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Limoncello is a sweet and potent Italian lemon liqueur made with steeping lemon peel in grain alcohol, or vodka, as a substitute.
Estimated reading time: 19 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)
- What alcohol to use for making Limoncello
- What’s the difference between proof and abv (alcohol by volume)?
- Limoncello Alcohol Percentage Calculation
- LinsFood’s Limoncello Calculator
- How much Sugar in the Simple Syrup?
- Lemons for Limoncello
- Limoncello Troubleshooting
- What to do with the lemons after making limoncello?
- Readers’ Questions
- How to Store Homemade Limoncello
- Limoncello FAQs
- Limoncello Cocktails
- Sterilising Jars and Bottles
- Images from LinsFoodies
What is Limoncello?
It’s a lemon liqueur and 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, Sorrento 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.
Please, please, for the love of Bacchus, DO NOT use lemon juice to make limoncello! No matter what you read on other sites! Add lemon juice, and it’s no longer limoncello.
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 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 formula for making limoncello with vodka, all starting with 1 litre (4 cups) of vodka.
Since I first published this in 2018, I’ve tweaked the measurements a little.
The main change is the amount of sugar I use. Real Italian limoncello is like nectar, it’s sweet. The amount of sugar I give now will produce a sweet limoncello but not overly so. You can stir in more sugar at the end, if you want it sweeter.
And after a couple of nudges from 2 readers, I’ve also standardised the sweetness in all the calculations.
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. The older comments will refer to my original calculations. Drop me a comment and I’ll help if you can’t work it out.
Basically, if you want your limoncello stronger, reduce the amount of simple syrup (water + sugar).
LinsFood’s Limoncello Calculator
This is my own formula that I base our limoncello calculations on:
x = total amount of liquid (original alcohol + the syrup we’ll be adding)
y = original volume of alcohol in millilitres (so 50% abv of 1 litre vodka = 500ml of alcohol)
z = target abv
x = y÷z
When you have calculated x, you will remove the amount of vodka or grain alcohol you are starting with. This will leave you with the amount of simple syrup you need. Simple!
Example: 1 litre vodka with 50% abv (as below this pink box)
x = 500 ÷ 0.33 (which is 33%) x = y÷z remember?
x = 1515 millilitres (1.515 litres)
So the total liquid (vodka + simple syrup) is 1515 millilitres
Since we started with 1 litre vodka, 1515 – 1000 (millilitres) = 515 ml
So we need 515 ml simple syrup (water + sugar)
How much Sugar in the Simple Syrup?
The next part is a matter of taste. More sugar = sweeter limoncello.
Every 100g of sugar (1/2 cup) will give you 50 ml of syrup. Just add water to that for your total simple syrup.
Edit May 2023: I’ve had many messages about the amount of sugar in the simple syrup. So here goes.
I work on a 1:4 ratio, which gives a total of 5 parts.
So 1 part sugar in ml : 4 parts water (because you can’t compare weight to volume, we convert the sugar to its liquid amount first).
- Calculate your simple syrup amount. (Let’s say we have 800ml simple syrup)
- Divide that amount by 5 (that’s 160)
- Your answer (160) is 1 part of 5 – this is the amount of the sugar you need in volume. (that’s 160ml of sugar in liquid form)
- So 800 ml – 160 ml = 640 ml >> you need 160 ml sugar and 640 ml water (that’s 1:4)
- 160 ml sugar is 320 g in weight, see above.
This is how you work out how much sugar and water you need for your simple syrup.
How to make Limoncello with 50% vodka
- 1 litre (4 cups) vodka @50% abv
- Target = 33% final abv
- Lemons = 12
- Simple Syrup = 520 ml (rounded up, just over 2 cups) made with:
- Water = 400ml (1 3/5 cups)
- Sugar = 240 g (1 1/5 cups)
Limoncello with 40% vodka
- 1 litre (4 cups) vodka @40% abv
- Target = 33% final abv
- Lemons = 10
- Simple Syrup = 220 ml (4/5 cup) rounded up, made with:
- Water = 120ml (just about 1/2 cup)
- Sugar = 200 g (1 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, but a little sweeter than the formulae above.
- 1 litre (4 cups) vodka @37% abv
- Target = 35% final abv
- No Water
- Lemons = 8
- Sugar = 200 g (1 cup)
just fyi, this amount of sugar will give you the equivalent of 100 ml of liquid (about 2/5 cup) - If your sugar isn’t completely dissolving after 4 weeks, add 60ml water (1/4 cup) to the mix, stir, and leave for another 2 weeks. (EDIT Sep 2021)
⇒ 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.
