Ingredients
Method
- Wash the lemons thoroughly. Use a sharp vegetable peeler to remove only the yellow zest, avoiding the bitter white pith. Place the zest in a large glass jar.
- Pour the high-proof alcohol over the lemon zest in the jar. Seal the jar and store it in a cool, dark place for 10–30 days. Shake the jar gently every few days.
- After the steeping period, prepare the simple syrup by dissolving the sugar in water over medium heat. Let the syrup cool completely to room temperature.
- Once the syrup has cooled, combine it with the lemon-infused alcohol in the jar. Stir well and strain the mixture through a fine mesh sieve or coffee filter into clean bottles.
- Allow the limoncello to rest in the refrigerator for another week for the flavors to meld before serving. Serve chilled and enjoy!
Notes
This homemade limoncello recipe brings the essence of Italy's Amalfi Coast to your kitchen. Made with just a few ingredients—lemons, high-proof alcohol, sugar, and water—it's a delightfully simple process with a deliciously complex result. The key to success is patience, which allows the lemons to infuse their oils into the alcohol, creating a naturally neon-colored liqueur.
