THE Limoncello Recipe: Don't Bother with Other Recipes, THIS Is the One.

How to Make Limoncello

This is a long-form of the standard recipe that omits no details or explanations. If you plan to make limoncello (also incorrectly spelled "lemoncello" or "lemonchello") at home and have never tried it before, you should read this very closely.

Step One: Select Lemons

Cut a hole in the box. (Just kidding.) The first step is actually to select your lemons. Whenever possible, select organic lemons because it’s actually the skin (zest) you use in making limoncello and that’s also where all the pesticide is.

Organic lemons also aren’t waxed, which is more crap that ends up in your liquor. Try to choose thick-skinned lemons with smooth skin. The reason for this is that it’s a heck of a lot easier to zest a lemon with smooth skin. And it kind of goes without saying that you should pick ones that don’t have stickers on them if possible.

Watch the video series: My series of YouTube shorts on the process


Step Two: Wash Lemons

Wash the lemons. You’ll need to do this whether or not they are organic but if they aren’t organic it’s more of an ordeal. You need to scrub them under very warm water with a vegetable brush or some other plastic scrubber. Remove all stickers or stamps and as much of the wax as possible. Then dry them with a paper towel. 

As an optional step, I like to also use a vegetable wash on the lemons to really get them squeaky clean and remove any wax or debris. It's an extra step, but worth doing in my opinion. I do this for any fruit or vegetable when I intend to eat the skin. 

Step Three: Zest Lemons

Zest the lemons. Doing this step quickly and doing it well requires a Microplane Zester because anything else just doesn’t work as well in my experience. I like to put a cutting board or a large piece of aluminum foil down to catch all the zest. Then you just use the zester to remove a thin layer of zest from the whole lemon.

Zesting Lemons with Microplane Grater

If you get even a little bit of the white pith just below the zest, it will make your liqueur bitter. So don’t take chances, if the lemon is bumpy and you can’t get all the zest without hitting the pith elsewhere, let it go. The lemons in the picture below have been zested. Notice how it is still yellow because I just removed the outer skin without touching the pith anywhere. This step is all about quality over quantity.

Lemon Zest

My recipe calls for 2 more lemons than what you typically see (~50 grams of zest) because it is so important not to worry about not having enough zest here and digging into the lemon for more is not allowed. This step used to take me a really long time when I used other types of zesters or peelers but with the Microplane I can zest all 17 lemons in about half an hour.

Step Four: Filter the Liquor

Filter the liquor. This should actually be done simultaneously with the zesting to save time. I use a Brita pitcher that I bought for this purpose, but any similar water filtration pitcher will do. I pour one bottle in, let it filter, pour it into a regular clean pitcher, then back in the top and I repeat the filtration four times for each bottle of liquor.

Filtering Grain Alcohol

I’m still testing how worthwhile this is and how many filtrations are optimal but four is my current standard. I filter regardless of what kind of liquor I use. My standard recipe calls for 1,500 ml of liquor and many people have loved this recipe over the years but I’ll admit that it is pretty strong.

If you’re using 151 proof grain alcohol like I do, then 750 ml is more than enough for most people. Better yet is to use my alcohol percentage calculator (which factors in the strength of your alcohol) and target 30% as the final alcohol percentage. Adjust from there to taste.

Whenever possible I use grain alcohol for authenticity. It’s difficult to get because many states don’t allow it to be sold. I’ve found though that vodka has a flavor of its own that is imparted and I’m not a big fan of that.

However, it is much better than nothing so the next best thing is 100 proof, mid-grade vodka. If you must, use the 80 proof but more potent liquor is better. Use my alcohol percentage calculator to get it right on the first try.

Step Five: Add Zest to Liquor

Combine the zest and the filtered liquor into a very clean one gallon glass jar and screw the lid on tight. If the lid isn’t tight enough, put a piece of plastic wrap on the top before screwing on the lid. You can use any glass jar of sufficient size and I have different ones for different purposes.

