Homemade Limoncello Fresh Lemons (Printable Version)

A zesty Italian liqueur crafted from fresh lemons, ideal for gifting or sipping chilled.

# What You'll Need:

→ Lemons

01 - 8 large unwaxed organic lemons

→ Alcohol

02 - 25 fl oz 95% pure grain alcohol or 100-proof vodka

→ Syrup

03 - 2.5 cups water
04 - 1.75 cups granulated sugar

# Cooking Steps:

01 - Wash lemons thoroughly under hot water, scrubbing to remove any residue or wax. Pat dry completely with a clean cloth.
02 - Using a vegetable peeler, carefully remove the yellow zest from the lemons, avoiding the bitter white pith underneath.
03 - Place the lemon zest in a large, clean glass jar. Pour in the alcohol, ensuring the zest is fully submerged. Seal tightly with an airtight lid.
04 - Store the jar in a cool, dark place for 10 to 30 days. Shake gently every 2 days. The longer the infusion period, the stronger the lemon flavor development.
05 - In a saucepan, combine 2.5 cups water and 1.75 cups sugar. Heat gently over medium heat, stirring continuously, until the sugar is fully dissolved. Remove from heat and allow to cool to room temperature.
06 - Pour the lemon-infused alcohol through a fine mesh strainer or cheesecloth into a clean container. Discard the steeped lemon zest.
07 - Pour the cooled syrup into the lemon-infused alcohol. Stir thoroughly to ensure complete integration.
08 - Transfer the limoncello into sterilized bottles and seal with airtight caps. Allow to rest for at least 7 days before serving to achieve optimal flavor profile.
09 - Pour limoncello into small glasses directly from the freezer and serve immediately while well-chilled.

# Expert Advice:

01 -
  • It tastes like bottled sunshine and costs a fraction of imported versions.
  • The infusion happens mostly on its own while you live your life—minimal actual work required.
  • Nothing feels more thoughtful than gifting a handmade bottle with a handwritten label to someone you care about.
02 -
  • Never skip the step of removing every trace of white pith—I learned this the hard way by being careless one batch, and the resulting bitterness was impossible to fix.
  • The quality of your lemons directly determines the quality of your limoncello, so spend the extra euros or dollars on organic, unwaxed fruit from a source you trust.
03 -
  • Save your zest peels in a small jar in the freezer—after you've strained them, you can reuse them one more time for a lighter second batch, or add them to sugar to make lemon-infused baking sugar.
  • If you're gifting bottles, sterilize them by running them through the dishwasher just before filling, or fill them while still warm from boiling water—this ensures they seal properly and look professionally done.
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