Erik and Tracy’s Easy Homemade Limoncello
I first started making limoncello after my brother Erik and sister-in-law Tracy sent me a bottle they made using their own homegrown lemons. At first, I would just put a little splash in my Prosecco Blueberry Limoncello Punch recipe—but then I realized how easy it is to make limoncello at home.
Limoncello is a typical drink from Southern Italy. It’s a tart and slightly sweet liqueur that is delicious on its own and makes a phenomenal addition to countless cocktail recipes. In recent years, it’s been getting the attention it deserves in the States! Lots of people, myself included, have learned how to make their own limoncello. Now you can, too!
What is limoncello?
Limoncello is a typical drink from Southern Italy. It’s a tart and slightly sweet liqueur that is delicious on its own and makes a phenomenal addition to countless cocktail recipes. In recent years, it’s been getting the attention it deserves in the States! Lots of people, myself included, have learned how to make their own limoncello. Now you can, too!
What are the best lemons to use for homemade limoncello?
The best lemons to use for homemade limoncello are organic. Since only the skin of the lemon is used, it’s important to choose lemons that haven’t been sprayed with insecticides or coated in wax.
But is there a particular variety of lemon that’s best for limoncello? I think so! My preferred lemon for this recipe is the Meyer lemon. Meyer lemons are like a cross between a mandarin orange and a Lisbon or Eureka lemon. They’re a little sweeter than your standard lemon and, if you’re lucky enough to find some, they make the best limoncello. They are a little bit more delicate than other lemons, so they don’t transport well and, as a result, they can sometimes be hard to find.
How to Make Homemade Limoncello
Making homemade limoncello is easy. All you need is a food-grade alcohol (like EverclearTM), some lemons, water, and sugar. You’ll only be using the peel from the lemons. Take care to only remove strips of the outer peel, not the white pith. If you get bits of the pith in your lemon mixture, your limoncello can come out bitter.
After you mix everything together, your limoncello needs to rest for a while so all those amazing flavors can infuse. Make sure to properly sanitize your jars or bottles before storing your homemade limoncello inside them. Although you can store limoncello in the pantry for up to three months, lots of people like to keep a bottle in the freezer and serve it ice cold. Because of the high alcohol content, it won't freeze!
Sip on ice-cold limoncello in a small cordial glass on a hot summer day or try your hand at my Prosecco Blueberry Limoncello Punch recipe. Here’s another tip: Juice the lemons when you’re done and make some refreshing strawberry lemonade!
Pro tip: Don’t have superfine sugar? You can make superfine sugar at home.
If you don't have superfine sugar, you can make it! Just put regular granulated sugar in a food processor or blender and pulse for a few seconds. You don't want it to become powdery—just a bit finer.
Erik and Tracy’s Easy Homemade Limoncello
Ingredients
- 8-10 large organic lemons, washed and dried
- 1 liter pure 95% food-grade alcohol (such as EverclearTM)
- 4 cups water
- 3 cups superfine sugar (or more to taste)
- Vegetable peeler
- 2-quart lidded jar
- 3-quart lidded jar
- Mesh strainer
- Funnel
- Fine cheesecloth
Instructions
- Using a vegetable peeler, remove the peels from the lemons. Make sure to avoid the soft, white pith. You only want the outer peels here! Keep the peeled lemons for another recipe—strawberry lemonade, perhaps?
- Place the lemon peels in a 2-quart jar—make sure you have a lid. Pour the alcohol over the peels until the peels are completely submerged. Cover the mixture and let it steep at room temperature for 3 to 4 days.
- After a few days have passed, add the water and sugar to the 3-quart jar. Shake vigorously to combine. It’s important to use superfine sugar so it dissolves properly! See my final note in the recipe above if you don’t have superfine sugar on hand.
- Place the strainer over the top of the 3-quart jar. Carefully pour the lemon peel mixture through the strainer and into the 3-quart jar with the sugar mixture. Discard the lemon peel. Use a long wooden spoon to give the limoncello a good stir. The limoncello is now ready to be poured into sterilized bottles.
- Pour the limoncello through a cheesecloth-lined funnel into sterilized bottles. I love to label the bottles so I can give them away as gifts to friends and family. The limoncello can be stored in the sterilized bottles for up to 3 months in the pantry or freezer.
