Limoncello
Italian limoncello recipe.
Ingredients
- 15 lemons
- 4 cups superfine sugar
- 2 fifths (1.5 litres total) 100 proof vodka
- 5 cups water
Ingredients for 45 servings (2.9 kg) · the original recipe
Method
- 1
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
- 2
In a 1-gallon glass jar, combine half the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
- 3
In a large saucepan, combine the sugar and water and cook until thickened (about 5–7 minutes). Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10–40 days.
Stovetop - 4
After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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