Homemade Limoncello is a simple 3-ingredient recipe that takes just a few minutes to make! The payoff for your (minimal) effort is a zippy, boozy lemon-infused liqueur to add to cocktails or sip and savor as a digestif.
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This is the best hostess gift ever.
Seriously, bring a bottle of homemade limoncello to the next dinner party you go to. You will definitely be invited back soon.
Limoncello is an absolute delight of a drink—a bottle of bright, tipsy sunshine. It’s smooth (maybe even dangerously so!), sweet, fragrant, and delicious. You can sip it from a shot glass or use it to make refreshing cocktails like this Limoncello Spritz. And spoiler alert: you can make limoncello yourself and it’s a cinch.
All you need are lemons, vodka, and sugar—plus some water—to make this limoncello recipe. You’ll need a little bit of patience since it takes at least 4 days to infuse, but trust and believe, it’s SO worth it.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Lemons. It’s important to use organic lemons here since the lemon peels will be infusing into the vodka for a few days. When Meyer lemons are in season, give them a try—they are fantastic in limoncello!
- Vodka. At least 80 proof, or up to 100. No need to buy the priciest bottle on the shelf, but don’t buy the cheapest either.
- Granulated Sugar. Plus water for making a simple syrup.
- Swing Top Bottles. Available on Amazon here! And at IKEA! Or reuse a (clean) screw top bottle from sparkling water.
How to Make Limoncello
Prep the Lemons. Wash them well, then dry them thoroughly. Peel off the rind, avoiding the pith. (If you do get some pith on the rind, you can use the edge of a spoon to scrape it off.)
Infuse the Vodka. Place the peels in a large jar and pour the vodka on top. Seal and store in a cool, dark place for at least 4 days or up to 1 month.
Strain. Pour the vodka through a strainer into a bowl and discard the lemon peels.
Make Simple Syrup. Bring the sugar and water to a simmer in a saucepan. Once the sugar dissolves, turn off the heat. Let the simple syrup cool to room temperature.
Sweeten Your Limoncello. Add a cup of simple syrup to the infused vodka. Taste it. Is it good? You’re done! Want it sweeter? Add more simple syrup to taste. If store-bought limoncello is too cloying and syrupy for you, you’ll love DIYing it because you can control the sweetness!
Finish. Transfer to bottles—using a funnel helps!—and refrigerate. ENJOY!
Recipe Variations
Fun fact: ANY citrus fruit can be used in this recipe! Or try a combination of a few. Orangecello is especially delicious, but you can also make limecello, tangerinecello, grapefruitcello, and so on.
My Favorite Ways to Use Limoncello
I love a limoncello spritz, but there are so many other ways to put limoncello to use!
- Make a Lemon Drop. Swap out the other liqueurs in a classic lemon drop with limoncello.
- Try a Limonaperol Spritz. (Yes, I made up that name.) Reduce the aperol by half and replace it with limoncello.
- Infuse Your Desserts. Pour limoncello over pound cake or Bundt cake (a la this Orange Rosé Wine Cake Soak). DELISH. Or combine limoncello with powdered sugar to make a boozy glaze, which would be amazing with this Polenta Cake.
Limoncello
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Ingredients
- 10 organic lemons or meyer lemons about 2 pounds
- 1 (750-ml) bottle vodka at least 80 proof (or up to 100)
- 1 cup granulated sugar
- 1 cup water
- Swing top or similar bottles for storage
Instructions
- Very thoroughly wash and dry the outsides of the lemons. With a vegetable peeler, peel the lemons, avoiding the white piths, which are bitter. Place in a 32 ounce jar.
- Pour the vodka over the peels. Tightly seal and store in a cool, dark place for at least 4 days or up to 1 month (1 week does the trick for me).
- Strain the infused vodka: Place a fine mesh strainer over a large bowl or a 4-cup or larger liquid measuring cup with a spout. Carefully pour the vodka/lemons though the strainer. Discard the lemon peels.
- Make a simple syrup: Combine the sugar and water in a small saucepan. Bring to a simmer and stir to dissolve the sugar completely. Let come to room temperature (this will help the final limoncello to stay clear; you can speed the process along in the fridge).
- Pour 1 cup of the simple syrup into the infused vodka to start. Stir to combine, then taste and assess. If you’d like it sweeter, add more of the simple syrup until you are happy with it. (NOTE: the next time around, if you’d like to keep the final liqueur even boozier but just as sweet, you can change the ratio of the simple syrup to 1 ½ cups sugar to 1 cup water.)
- Transfer your limoncello to your desired storage containers (I use 2 16-ounce swing top bottles). Refrigerate or freeze for at least 4 hours prior to serving. Store in the refrigerator for up to 1 month or freezer for 1 year.
Notes
Nutrition
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I never thought I’d be able to make something like limoncello at home. The flavor is perfectly balanced, with just the right amount of sweetness and a fresh, natural lemon taste. Thank you so much for sharing this recipe!
So glad to hear! Thank you Cleo!
This was my first time making limoncello, and I couldn’t believe how simple and rewarding the process was. The hardest part was waiting for it to steep, but it was well worth it! The flavor is vibrant and full of fresh lemon, with no bitterness at all. I’m excited to make more and give bottles as gifts!
Worth it! Thanks Kaycee!
I tried this recipe on a whim, and it turned out way better than I expected! The instructions were simple, and the whole process was much easier than I thought it would be. I served it ice cold to a few friends, and they cannot believe that they are homemade. I’m already planning to make another batch for the holidays. Thank you!
So great to hear! Thank you Mykiee!