Reviewed: Dec. 2, 2009

I've been making this for the past 4 years. I use a potato peeler, too, as it is much easier. I let it steep in the fridge for a month, stirring occasionally. Mix with half and half for a creamy drink or pour over vanilla ice cream for a great quick dessert.

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JENICEVES

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 5, 2009

so easy,so good!

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kansas

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Reviewed: Sep. 29, 2009

Perfect lemoncello! I had some in Italy last year and this is even better! Very important not to get any of the white pith in it. I use a potatoe pealer and peal the skin off instead of scraping the pith out. Works great!

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Jill

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Reviewed: Jun. 20, 2009

I'm about to add the syrup today, and will post back after I let it sit with the sugar for (only) a week. I used limes instead- a fun green color after only sitting for 6 days. I can drink it as is right now- ha! Why does the mixture have to sit for so long after adding the sugar? It's not like it is fermenting it.

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ofedaisy

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Reviewed: Jun. 3, 2009

I agree that this recipe is a bit sweet, so I just used 1 1/2 cups sugar. That is why I only gave it 4 stars. The extra lemon zest added to the simple syrup is a great idea! So is using a vegetable peeler. I would also remind everyone that most store bought lemons are coated with wax, so make sure you let them sit in VERY hot water first and rub off the wax. I use 1/2 a jigger of this in my Cosmopolitan drink and also make a sorbet with it. LOVE IT!

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LovingIt

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Reviewed: Mar. 20, 2009

This is a simpler version of my recipe. My limoncello ages for 80 days but is well worth it. The more it sits the smoother it is. Donot skip on the aging and make sure to keep it in the freezer. Wonderful

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givemhell

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Reviewed: Mar. 19, 2009

Buy and use a Microplane zester - it's the best tool for zesting lemons and making Limoncello!

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margomery

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Reviewed: Jan. 10, 2009

very easy and tastes authentic. We love it!

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Tiffani

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 10, 2009

Terrific and so fun! I made a double batch & gave it for Christmas gifts. I started the process in late October with homegrown Meyer lemons. I too peeled them instead of zesting-wasn't hard at all. After 3 weeks I strained that and added the lemon syrup (boiled more peel with the sugar and water) I only used 2 cups of sugar after reading other reviews. I let this sit another 3 weeks and then decanted it. Everyone loved it at the holidays- and it will only get better as it sits. Kept a little for me for this summer!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 5, 2009

So far, the receivers of the bottles I gave as Christmas gifts say that this was good! The limoncello I've had before was not as bright of a yellow color as mine turned out to be... unfortunately, I'm not in a state that grows lemons - perhaps fresh off-the-tree would have been best. Very fun to make!

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

I made this for my friend for her birthday, and she loved it! I put it in a decorative bottle with some candied lemon peel. It looked really cool and tasted even better. I will definitely make this again!

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 26, 2008

If you like lemon, you will love this! I almost always have a bottle of homemade limoncello in my refrigerator. I serve it in martini glasses filled with ice.

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MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

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Reviewed: Dec. 21, 2008

Cut the sugar in half. Nice!! Can't wait to try it with oranges. Definitely peeling the lemon skin is the only way to go.

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dael

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

Takes some time, but well worth the wait. I always have a bottle waiting in my freezer.

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DANIGIRL1011

Home Town: Taylors Falls, Minnesota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 27, 2008

This limoncello recipe is the real deal! We like it, but it is really strong. Its sweet taste is deceiving, and may lead you to believe it is pretty "harmless"... but beware, it isn't.

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: May 10, 2008

Love this recipe, I made a few changes to make things easier for me. First I poured off just enough Vodka (100 proof) out of the bottle to fit the lemon peel directly into the Vodka bottle. I then aged this for three weeks. After combining the simple syrup with this mixture, I poured it back into the Vodka bottle and an emptied, cleaned wine bottle (or two if needed). I let this age for three weeks as well, then strained. I think leaving the zest in the mix for the second aging increased the lemon flavor and helped balance the sweetness. Thank you for providing the recipe, its so much better than storebought.

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crfisch

Cooking Level: Expert

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Reviewed: Mar. 17, 2008

This was VERY sweet. I would agree to cut the sugar by about half for a smoother drink. I used a microplane zester for all the lemons and it went very quickly. I'm going to go with 4 stars, with the sugar cut down this would be very nice, as is, it's crazy sweet (even for me!)

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Feb. 4, 2008

Try mixing this with Italian Blood Orange Soda for a gorgeous as well as over the top cocktail ! I get my soda at Target but many grocery stores have it. Put the Limoncello in a tall glass over ice cubes and then slowly pour the soda, which is a dark red orange color, down the side of the glass. Beautiful color combo as well as flavor....ENJOY !

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