Lemons for Limoncello
Traditionally, the most celebrated Italian lemons for limoncello are the Ovale di Sorrento and the Amalfi Coast’s sfusato amalfitano, both protected regional varieties prized for their fragrant, oil-rich peel and strong ties to southern Italian limoncello culture.
But let’s be sensible: you do not need to track down those specific lemons to make proper homemade limoncello. But unless someone is posting you lemons straight from Campania, don’t panic.
What matters far more at home is using excellent unwaxed, aromatic lemons, peeling them carefully so you avoid the bitter pith, and getting the final alcohol balance right.
The sweeter and more aromatic your lemons are, the more sublime your limoncello will be. Ideally, your lemons want to be organic and unwaxed. Because whatever pesticides were used and that wax? That’s going into your limoncello, as it’s only the peel we will be using.
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.
Can You Use Meyer Lemons?
Yes, you can use Meyer lemons for limoncello, but they do change the flavour slightly. They are sweeter and softer than regular lemons, so the finished limoncello will usually taste less sharp and may need a little less sugar. Lovely, yes. Classic, not quite
Limoncello Troubleshooting
My limoncello is bitter
This usually means too much of the white pith made its way in with the peel. We only want the yellow outer skin here, because that is where all the fragrant lemon oil lives. The white part is what brings the bitterness and can make the whole bottle taste a little sulky.
My limoncello froze solid
Your final alcohol percentage is probably too low. This is exactly why I drone on about calculations in this post, because limoncello that drops below about 30% abv is far more likely to freeze rather than stay thick, syrupy and gloriously pourable.
My limoncello is too strong
Leave it longer. Young limoncello, especially one made with stronger alcohol, can taste a bit fierce at first. As it rests, it mellows and smooths out, which is why a longer steeping and resting time nearly always gives you a better result.
My sugar is not dissolving
This can happen with lower-strength vodkas and no-water versions. If you are using 37% vodka and the sugar is still being stubborn after a few weeks, add a small splash of water, stir it well and leave it a little longer. That usually sorts it out without drama.
My limoncello is cloudy
Good. In many cases, that is exactly what you want. The cloudiness comes from the lemon essential oils emulsifying when the syrup is added, and that is a very good sign that you have extracted plenty of flavour from the peel.
My limoncello is clear, not cloudy
That is not necessarily a problem either. Lower-strength alcohol can sometimes give you a clearer limoncello. As long as it smells properly lemony and tastes good, we’re good.
My limoncello is not lemony enough
That usually comes down to the lemons. The sweeter and more aromatic they are, the better your limoncello will be. Good lemons matter far more than people think, and sad lemons make sad booze. Truth.
My limoncello has bits in it
Just strain it again. A fine mesh sieve is fine, but for a cleaner finish you can go through muslin, cheesecloth or even a coffee filter if you are channeling Axl Rose. Tidy up while waiting? Paint your nails? Read a book?
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!
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 2 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.
If you need to figure out how much simple syrup you will get from however much water and sugar you use, just remember this (also mentioned above):
Every 100g of sugar (1/2 cup) will give you 50 ml of liquid (when the sugar is melted). Just add water to that for your total simple syrup.
So there really isn’t any reason to buy a commercially made one as it’ll inevitably 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.
How to Store Homemade Limoncello
Once your limoncello has been strained and bottled, keep it in clean glass bottles with tight-fitting lids. If you can, strain it really well before bottling, because tiny bits of peel or sediment can affect the flavour over time and can also make freezer-stored limoncello less smooth.
For the best drinking experience, store homemade limoncello in the freezer and serve it straight from there in ice-cold glasses. That is how it’s traditionally enjoyed, and it is what gives it that gorgeous thick, syrupy texture. If your final alcohol percentage is too low, though, it may freeze solid rather than stay pourable, which is exactly why getting the maths right matters.
As for shelf life, 1 month in the fridge and up to 1 year in the freezer. Either way, keep it sealed, keep air exposure low, and use common sense: if anything looks odd, smells wrong or has gone cloudy in a suspicious rather than lemon-oil sort of way, sling it.
If you’re making limoncello with a lower-strength vodka, freezer storage may not work in the same way as it does with stronger versions, so the fridge may be the better home for it.
