Updated: Oct 6, 2020
How to Make Homemade Limoncello
One of the most unique experiences in Italy you can have is sipping on a delicious, chilled limoncello on a warm, summer day. Commonly served after a meal as a digestif, you’ve probably tried one if you’ve visited Naples, Capri or the Amalfi Coast. If you want to relive the memories from your southern Italy trip or if you want to take your senses there for the first time, we can help! You can make this sunshine in a glass right at home, it’s super easy.
Learn how to make limoncello with us today!
How to Make Authentic Italian Limoncello
This authentic limoncello recipe comes directly from a local friend in Southern Italy. Her name is Anna and whether she’s leading a cooking class on our small group trips or shooting Sierra, our founder, a quick recipe by email, everything culinary she puts her hands to turns out divine!
Limoncello is the perfect drink to prepare at the end of spring so that it will be ready just in time for summer. Remember to bookmark this recipe if you’re planning a trip to Italy, so that you can make it once you’re back home reminiscing about this lemony delight. Keep in mind the end result might differ a bit depending on the sugar you use, the freshness of the lemons and the kind of alcohol.
Homemade Limoncello Recipe, Step by Step!
10 organic lemons
4 cups of 95-proof alcohol
2 cups of sugar
4 cups of water
1. Wash, dry and peel the lemons, making sure to keep only the zest (the thin outer yellow skin without the white part). Place in a large jar and pour the alcohol over it. Cover with a tightly fitting lid and let it infuse for 10 days in a cool, dark place. Shake every 2 days.
2. Strain the infused alcohol using a mesh strainer. Prepare a simple syrup with water and sugar by melting the two together over very low heat. Once the sugar has completely dissolved and the mixture has cooled down, add it to the infused alcohol. Let it rest for another week, remembering to shake regularly.
3. Transfer the limoncello to bottles by first straining it then using a funnel. Keep them chilled in the refrigerator for up to 30 days or in the freezer for up to a year.