The most comprehensive limoncello article EVER! Get the authentic recipe PLUS I help you make perfect limoncello even if you can only get 37% vodka!Last Updated May 2023.
1 large preserving jar that will hold 2 litres (8 cups)
Sieve and muslin cloths
Bottles to strain the final mix into, after 4 weeks
Ingredients
1litregrain alcohol, Everclear, 75.5% (150 proof)- if using vodka, read my explanation and formulae above
15lemons
400gsugar(when that sugar melts, you will have the equivalent of 200ml melted sugar) SEE NOTES BELOW
800mlwater(so when the sugar above melts, we'll have a total of 1 litre 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.
Place the lemon peel into your preserving jar.
Top with the alcohol, cover, and keep in a cool, dark place for 2 weeks. Stir every 4-5 days.
Day 15 (Week 3)
At the end of 2 weeks, make a simple syrup with our water and sugar, by simmering them together in a saucepan for 2 minutes.
Cool completely, then add to the lemon peel mix. Stir well.
Cover, and return to the cool, dark place, this time for a minimum of 4 more weeks, but ideally, 10 more weeks, so that your grain alcohol can mellow out, and so you'll have a smoother drink.
If you are making your limoncello with no water, that is, with 37% or even 40% vodka, just add the sugar now, along with the lemon zest/peel. NO WATER NECESSARY.
Straining the Limoncello (minimum 1 month. 3 months is good)
Strain through a fine mesh sieve into your bottles. For a crystal clear drink, strain through a coffee filter (which takes forever), or line your sieve with a double layer of muslin or cheesecloth.
Place the bottles in the freezer and serve in ice cold shot glasses for the best experience.
If you are making this with good quality vodka, your limoncello will be very drinkable at 1 month, and great at 2.
When sugar is melted, the final volume in ml is half the number of grams. So that 400g sugar will give us 200ml liquid sugar (syrup). 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).