Homemade Limoncello: Delightful Summer Digestivo

In The Imbibery and Distillery by Christine McKellar

Limoncello is an Italian citrus-based digestivo that is served chilled and packs a wallop. It’s  the second most popular liqueur in Italy and rapidly becoming popular in restaurants worldwide. Try this easy, pleasing and potent homemade Limoncello recipe that with proper storage will grace your liquor cabinet for about two years—if you can keep it around that long.



You will need a large glass jar to start.

.zest of 6 or 7 large organic lemons

.1 litre or quart of pure grain alcohol or vodka

.5 cups  water

.3 cups sugar



Peel the zest from the lemons with a vegetable peeler and put in a large glass jar.  Avoid as much of the white pith of the lemon skin under the yellow zest as possible. Place peels in the jar.

Add the alcohol to the jar with the lemon zest.

Cover the glass jar with plastic wrap and store it in a cool place for 7 days.

Day six: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool overnight.

Day Seven: Strain the lemons peels from the alcohol and discard the peels.

Pour the sugar syrup into the glass jar with the alcohol and stir well.

Chill in freezer or fridge, then serve.