Light and Bright Homemade Limoncello with Fresh Lemon Peel
This light and bright homemade limoncello is made with just four simple ingredients—lemons, alcohol, sugar, and water. It’s a sunshine-in-a-glass liqueur that’s perfect for sipping on warm evenings or gifting to friends.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 7-10 days (including infusion and resting)
- Yield: About 6-8 cups (48-64 servings of 2 ounces each) 1x
- Category: Beverage
- Cuisine: Italian
Ingredients
Scale
- 10–12 organic lemons, preferably thick-skinned and unwaxed
- 1 liter (4 cups) high-proof vodka (100 proof or 50% alcohol by volume; at least 80 proof)
- 3 cups (600g) granulated sugar
- 4 cups (960ml) filtered water
Instructions
- Wash the lemons thoroughly with warm water and a gentle scrub. Pat them dry. Using a vegetable peeler, carefully remove the yellow zest in wide strips, avoiding the white pith. Place the peels in a large glass jar.
- Pour the vodka directly over the lemon peels in the jar, ensuring all peels are submerged. Seal the lid tightly and give it a good swirl. Store the jar in a cool, dark place for 7 to 10 days, shaking gently every day or two.
- About 24 hours before straining, make the simple syrup: Combine the sugar and water in a saucepan over medium heat. Stir gently until the sugar completely dissolves (about 5 minutes). Do not let it boil vigorously. Remove from heat and let cool completely to room temperature.
- After the infusion period, set up a fine-mesh strainer lined with cheesecloth over a large bowl or pitcher. Slowly pour the vodka through, catching the lemon peels. Do not press on the peels. Pour the cooled simple syrup into the strained vodka and stir gently.
- Using a funnel, pour the limoncello into clean glass bottles. Seal tightly and refrigerate for at least 24 hours before serving to allow flavors to meld.
Notes
Use organic lemons to avoid pesticides and wax. Avoid the white pith when peeling to prevent bitterness. Cloudiness is normal and desirable—it indicates proper emulsification of lemon oils. For best results, let the limoncello rest in the fridge for at least 24 hours before tasting. Store in the fridge or freezer for up to a year.
Nutrition
- Serving Size: 2 ounces
- Calories: 150180
- Sugar: 2530
- Carbohydrates: 2530
Keywords: limoncello, homemade limoncello, lemon liqueur, Italian liqueur, citrus liqueur, easy limoncello, light limoncello, bright limoncello