Limoncello FAQs
Traditionally, limoncello is made with high-proof neutral alcohol because it extracts more lemon oil from the peel. But vodka also works beautifully, as long as you adjust the water and sugar properly so the final alcohol level stays where you want it.
Yes. You do not need Everclear to make good homemade limoncello. Vodka works, but weaker vodkas need different sugar-and-water calculations, which is exactly why an ABV-based method is more useful than a one-size-fits-all recipe.
Yes. You can make limoncello with 40% vodka and even 37% vodka, but the proportions need adjusting. With weaker vodka, you cannot simply follow a standard grain-alcohol recipe and hope for the best unless you want a watery, freezer-sulking disappointment.
Bitterness usually comes from too much white pith on the peel. For the cleanest flavour, use only the yellow outer skin and avoid digging into the white layer underneath. The better and more aromatic the lemons, the better the finished limoncello too.
Often, yes. A cloudy homemade limoncello usually means the lemon oils have emulsified with the syrup, which is a good sign. The louche effect is perfectly normal and is part of what gives limoncello its lovely texture and flavour.
A month will give you a very drinkable limoncello, especially with vodka, but longer steeping and resting generally improve the flavour. Many recipes sit around the one-month mark, while others go well beyond that for a smoother finish.
Limoncello is best served very cold, straight from the freezer, in small chilled glasses. That icy, syrupy texture is part of the charm and one of the reasons the final alcohol percentage matters so much.
Store homemade limoncello in clean, sealed glass bottles and keep it cold for best flavour. Many home recipes suggest the fridge or freezer, and freezer storage is especially common because limoncello is traditionally served well chilled. Use bottles that can cope with low temperatures.
Ideally, yes. Because limoncello uses the peel rather than the juice, unwaxed and preferably organic lemons are best. If that is not possible, scrub the lemons very well before peeling them.
Yes, you can. Meyer lemons tend to be sweeter and softer in flavour than standard lemons, so some people prefer to reduce the sugar slightly when using them. The result will taste a little different, but still lovely.
Not if you want a classic limoncello. Traditional limoncello is made from lemon peel infused in alcohol, then mixed with sugar and water. Add lemon juice and you are moving away from proper limoncello into a different sort of lemon liqueur.
Your final alcohol percentage was probably too low. Limoncello needs enough alcohol to stay pourable in the freezer, which is exactly why calculating the finished ABV matters when you are working with vodka rather than high-proof grain alcohol.
Limoncello Cocktails
It makes a perfect cocktail ingredient, and besides the Limoncello Margarita on this site, 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
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
Did you enjoy this article and found it useful? Or got a question? Drop me a comment and if you’re feeling like a star, don’t forget 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 2L (8 cups)
- Sieve and muslin cloths
- Bottles to strain the final mix into, after 4 weeks
Ingredients
- 1 L grain alcohol, Everclear, 75.5% (150 proof) – if using vodka, read my explanation and formulae above
- 15 lemons
- 400 g sugar (when that sugar melts, you will have the equivalent of 200ml melted sugar) SEE NOTES BELOW
- 800 ml water (so when the sugar above melts, we'll have a total of 1L Simple Syrup) SEE NOTES BELOW
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.15 lemons
- 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.1 L grain alcohol, Everclear, 75.5% (150 proof)
Day 15 (Week 3)
- At the end of 2 weeks, make a simple syrup with our water and sugar, by simmering them together in a saucepan for 2 minutes.800 ml water, 400 g sugar
- 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.
Fancy a Limoncello Margarita?
Notes
Plus that 800ml water, we’ll end up with 1 litre of simple syrup. 1000 ml = 1 litre. Simple syrup = water + sugar. Every 100g of sugar (1/2 cup) gives you 50 ml of syrup (without taking into account the water). Steep the limoncello for 1 – 3 months. Total time does not include this steeping period, only the hands on time. 1 shot = 1 serving = 30 ml = 1 fluid oz (I’ve rounded off the number of servings).
Nutrition
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Good afternoon Azlin! I have made limoncello a few times but I will admit the dilution step gives me major anxiety haha. I feel like I reinvent the wheel each batch and I am really wanting to find some good numbers for better consistency! You seem to be the queen of citrus libations as is evident by the almost 6 I think I saw years worth of activity on this post!
I currently have sorting in my closet 4 batches of different “cello” bases, which are unfortunately for me in 2 different alcohol amounts. (Due to availability)
I have:
1 jar of lemon zest in 1.75L 190 proof everclear
1 jar of lime zest in 1.75L 190 proof
1 jar of orange zest in 1.5L 190 proof
1 jar of grapefruit zest in 1.5L 190 proof
What would you suggest for sugar and water measurements for these? I want them ideally to be somewhere between 35-40%.
