Becky Luigart-Stayner
7 cups (serving size: about 1/4 cup)

Limoncello is good ice-cold on its own, but it's also delicious in a lemon drop martini, mixed with sparkling wine, or splashed over a bowl of fresh fruit. Since it takes two weeks to infuse the bracing citrusy flavor into the vodka, start this gift early and decant it into pretty sterilized glass bottles.

How to Make It

Step 1

Combine vodka and rind in a bowl. Cover and let stand at room temperature for 2 weeks. Strain through a sieve into a bowl; discard solids.

Step 2

Combine 3 cups water and 1 1/2 cups sugar in a large saucepan. Cook over medium heat until the sugar dissolves, stirring occasionally. Remove from heat, and cool to room temperature. Add to vodka mixture.

Step 3

Divide limoncello evenly among 3 sterilized (750-milliliter) bottles, and seal.

Step 4

Note: Store in the refrigerator up to 1 year.

Ratings & Reviews

Lemon Vodka NOT Limoncello

July 04, 2015
In the true sense of Italian aperitif, Limoncello is made with pure grain alcohol (I.e. Everclear) NOT Vodka. This is a misleading recipe. Unless you want lemon flavored vodka. 1 star rating 'cause I can't give it a zero.

koliveiro's Review

April 12, 2009
Not recommending due to the fact the recipe does not tell you to "zest" your lemon peel, which makes all the difference in the world (when comparing to most other recipes for limoncello). If you include the "pith" the white part of the rind, it will make your limoncello bitter tasting. This recipe should be modified.

Gina1964's Review

November 27, 2008
I've made this in preparation for my annual holiday party...well in advance. There IS the satisfaction of knowing I prepared it, but tastes just like the purchased product.

ggscott's Review

November 30, 2008
Very refined, delicious tasting. What a wonderful gift for people. And easy to make! My daughter and her husband preferred it to the store-bought limoncello we had. I am going to make it again for Christmas - I've got family members requesting it!

SRodrig185's Review

January 01, 2013
I prepared Limoncello using this recipe. I took a photo of my finished product in a bottle. I had all the ingredients at home ready to be used for something. I tasted it this morning. It's very potent and burned on the way down. I usually do not drink beverages that are so strong and would like to have suggestions as to how to use it mildly

shelrael's Review

December 28, 2010
I'd been wanting to make this for a few years as a holiday gift, but always forgot (it takes 2 weeks). I finally remembered this year and it is so yummy! I'll make it again this summer if I've run out. I thought it was pretty clear to use lemon rind (the yellow) and not lemon peel which would include the white pith.