Homemade Limoncello is super easy to make. You can bottle it up to enjoy for yourself, or use small bottles and give as gifts. I include a free printable limoncello labels for you to use. You can even use oranges to make homemade orangecello!
One of the many perks of living in Southern California is definitely the mild weather. We don’t have harsh winters (sorry) and all that warm sunshine means we can grow lots of great produce. And for my family, it’s the blessed lemon tree right in front of our house that brings us much joy.
This lovely lemon tree always confuses us because it is frequently covered in lemons, blooms and buds at the same time all year long. This endless, or nearly endless, supply of lemons is welcomed in my family of lemon lovers.
We typically use the juice of all our lemons and add it to our soups, salads, marinades and stews. We make lemonade, lemon bars, lemon cake and so many other lemon recipes we can think of or desire.
This recipe for homemade limoncello uses the often forgotten lemon zest!
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Recipe highlights
- Easy Peasy: Making homemade limoncello is super easy, especially when you have a lemon tree bursting with fruit! You can also use oranges to make, well, orangecello.
- Zesty: This recipe uses the yellow part of the lemon peel. Lemon zest contains tremendous lemon flavor and aroma thanks to the oil in this part of the skin.
- Liqueur: Limoncello is an Italian liqueur that is made by infusing vodka with the yellow part of the lemon peel. A simple syrup is then added to make a wonderful lemony liqueur. Store it in the freezer and you will also have it ready to share!
- Homemade gift: If you love giving gifts made from scratch, you can easily use small bottles and my free printable label to pass out to friends and family for the holidays or as a hostess gift.
Reader’s Reviews
“I have been using your recipe since 2023 and I love it Hot summer days here in Texas, I will add 7-up or Sprite to the Limoncello and holidays I make a couple batches to give as gifts.” — Shawn P.
Ingredients you need
- Lemons: You can make this with oranges, too. Check out my recipe for orangecello.
- Everclear alcohol or vodka: Now everclear is hard to find, so if it is not available where you live, just use vodka instead.
- Granulated sugar: Sugar is used to make a simple syrup that is added to the limoncello.
Step-by-step directions
- Prep the lemons. Wash and clean lemons with hot water, scrubbing to remove any residue or wax. 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.
- Steep the peels. Place lemon rinds in a large container and pour over it with everclear or vodka. 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.
- Strain. Strain the peels from the alcohol and discard the peels.
- Make the syrup. In a large saucepan over medium heat stir together sugar and water. Cook for 15 minutes, then remove from heat and cool.
- Combine. Stir sugar mixture to the alcohol. Store in the freezer until ready to serve.
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Recipe tips and FAQs
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I love giving homemade liqueurs to friends (they don’t seem to mind) so you can easily bottle them up in small jars or bottles. I collect glass bottles in all shapes and sizes and you can find them at craft stores, Target, World Market, Marshall’s, Ross and Home Goods.
You can also find bottles on Amazon or simply use mason jars. If you like the labels I made, you can find the free printable limoncello labels here. I print them on white card stock and cut them out by hand.
Tie a little colorful baker’s twine and voila! Homemade limoncello gifts.
And if you are looking for other cocktails that I have that can be taken as a shot, check out the B52 cocktail where you get three layers of distinct flavors and my very unique and delicious finger lime kamikaze cocktail shots with mint and olive oil – don’t knock an olive oil cocktail til you try it!
If you like infusing alcohol with fruit, you should also try my strawberry vodka and pomegranate vodka.
Storing/Freezing Instructions
TO STORE: Store in a bottle and refrigerate for a month or two.
TO FREEZE: You can also keep your bottle of limoncello in the freezer for up to one year, possibly longer. Because it is alcohol, it will not turn to ice.
SIGNS TO LOOK FOR: If your liqueur tastes funny or changes color, it has gone bad and should be discarded.
Traditionally, limoncello is served very cold so you can store it in your freezer or refrigerator. You also don’t drink limoncello by glassful. You will get sick and plastered in no time because of the high alcohol content of this stuff! Limoncello is served in small shot-glass sized ceramic glasses and served after dinner. Those with higher tolerances can certainly enjoy more!
Traditionally, limoncello is made with grain alcohol, or everclear. But this can be difficult to find, so vodka is a great alternative.
Homemade Limoncello
Ingredients
- 15 lemons
- 1 L everclear alcohol or vodka
- 2 cup granulated sugar
- 3 cup water
Instructions
- Wash and clean lemons with hot water.
- Using a vegetable brush scrub lemons to remove residue and wax
- Pat lemons dry.
- 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.
- Place lemon rinds in a large container and pour over it with everclear or vodka.
- 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.
- Strain the peels from the alcohol and discard the peels.
- In a large saucepan over medium heat stir together sugar and water.
- Cook for 15 minutes, then remove from heat and cool.
- Add sugar mixture to the alcohol.
- Store in the freezer until ready to serve.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I have been using your recipe since 2023 and I love it Hot summer days here in Texas, I will add 7-up or Sprite to the Limoncello and holidays I make a couple batches to give as gifts.
Hi Shawn-
I love hearing this! Thank you for sharing your beautiful limoncellos!
Laura
I made this recipe and when I add the syrup of the water and sugar it turned cloudy yellow.
Would there be a reason as to why.
The infusion was clear before adding the syrup.
Hi John-
Yes, this is normal and can often happen. Learn about the chemical reaction happening here: https://www.scienceinschool.org/article/2019/limoncello-and-science-emulsions/
Laura
Can you slice and dry the lemons after you use the peel for Limoncello?
Yes you can. I usually juice the lemons and keep a bottle of fresh lemon juice in my refrigerator.
Laura
I sliced and dried the lemons and then tied one on each bottle with twine. It looks so cute!
(170 degree oven for 5 hours set on a rack over a baking sheet,)
I just bottled 5 litres of this recipe after an impatient 40 day wait! I used meyer lemons and a 51% proof spirit a friend made. I’m really happy with it! I plan to use a little of it in a limoncello tiramisu, then drink the rest!
Hi Jan-
That’s awesome! That limoncello tiramisu sounds incredible! Happy holidays!
Laura
Wish lemon trees would grow in my Minnesota backyard!
Looks delicious and refreshing too! Perfect for get together!
Laura I have decided to make this as Valentine Gifts for a few close friends. I’ve seen your overloaded gorgeous lemon tree in the front of your house. My question is : is it better to use Meyer Lemons due to their natural sweetness or regular lemons for their tartness?
Thanks my friend!
xo
Lori
Hi Lori! You are too funny! Remember, you are only using the peel for the vodka infusion. Meyer lemon peel is thinner than regular lemon peels, but should still infuse great flavor. I used regular lemons for this recipes, but I have seen limoncello recipes that use Meyer lemons. I know the fruits have different sweetness and sourness levels, but I don’t think the zest varies that much in flavor. Whether you use regular lemons or Meyer lemons, I still recommend slowly adding the sugar syrup to get the final product you like. Good luck!
Oh my gosh! I have always wanted to make this and now I know how!! Recipe is printing as we speak and now I have a delicious weekend project! Thank you Laura!!!
Yay! I’ve made two massive batches so far this year, because our lemon tree is so full! Hope you enjoy it!