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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 used Everclear and followed your instructions for the amount of booze and simple syrup. I added the simple syrup 10 weeks ago. I just checked it and it tastes like lemon moonshine instead of limoncello. I put it back in the dark to see if it would mellow with more time. Do you have any suggestions for me? The liquid is clear, not cloudy and still has Florida home grown lemon peels in it.
Hi Lisa, that must be disappointing for you. I’m rather perplexed about it, as it shouldn’t really taste like moonshine, if you’ve used the right amount of sugar and lemon peel.
What’s the strength of your Everclear, and how much syrup and peel did you use?
My suggestion would be to add more peel and if it’s not too sweet, stir in a little more sugar.
Thank you for your reply Azlin. I used 1 liter of 150 proof Everclear, 400 grams of sugar and 800 ml of water. It definitely wasn’t too sweet and is still very potent. I’ll follow your suggestion and add more simple syrup. I don’t think I need to add more lemon rind since I was afraid I added too many to begin with. The lemon tree had a banner year!
Good luck. If you think it’s pretty potent and raw tasting, then yes, syrup would mellow it down. But you will be diluting that alcohol content too. I would have suggested just stirring in sugar, but go for the syrup since you used the word potent.
Shop bought limoncello tend to have a low proof, anyway, around 40 – 50 (20% – 25% abv), compared to the one I go for in this recipe, a good 33% abv.
Hi Azlin. I’m making Limincello for the first time. I’m having trouble with the formula. I started with 1.75 liter of 100proof vodka. I want to get to 33% abv as you recommended. Base on the calculations:
this is requiring 3,284ml of simple syrup to reduce to 33% abv.
Is this correct or what am I doing wrong?
Thank you and please reply back as soon as you can.
Thank you.
Hi Gary, it’s complicated, isn’t it? I’ve just finished getting the formula done on Excel. All I need to do now is convert it to something I can add to this article, so you guys just need to input the numbers to get the amounts required.
Your limoncello:
I’ll just give you what you need. If you want the maths, just let me know.
You’ll need 900ml of simple syrup (rounded off from 901.515).
Working on a ratio of 1:4 (sugar:water), you’ll need:
180ml sugar (melted):720ml water
180ml melted sugar is 360g regular sugar in weight, before dissolving.
So you’ll need 360g sugar and 720ml water for your syrup.
I hope that helps.
Thank you Azlin. I really appreciate this and I would absolutely love to have the math so I can plug in different amounts. Our family loves limincello so if I can make this properly I’m sure I’ll be making it a lot for family and to give as gifts.
Thanks again.
Here’s the maths (as we say it in the UK):
x = y÷z
y = original amount of alcohol, calculated in abv (half of proof)
= 50% of 1750 ml
= 875 ml
z = target abv
= 33%
x = 875 ÷ 0.33
2651.51 ml
Remember x is the total amount of liquid we will have (your grain alcohol + simple syrup)
So to know how much syrup we’ll need, just take away the grain alcohol amount from this:
2651 – 1750 = 901 (or approximately 900)
So you need 900 ml of simple syrup.
Sugar and water ratio was explained in the previous post.
Check back here in a month or so, I ought to have a calculator installed, or if that slows this page down, I’ll provide a link to it online.
Try a higher target abv next time. When you go for 35% – 40%, you have some leeway to sweeten it further or lessen the sweetness if need be. Real limoncello is very, very sweet.
to go with my previous post.
I am looking for the ratio so that I can store this batch in the freezer without it freezing fully
i have a question and many, many thanks ahead of time for the great limoncello i am going to enjoy in september, yes, i am going to wait that long…. can you over do it with lemon peels, i may have purchased too many meyer lemons and was thinking of just using them all for my mixture? i purchased 15 lbs. i do have a very , very large container {glass} and a full half gallon of everclear 150 proof.
My pleasure, Cletus.
That’s a very good question. I think the answer to that is yes, you probably can overdo the lemon peel. I’ve not done it before but perhaps you’ll end up with a sharper flavour than you would like, with maybe even a trace of bitter. This is an educated guess on my part, not fact.
15 lb of lemons – I’m thinking you have about 80 of them, give or take?
In my article, I suggest about 15 lemons per litre of 150 proof. I think that you can get away with about 60 lemons, as you are using meyer lemons, which have a thinner skin than regular ones.
I hope that helps, sorry I couldn’t be more specific.
