Limoncello (Lemon Liqueur)
A simple recipe for homemade lemon liqueur, perfect for gifting or as an after-dinner digestif.
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Instructions
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Wash a 1-gallon glass jar and lid.
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Scrub and peel lemons, carefully avoiding the white pith.
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Place lemon peels in the jar, add one bottle of alcohol, and ensure peels are submerged.
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Seal the jar tightly and steep in a cool, dark place for 20 to 40 days.
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Add the second bottle of alcohol to the mixture.
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In a saucepan, bring 7 1/2 cups water and sugar to a boil, then simmer for 10 minutes until sugar dissolves completely, and cool fully.
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Pour the cooled sugar syrup into the lemon and alcohol mixture in the jar.
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Secure the lid and steep for an additional 20 to 40 days.
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Wash all bottling vessels thoroughly.
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Strain the steeped liquid through a fine-mesh strainer into a large bowl.
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Add 1 2/3 cups water if using 151-proof grain alcohol, or 2 cups water for 190-proof, then allow to rest for sediment to settle.
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Using a funnel, transfer the limoncello into prepared bottles, leaving 1-inch headspace, and secure the lids.