One of the great things about winter is citrus fruit! Ok, ok, I don’t live in a citrus-growing area. But that doesn’t mean I can’t enjoy a tasty lemon pie, and start fermenting some spicy lime pickles… and oh yeah… we can’t forget the limoncello!
There are tons of limoncello recipes out there, and I’m sure that many of them are absolutely wonderful. Most of them include zesting the fruit and infusing for lengthy periods of time. Now typically, that kind of thing is right up my alley. Any of you who have been following us for long can attest to my affinity for long infusion times. But for me, limoncello is different.
A few years ago, we were visiting some friends and they pulled out a lovely bottle of homemade limoncello from the freezer. It was so lemony and tart, and just perfect. It was the best limoncello I ever had! I managed to get the recipe and now I will share it with you. I’m afraid that I do not know the source of the recipe, so I apologize for not appropriately giving credit.
Quick and Simple Limoncello
1 Litre of Vodka (80 proof is fine)
1 1/2 c. Sugar
Slice the lemons in half, and juice all of them. Set the juice aside and reserve for another purpose.
Place the lemon peels, vodka, and sugar in a large jar (you will probably be able to just squeeze this into a 1/2 gallon jar). Make sure all of the lemon peels are submerged in the vodka (stack them together if necessary) and seal the jar tight. Stir or shake it daily until all the sugar has dissolved, or about a week.
Strain the liquid, but do not squeeze the lemons it will make the infusion bitter. You can gently press a bit of the liquid out of the lemons with the back of a wooden spoon, but make sure you don’t give them much pressure. After you have filtered the rest of the liquid, bottle it and enjoy!
I’m sure there are tons of amazing cocktail recipes to use with this limoncello, but I prefer to store mine in the freezer and drink it straight, well-chilled.
If you have any desire to make limoncello this year, please try this fast and easy version. It is spectacular!
February 5, 2013 at 9:44 pm
Now, this is a cleanse I could go for!
February 6, 2013 at 8:56 pm
Haha, I hope you try it Amy! Cheers~
February 5, 2013 at 10:19 pm
I will! THANK YOU!!
February 6, 2013 at 8:59 pm
I hope you do Evelyn… How did your holiday infusion gifts go over?
February 6, 2013 at 1:11 am
Sounds amazing. I love tart flavours, so this sounds right up my street!
February 6, 2013 at 9:01 pm
It is really easy! Cheers
February 6, 2013 at 4:12 am
I could do this! I love the taste of lemons and this sounds so tart and sweet. Lovely!
February 6, 2013 at 9:02 pm
Hi Kelli, your lemon pies looked so good too! I love lemon season!
February 7, 2013 at 5:48 am
February 6, 2013 at 6:06 am
YAY!!! I’ve been waiting for you to do a limoncello post! 😉 Looks wonderful!
February 6, 2013 at 9:08 pm
You will love it Kenley!
February 6, 2013 at 12:01 pm
I’ve been wanting to make a Limoncello for a couple years now and just never got around to it, I guess. Perhaps I should finally make it. Your recipe sounds like a great place to start! What kind of lemons do you recommend? I seen some recommendations for Meyer lemons over “regular” lemons and vice versa, but then, you also have the small regular vs the large regular… choices…perhaps a blend…thoughts?
February 6, 2013 at 9:20 pm
Yes, this is a great place to start infusing! I usually use regular organic lemons, but Meyer would also be wonderful. I think the Meyer would make this a little less tart, so it depends how tart you want it. Really, it will be ok whichever type you use. Happy infusing!
February 6, 2013 at 4:24 pm
Hooray for limoncello! This is a particularly apt reminder for me, as we have barely an inch left in our bottle of last year’s homemade… must go zest lemons soon! 🙂
February 6, 2013 at 9:16 pm
Yes! I have no doubt yours will be great! Cheers
February 12, 2013 at 7:12 pm
Alicia! I found something tonight – you may already know about it but if not, I think this would be PERFECT for you! It’s pretty darn cool!
