could do is make your limoncello, then at the end of the month, divide the limoncello into 2, and add the milk and cream to one of them.
If you decide to use 500ml of the limoncello to make crema limoncello, add 250ml fresh milk, and 250ml single cream. You’ll end up with 1 litre of crema limoncello.
Hi Azlin
I know that limoncello is all about steeping the lemon skin in a high alcohol base and extracting the aromas from the oils but do you know if steeping the skins and lemon pulp (without any of the pith) together in alcohol makes much of a difference? What I’m after is a very strong and sweet lemon flavoured liqueur with a final alcohol content of around 40%. Salute!
Hi Darryl, yes, it does make a difference to the flavour of the limoncello. It takes on a slightly fruitier flavour and lighter aroma, which is not really a bad thing. It’s not as sharp on the nose.
I use citrus slices in a few vodka and gin based drinks here, in which they work very well, especially the Polish Krupnik:
https://www.linsfood.com/krupnik-polish-spiced-honey-vodka-liqueur/
https://www.linsfood.com/raspberry-gin-recipe-fruity-gin-recipe/
https://www.linsfood.com/rhubarb-strawberry-vodka/
Cheers!
Thanks very much for the info Azlin … I’ll give it a try 😎
cheers!
D
Awesome.
Do you need to seal the preserving jar as if you were canning something?
No, you don’t. Just make sure that your jar is airtight (with the silicone/rubber seal they all come with), and that’s all.
I could only find 37% vodka so I just added the lemon zest and sugar to the vodka. It has been several weeks and the sugar is still just sitting in the bottom of the jar I shake it every few days in the hope that it will dissolve but it doesn’t seem to be cooperating. Any suggestions? I don’t want to boil the mixture as the alcohol will evaporate.
Hi Andrea, you’re going to have to stir the limoncello. Get a tall spoon, metal or wooden. No need to sterilise, just ensure that it’s clean. Give it a reall good stir, the sugar ought to dissolve.
I used 190 Proof Everclear Grain Alchohol. After 2 weeks letting it steep with the lemon zest I noted the filtered solution was perfectly clear. Then, when I added the cooled simple syrup, which was also clear, the final solution immediately clouded up. What happened? Was it some sort of chemical reaction?
Congratulations, you’ve just made a really good batch of limoncello! The change has to do with the essential oil from the lemon peel mixing with the water in the syrup.
The process is called louche or spontaneous emulsification. Other spirits go through this too, and so the whole clear to cloudy change (essential oil and water emulsion) is also known as the ouzo effect and la louche, when it comes to absinthe.
Hi Lin
I have started a batch of lemonchello and followed your recipe to the letter. I pleased to say that today I added the simple syrup and my base turned cloudy, I’m not surprised and see that it’s good thing. My question is, should I leave the skins in the jar for the next 10 weeks while steeping, or remove them. Also I already added the simple syrup and if the skins are to be removed will it mess the recipe up.
Hi Kelly, that is already sounding good. Leave the skins in there until you are ready to drink it. The skins will keep working their magic for the next few weeks, then strain, losing the skins. Your limoncello will be perfect.
Awesome thanks
Can I use Gin instead of Vodka ???
Thank You Ursula
Hi Ursula, not if you want limoncello as the end product. Vodka is virtually tasteless which makes it the perfect base for this, if you can’t get grain alcohol, the traditional spirit used.
You can use gin, of course, but you’ll get lemon gin. Gin is too strongly flavoured on its own. I have a few gin infused recipes on this blog, if you are interested: https://www.linsfood.com/gin-recipes-gin-infusions-gin-cocktails-and-food-using-gin/
Hi again …. the first batch came out great with kettle 1… I now bought everclear like suggested and it’s 190 proof or 47.5% abv…. I’m a bit confused on how much sugar and water. Yes even with the great calculations you’ve already given… Help appreciated
Hi Bill, glad to hear it.
190 proof is 95% abv.