Homemade Limoncello

The one on the above is a basic one that holds an entire batch. I’ve also found good jars at Marshall’s and online. Put a label on the jar that tells you at least the date of when you made it, and include other details about how you made it. I use a label maker to number my batches and track in an Excel sheet what I do differently each time but that’s probably more anal than most people need to be.

Step Six: Let the Infusion Rest

Wait. I tend to keep each batch in my kitchen for the first week to ten days and I shake it up about four times during that initial period. After that I put it in my basement because of the “out of sight, out of mind” factor.

It’s easier to wait if you don’t see it sitting there all the time. I let the mixture sit and infuse for a minimum of 45 days, longer if I can stand it or if I forget about it. This is where all of the lemon flavor comes from so don’t short-change yourself here. If you absolutely must have it sooner, reduce wait times from later steps first.

Filtering Limoncello
How to Filter Limoncello

Step Seven: Filter the Infusion

This is one of the most important steps and by far the most laborious. My process is to filter less than some people recommend but I’ve found that it’s enough to get the job done and this is one job you’ll want to keep as short as possible. However, you should never skip it. I’ve skipped the filtration and the result resembles dirty bath water more than limoncello. The filtration actually gives it the color, clarity and flavor you expect.

My first filtering pass is with a flat-bottom permanent coffee filter that you can buy at the grocery store. I put it right in the funnel and the funnel in the pitcher or whatever container I’m using. Then I ladle the infusion out of the storage jar and through the filter. This first pass removes all of the zest and other large debris. Then comes the tough part. I take flat-bottom disposable coffee filters, the ones with the fluted edging, and put them inside the permanent filter. This is basically double-filtering and I repeat this step a second time. Then on the last pass I just put it through the permanent filter by itself just in case any debris or zest gets back in there during the filtration process. So, that makes two filtrations with just the permanent filter and two filtrations with the permanent plus disposable filters.

When filtering, you want to be patient and preserve as much of the liquid as possible but there will come a point when it looks like there’s more liquid at the bottom but no more liquid is dripping through. Do NOT try to salvage that liquid. Throw it away along with the filter (or wash the filter) because that stuff is exactly what you’re filtering in the first place. There’s some great info on filtering liquors here.

Step Eight: Add Simple Syrup

Add the simple syrup. My standard recipe is to bring 5 cups of water just to a boil and then remove it from the heat and stir in 3.5 cups of white sugar. Then let it sit until it comes down to room temperature. I use filtered water for this and I now always use regular white sugar. I don't attempt to calculate the exact proportions needed. Sugar and water are cheap and simple syrup has many uses so I just make too much and measure out what I need.

I’ve tried other types of sugar but raw sugars tend to have subtle flavors of their own (most notably molasses) that will show up in the final product. If that sounds ok to you, give it a whirl, but I didn’t like it. I’ve also heard that you should not stir the sugar but rather let the low boil mix the two instead. I’ve tried it both ways and never noticed a difference. Once the simple syrup cools down (completely, to room temperature) you can just add it to the lemon/liquor infusion, screw the lid back on and shake the jar. Mark on the label the date you mixed the infusion with the simple syrup.

Step Nine: Let It Rest

Wait some more. I now put the mixture back in the basement and wait for at least another 45 days. The longer the mixture rests, the smoother the flavor of the final product. I am convinced of this fact. Though I’ll leave this step in as the official recipe, in practice I usually filter and then let it sit longer in the bottle.

Step Ten: Bottle the Limoncello

Because I’m anal about this, I wash, dry and then sterilize the bottles first. You can sterilize them by putting aluminum foil over the top and baking them in the oven at 350 degrees for an hour. Then just don’t take off the aluminum foil until they are ready for use. This isn’t really necessary for this purpose (it is for beer) but it makes me feel like the bottles are clean enough. I often use either the bottles the liquor came in (if it’s for my own use) or some smaller and better-looking bottles (if I want to give them away). I have a very thorough post on choosing limoncello bottles here. I also wrote a post on how best to find and apply the labels.

I’ve also heard that if you give it away you should put on a label saying that it is a gift and not intended for resale to pacify the ATF guys. I’ve yet to give much away outside of the family so it hasn’t been an issue for me.