A related site to Tasteologie (both owned by NotCot) with similar requirements and statistics.
Photo Requirements: 250 pixels x 250 pixels
Accepts/Restricts: Drinks only (both alcoholic and non-alcoholic)
February 23, 2013 at 10:59 am
Kelli, you are so sweet! Thank you so much for the suggestion! I have seen Liquirious before, but had not looked into adding anything. That is a great idea, thanks for being such a great blogging-friend! cheers~
February 14, 2013 at 2:23 pm
Love Limoncello. Now I can make some myself.
February 23, 2013 at 11:00 am
Thanks Maralee, I hope you do try this recipe because it is super easy! Cheers~
May 4, 2013 at 6:45 pm
This limoncello was AMAZING. Very Smooth. It is so smooth you need to be careful with you drink. You could easily overindulge. This is the first time I have infused. I will definitely do this again. I see Blackberry Vodka in my future (cause I have Blackberry bushes) and cucumber (cause it sounds yummy)
May 5, 2013 at 4:14 pm
Thanks Addie, I’m so glad you are enjoying the limoncello! I hope you have fun with many more infusions… cheers~
July 4, 2013 at 10:56 pm
I’ve had success with Limoncello and am about to try ‘Mandarinetto’ with my home-grown mandarins. Fingers crossed! Latest blogpost: http://ambradambra.wordpress.com/2013/06/29/the-lure-of-the-liqueur/
Pingback: How To Make Specialty Infused Liquors - food by mm network
September 17, 2013 at 4:37 am
I need to remember to make this for Christmas this year!
Pingback: DIY Stocking Stuffers: Infused Alcohol | hashtagRANDOM
November 23, 2014 at 4:23 pm
I think this is the only recipe for limoncello that doesn’t zest the lemon & emphatically state that pith with ruin your infusion.
November 23, 2014 at 4:35 pm
Hi Belinda… You are probably right. Have you tried the recipe? Because I think it turns out pretty great, pith and all! Cheers~
Pingback: 11 Favorite Holiday Booze Infusions | Boozed + Infused
January 11, 2015 at 8:06 am
Hi. Have you tried this with other citrus fruits? Thinking of limes or grapefruit. Thanks!
December 7, 2016 at 7:15 pm
I have tried it with mandarins but I think limes and grapefruits would also be tasty!
November 20, 2015 at 9:11 pm
In your experience, is the alcohol content sufficiently high to store this at room temp (as in, wrapped in a bow and under the tree)? I do love chilled limoncello, but I want to make sure its travel- and gift-friendly before going too crazy. Thanks!
November 22, 2015 at 8:26 pm
Yes! The alcohol content is high enough to store at room temperature indefinitely. I agree, it’s best chilled, but definitely no need to chill until after the recipient receives it and can chill it themself. Cheers, and happy holidays!
November 5, 2016 at 1:19 pm
Can I use 70%? (that’s what I have on hand)
December 7, 2016 at 7:15 pm
Go for it! If it ends up too strong, you can add water later
November 16, 2016 at 7:41 am
I make this in a large (probably 3-4 gallons) container and then bottle it for Christmas gifts. It is super yummy and people love it!!
Quite a few mix it with Sprite but I love it straight out of the freezer on ice.
December 7, 2016 at 7:14 pm
April 22, 2017 at 8:17 am
Ive left the lemons in too long and liqueur is incredibly bitter. Is there anything I can do to rescue it please?
November 5, 2017 at 9:21 pm
At this point I’m sure you have either come up with a solution or tossed it. I don’t know that there is anything you can do. But I will say time mellows many flavors. If you do still have the limoncello, see if it is no longer so bitter now that it has had a long while to rest. I would also try adding more sugar.
June 25, 2017 at 7:43 am
Hi, can I use stevia instead of sugar? Thank you
November 5, 2017 at 9:13 pm
I don’t have any experience using stevia in any liquor infusions. If you tried it, I would be interested to hear how it turned out