Best Homemade Limoncello

Let’s capture the sunshine of Italy in a glass. You totally can with this Homemade Limoncello!

Course Drinks

Cuisine American

Keyword Homemade Limoncello

Prep Time 5

Cook Time 3

Wait Time 14

Servings cups

Calories 455kcal

Author Dana DeVolk

Peel lemons with a potato peeler and place them into a large jug or mason jar. You want to make sure there is as little of the white pift as possible on it.
8 organic lemons
Pour in the Everclear, and make sure the lemon peels are submerged.
750 milliliters Everclear liquor
Add the lid and place in a dark place. Swish the jar every day or so to redistribute the peels. Do this for 2-4 weeks.
Add the water and sugar to a large pot and place over medium heat. Stir constantly until the sugar has dissolved, you will know it is dissolved when the liquid is clear.
6 cups water, 3 cups granulated sugar
Allow the sugar water to come to room temperature.
Strain the lemon peels with a fine mesh strainer over a large bowl.
Add the sugar water and stir.
Add the limoncello to the containers of your choice and store them in the fridge. Best served chilled.

Use a Vegetable Peeler: A sharp potato peeler helps remove the lemon zest without the bitter white pith.
Avoid the Pith: The white pith can make your limoncello bitter, so peel carefully.
Swirl Daily: Gently swirl the jar every day to help the infusion process.
Be Patient: Letting it sit for the full 2 weeks (or more) gives you the best limoncello.
Strain Well: Use a fine mesh strainer or coffee filter to remove any small bits for a clear liqueur.
Serve in Chilled Glasses: It enhances the experience and flavor.