Lastly, serve it to your friends! Get some lovely limoncello glasses like the ones below and show off your creation! You can also create other cocktails with it, and I've gone to great lengths to help you with that here.

How to Serve Limoncello

You’re done! A few bonus tips for you though. In my experience the limoncello mellows a lot in the first week. I realize this is torture but if you’re not in a tremendous hurry, I recommend doing the first tasting a week or so after bottling. The longer it sits, the smoother it gets (within reason of course, the flavor can decline with age). This is more important if you’re making it with grain alcohol than vodka but it still holds true. I taste a given batch at one week, six months and one year of age. Never has a batch been around longer than that or I’d taste it at later intervals as well. Enjoy!

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(67) comments

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Pumpernickel September 25, 2018

I have made your recipe for limoncello for several years now, only at Christmas, and give away bottles as gifts. (Would love to post a picture…) Our friends and family just love it and bring back their empties for a refill at Christmas. I’m considering making a summer batch. LOL Thank you for your detailed instructions!

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LT November 26, 2018

I’ve used the InstantPot electric pressure cooker for nearly 4 years, long before it was a “thing.”

Took me until my last batch of limoncello to use it to make simple syrup; we used it to make hummingbird juice this summer and, dug, it finally hit me: it’s the same thing as simple syrup basically.

Even though I use 50/50 honey and white sugar (sometimes honey and stevia for a “skinny” version), this absolutely works. It’ll work with just water and white sugar too. You’ll never stand and stir at your stove to make a simple syrup again.

DIRECTIONS:
Add ingredients to InstantPot. Set to 3 minutes at high pressure. Cool the mixture somewhat before blending with your steeped ingredients. Continue making your limoncello. .

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Ben December 9, 2018

If you send me your pics, I’ll post them!

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Kate Fetherston December 10, 2018

Hi Ben,
Nice to hear from you and the new site looks amazing!
I’ve used your recipe for the past 6+ years——yes, winters last a long time in Vermont and I need those projects. Limoncello is basically summer in a bottle!
I wanted to share a few things I’ve tried.

First, I weight my zest. That’s helped a lot with flavor quality. I use 3 half-gallon bottles for my batch of 2 750ml bottles of 100 proof vodka. I can’t get grain alcohol in Vermont.
I make sure each of the half gallon bottles has at least 50 grams of zest in it. I keep a log of all this so I can compare last year’s batch, etc. I’m using a lot more lemons than your recipe calls for—usually around 28, depending on size.

Next, I let the zest marinate for much longer. I’ve left it as long as 90 days before filtering. I read your comments on checking the paleness of the zest and will keep that in mind. But I also leave the batch for another 60-90 days after adding the simple sugar. I’ve found that leaving it longer makes it really smooth.

I’ve made “cello” with limes——the best ever!!! But definitely a pain to microplane. I’ve also used several varieties of oranges: Page oranges are the best. Tangerines are also good, depending on how vibrant the flavor. I think grapefruit would also be amazing but I haven’t tried that yet. I’ve also used Meyer lemons and that’s wonderful but expensive.

I still have the tail end of past years in the fridge or freezer and they’re perfectly good, just as you note. I do notice a positive flavor difference once I started weighing the zest.

Last but not least, there are many more cocktail options! Lavender-limoncello martinis, sage-ginger-limoncello martinis, limoncello-pomegranate cosmos, limoncello paired with basil or with sage. Lime cello is great with gin and tonic. Limoncello is also great with a Jasmine (see David Lebovitz’s Blog for recipe). I’ve used limoncello in cakes and frosting. The alcohol cooks out of the cake and you have to put more zest in, but a bit in the frosting is wonderful.

So, I’ve really enjoyed making this—-and people love getting my cellos as gifts. Thank you for sharing your limoncello recipe and experience!
Happy cello-ing!
Kate

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A bernard December 10, 2018

I made a batch two summers ago. Thank you. I turned out great. Asked an Italian friend of mine just to make sure and she thought it was pretty good.

