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How to Make Limoncello That Tastes Better Than Store-Bought

An authentic Italian limoncello recipe that turns simple organic lemons, sugar, water, and alcohol into a smooth, golden liqueur. Capture the essence of the Amalfi Coast right in your own kitchen with this timeless homemade digestif.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 1 liter
Course: Beverage
Cuisine: Italian
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 2 pounds organic lemons about 8–9 medium-large
  • 1 750ml bottle Everclear or 100-proof vodka
  • 1 cup granulated white sugar
  • 1 cup filtered water

Method
 

  1. Wash and dry lemons thoroughly. Zest only the yellow skin, avoiding the white pith to prevent bitterness.
  2. Place lemon zest in a large glass jar and pour in Everclear or vodka. Seal and store in a cool, dark place for 2–3 weeks, shaking gently every few days.
  3. After infusion, strain through a fine mesh lined with cheesecloth. Discard zest.
  4. In a saucepan, combine sugar and water over medium heat, stirring until dissolved. Let syrup cool completely.
  5. Mix cooled syrup with lemon-infused alcohol and stir well.
  6. Funnel into sterilized glass bottles, seal tightly, and store in the freezer for at least 24 hours before serving.

Notes

Use only organic lemons to avoid wax and pesticide residue. Avoid adding hot syrup to alcohol to maintain clarity. Store limoncello in sealed glass bottles in the freezer for up to 1–2 years for optimal flavor.