Limoncello Recipe


Makes about 3 1/2 Cups, 25 (1 oz) servings


  • 10 Santa Teresa Feminello lemons
  • 1 bottle vodka, (750 ml)
  • 3 cups sugar
  • 3 cups water


  1. Rinse and dry lemons, then remove the outer yellow skin with a microplane zester or vegetable peeler. Try to remove as little pith as possible. Collect the peels on a piece of parchment or wax paper.
  2. Add zest to vodka: make a funnel with the paper and tap or gently scrape zest into bottle of vodka or pour vodka into a 2-quart jar and add zest. Cap and set aside to infuse at room temperature for 4 days or up to one month. A longer time will produce more lemon flavor.
  3. After vodka is infused, combine sugar and water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
  4. Line a funnel with a paper coffee filter. Pour infused vodka through lined funnel into a clean pitcher or jar to remove lemon peel.
  5. Add syrup, 1 cup at a time, until it is sweetened to your taste. (You might not use all the syrup.)
  6. Transfer limoncello into clean bottles. Seal and refrigerate or freeze. Chill at least 3-4 hours before drinking. It can be stored in the refrigerator for up to one month or in the freezer for one year.


Amount Per Serving (based on 28 servings)
Calories: 140
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 22 g
Fiber: 0 g
Total Sugar: 22 g
Added Sugars: 22 g
Protein: 0 g
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