… Question when in Italy I enjoyed the creamy type of lemoncello. Do u know what give it that look and texture?

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Aly December 11, 2018

Thank you so much for the detailed recipe. We made lemoncello from your recipe three or four years ago for ourselves and for Christmas gifts. Your recent email reminded me of how fun it was to make. I think we will start a batch this week to give to friends on Valentine’s Day. It’s such a great gift. Thanks again.

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llangford February 28, 2019

i started making Limoncello a few years ago…(my in law are Sicilian)I am still a newbie and still trying to perfect. Just finished bottling a batch today and I used your suggestion of the permanent and the paper filtering. I have been using a milk bag in the past. really liked your suggestion! I like a clear limoncello so filtering is a must! This batch is a little stronger in alcohol so it will definitely need to rest a while. Not sure I used enough sugar but dont like a really sweet limoncello and still playing and keeping a notebook on the changes. I believe everyone should tweak their limoncello to their own individual tastes…and goodness I despise the store bought ! ick thanks for all your suggestions and especially the calculator!!!

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Pinki Morin April 22, 2019

Do you know where or from whom I can purchase ponderosa lemons? I’m not interested in ponderosa lemon trees, just the lemons.

Looking forward to hearing from you.

Pinki

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Lauren July 22, 2019

I started making my simple syrup for limoncello-making in the InstantPot. Add the filtered water and the sugar. DO NOT STIR.

Set to high pressure for 3 minutes. Unplug the pressure cooker when the cooking cycle is done (remember it’ll take about 5-7 minutes to get to pressure before the 3-minutes-under-pressure.)

Remove the pot liner while wearing mitts or using other heat protection. Set on a rack to cool, covered with cheesecloth or a tea towel. Often I pour this mixture into another container so it cools more quickly.

Wait until completely cool.

Use any leftovers from making limoncello in a hummingbird feeder.

Enjoy!

Lauren

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Lauren July 22, 2019

Another thing I’ve learned: how to make a “Red Haze” cocktail. Invented July 2018 by DrLauren at the lake house in upstate NY.

Per Red Haze (some say “trance”) cocktail:
1.5 ounces limoncello
3 ounces 100% cranberry juice

Shake well over ice. Strain into a chilled glass. Garnish with a fresh rosemary stalk or some lemon basil. Or whatever you like.

This drink is also nice with a splash of (ideally fresh) seltzer water.

For a pretty presentation and a lemony bite, add a lemon “ice” cube or two. (After zesting all those lemons, squeeze ‘ em & freeze ‘em in ice cube trays).

Enjoy responsibly 👻

Lauren

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R.V. Ehrmantraut August 12, 2019

HOW many lemons if I use 750 mil 160 proof alcohol and 964 mil simple syrup and how much sugar?

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Donna August 25, 2019

never tried will make as Christmas surprise …. need easy recipe

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Scott Arkwright January 5, 2020

What is final alcohol proof of limoncello using your recipe of 1500ml 150 proof grain alcohol and adding 3.5 cups sugar with 5 cups water?
Thanks

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LS January 21, 2020

Can the lemon / syrup mixture “rest” in the bottles? Or is it necessary to have it rest in the large container?

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Vince February 27, 2020

Thanks for the great article. However I can’t see how 350 degrees is needed to sterilize when 200 kills everything you want to destroy. Secondly, since the bottles will be holding alcohol, I find the sterilization step to be rather redundant. Just saying.

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Geri April 5, 2020

Where did you find those fabulous glasses

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vince May 13, 2020

Have used this recipe several times and has always turned out great. At a recent family gathering, my brother revealed that he had some left over. The date was 3 years prior. Flavor was still excellent and I didn’t even mind it was room temperature. Was held in a rubber corked swing top. This recipe takes patience, but the reward is incredible. Thank you!

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garrett sanchez May 19, 2020

I’ve made a few batches using Meyer lemons and it tastes pretty good. But that season is coming to an end. A friend told me they have 3 trees of sweet lemons or mosambi lemons. Have you tried using those? When I taste the zest it’s not as strong as the Meyers, so I’m thinking I’ll need to use more. What’s your experience?

