Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 bottles


  • 750 ml vodka
  • 9 lemons
  • 3 cups sugar
  • 3 cups water


  1. Pour the vodka into a large, clean bottle with a wide opening and an airtight cover. Peel the yellow thin layer of zest off of each lemon very carefully, making sure to avoid any of the white pith (we found that a vegetable peeler worked much better than a knife). If any of the strips have pith on them, scrape it off with a sharp knife. Place the zest strips in the same bottle that holds the vodka. Cover the bottle and place it in a cool, dark place for at least four weeks. Every couple of days, shake the bottle up a bit.

  2. When the four weeks are up, strain the zest from the vodka, discarding the zest. Combine the sugar and water in a pot and gently bring to a boil to make a simple syrup. Simmer for approximately 10 minutes. Once the sugar has dissolved, take the mixture off the stove and let it cool a short while.

  3. Combine the vodka with the simple syrup in a large bowl (or in your wide mouth bottle if it's big enough). Using a funnel, distribute the limoncello into your storage bottles (I used two 750 ml bottles, although the bottles weren't full). You can either start drinking it now, or put the bottles back in a cool dark spot for two weeks to give it a little extra time to fully develop.

  4. Place the bottles in the freezer and pour when you want a refreshing burst of cool limoncello, or to mix into a cocktail.

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