Bless you for all you do here keeping the limoncello nerves at bay!
After re-reading, I feel I may have said that in a weird way, I do intend to dilute the different fruits the same by volume, just hoping for your help on the sugar/water measurements for the 2 different volumes of 190 proof 🙂 thank you so much!
Hi Katrina, I hope you are well. Apologies for the delay, I’ve been away in Rome, sipping Limoncello!
Because you are starting with a very high level of alcohol, you’ll need to dilute it by quite a bit. So don’t fret about the huge amount of water and sugar I’ve given below. However, I do suggest to all my readers who are using a high level of alcohol that you start with a lower amount of sugar to begin with. Then after steeping, before you strain, taste, and add more sugar to sweeten it to your taste, if necessary.
Real limoncello is pretty sweet, but not everyone likes it that sweet. And you’re using other citrus too.
I’ve gone for 40% abv, so 80 proof.
1.75 litres
According to the calculations, you’ll need 960g sugar and 1.9 l water.
I would start with 700g (maybe even 600g) sugar to make the simple syrup.
1.5 litres
800g sugar and 1.65 l water.
Start with 600g sugar to make the simple syrup.
I hope that helps and let me know how it goes!
No apologies necessary and that sounds like an amazing time! Thank you so much! I will certainly report back! Thank you!
Thank you for the tutorial. I’m currently in the process of creating a large batch of limoncello to give as Christmas gifts. I’ve used 1.75 liters of 190 proof Everclear and ALOT of smallish organic lemons ( about 30 ), and it’s been steeping for about 3 weeks now.
What would be the correct amounts of sugar and water to use for the next phase? Given that I’ve used nearly twice as much Everclear as your recipe, and at a higher alcohol content, I’m hoping that you might do the math for me.
Hi Thomas, it’s my pleasure.
As you say, you’ve got a high amount of alcohol, both volume and abv, so you’ll need quite a bit of simple syrup to bring it down.
I’m aiming for a final 70% proof (35% abv).
We’ll need 3 litres of simple syrup, made with 1.2kg sugar (6 cups) and 2.4 l water.
I know that seems like a whole lot of sugar. If you’re concerned that it’s going to be too sweet, use 800g of sugar to begin with to make your syrup (that’s 4 cups).
Stir, taste, then add more sugar in increments, to your taste. Real limoncello in Italy is a sweet liqueur, something non Italians are not keen on because what we buy outside of Italy is never as sweet.
The maths:
Going with my ratio of 1:4 (melted sugar to water), we’re looking at 600ml melted sugar and 2.4 l water.
600ml melted sugar is 1200g dry sugar.
Have fun, and I reckon you’re going to be very popular at Christmas!
I have always wanted to make limoncello and this recipe seems to be a good comprehensive one that I will try and follow. I have a question though, what is ABV, please?
Abv is alcohol by volume, and it refers to how much your drink, or the bottle contains. So say something says 20% abv, that means 20% of that bottle is alcohol. In the US, this will be called 40 proof.
I’m really impressed at the amount of info you shared in this post. Very extensive. I’m really tempted to make your recipe. You mentioned in another comment not use gin instead of vodka. What about tequila blanco?
You could use tequila, but it would then be lemon flavoured tequila, as opposed to limoncello. That’s always nice too!
Hello, I’m using a 40% vodka. So after reading your suggestion, does that mean add 2 cups of sugar straight to the lemon peel and vodka at the 2 week mark and continue to steep? No water to make it a syrup?
Hi Jessica, assuming you’ve got 1 litre of vodka at 40%, this is from the blog article, where I explain the calculations:
1 litre (4 cups) vodka @40% abv
Target = 33% final abv
Lemons = 10
Simple Syrup = 220 ml (4/5 cup) rounded up, made with:
Water = 120ml (just about 1/2 cup)
Sugar = 200 g (1 cup)
I hope that helps.
I can’t wait to try this, I haven’t had any good limoncello since being in Italy! All of the math is a bit hard for me to follow and I want to use vodka. Can I just use a 150% proof vodka? There’s one from a distillery in Maine that I’m thinking of getting for this. Thanks!
Sure you can, that’ll work perfectly.