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Bev June 29, 2020

Where are those stemless glasses from?

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Pete Fredlake July 2, 2020

I just finished filtering the booze/zest (I used 150 proof) and it had a beautiful clear yellow color. But when I added the simple syrup, it turned cloudy. Is this a normal? The photo on this site shows a cloudy liquid, but the first batch I made with vodka was more clear. I decided to put in the back closet and let it sit for 45 days.

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La August 7, 2020

Hello,
When you say grain alcohol, what exactly do you mean? In regards to using vodka which is best: Ciroc, Absolut, or Devil’s spring? (1or 2 bottles?) Why are you filtering the alcohol? How much of the simple sugar mixture are you using?
Thank you!

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Valerie September 16, 2020

Can I use Asti Martini instead of vodka?

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Chris September 29, 2020

hi there. Since lemons are seasonal, can you use dried lemon zest as an alternative to fresh lemon?

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Carrie November 7, 2020

Hi! Thanks for the great tutorial. I just started the infusion last night. I’m wondering, is there any reason why I can’t bottle right when I mix the simple syrup?
Instead of having it rest in the large jar, could I mix it with the syrup well and then bottle it? I’m trying to use these as Christmas gifts and just planned to inform the recipients of when it’s ok to open and drink.

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Ben November 29, 2020

Yep, that’s normal.

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Ben November 29, 2020

You can, but it wouldn’t be limoncello if you did. Asti Martini has a flavor of it’s own and what you want here is a very neutral (flavorless) spirit.

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Ben November 29, 2020

I’ve never tried it but I suspect it wouldn’t work as well. It’s the lemon oil you want, and I’m not sure what happens to it when you dry the zest.

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Soraya November 29, 2020

Perfectly titled as THE recipe to use my friend. 2 questions- Can you please tell me that after having steeped my meticulously peeled pithless peels for 65 days that I haven’t just ruined 2 GALLONS of the golden beauty by pouring in my simple sugar while still warm?
Secondly, would it be ok to pour into the bottles to let rest now or is that a strict no no? I’d like to free up the gallon glass jars to get started on a batch of narancello but I can order some more jars if you advise against it.
Salud!

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Susan Steadle-Phillips December 6, 2020

Question, how much simple syrup do I add to 750 ml (apx) of lemon-infused grain alcohol? All of what is here (the 5 cups water and the 3 1/2 cups sugar)? Just some? Need to make it soon as my tincture is almost ready to filter. Thanks – Susan

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Ben December 7, 2020

All of that is for 2 bottles or 1.5L. Here’s the recipe: https://limoncelloquest.com/limoncello-articles/limoncello-recipe

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Susan Steadle-Phillips December 10, 2020

Got it! I’m filtering my tincture right now and the simple syrup is cooling. The only thing I did differently from your recipe is that I zested my lemons instead of pealing them. It releases more of the oils and makes it a bit more lemony. But I really needed the simple syrup amounts and I thank you for your help. Cheers!

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Victoria Valmassoi December 30, 2020

The lemon count doesn’t make sense. Lemons come in all sizes and it depends on how much zest you get from your lemons. This is the ONLY website recipe that actually states the amount of zest needed (~50 grams) although you do have to search for it. I have been looking for other recipes to compare the amount of zest and had no luck. Thanks for giving an accurate amount of zest in weight and not lemon count.

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Frank Stefano January 29, 2021

After zesting, I’ve been told to use lemon juice by adding it to the simple syrup. You seem to agree with this and purchased a juicer but I don’t see any directions for using the juice.

The last two patches I made were (one) with simple syrup and the other with honey. The honey seemed a bit more mellow and smooth.

Any thoughts? Also, your recommendation for adding cream? BTW, great site, I’m in the restaurant business.

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Paul February 5, 2021

Thanks! This post was super helpful!
Have you ever tried any alcohols other than vodka? I am thinking overproofed rum or mezcal. I will try this even if it’s not reccomended because YOLO but also I think the rum could bring a rustic sweetness. The mezcal would have a smokey flavor that goes with lemon. I get that’s probably against everything you believe in and for that, I am sorry.
Thank you again!

