Bright, citrusy, and effortlessly elegant — limoncello is Italy’s liquid sunshine. This minimalist recipe shows you how to make it at home with just a few ingredients and a bit of patience. The result: a silky, golden liqueur that’s both refreshing and sophisticated.

Ingredients

10 organic lemons (unwaxed, fragrant skin)
750 ml high-proof vodka or grain spirit (40–50% ABV)
500 ml of water
350 g sugar

Instructions

1. Prepare the Lemons

Wash and dry the lemons thoroughly. Using a vegetable peeler, remove only the yellow part of the zest — avoid the white pith, which adds bitterness.

2. Infuse

Place the lemon zest in a large glass jar and pour over the alcohol. Seal tightly. Store in a cool, dark place for 10 to 14 days, swirling gently every few days.

3. Make the Simple Syrup

Combine the water and sugar in a saucepan. Warm gently over low heat until the sugar dissolves completely. Allow to cool to room temperature.

4. Strain and Combine

Strain the infused alcohol through a fine sieve or cheesecloth to remove all zest. Stir in the cooled syrup until fully mixed. Taste and adjust the sweetness as desired.

5. Rest and Chill

Pour the limoncello into clean bottles. Let rest for at least 5–7 days to allow flavours to meld. Store in the freezer and serve ice-cold.

Serving Suggestions

Sip neat after dinner as a digestif.
Drizzle over gelato or lemon sorbet.
Use as a bright accent in cocktails.
Bottle and gift — it’s a beautiful homemade present.

Tips for Perfect Limoncello

Always use organic lemons — the peel holds all the flavour.
The longer the infusion, the more intense the lemon aroma.
For crystal-clear results, filter the final mix through a coffee filter before bottling.

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