Limoncello recipe

Limoncello

A bright, fragrant lemon liqueur best served ice cold.

This version uses neutral alcohol for a fuller extraction of lemon oils and a clean, intense flavour. A vodka version is included below if high-proof alcohol is not available.

Approx. 27–28% ABV

Equipment

  • Fine grater or microplane
  • Clean glass container with lid
  • Small saucepan
  • Spoon
  • Clean bottle for storage
  • Fine sieve or muslin (optional)

Ingredients

    For the infusion
  • 127 ml neutral alcohol (around 70% ABV)
  • Zest of 1 large unwaxed lemon
  • For the syrup
  • 65–80 g sugar
  • 65–80 ml water
  • For dilution
  • 100–125 ml water, adjusted to taste

Sorrento and Amalfi lemons are typically available in the UK from late autumn through early spring.

Method

Prepare a clean glass container for the infusion and a clean bottle for storing the finished limoncello.

  1. Pour the alcohol into the glass container.
  2. Zest the lemon directly into the alcohol, taking care to avoid the white pith, which can make the liqueur bitter.
  3. Cover and leave to infuse for at least 1 hour. A longer infusion, up to a few days, will produce a deeper lemon flavour.
  4. To make the syrup, gently heat the sugar with the water in a small saucepan, stirring until the sugar has completely dissolved. Do not boil.
  5. Remove the syrup from the heat and allow it to cool fully.
  6. Add 100–125 ml water, depending on the strength you prefer.
  7. Taste and adjust with a little extra water if you prefer a lighter style.
  8. Transfer the limoncello to a clean bottle, seal, and allow it to rest in a cool, dark place for 7–10 days so the flavours can settle and soften.
  9. Serve very cold, straight from the fridge or freezer.

Strength guide

Using the full amount of dilution water will produce a limoncello of roughly 26–28% ABV. Using slightly less water will produce a stronger liqueur, closer to 30–33% ABV.

Tips from the class

From the class Avoid including the white pith when zesting, as it can introduce bitterness. Clean, sterilised bottles will help your limoncello keep well and taste fresher.
  • The syrup should be heated gently, not boiled.
  • A longer infusion gives a deeper lemon flavour.
  • Over time the flavour may mellow slightly and the colour may fade. This is normal.
  • Limoncello is traditionally served very cold, often from the freezer.

Shelf life & storage

  • Room temperature: keeps for 3–4 months in a sealed bottle stored in a cool, dark place.
  • Fridge: keeps for around 6 months and maintains a fresher flavour.
  • Freezer: keeps for 12 months or longer. At this alcohol level, limoncello will not freeze solid and instead becomes thick and silky.

Making limoncello with vodka

If high-proof alcohol is not available, vodka can be used instead.

  • Use 250 ml vodka (40% ABV).
  • Follow the same method above.
  • Do not add the extra dilution water at the end, as vodka is already diluted.
  • Infuse the lemon zest in the vodka.
  • Add the cooled sugar syrup.
  • Taste and adjust sweetness if needed.

The finished limoncello will be lighter, usually around 20–24% ABV, but still very pleasant and fragrant.

No major allergens by ingredient, but always check your alcohol source and serving accompaniments if needed.
Recipe taught at Flour Will Fly, Liverpool.
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