Food & Cooking Recipes Drink Recipes Cocktail Recipes Limoncello 4.1 (121) 4 Reviews This sweet, smooth-tasting liqueur is delicious on its own or in a cocktail. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 23, 2024 Rate PRINT Share Close Photo: GENTL & HYERS Prep Time: 10 mins Total Time: 3 days 10 mins Servings: 28 Yield: 2 quarts Our limoncello recipe makes it simple to make this classic Italian liqueur at home. It requires just a few ingredients, lemon peels, vodka, sugar, and boiling water. The only hard part is waiting for the zest to infuse the alcohol—which takes at least two days—then letting the finished mixture chill overnight. The result is a sweet, bright, refreshing liqueur that's positively bursting with citrus flavor. It’s delicious on its own served ice-cold from the freezer and used in cocktails, or combined with club soda, ice, and a sprig of mint or basil for a low-ABV highball. It also makes a great homemade gift; decant it into smaller bottles and finish with a simple label. 40 Homemade Food Gifts That Beat Store-Bought Presents Every Time What Is Limoncello? Limoncello is an Italian liqueur made with lemon peels, sugar, and a high proof, neutral spirit like vodka or grain alcohol. It's made by letting the peels sit in the liquor for anywhere from a few days to a month, during which time the lemons' essential oils are extracted, giving the alcohol a bright, citrusy taste. Last but not least, a sugar syrup is added to give the mixture its characteristic sweetness. It can be sipped on its own—as it often is in Italy, served after dinner or with dessert—and is best when it's very cold. Given its high proof, it can be stored in the freezer where it will remain in liquid form. If you can buy organic lemons for this recipe. This will prevent any remnants of pesticides or insecticides from making their way into your limoncello. If using non-organic lemons—which are typically coated in a thin layer of wax—let them first soak in very hot tap water for five minutes, then gently scrub to ensure the wax is removed. Ingredients 11 lemons 1 liter 160-proof vodka, or grain alcohol 3 cups sugar 3 cups boiling-hot water Directions Peel lemons: Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Combine with vodka and let sit: Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week). Make sugar syrup; add to vodka mixture and chill: Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day. Strain to remove zest before serving: Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass. Storage Limoncello can be stored in an airtight container in the freezer for up to 3 months. Variations You can vary the flavor of your limoncello by using other types of citrus, from Meyer lemons to oranges to grapefruits. More Lemony Recipes to Try: Lemon Cake Classic Shaker Lemon Tarts Easy Lemon Curd Lemon Margaritas for a Crowd Candied Lemon Slices Originally appeared: Martha Stewart Living, May 2005 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.