So I would just go with the recipe as it is:
15 lemons
500g (2 1/2 cups) sugar
1 litre water (4 cups)
You will get a fairly potent limoncello, at about 47% abv.
I’m in the process of making it now and wondered if adding additional lemon peels to the simple syrup process has ever been tried and how did it come out?
Hi Bill, I have tried it in the past, and the syrup does add a little more lemony aroma to the whole mix. But, I don’t think that it makes enough of a difference to waste the peel in the hot syrup.
Like making Cointreau, it is the essential oil in the lemon peel that we are after. essential oils are volatile things and get destroyed easily and whose aroma also evaporates easily.
I cook with essential oils all the time, as well as ingredients like rose water and orange blossom water. And these are always added after cooking, to cut down on losing the aroma through evaporation.
I’ve just started to make my limoncello, not only did I use vodka, but i used a lemon vodka! ( i’m a citrus nut).
And! I used the juice from the lemons to make a simple syrup that I’ll use in the final stage of the recipe.
Sounds great! Some readers have asked me that before, but I always advise against starting with lemon vodka, as you won’t be able to truly appreciate what an Italian limoncello is all about. But hey, your limoncello, your rules!
i’m happy with limoncelloesque 🙂
🙂
Hi Azlin,
Thank you for the detailed information. I started making my limoncello
about 10 weeks ago. My peel in Everclear has been sitting for this whole
time and I am just adding the simple syrup today. Will I need to let
it steep for as long now since the peel was steeping for a prolonged period
already? Thanks!
Hi Francesca, nope, no need to steep anymore, you’re good to go!
Many people prefer to add the sugar/simple syrup right at the end as you are doing now, so they can control the sweetness of their infusions. I love my drinks sweet, I know I want all that sugar!
Enjoy that homemade limoncello!
I juiced the lemons after peeling them and froze the juice. My plan was to use the juice to make the simple syrup rather than use water as I saw an Italian guy mention it on YouTube. However, I’ve been unable to find anyone else recommend that. It makes sense and after it’s mellowed I don’t think it would be too sour but I’m guessing. Ever heard of this or know why it shouldn’t be done?
Hi Tony, I’ve never heard of that, but it does rather sound interesting. I reckon the only argument against this is that limoncello is all about the aroma and flavour from the essential oil of the peel, not the juice. Much like Triple Sec spirits and orange peels.
But there’s no reason why one shouldn’t give it a try to see what it’s like.
My first thought was of the longevity of the lemon juice. But I suppose turning it into syrup would solve half that problem, then, there is the alcohol on top of that.
I think the tartness can always be tempered with more sugar.
I can’t find any literature on how the citrus juice will affect the freezing point of alcohol. There is only one way to find out!
I’ll join you on this and make half a batch in the next week or so. I’m going to give it a good 2 months. Let’s compare notes after, if you fancy.
How did making the simple syrup with the lemon juice come out?
Bill, it changed the flavour of the limoncello. It was too lemon juice in flavour in my opinion.
On that note, I’ve been dying to post a recipe on margarita limoncello, hopefully, it will get done within the week.
I am kicking around some cocktail ideas for a Persian New Year party later this month, and was wondering if, to your knowledge, using the zest of a sweet lemon (limoo shirin) would provide any discernible difference in flavor than using traditional lemons. I want my cocktails to be representative of the unique and wonderful flavors of Iran in spring, in a bold and refreshing way — not merely as an ingredient. Thank you!
Hi there, personally, I don’t think there is any difference in a limoncello made with different lemons. I’ve tried a few different types over the years, the end result is always the same limoncello citrus flavour and aroma.
Do you have access to dried limes? (limoo amani)? Here is s sour cocktail using them. First you make the the tea (Limoo Tea), then you make the cocktail called The Loomi.
