Homemade Limoncello

Homemade Limoncello is easy to make. Bottle it up to enjoy yourself, or use small bottles to give as gifts. You can even use oranges to make Orangecello!

Lemon Recipes: Limoncello by FamilySpice.com

I love Spring, but so far, this has not been MY spring. Between filing taxes, two weeks of sick kids, and my printer dying, I am not a happy camper. I am trying my best not to freak out, but it’s hard. Kids are home this week for Spring Break. At least we are getting out of the house every day and enjoying San Diego, instead of me spending hours and hours in front of the computer trying to figure out what happened!

My neighbors and I met at our park last night and we celebrated Spring Break and the oncoming Summer Break with dinner in the park. Nothing too fancy, burgers, dogs, veggie platters and drinks. The kids were able to run around ’til they dropped, and the parents were able to relax and talk. I love my neighbors.

And today’s recipe for Limoncello is from one of my neighbors, Nicolina. She brought a bottle of homemade Limoncello for us ladies to sample during one of our neighborhood gatherings. Potent stuff! Nicolina’s family is Italian and she was kind enough to share their family’s recipe for Limoncello.

Lemons and blossoms by FamilySpice.com

Limoncello is a lemon infused alcoholic beverage. You remove the zest of the lemons, in big chunks, and immerse them in everclear alcohol. You let this sit at least 10 days or up to 40 days in a cold dark place. When ready, you remove the lemon peel from the alcohol. Then you make a simple syrup, let it cool and add it to the lemon-infused alcohol. Keep the limoncello in the freezer until ready to serve.

You don’t drink limoncello by glassful. You will get sick and plastered in no time. Traditionally, limoncello is served in small shot-glass sized ceramic glasses and served after dinner. The ladies and I enjoyed this drink with appetizers and great conversation.

Maybe I should have some limoncello… It might be what I need to celebrate Spring Break!

You can also use 100-proof vodka for this recipe, but you would remove the ‘bite’ that you get from the everclear, as traditional limoncello has.


This tangy Italian favorite is easy to make and enjoy at home! Recipe by Laura Bashar of Family Spice


  • 15 lemons
  • 1 L everclear alcohol, *
  • 4 cup granulated sugar
  • 5 cup water


  1. Wash with hot water:
    • 15 lemons
  2. Using a vegetable brush scrub lemons to remove residue and wax
  3. Pat lemons dry.
  4. Using a potato peeler or zester, take all or the lemon rinds off the lemons so there is no white pith on the rind. Only remove the yellow, otherwise limoncello will be bitter.
  5. Place lemon rinds in a large container and pour over it with:
    • 1 L everclear alcohol , *
  6. Cover the container and let it sit for at least 10 days and up to 40 in a cool dark place. No need to stir during that time.
  7. Strain the peels from the alcohol and discard the peels.
  8. In a large saucepan over medium heat stir together:
    • 4 cup granulated sugar
    • 5 cup water
  9. Cook for 15 minutes, then remove from heat and cool.
  10. Add sugar mixture to the alcohol.
  11. Store in the freezer until ready to serve.


Serving Suggestions: Limoncello is traditionally served cold, in small ceramic shot glasses. It is served in small quantities as an after-dinner drink due to it's high alcohol content.

Cooking Tips: * 100-proof vodka can be used instead of Everclear. Can also be made with oranges instead of lemons.

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Recipe can also be made with oranges in place of lemons to make an Orangecello.

Orangecello by FamilySpice.com

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