Limoncello
A bright, fragrant lemon liqueur best served ice cold.
Equipment
- Vegetable peeler or fine grater
- Clean glass container with lid
- Small saucepan
- Fine sieve
- Clean bottle
Ingredients
For the infusion
- 150 ml high-proof food grade alcohol (around 70% ABV)
- Zest of 2 unwaxed lemons
For the syrup
- 150 g sugar
- 150 ml water
For dilution
- 150 ml water
This recipe makes roughly 500 ml of limoncello.
Method
- Pour the alcohol into a clean container.
- Remove the lemon zest with a vegetable peeler or fine grater, avoiding the white pith. Add the zest to the alcohol.
- Cover and leave to infuse for at least 1 hour. Longer infusions give deeper flavour.
- In a saucepan gently heat the sugar with 150 ml water until dissolved. Do not boil.
- Allow the syrup to cool completely.
- Strain the lemon zest from the alcohol.
- Stir the cooled syrup into the infused alcohol.
- Add 150 ml water and taste.
- Bottle the limoncello and rest 7–10 days before serving.
- Serve very cold from the fridge or freezer.
Tips from the class
Avoid the white pith when zesting. It introduces bitterness.
- Longer infusion gives stronger lemon aroma.
- Limoncello should be served ice cold.
Shelf life
- Room temperature: about 3–4 months
- Fridge: about 6 months
- Freezer: up to 12 months