Making your own homemade Lemoncello, aka Limoncello, limoncella, or limoncino, couldn't be easier and is well worth the wait! Simply soak the lemon zest in vodka, tuck it away, and wait to infuse the rich lemony vodka with some simple syrup!
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Instructions
Wash and dry the lemons thoroughly since we're using the peels to make this lemoncello. *A produce cleaner can also be used, or be sure to soak the fruit for 30 minutes before rinsing.
Carefully peel the lemons using a vegetable peeler. Try to get primarily the lemon peel and not the white pith.
Transfer the lemon peels to a quart-sized glass jar and cover the peels with the full bottle of vodka. Close the jar with the lid.
Set the jar of vodka and peels aside in a cool, dark place and allow the lemon to infuse into the vodka. *This can be done in as little as 4-5 days but is best at 30 days.
Strain the infused vodka into a medium-size bowl or 4-cup measuring cup through a fine-mesh sieve. Line the sieve with a coffee filter, and stir as needed to keep the mixture straining.
To make the sugar syrup, bring the 2 cups of water to a simmer in a saucepan. Add the 2 cups of sugar to the simmering water and stir until the sugar is completely dissolved. Remove from heat and allow the sugar syrup to cool.
Combine the cooled sugar syrup with the lemon-infused vodka, stir, and taste. If desired, more sugar syrup can be made and added, but it will dilute your alcohol concentration. *2 cups each of water and sugar is my preferred amount, however, I have seen anywhere between 1 to 4 cups each used to make the syrup.
Transfer the lemoncello into bottles using a funnel. Fill each bottle then chill before serving. *Chill for at least 4 hours before serving. I prefer to serve my lemoncello in chilled glasses as well.
Notes
Your lemoncello will store in the refrigerator for up to a month, and in the freezer for up to a year. Remember to leave room for expansion when freezing.