Hello, the recipe calculation is still not very clear to me, as it seems the instructions contradict the blog post… I may be misreading the information. I did not understand the way that simple syrup is to be created/measured/used with 40% vodka. Does that mean sugar directly, no simple syrup? Do we boil sugar and water to make simple syrup and only use 220ml? Please help, thank you very much.
Question regarding using 190 proof grain alcohol
What would the calculation for total amount of syrup be?
I used 1 liter of 190 proof / 95% alcohol to soak the lemons. If I’m understanding the formula correctly, that would mean about 1.75 liters of syrup added? This seems much higher than recipes I’ve seen online…
Thanks!
Hi EP, yes, 1.75 litres is about right. Going for a 35% final abv (70 proof), I’ve got 1.7 litres, rounded off.
I’ve never looked at another limoncello recipe online. But from what I gather through readers’ messages and comments, no one else takes into account the starting or finish alcohol percentage. 190 proof is high. You start high, you need more liquid to reduce that alcohol.
My target alcohol is always a safe 33-35%, so we require more water and therefore, more sugar.
You can of course add less simple syrup for a more potent limoncello. But because limoncello is also enjoyed neat (my favourite way), in my opinion, it’s best to have something around 35% abv.
Going for 40% abv (80 proof), we’ll need 1375 litres simple syrup.
BTW, I edited the article today to include the whole “how much sugar in simple syrup issue”. I’ve had a lot of messages about this over the years. Good thing I enjoy maths.
Excellent. Thank you very much for your reply and for taking the time!
So to maintain the ratios, I’ll need 700 g of sugar, and 1400 ml water.
Thanks again!
My pleasure, have fun!
Hello! My husband and I just got back from Croatia and Italy. We drank about half our body weight in limoncello. I found your recipe and was excited to try it. I am at day 6 of the alcohol and the lemon zest soaking, but there appears to be a film on top and that makes me nervous. It’s a sanitized air tight jar. Is this normal?
Hi Mary, what a wonderful time you must have had!
I’ve never come across a film building on any of my infused spirits.
If it’s completely clear, than it’s most likely the lemon oils seeping out and floating to the top.
Sometimes, it could also be something called flocculation, when the alcohol grain oils seep out, perhaps because of a change in temperature.
In both instances, just give the jars a shake or a stir and you’ll be fine.
If the film is discoloured, you’ll need to ditch the whole thing.
Hi Azlin! Thanks for the recipe. My grated lemons have been steeping now for 6 weeks and I am ready to calculate the needed sugar and water and I have 2 questions:
1- I am using 120 proof Everclear as the base, so I can easily get up to 40% final ABV. I calculated your recipe to be at ~37.5% ABV. Do you have a preferred target ABV?
2- I assume there is an ideal relationship between amount of alcohol in ml, and the amount of sugar in g. Your recipe gives 400g of sugar to 750 ml of alcohol, or a ratio of .5333 of sugar to alcohol. Should I try to maintain that ratio when calculating the amount of sugar needed for the simple syrup?
My pleasure, Kraig.
1. I’m pretty happy with anything that sits between 35% – 40%. Definitely above 30% for obvious reasons.
Also, I tend to drink and serve limoncello neat in small shot sized glasses. And it’s pretty sweet by nature, so having a higher abv allows one to have a slight buzz with just a small amount. You know that chilled out feeling after a drink.
2. If one wants limoncello as it’s made and served in Italy, then yes, we’re going for that higher amount of sugar. The ideal relationship between alcohol and sugar is depends on personal taste. If you don’t like your drinks sweet, then I suggest you go for a lower sugar ratio. Then at the end of steeping, taste and add more sugar if you can handle it. Because you can always make it sweeter, but if the drink is too sweet, you can’t do anything about it without diluting the alcohol and flavour.
The amount of sugar I give produces a pretty sweet limoncello, which is how I drink it, the way I first tasted it in Italy. But I love sweet drinks, so it’s perfect for me.
I hope that answers your questions. Let me know how it goes.
Hello! So far it’s been a beautiful and fun process. I just added the simple syrup and wondered if you still need to open and stir every 4-5 days or do I just leave it for the 3 months? Thank you so much
Hi Adrianna, I’m so pleased to hear that you’re enjoying it. For the first 2 weeks, if you can, stir it every 4-5 days, so maybe a total of 3 times. After that, you can just do it once every 2-3 weeks.
I have, on many occasion, completely forgotten it after the first couple of weeks, and it still turns out fine every time, so don’t worry if you do the same.
This was such a great recipe and I will definitely make again!