• Level: Easy
  • Yield: 7 cups
  • Total: 100 hr 40 min
  • Prep: 30 min
  • Inactive: 100 hr
  • Cook: 10 min


10 lemons

1 (750-ml) bottle vodka

3 1/2 cups water

2 1/2 cups sugar


  1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
  2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
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134 Reviews

J Geoff

Same techniques, but this is better: 6 large lemons are enough, 750ml Everclear grain alcohol (doesn't add any taste like vodka might), steep for 3-4 weeks (not days!) in a quart mason jar in dark cupboard.  Make simple syrup (750ml pure spring water + 1-1.5 cups sugar -- 2.5c is way too sweet!) and mix with strained alcohol mixture. Store in fridge or freezer indefinitely (years! not just a month). I've been doing this for a while, and it's always worked out great.  It'll be stronger from the grain, so add some more spring water to dilute a little, to your taste.

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