Limoncello Recipe - Allrecipes.com
Limoncello Recipe
  • READY IN 21+ days

Limoncello

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"Truly worth the time required to create this distinguished ice cold refreshing drink."

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Original recipe makes 34 (2 ounce) servings Change Servings
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Directions

  1. Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
  2. After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
  3. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
  4. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 21 days 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2007

My friends and family LOVE this recipe. However, I found that when you reduce the sugar by half, the flavors become more alive. I have now tried this recipe using lemons, limes, grapefuit and tangerines...and it is all fabulous.

 
Most Helpful Critical Review
Jan 29, 2007

Good if you prefer the 'clear' limoncello. I personally prefer the creamy version and have a recipe from a native Italian that is delicious.

 
Nov 12, 2006

Was a hit at my summer party,( A little tip) for server,cut a half a gallon milk carton in half,place bottle of limoncello in the center, fill with water and flowers and freeze overnight.peel back carton and serve on a plate and have a towel handy. This will guarentee limoncello stays chilled!

 
Dec 23, 2003

This is worth the effort. It's much easier to peel the lemons and use the peels than to zest them. Just, make sure you leave the pith (the nasty white part )on the lemons. It will make your Limoncello slightly cloudy and bitter tasting.

 
Dec 02, 2006

Great recipe! I also cut the sugar down to 2 cups (also 2.5 C of water), and I boiled lemonzest with the sugar/water mix to add a stronger lemon flavor to the whole thing. (Note: leftover lemon syrup is great for flavoring other drinks or making Italian sodas as well)

 
Feb 01, 2010

I am currently stationed in Naples, Italy. I took a class on how to make Limoncello, trust me on this, use 1 Liter of Everclear, and 1 Liter of water. I have talked to people that said Vodka does not do it justice. We were taught to use a potatoe peeler, you don't want any of the white, it makes it taste bitter. Other than that, follow the recipe wrt sugar and the time line. Remeber to keep this in the freezer prior to drinking.

 
Jan 15, 2007

I followed the suggestions of other reviewers and used a veggie peeler on my lemons, which made this much more manageable. I used organic lemons, since I figured it's the one time where the part of the lemon I'm the most interested in is the outside! After peeling off chunks of peel, I flipped them over and scraped them with the side of my knife to remove all of the pith. The end result made enough for x-mas presents for a few people and some for me to keep as well! My recommendation for drinking this: mix with pomegranite juice or cranberry juice. The flavors work so perfectly together, it tastes like you're drinking candy!

 
Sep 23, 2006

Limoncello is a really good drink. This recipe has worked 2/4 times I tried it. You have to be really careful to get just the zest or it will ruin it.

 

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