Limoncello

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We made this with Meyer lemons from our tree. We took extra care to remove the pith and our end result needed only one straining. The color was clear and bright unlike the picture. I don't even drink alcohol but my husband said it was delicious and I had fun making it.

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This is the 2nd year in a row that I have made this once budha's hand citrus becomes available, and the taste is unbelievable!!!!! so much smoother than any other limoncello I have ever had!

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I give this five stars, because this is the first time I have ever tried something like this and following the recipe produces amazing results.
I used a micropeeler to zest some small organic certified lemons and cotton cheesecloth to strain... those are the only differences from the original recipe that I worked with.

I am sure people will have their own best practices to talk about, but following this recipe came out amazing and is a high general standard to build off of, I think. I have never before made a homemade spirit and this is not bitter nor too sweet; it's very tasty, and in my house is perfect as a digestif. I have about 64 ounces chilling in the fridge right now which comes out to just less than two liters (I am using re-purposed grolsch bottles, in bottle sizes that do not encourage over-indulgence from one liter of vodka.

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Oh my gosh! This is delicious..I used 42 small lemons (no pith and 2 5ths of absolute vodka..let it sit for 45 days. Then added 7 Cups of h2o and 4 cups of sugar and covered for another 10 days.. Glad i cut the sugar a bit. Being patient was worth it.. So smooth

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This is great. I used 100% Taaka and it came out really sweet;but after being in the fridge for a couple of weeks, it is fantastic. I poured a small amount over pound cake.Great dessert possibly with vanilla ice cream.

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I strained the macerated vodka and zest yesterday and added the simple syrup. I doubled the recipe so added 7 cups of water and 5 cups of sugar and it's way too sweet. What I do now? Add water? Add lemon juice? Or just wait......maybe it will tone down?

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Very good....however mine did not turn out the nice yellow lemon color...could this be because I used organic sugar that is a bit more brown? Is there anything I can do to amp up the color?

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I am descendent of parents from Italy and have spent many a month-long visit there, having been exposed to many a limoncello experience. It is true - every family seems to have "tweaked" the basic recipe to make it their own, and most are very tasty (how can they be otherwise when they have access to the humungous and organic lemons from the Amalfi coast. That said, most of the recipes I have encountered indicate a longer macerating time and some don't strain the peels, but leave them in and strain just before using (whenever you feel it's to your taste - this is the way I make mine. Hence, the recipes are very personal and each family is proud to serve "their" homemade limoncello - just as nothing compares with Mama's red sauce - it's built into the genes... I have read all the reviews and appreciate everone's input - and thank you, Giada, for putting a smile on my face whenever I catch your show...

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LOVE LOVE Lemoncello! The first recipe I saw called for 40 days steeping with the peels and another month after you added the simple syrup. Mine has been sitting for 10 days and so I mixed a small batch to taste. SO GOOD on it's own and also divine mixed into a Coke. The Lemoncello I see pictured online is bright yellow... mine is taking on the color, but diluting made it fairly pale yellow. I intend to let mine sit a while longer before mixing the whole batch - and will probably leave the peels in w/syrup to let it continue taking on the lemon/color for a while. I'm sure you could get decent taste results after 4 days - though seems the longer the better.

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My first attempt at making limoncello and it was great! I used Pinnacle 100 proof vodka, 10
very large lemons and the exact amount of sugar/water...it actually makes two bottles and I
didn't think it was too sweet. I had a cookout over the Memorial Day weekend and served
it as an after dinner drink over ice and everyone loved it. Thank you Giada for a great
recipe!