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Ben February 6, 2021

Do whatever you think will be delicious! I prefer base liquors that have nearly no flavor of their own because I’m a purist about the lemon flavor. But that’s just my opinion!

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carolyn dickinson April 13, 2021

If you convert his simple syrup recipe from 6.167 cups to mls, his recipe yields 1459.0397 mls. Using his proof calculator, his is roughly 38% proof. That’s really very strong. I researched the world’s most popular selling bottled limoncello and it seems 30% is what most companies utilize. However, it may possibly freeze. I’m going to try a small batch to figure out if I need 30% or 32% because I prefer less strong and less sweet. Here goes nothing.

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Rob April 13, 2021

Hello from Spain. I’m working on my second batch. I did one a few years ago using lemons from our tree when we lived in southern Spain. We had so many lemons (literally a ton, I estimated) that I made the dreadful mistake of adding zest to syrup when boiling and then blending. YOU MUST NEVER BE TEMPTED TO DO THIS. The zest and other particulate matter was no longer protected from oxidation because of the lower alcoholic content of the liquor/syrup mix. The whole batch, about 10L, went brown and was ruined. We gave it back to the guy who gave us the alcohol (orujo which is the Galician version of grappa, from wine grapes) and he distilled it with his grape pomace the following year.
This year we have orujo from our own wine which did not make it to the final blend. It’s about 54% alcohol. We are using lemons from our own tree again but the lemons in Galicia are not a patch on the quality of lemons from Andalucia. It smells good but is very pale with almost a green tinge to it. However we do have really fantastic clementines and I will try with them next season as per the suggestion of another one of your contributors below.
One last thing. We’re winemakers and so we’re used to doing blending trials. So I make up a syrup according to your suggestions but we run a blending trial with it to get the balance right for us (considerably less sweet than commercial limoncellos).
Thanks for your great, and really useful website.

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Eva Degraeuwe April 15, 2021

Thank you so much for the recipe! Just a short question – do you let the bottle rest at room temperature or in the freezer?
Thanks!

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Ben April 15, 2021

Agreed, I mention this in a number of places on the site. That said, people tend to like my recipe.

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Ben April 15, 2021

Either is fine, though I keep it in the freezer.

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17 May 3, 2021

every time I click on something like alcohol calculator and takes me to a another website that says I need to verify I’m not a bot….I enjoy limoncello and this website is exactly what I have been looking for could you please help and tell me what I need to do so this stops. I really would like to utilize the alcohol percentage calculator … thank you very much … I even tried to click on contacts and that would not work

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Ben May 3, 2021

My site got hacked, but it’s not right now. So if that happens please clear your cache.

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17 May 3, 2021

sorry did not work if there is away to access everything please let me know the site looks great and the calculator is exactly what i’m looking for

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Cl May 5, 2021

Do you use two bottles of pure grain alcohol and the zest of 17 lemons. Or just one bottle I was confused cause it says 750ml is more then enough. Also the
5 cups of water and 3.5 cups of sugar is that for 2 bottles or 1 bottle. Thank you

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Daniel Jones May 6, 2021

Using a sharp potato peeler, the kind that’s been around for 50 years at least, works just fine. It doesn’t take any great skill or a zester to make limoncello unless taking your time to do a good job these days qualifies as a great skill. I still have half a batch that i made 08/11/18 (33 months ago) and it tastes great. I used the skin from 35 lemons and 5 750ml bottles of 190 proof Everclear. There’s a reason why limoncello is made with 190 proof ethanol. What would dissolve more salt, a liter of 95% EtOH and 5% water or 75% EtOH and 25% water? The same principle is at play when making limoncello. I never made limoncello that tasted the slightest bit bitter, and my guess is that many of the people that have made bitter limoncello wouldn’t have, if they used 190 proof ethanol instead of 151 proof, or worse, wasted their time making it with 100 proof vodka.

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