Italian Limoncello

Ingredients

• 10 large unwaxed lemons (Amalfi or Sorrento ideally)
• 750ml vodka (40% abv)
• 500g sugar
• 500ml water

Instructions

1. Wash the lemons thoroughly; peel off only the yellow zest with a sharp peeler — no white pith (bitter).
2. Place peels in a large jar; cover with vodka; seal.
3. Rest in a dark cupboard for 4 weeks, shaking occasionally.
4. After steeping, the vodka should be bright yellow.
5. Make syrup: heat water and sugar until dissolved; cool completely.
6. Mix the syrup with the vodka; strain out the peels through muslin.
7. Pour into bottles; rest 2 more weeks before drinking.
8. Serve very cold from the freezer.

Serving suggestions

• Always served ice cold in small glasses after dinner.

Storage & reheating

Keeps a year in the freezer.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions