I have been making Limoncello for many years since I first tasted it on a trip to the Almafi coast in the early 90’s and for some reason the recipe I had posted on an earlier version of this blog was lost. This liqueur is so easy to make though, and is perfect after a meal on a warm summer evening so I decided I needed to post the recipe once again.

Traditionally, making limoncello simply involves steeping the peel of organic lemons in grain alcohol for a week or two, then straining the mixture and sweetening it with a simple syrup. The oils from the lemons infuse the alcohol with the true essence of the lemon creating a wonderful liqueur.

Grain alcohol is not that easy to find back in North America in some areas, so an unflavored vodka would work instead. I have played with my limoncello ingredients throughout the years and like to add the peel of an orange or two in with my lemons which I feel adds a depth of flavor. 

The simple syrup can be added until you obtain the sweetness level you prefer, although I have included the amount I generally use. We store our Limoncello in the freezer, and because of the alcohol in the mixture it never completely freezes, but remains a cold, slushy drink that is delicious served in tiny amounts after a heavy meal. It is important to remove the yellow peel only, and not the white part which would make the mixture bitter.


Buon Appetito!
Deborah Mele 



Yield: 2 Quarts
Cook Time: 10 minutes

A tart after dinner liqueur that is wonderful after seafood.


  • Peel From About 15 Organic Lemons (or 2 Pounds) - See Note Above
  • Peel From 2 Organic Oranges
  • 1 Quart Grain Alcohol (Or Unflavored Vodka)
  • 4 Cups Sugar
  • 4 Cups Water


  1. Place the colored part of the peels only of the lemons and oranges in a large bottle or container with a lid, and pour the grain alcohol on top.
  2. Close with a lid and store in a dark place for 10 days to two weeks.
  3. Strain the mixture well, returning it to the bottle.
  4. In a pot, boil the sugar and water together until the sugar has completely dissolved.
  5. Cool to room temperature and then add the simple syrup mixing well.
  6. Taste to ensure adequate sweetness and then store in the freezer or refrigerator.

Did you make this recipe?

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  1. I have a question for you…have you tried to make the creamy limoncello? If so, would you share that technique and recipe…many thanks, love your site!

  2. I use Meyer Lemons when I make my Limoncello, . They are larger than regular lemons so I use about 9. It gives the little orange flavor you are talking about

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