Hi, I have soaked my peeled lemons in 750ml, 120 proof everclear for 1 month- looks good !, I believe this would be 60% alcohol. I’m ready to mix up the sugar water and add and freeze but I can’t seem to figure out the sugar water ratio to mix up. Wondering if you could advise me?
Hi Lauren, let’s aim for an abv of 35% (70 proof). You’ll want 200g sugar and 420ml water.
Taste and add a little more sugar at the end of 4 weeks, if needed. This is roughly a 1:4 ratio with numbers being rounded off.
If you want me to explain how I got the calculations, I’ll be happy to, but I figured you just want to make the drink!
Let me know how it goes, good luck. If you’re in Instagram, upload a photo and tag me @azlinbloor. xx
Thank you so much for those calculations. I also had the exact same question about my bottle of 750ml 120 proof Everclear and now feel much more confident proceeding!
I just made some simple syrup for my first batch of 1.75L 80proof vodka and we’ll see how that turns out. What should those sugar/water amounts be in case I have to tweak it?
My pleasure Patty.
For the 1.75 litre, we don’t need much simple syrup as we are starting with a low proof.
I’ve gone for a final abv of 35% (70 proof), so you can place the limoncello in the freezer and not have it freeze.
For 70 proof, you’ll need 250 ml of simple syrup.
Using a 1:4 ratio of sugar to water, this will be 100 g of sugar (which dissolves/melts to 50 ml) and 200 ml of water.
With 35% final abv, you have a little leeway for more sugar if you want it sweeter.
I hope that helps. x
Thank you for answering this question for Lauren…I had the exact same question! Will post to instagram once it’s ready to drink!!!
Thank you for asking this question! This is exactly what I have and needed the sugar/water ration!!!!
Hi. I’m on my first attempt at making my own limoncello, and find your calculation examples really helpful. I am following your recipe that uses 37%abv vodka, which needs no extra water, just sugar to be added in order to sweeten and reduce the finished limoncello to 35%abv.
When I read your other recipes that start with much higher alcohol %abv, I notice that your simple syrup calculations refer to sugar and water mixes to do the same. Is there a reason why you do not include the alcohol content in an equation for calculating the sugar required to achieve a certain level of sweetness (and %abv) for the overall end limoncello volume? Just curious..?
Hi Chris, good luck with the limoncello.
With regards your question: if truth be told, I think this article is complicated as it is for most of my readers, who are only interested in making authentic limoncello. A quick look at the comments will tell you that. LinsFood is a food and drink blog, as opposed to one that focuses on homebrewing topics.
Having said that, I have toyed with the idea of providing a calculation for the level of sweetness (the Brix value). But I’ve so far been reluctant to do it for the reason mentioned above.
Enjoy the limoncello and happy holidays.
Thank you for your reply, Azlin. Merry Christmas.
Hi – I had to figure out the ABV of mine because I mixed together 1750 ml of vodka (40% ABV) and 1050 ml of grain everclear (95% ABV).
The formula goes like this:
(alcohol content x liquor volume) (1750 x .4) + (1050 x .95) = 700+997.5
=1697.5
(total drink volume) 1750 ml + 1050 ml = 2800 ml
These two numbers are then plugged into the cocktail proof formula:
1697.5/2800 = .606 or 60.6% ABV on the final product
I hope this helps if anyone is trying to mix two different liquors together
Thanks David, that’s always helpful. We ‘ve had a few readers who’ve faced this same problem that I’ve worked out for them. Cheers.
Truth be told I couldn’t wait any longer. I only let the lemons soak in 50 proof vodka for 7 days then added the simple syrup. I decided to give it a test run.lol all I can say is yum!! I used about 15 thin skinned small lemons. The color was a beautiful bright yellow..just as I remembered from our trips to Italy. Absolutely delicious!!hubby was super impressed. I’m planning on taking a trip to rhode Island to buy grain alcohol and make a double batch to give out as christmas gifts. Thank you so much for taking the time and effort to create this recipe and perfecting the ratio. Happy holidays from our family to yours!!
Happy holidays to you, Thelma! I’m so pleased to heat that you enjoyed this beautiful drink! Thank you for taking the time to leave me such a detailed comment. Good luck with the grain alcohol!
Wow! Three and a half years later, this post is still getting a lot of traffic! Thank you for such a detailed post and for responding to messages!
