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).
Italians drink Limoncello Ice Cold
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.
Homemade Limoncello Recipe (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 math 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 water, 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 math, 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 = 500ml (2 cups)
- Lemons = 12
- Sugar = 500g (2 1/2 cups)
How to make Limoncello with 40% vodka
- 1 litre (4 cups) vodka @40% abv
- Target = 33% final abv
- Water = 200ml (4/5 of a cup)
- Lemons = 10
- Sugar = 400g (2 cups)
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 = 300g (1 1/2 cups)
⇒ 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 all those peeled lemons after making limoncello?
- Make some lemonade for everyone, and spike the adults’ portions!
- Or any of the desserts in the gallery below!
Eggless Lemon Curd Lemon Risotto Tarte au Citron (lemon tart)
Limoncello Cocktails
It makes a perfect cocktail ingredient, and until I get around to posting a recipe or two, including a margarita, 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
Just published:
Limoncello Margarita
More infusions and cocktails on the Drinks page:
Rhubarb and Strawberry Vodka Raspberry Gin Rhubarb Gin
Why did my Limoncello turn Cloudy?
This is in response to a question left by a reader.
Essentially, what makes limoncello is the essential oil from the peel, which is why we don’t add lemon syrup to the mix. Over time, the essential oil seep 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.
Sterilising Jars and Bottles for our Limoncello
- 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.
Homemade Limoncello Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Makes about 2.25 litres (9 cups) 90 shots 1x
Description
In this post, I’m going to share with you how I make traditional Italian limoncello. Serve it straight out of the freezer!
Ingredients
- 1 litre (4 cups) grain alcohol, Everclear, 75.5% (150 proof) – if using vodka, read my explanation and formulae above
- 15 lemons
- 500g (2 1/2 cups) sugar
- 1 litre water (4 cups)
You will also need
- a large preserving jar, or one sold for the purpose. It needs to be able to hold all our ingredients.
- 2–4 bottles to strain the finished article, depending on their size
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.
If you are making this with good quality vodka, your limoncello will be very drinkable at 1 month, and great at 2.
Notes
Total time does not take into account the steeping period of 1 – 3 months. 1 shot = 1 serving = 25 ml = 1 fluid oz
- Category: Drinks
- Method: Easy
- Cuisine: Italian
Nutrition
- Calories: 48.4
- Sugar: 5.8g
- Sodium: 0.8mg
- Fat: 0
- Carbohydrates: 6.5g
Keywords: limoncello, drinks, homemade
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.
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.