Also, I have a few Persian recipes here too, as we also celebrate Nowruz: https://www.linsfood.com/persian-recipes-masterclass/
I love your details, calculations and percentages on making this fabulous limoncello. I zested the lemons and it turned out amazing. This was my first time making it and I was reminded of our trip to Italy last summer and drinking limoncello. I knew I wanted to make my own, thanks for sharing. Just wanted to mention under the 40% vodka section, it says water 200ml (4/5 cups).
Thank you, Darcie, It’s lovely making your own, isn’t it?
Yes, I reduced the amount of water because we are working with a lower abv. This is to maintain the alcohol content, so that our limoncello won’t freeze in the freezer. The final abv target was 33%. If we’d kept to the same amount of water, our alcohol level will dip below the 30% mark needed for vodka not to freeze.
I guess I meant to mention that 200ml is not 4/5 cups as indicated. The 50% abv says 500ml is 2 cups. I adjusted my calculations but thought you’d want to change it. I hope I’m making sense. Thanks again for a great limoncello!
Thanks Darcie, 250ml is 1 cup, 200ml is 4/5 of a cup. I’ve added the “of a” to clear up any confusion. There are small differences in the conversion (US, British, etc), but since we are not baking a cake, those differences are negligible. x
Can lemon flavored vodka be used?
Hi Marianne, ideally, you should use a non flavoured vodka for the purest limoncello. Lemon flavoured vodka has already got some flavours in it, and isn’t ideal. However, if that’s all you can find, then go right ahead.
Hi, just finished making a batch. I did some extensive research beforehand and every recipe was a little bit different. Being a recently retired classically trained Executive Chef I wondered all along why people use simple syrup. I was happy when I read that you are of the belief that plain sugar was ok. My sentiments exactly. Water will just dilute it. Some people swear that if you don’t use grain alcohol that it doesn’t qualify as lemon cello.
My thought was that 100 proof triple distilled Smirnoff is a superior product. I ended up using a 1.75L bottle of 100 proof Smirnoff, zests of 15 lemons (washed and well scrubbed) and since I don’t like things too sweet I used 2 cups of pure cane sugar. I will stir every few days and strain after 4 – 6 weeks, thru cheesecloth.
I’ll let you know how it comes out. My point is that since I spent the better part of 40 years cooking without following recipes (except when baking) that as long as you follow the basics and use unwaxed lemons or even a mix of lemons and limes there is no right or wrong recipe. It’s not rocket science. Thanks! Chef M
I totally agree with you, Chef M! There really is no right or wrong with this or any other infused spirits. I mention that on one of the other posts.
With limoncello, the only thing we want to ensure, is the alcohol percentage in the final drink, so it doesn’t freeze up when we place it in the freezer.
My name is Michael Monti, a retired dentist in Florida. I am making some Limoncello and saw your excellent video on making it. It was the most comprehensive! Unthinkingly, I used 1.5 liters of 151 Everclear alcohol, versus your recipe of 1 liter. I’ll just add equal amounts of water from your formula, 1.5 liters as you recommend. But my question is: how much sugar? would you stick with your 2 1/2 cups of sugar for my 1.5 liters, or using your ratio, 3.75 cups because of the extra alcohol? I would be very thankful for your advice!
I hope to hear from you on how to correct my mistake. Thanks Ms. Bloor……..Michael.
Hi Michael,
I would keep to the same amount of sugar for a start. Towards the end or even halfway through the steeping period, taste it. If you think that it’s not sweet enough, add a little more, stir and taste again. That’s probably the best way. You may not need more sugar.
Kind regards.
My 100 proof vodka is in a 750ml bottle. How would I adjust your measurements for that?
Hi Jessica, you just need to use 3/4 of the ingredients.
750ml (3 cups) vodka @50% abv (100 proof)
Target = 33% final abv
Water = 375ml (1 1/2 cups)
Lemons = 10
Sugar = 375g (just under 2 cups)
Just follow the instructions in the recipe card.
