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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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I have been making this from another recipe for a few years and I think I finally have made something special! I purchased an Italian lemon tree 3 years ago- St. Teresa – and harvested 20 lemons for a double batch. I could only purchase 120 proof Everclear in California so your formula was really helpful to determine the amount of simple syrup to use to ensure a high enough alcohol level to be able to store it in the freezer. I did let my lemon rinds sit in the alcohol for 3 full months since the proof was low. I was happy to learn that the cloudy appearance is desired and proof of the lemon oil content. First time ever that I got the cloudy look after adding the simple syrup . It’s back in the jar now to rest for another 100 days to mellow before bottling. Thank you for all the detailed help!
A pleasure, pleased to hear you found this article useful.
Thank you for how comprehensive this is. Have worked out that three limoncello drinks in a row is not wise..
Haha, glad you enjoyed it!
Hi Lin, I have been making limoncello for over a year using pharmacy grade ethanol which I think is around 97%? I do 12-15 lemons depending on size and normally my syrup for this is 1.8L water to 900g of sugar but I read so many different variations. I am wanting to make the limoncello smoother but I notice when I add more water the limoncello starts to freeze up in the freezer . Any suggestions on syrup for this kind of alcohol?
Hi Gio, how much Limoncello are you using? The reason your limoncello starts to freeze is because the final abv is dipping below 30% (60 proof). To make your limoncello smoother, time, to me is the most importnt part of the equation.
Hello, thank you for your comprehensive Limoncello recipe!
My lemons are quite small, do you know how many grams of peel I should use (instead of # of lemons) per 750ml &/or liter?
THANK YOU!
A pleasure, Sabrina. There is no hard and fast rule about the number of lemons. Give or take is fine. So if your lemons are small, I’d just increase them by a few.
So looking at the recipe card, I’ve given 15 lemons for 1 litre. I’d use 3-5 more, depending on how many more you can be bothered to peel! I hope that helps.
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.
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! 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.
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.
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.
Forgot to respond. I followed your instructions and it is excellent. I am starting another batch tomorrow.
Awesome, I’m pleased to hear that, Jimmy.