Italian after-dinner drink. I use organic lemons.

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Ingredients

35
Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the lemon zest and vodka in a 2-gallon jar. Cover, and let stand 3 to 4 days at room temperature.

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  • Remove and discard the lemon zest. Stir in the sugar and water until the sugar has dissolved. Pour into bottles or other containers, and store in the freezer.

Nutrition Facts

176.8 calories; 0.4 g protein; 30.1 g carbohydrates; 0 mg cholesterol; 1.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2011
I used vodka instead of water and the zest of 18 lemons. It was incredible! Read More
(16)

Most helpful critical review

Rating: 3 stars
06/25/2010
Some suggestion. Since you are using only the outer skin of the lemon look for organic lemons that have not been treated with nasty stuff. Look for lemon varieties that have a thick skin and are high in essential oils. Try peeling thin strips with a potato peeler. A zester will prematurely release the oils in the skin. Try to avoid the pith (white part) as this is what causes bitterness. Also try an alternative sweetener such as agave instead of refined sugar for a warmer palate feel. This recipe will create a Limoncello that is a little low in alcohol over traditional Limoncello. If you are using Vodka (40% 80 proof) the final alcohol will be less that 20% instead of 30-35%. It will freeze at this proof. A higher proof alcohol will extract out the oils and color faster. We love Limoncello so much we started a company in Sonoma to produce it commercially. Salute! Read More
(41)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/01/2011
I used vodka instead of water and the zest of 18 lemons. It was incredible! Read More
(16)
Rating: 3 stars
06/25/2010
Some suggestion. Since you are using only the outer skin of the lemon look for organic lemons that have not been treated with nasty stuff. Look for lemon varieties that have a thick skin and are high in essential oils. Try peeling thin strips with a potato peeler. A zester will prematurely release the oils in the skin. Try to avoid the pith (white part) as this is what causes bitterness. Also try an alternative sweetener such as agave instead of refined sugar for a warmer palate feel. This recipe will create a Limoncello that is a little low in alcohol over traditional Limoncello. If you are using Vodka (40% 80 proof) the final alcohol will be less that 20% instead of 30-35%. It will freeze at this proof. A higher proof alcohol will extract out the oils and color faster. We love Limoncello so much we started a company in Sonoma to produce it commercially. Salute! Read More
(41)
Rating: 5 stars
03/01/2011
I used vodka instead of water and the zest of 18 lemons. It was incredible! Read More
(16)
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Rating: 4 stars
06/28/2010
it's awesome.'ve made this a few times with just a little more vodka (151 proof!) People love it Read More
(9)
Rating: 5 stars
08/30/2011
This is a lovely Limoncello and SO easy. I can't wait till my lemon crop comes in. I know what Santa will be bringing to my friends:) Thanks so much for sharing Garden Goddess Read More
(6)
Rating: 5 stars
03/29/2012
I used vodka 1.75 L. and use all the lemon juice instead of water. Read More
(6)
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Rating: 3 stars
03/04/2012
This recipe makes: limoncello or a lemon flavored vodka. Don't be expecting a mixed drink or something sweet because it is not. It should be used just like any liqueur to basically make mixed drinks. Allrecipes has 5-6 recipes to use limoncello in under the advanced search button. It tried a couple and it was fine that way. I made it just as is but cut the recipe in half. It ended up as 4 lemons peeled. I used a potato peeler as suggested by the first reviewer. That same person is also right (make sure to not get any of the white part of the rind. It is bitter). The rest or half the recipe equaled to 17.5 oz of vodka 17.5 oz water and 2 1/4 cups of sugar. I let it sit 3 days as suggested. I only had vanilla vodka so I used that. I also found today it tastes good mixed in some 100% cranberry-pomengranite juice. I may also try it in some sparkling lemonade as someone suggested. I just wish I would have known in advance that this was not sweet. It was a lot of work to just make a lemon infused vodka. Interesting to learn though. Read More
(6)
Rating: 5 stars
12/24/2017
This is delicious! The few changes I made were use a 1.75 litre of Vodka. I couldn't get very nice slices of the Lemon peel without the white part so I zested the rest. I also added the juice from the lemons(I didn't want to waste it) And thought it would add even more lemon flavor. Instead of just adding the water & sugar to the Lemon/Vodka mixture I added about 4 cups sugar to 4 cups water and made simple syrup(equal parts water and sugar cooked to dissolve the sugar cooled it & added it to the lemon/Vodka mixture. I plan on bottling this in mason jars and giving to a few friends for Christmas! Thank you for a easy recipe!! Read More
Rating: 5 stars
12/26/2018
Made it as written. Swell! Will be making more in a few days! Read More
Rating: 5 stars
08/12/2019
I used a potato peeler and peeled lemons and I used simple syrup instead of cooking sugar. The lazy mans way :) Read More