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Prep Time
30 mins
Cook Time
10 d
Total Time
10 d 30 mins
Create your own lemon flavoured liquer at home.
Course: Drinks
Cuisine: Italian
Servings: 40 shots
Calories: 100 kcal
Author: Emma Walton
  • 10 lemons unwaxed
  • 700 millilitres over-proof spirit i.e. vodka
  • 700 millilitres hot water
  • 600 grams granulated sugar
  • You will also need a large airtight container that is able to hold up to 2 litres of liquid.
  1. Peel each of the lemons, trying to avoid retaining any of the bitter pitch and transfer to a large airtight container.
  2. Pour over the alcohol, seal the lid, and store in a cool dark place for a minimum of 3 days (but up to 10 days is best!)
  3. Every couple of days give the container a shake to keep the lemon peel moving about the liquid. You will notice after roughly 3 days that the liquid turns from clear to yellow - by the tenth day it will be flourescent!
  4. A day before you wish to bottle the Limoncello, fill a jug with 700ml of hot (but not boiling) water and add the sugar.
  5. Stir until the sugar is completely dissolved.
  6. Remove the lemon peel from the alcohol and pour the sugar syrup into the airtight container.
  7. Mix the syrup and the now yellow alcohol.
  8. Replace the lid and leave the liquid in a cool dark place overnight so that the flavours completely infuse.
  9. It will now be ready to bottle! Ensure you have enough bottles for at least 1.5 litres of liquid.
  10. These should be sterilised either with sterilisation solution, or by washing with warm soapy water and leaving to dry in a warm oven.
  11. Once bottled the Limoncello is best kept in the fridge, or even better the freezer!
  12. If you have used an over-proof spirit the high alcohol level should keep the Limoncello from freezing.
  13. Best served over ice or in cocktails.
Recipe Notes

Don't be put off with how long it take to make Limoncello. For the most part it's hidden away in a cupboard and you'll be wandering around the shops doing your Christmas shopping while it does all the hard work!