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This recipe was originally published as part of a menu in Tasting Table National. 

TT Test Kitchen Tip: Store finished limoncello in the freezer for quick and easy access. Because the vodka used in this recipe is 100-proof, the limoncello won't turn to ice in the freezer.


Yield: 1 (750 ml) bottle

Cook Time: 15 days


12 lemons, washed
One 750 ml bottle high-quality 100-proof vodka
2¼ cups granulated sugar
2¼ cups water


1. Use a vegetable peeler to remove the peel from the lemons in long strips. Trim away and discard any white pith with a paring knife. In a large jar with a tight-fitting lid, combine the lemon peels with the vodka. Cover and set aside at room temperature for 2 weeks, until the lemon peel is pale and the liquid is a rich yellow color.
2. In a medium saucepan set over medium heat, stir together the sugar and water. Heat until the sugar dissolves, about 5 minutes. Set aside to cool completely. Combine the simple syrup and the lemon-vodka mixture, cover again and set aside at room temperature for 1 day. Strain the lemon peel out of the liquid and discard. Transfer the limoncello to bottles and serve chilled.

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