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How to Make Authentic Limoncello | Homemade Limoncello Recipe PLUS Some Delicious Alternatives

Store bought limoncello, even in Italy, is rarely as good as it is when homemade. The overly-sweetened liqueur found in restaurants is mostly for tourists, while the home kitchen version is stronger and uses a lot less sugar (although still plenty, which really makes you wonder how the former is made). It’s a very simple drink to make, but before we begin it’s important to address why you might want to try one of the alternatives we’ve listed below…


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How to Make Authentic Limoncello | Homemade Limoncello Recipe

Why You Might Not Want to Make Limoncello


Because limoncello is made with a highly concentrated tincture using just the outer lemon rind, Italians consider it non-negotiable that the lemons must be completely pesticide free. Store bought organic lemons are definitely not guaranteed to be free of pesticides because there are many organic-approved chemicals that are used and will primarily affect the rind, which is exactly what we’ll be using.


You’re free to make your own decision, of course, but we urge you to only use lemons that come from a trusted, local source where you can be sure that no pesticides were used. If you don’t have a homegrown lemon source, consider trying…


Limoncello Alternatives


The basic process of making limoncello can be applied to other produce, not just lemons. You can really get creative with fruit, herbs and ingredients like coffee. After the limoncello recipe we’ll give a few examples with slightly tweaked ingredient amounts based on our own experimentation.


For each example, the process is exactly the same. Only the ingredients and infusion times change, all of which will be listed below.



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HOMEMADE LIMONCELLO RECIPE


Makes: About 2 liters


For this recipe, you will need:

  • 10 large lemons

  • 4 ¼ cups (1 L) grain alcohol (~95% alcohol)

  • 3 ⅛ cups (750 ml) water

  • 2 ½ cups (500 g) granulated sugar


Carefully peel the yellow lemon zest from all 10 lemons with a sharp paring knife, taking care to avoid peeling any of the white pith. If you do get some pith, you can scrape it off the peel with the edge of the knife. Place the lemon peels into a large, sealable jar and fill it with the grain alcohol. Shake to evenly mix the peels and liquid.


Store the jar in a cool, dark place for 25 days. Every 1 or 2 days, give the jar a shake.


After 25 days, combine the water and sugar in a pot and heat over medium/low heat, stirring frequently until the sugar is dissolved. Let the syrup cool to room temperature. Strain the lemon-flavored alcohol into the syrup and stir together.


Using a funnel, transfer the limoncello into sealable bottles and store in a cool, dark place for a month to let the alcohol flavor mellow. It’s now ready to enjoy! Keep it in the freezer and serve ice cold.


Cin-cin!





Limoncello Alternative #1: Coffee


Ingredients:

  • 14 ounces (400 g) coffee beans, roughly crushed in a mortar and pestle

  • 4 ¼ cups (1 L) grain alcohol (~95% alcohol)

  • 5 ½ cups (1.3 L) water

  • 5 cups (1 kg) granulated sugar


Infusion Time: 7 days



Limoncello Alternative #2: Ginger


Ingredients:

  • 11 ounces (320 g) peeled ginger, sliced

  • 4 ¼ cups (1 L) grain alcohol (~95% alcohol)

  • 3 ⅛ cups (750 ml) water

  • 2 ½ cups (500 g) granulated sugar


Infusion Time: 20 days



Limoncello Alternative #3: Basil


Ingredients:

  • 5.5 ounces (160 g) fresh basil leaves

  • 4 ¼ cups (1 L) grain alcohol (~95% alcohol)

  • 4 ¼ cups (1 L) water

  • 3 cups (600 g) granulated sugar


Infusion Time: 3 to 4 days



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9 comentários


Gene Johnson
Gene Johnson
15 de jun.

Regarding pesticides, etc. on lemon peels, you shouldn't worry too much. After all, the alcohol you infuse them with is a well-known poison, much worse than the miniscule amount of other substances you might ingest! In addition, limoncello is usually enjoyed in small amounts in a communal setting so no one person is going to get that much of any unwanted substance. Make it and enjoy! That being said, thanks for the other ideas. I'm making the basil one right now.

If you can't get 95% alcohol (here in NC the highest we can get is 151 proof), reduce the amount of water in the sugar solution to get the same final proof. Water can dissolve a lot more suga…

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highplex18
13 de jun.

I like what I see it is very interesting, please if you are willing will you email me the ingrediencies, I thank you and i ask God to 💕 and bless you and your family

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highplex18
13 de jun.

Thank you for the opportunity to look at the delicious cucian dishes and some lamunchello,, I can not wait to try them and to make them, please free to send me as much information on the different dishes and drinks as you can, for all dishes and all types of all alcohol drinks I thank you so very much, Nicola figliomeni Western Australia Perth.

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Jeffrey Oliver
Jeffrey Oliver
09 de jun.

In California we can only get 120 proof (60%). Can you recommend any changes to the recipe to accommodate that limit?

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han gu
06 de jun.

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