Homemade Limoncello

Before you start

Limoncello is a southern Italian liqueur made by steeping lemon zest in strong alcohol, then sweetening it with sugar syrup. It is usually served ice-cold in small glasses after a meal. Homemade limoncello depends on just three things: fragrant lemons, a strong spirit and time.

The zest is everything. Use thick-skinned, unwaxed lemons and remove only the yellow layer; white pith adds bitterness that does not fade. High-proof vodka extracts the oils more efficiently than standard-strength spirit and keeps the finished liqueur stable after syrup is added. A week of steeping gives a vivid result; longer than two weeks adds little. The syrup ratio sets both sweetness and strength, and this version lands around 25 percent alcohol.

Ingredients

• Infusion10 large unwaxed lemons — zest only, removed with a peeler
• 750 ml (25 oz) 100-proof vodka — 50% ABV
• Syrup500 ml (2 cups) water
• 400 g (2 cups) granulated sugar

Method

1. Wash the lemons in warm water and dry them. Peel off the zest in strips, pressing lightly. Scrape away any white pith with a paring knife.
2. Place the zest in a clean glass jar and pour in the vodka. Seal and store in a cool, dark place for 7 days. Shake the jar gently once a day. The vodka will turn bright yellow and the peels will become pale and brittle.
3. After 7 days, make the syrup. Heat the water and sugar in a saucepan, stirring until the sugar dissolves completely. Remove from the heat and cool to room temperature.
4. Strain the infused vodka through a fine-mesh strainer, then through a coffee filter to remove fine particles.
5. Stir the cooled syrup into the strained vodka. The mixture may turn cloudy as the lemon oils emulsify; this is normal.
6. Funnel into clean bottles, seal and let rest at least 24 hours. Chill in the freezer or fridge before serving in small, chilled glasses.

Tips for success

• Taste the infusion after 4 days. If it is already intensely lemony, you can strain early.
• Use leftover peeled lemons for juice, sour mix or lemonade within a day or two.
• For a less sweet limoncello, reduce the sugar to 300 g.

Substitutions

100-proof vodka

Standard 80-proof vodka works but extracts less oil and gives a weaker liqueur; steep for 2 weeks and reduce the water in the syrup to 300 ml.

Lemons

Oranges make arancello and limes make a sharper lime liqueur. Use the same method.

Granulated sugar

Honey adds floral notes but clouds and darkens the liqueur.

Variations

Crema di limoncello

Replace half the water in the syrup with whole milk. This version must be refrigerated and used within a week or two.

Troubleshooting

The limoncello is bitter

Pith went into the jar. Peel more carefully, and do not over-steep.

It froze slushy in the freezer

At about 25% ABV, some ice crystals can form in a very cold freezer. Shake or let it sit a few minutes before pouring.

The color faded

Light breaks down the color. Store bottles in a dark place or in the freezer.

Storage

Store sealed bottles in the freezer or refrigerator. The flavor is best within about 6 months; the color and aroma slowly fade after that.

Safety notes

This limoncello is about 25% ABV. A 45 ml serving contains roughly 0.6 U.S. standard drinks (one standard drink is about 14 g of pure alcohol), and the full batch holds about 21 standard drinks. Serve only to adults of legal drinking age and never drink and drive.