I just started my batch of Lemoncello using your recipe. I just want to make sure I get the ratios correct. I started with 20 medium lemons and 1 liter of 190 proof Everclear. What would be the amount of simple syrup to use? Would it still be 500g sugar and 1 litre water? Or should it be a little more water and sugar since I am using a higher proof. Thanks for your help. Can’t wait to taste the final results.
Hi Mark, yes, I would still go with the 1 litre of water and 500g sugar. Your final alcohol level will hover around the 40% level, which is great.
I have made some Limoncello with 37 and 40 vodka, but didn’t sterilise the jars. Does it matter ?
Hi Lynne, I assume, the jars were clean. That should be ok, it is alcohol, after all.
All the recipes for making limoncello with vodka states 1 litre (2 cups). Since a litre is 4 cups shouldn’t I be using that amount?
Argh, absolutely! My mistake – have corrected it, and thank you for spotting it and bringing it to my attention!
The limoncello sounds deliciously refreshing! Can’t wait to taste my batch made with your recipe!!
Was wondering where you purchased the clear taper glasses shown in the pic with a chilled glass of limoncello?
Thanks for sharing. Kathy
Thank you, Kathy. Those are just shot glasses. Perhaps they look big because it’s a close up pic?
I have never heard of or had the opportunity to try limoncello before. It sounds very good though and I love anything lemon so I’m sure I’d like it if I were ever to try it. Thank you for sharing this recipe.
A pleasure, I’m sure you’ll love it!
So I’m making this with 40% vodka so will have to leave out the water. Question is how to make the sugar syrup without water?
Hi Gabrielle, add the sugar straight into the vodka, along with the lemon zest/peel, right at the start. I’ll edit the recipe card to make that clear.
I have only made Limoncello once with a recipe by Giada DiLaurentis. I really liked the taste though. I would love to try this out sometime. 🙂
Thanks David. It’s all about the ratio!
I have never had this type of drink and h til this post I had never even heard of this. It sounds like something I’d like to try
It sure is!
I adore the citrus flavours, especially lemon but I never tried this before. thank you for sharing the recipe
Many thanks!
I love limoncello but have never tried to make my own! It’s so good on a hot day to have a nice cold limoncello, I may try it!
Absolutely!
Wow, a very thorough article, I’m very impressed. I’d like to feature you again and this article in our magazine next month. Get in touch, you have my email. Speak soon!
Thanks Joh, much appreciated. Speak soon.
I absolutely love ANYTHING lemon flavored. And I’d love to make limoncello. What a refreshing, fun drink. Yum!
Cheers.
What a detailed recipe! I would love to try making this at home one day.
Cheers.
I was just watching Agents of Shield where a lemon just kept popping up in their conversation. hehe Anyway, your limoncello is making me thirsty. Knowing there’s alcohol in it, I want one!
Lol, I remember that one – Coulson & Mac were playing a trick on Zeke!
This is such a delicious drinks recipe and it looks like a perfect drinks for this summer season most especially on a pool parties.
Absolutely, with a cabana!
This looks like a lovely refreshing drink to enjoy this summer. I do not drink but even without the alcohol I am sure it is just lovely too! Great job.
Thank you.
I have never tried making my own limencello before but I like that you have created a comprehensive guide on how to make your own Limoncello which is such a great shout. I bet it tastes so good!
Thanks Ana.
This is a surprising amount of science! haha. I haven’t tried limoncello but I’m sure I would love it as I love lemon flavored things!
It’s a delightful drink!
ive heard such great things of this but never tried it before. now i may have too!
I think you’ll have to!
This is so great. Probably one of the most comprehensive posts on limoncello I’ve seen. Love your dedication to your craft – both the writing and the drinking! Fab vodka breakdown, and it’ spot on as far as I’m concerned. Got this pencilled in for the weekend. Cheers!
Thank you, Mick, I’m sure you’re going to love this too!
Hi I don’t drink alcohol but its looking mouth watering drink. wow
Thank you, Mani.