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 simple syrup (water +sugar) = 37% abv (give or take)
⇒ 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.
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!
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.).
Since I first published this in 2018, I’ve tweaked the measurements a little, based on feedback as well as my own taste. So, for the most up to date calculations, refer to what follows, as well as the recipe card, depending on the strength of your alcohol.
Basically, if you want your limoncello stronger, reduce the amount of simple syrup (water + sugar).
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.
Thanks Azlin, just strained our batch of limoncello yesterday and it is delicious out of the freezer!
I wanted to say that I really admire what you have done here, so much information that you’ve even updated!
We are very happy with our batch made with 190 proof.
Pleased to hear that, Ginger.
Hello! TWO questions
1. Do I need to make adjustments for using Meyers lemons? I have a lot organic Meyers lemons from my neighbor’s orchard. They have very thin peels with little pith, are fragile, and it is difficult to get much zest. I read several recipes for Meyers lemons one said to use the peels and not zest, another said just quarter them and boil the quarters to make the syrup. What do you recommend?
2. Is it better to use 151 vodka than a good brand of high proof vodka?
Looking forward to your reply. Your article is the most informative one that I could find online. Bravo!
Hi Mary, glad you think the article is helpful.
1. Meyer lemons – you don’t need to make any changes with the number of lemons used. I used meyer lemons for a batch last month because of another reader’s question. You have to use the handheld zester for them to get the zest/peel without the pith. This is the kind I mean, it’s on Amazon UK, but I’m sure you can find it where you are: https://www.amazon.co.uk/OXO-Good-Grips-11261400MLNYK-Sprocket/dp/B07L5D4L5Y/ref=sr_1_5?
It’s hard work when you have to do lots of lemons all at once, but it’s the best way to get the zest of thin skinned lemons. We have some Italian ones that we get here, which are also the same, they have very thin skins.
I just skinned a Meyer lemon (to answer your question), and took a bite. There is still a strong hint of bitterness in the peel. Great in marmalade, but not so much in limoncello. So you don’t want the white pith.
Boiling the quarters to make the syrup: limoncello is made with the essential oils in lemon zest, that’s it, in terms of flavouring. When you use lemon quarters, you are also including the flavours from the flesh. While your end result will be delicious, it won’t be limoncello in the true sense of the word. Nor taste like the real thing.
This is why I discourage people from adding lemon juice. It may be nice, but it’s not what limoncello should be. This, I shall leave up to you.
Personally, I don’t think there is a difference in quality between using 151 grain alcohol and high proof vodka. But very high proof vodka isn’t easy to find and tends to be more expensive. 151 grain alcohol is, to me, the best option.
I hope that helps. Let me know if you have anymore questions, and also how it goes.
Thank you sooo much for answering my questions! I am on my way to the liquor store for 151 vodka. Fantastic article and responsive chef/lemoncella maker.
A pleasure.
Question, when I click on the 40% vodka I see water 100ml or 2/5 cup and sugar 100g-150g or 1/2 – 3/4 cups.
Your answers to two questions above states water 200ml (4/5 cup) and sugar 200-330g or 1 – 1 1/2 cups
What is the correct amount?
Also, does it matter the type of sugar? Is it alright to use cane sugar instead of granulated white sugar?
Hi Mary Beth, I looked through the 100+ comments and can’t find the 2 replies you mentioned. If the measurements are different, chances are, it’s because of different amounts of vodka used. If someone were using 1 litre, compared to 1.5 or 2.
I have also adjusted the amounts slightly in the last year or so, reducing the amount of sugar and water, after feedback from some readers. The measurements you see in the post (when you click on Table of Contents), is for 1 litre of vodka.
I would definitely not use cane sugar, as it still has traces of molasses and caramel, which will interfere with the lemon oils. If you want a pure, authentic tasting limoncello, you want to use white sugar.
I hope that helps.
Hi Azlin,
I found one of the posts I was referring to, it was from Liz Bedwell on 6/27/20, you gave the 100ml of water but with the sugar you have 200-300 g or 1 – 1 1/2 cups which is different from your recipe that states sugar at 40% vodka is 100-150g or 1/2 – 3/4 cups.
Please advise
Got it, Mary Beth. I should add an addendum to that comment as I did in the main post for future readers.
Since I left that comment, I’ve adjusted the measurements, based on feedback (1 from a chemist), as well as my own taste. So these days, I tend to use less sugar and water.
I hope that clarifies it. Definitely use the measurements left in the post and/or the recipe card.
Thanks for asking for this clarification, every feedback I get helps to make this article better.
Hello! Excited to try your recipe. I have 750ml of 190 ever clear. What will my water/sugar measurements be?
Hi Angli, you will need 650ml of water and 500g of sugar. This ought to give you a final abv of around 40% (86 proof). If you want a weaker limoncello, just increase the water by 100 – 200 ml. At the end of 4 weeks, taste it and stir in more sugar if you want it sweeter, 1 tablespoon at a time.
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 1-1.2 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. Taste the limoncello and stir in more sugar if you want to, after 4 weeks.
thank you I figured the same. I just wanted to make sure. Starting it today. Will let you know how it comes out.
I look forward to it.
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 1.5 litres of water and 700g of sugar. This ought to give you a final abv of around 43% (86 proof). If you want a weaker limoncello, just increase the water and sugar.
Thank you
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 43% range (86 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 1 litre water and 500g sugar. That’ll give you just over a litre of simple syrup, with 40% abv. Stir in more sugar after 4 weeks, if you want it sweeter.
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.