• Serves: Makes 7 cups

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Limoncello is an Italian lemon liqueur that is traditionally made from the peel of Femminello St. Teresa lemons, also known as Sorrento lemons or Sfusato lemons. Lemon peel is steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup. See below for my tips on how to easily remove the peel without the bitter white pith. Limoncello is traditionally served chilled as an after-dinner digestivo, imparting a strong lemon flavor without the sourness or bitterness of lemon juice.

Recipe is used with the: 
Baba al Limoncello Recipe Tutorial


Remove the peel from the lemons in long strips using a sharp vegetable peeler. Then, using a small sharp knife, trim away and discard the white pith. Be sure to remove as much of the pith as you can from the peel, or the recipe can become bitter. A small amount of pith will not matter though.

10 lemons, preferably organic  
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use).
Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. 

2. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap.
Steep the lemon peels in the vodka for 4 days at room temperature.

3. On the fifth day, stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.

4, Cool the sugar syrup completely.

5. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.

6. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles.

Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

photos by Sarah Phillips © Sarah Phillips - See more at:

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