I’m at the adding simple syrup stage, but I’m really nervous to pull the trigger and potentially ruin everything, haha! According to your calculator, my 1500mls of 100 proof vodka, with a desired abv of 30%, requires 1000 of simple, so 400g (weight measure) of sugar and 800ml (liquid measure) of water. Is this correct? I only hesitate b/c you sometimes mention a 1:1 water/sugar ratio for simple (normal for simple) and sometimes a 1:3 ratio. This 400g/800ml ration seems a little water heavy. Can you clarify for me please and thank you?
Hey Aly, good to hear from you. Fingers crossed, long may its popularity continue!
The sugar:water ratio – I’ll have to take a look at the discrepancy and correct it. If the discrepancy is in the comments, chances are that was before I standardised the sweetness in all the abvs listed. When I first started doing this, I was focusing on the final abv, so the sugar: water ratio was all over the place (hence the different ratios in the older comments).
So now, all the calculations should give you a ratio of 1:4, ie the (melted) sugar volume is one quarter of the water volume. You read this as 1:3, I think? I read it as 1:4.
I would advise you to always go for a higher than 30% final abv. Because even the slightest variable, and you are going to get limoncello slushie when placed in the freezer. Especially, if at the end of it, you fancy it sweeter, and want to add more sugar.
So, I’ve done a quick calculation for you:
Final abv target 33.3% (z)
Simple syrup needed = 750ml
1:4 ratio = 150ml (melted) sugar: 600ml water
>> you will need 300g sugar & 600ml water
I hope that helps.
I will take your advice. That extra 3% isn’t going to kill me ;). Thank you so much for your quick reply! Much appreciated.
(And, yes – my bad – 1:4. I understand now )
😉
My pleasure. x
Need some help, please. I used about 12 lemons, peel only and an 80 proof bottle of vodka. I was suppose to use 750ml but used 1.75L. What ratio in cups do I use for sugar ad water. Thank you!
Hi Debbie, sorry for the late-ish reply. As you are starting with a low abv, we don’t want to use too much simple syrup, so that we can maintain a final abv that will allow you to place the limoncello in the freezer without it freezing.
With a final abv target of 33% (66 proof), you will need 350ml of simple syrup. As I tend to go for a 4:1 ratio of water and melted sugar, you’ll need:
280 ml water (9.5 fl oz)
140 g sugar (5 oz) (when this melts, you have the equivalent of 70 ml)
I hope that helps. Let me know how it goes.
This is by far the best Limoncello that I have made. My vodka was Svedka vodka 1.75L bottle 80 proof. Went again through your calculations and was able to figure it out. It was your recipe to add the simple syrup and let to steep. Absolutely no bitter taste and very smooth!! Thank you!!
I’m really pleased to hear that, Debbie. Cheers!
Having a difficult time with this batch! Taste medicinal and bitter. I’ll try to remember everything I did when first prepping this batch. I used 20 lemons, peel only and 1.75 bottle of Stoli. Started 1 1/2 months ago and I believe added sugar water after 2 weeks. I used your ratio 9.5 and 5 ozs. Tasted after one month and added sugar, maybe 1/2 cup. Checked again 6 weeks and added more sugar, 1/4 cup. Still tasting bitter and with a bite. Suggestions?
Hi Debbie, I’m sorry to hear you’re having a hard time with this batch.
I honestly can’t think why this might be the case, assuming that you are using the right amount of sugar syrup and you don’t have much white pith on your peel. I know Stoli tends to have a bitter aftertaste but I can’t see that that would matter.
I made a batch of passionfruit liqueur last year that I had a similar problem with and I couldn’t figure out why, apart from quite possibly, having steeped it for too long. I left it for 6 months as I forgot all about it. Nothing I did helped, and in the end, I had to bin it.
But you’ve only done 6 weeks, I know. A couple of suggestions:
1. Add a tiny pinch of salt.
2. Leave it to steep for 4 more weeks and see if it mellows.
3. If you have a water filter jug, filter your limoncello (after straining) a couple of times. One of my Italian friends swears by this method if he happens to have a rough batch.
If it tastes medicinal, I doubt making it sweeter is going to make a difference.
If nothing works, I’m afraid you’ll have to write this one off as an anomaly.
I’m really sorry I couldn’t be of more help.
We’ve just strained the first batch made with 151 grain alcohol 3 months ago and it’s delicious! Reminds me of the limoncello I used to drink back home in my 20s.
Got 3 more large jars made with vodka sitting and waiting to be given as gifts for Christmas. Thank you for all the breakdowns you gave using different strengths of vodka, they were very useful.
Hi Marie, I’m really pleased to hear that. They do make such wonderful Christmas gifts, don’t they?