Recipe for limoncello?
Ciao! I'm looking for a recipe for the Italian after-dinner drink limoncello. While it is a sweet, somewhat syrupy drink, some renditions are less cloying and more balanced in flavor than others. Any ideas?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
15 Comments:
my friend made an incredible batch to give as gifts for xmas.
i just sent him an e-mail, so as soon as he hits me back i will post it up.
gastronomeg at 3:23PM on 09/09/09
Thanks! I'm eager to see the recipe, gastronomeg!
Ciaohound48 at 4:11PM on 09/09/09
I use this recipe but sub Everclear. Very good.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html
finsbigfan at 4:13PM on 09/09/09
I'e been doing it this way for years:
This takes at least 6 weeks to make. But it's totally worth it. Once you taste this, you'll never drink the commercial brands again.
15 lemons
2 bottles (750 ml) 100-proof vodka (you can use 80 proof, but, honestly, it won’t be nearly as good, by a lot. It draws the flavor out better, and since you’re adding water/sugar, it’ll keep it from freezing in the freezer)
3 cups sugar
3 cups water
Wash and scrub the lemons. Pat dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest. Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be.
Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.
Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.
Please note: I usually do it three weeks on each end, but I'm impatient. If you do it for the full 40, you will have a somewhat better product. I usually make BIG batches of this at one time, as it makes a great gift. I generally do a big batch for Christmas gifts.
This is not my recipe. I friend gave it to me forever ago. A couple of years ago there was one very similar in Epicurious in both ingredient amounts and in wording. Which just goes to show a great recipe really does make the rounds.
NOTE: I like my limoncello a little less sweet than regular, which I think tastes too much like sweet lemon drops. If you want it that sweet, use 4 cups sugar/4 cups water.
I'll be making another batch soon to give as Christmas/Hanukkah gifts. I've been toying with the idea of adding an her to it. Anyone with a good suggestion? Right now I'm thinking basil or thyme, but I will certainly bow to the wisdom of someone who's actually done it before.

chisai at 4:29PM on 09/09/09
@chisai: I've never done this before, but I'm having a hard time imagining basil or thyme. How about lavender?
lemonfair at 6:41PM on 09/09/09
@chisai My Italian friend posted a recipe very similar to that but he uses pure grain alchohol. You know, Everclear.
climbhighak at 9:13PM on 09/09/09
from what i have read here and know from experience a key is to use Everclear or other high-proof neutral spirit. The problem is it may not be available in all states.
coolname at 9:37PM on 09/09/09
just thought of something. anyone ever try 151 rum? you may need even less sugar then. hmmm...
coolname at 9:38PM on 09/09/09
Or, better yet, you could just go to southern Italy and get the best limoncello on the planet!! Really, nothing compares to it!
lindy123 at 11:10PM on 09/09/09
I wish Everclear were available in my neck of the woods, but it's not so that's not really an option for me. It really is important that the vodka be 100 proof if at all possible though. You can make it with 80 proof, but the the results just aren't the same, and if you're going to spend the time and effort in making it, one might as well make the best version they can. I'm a fan of plain old Schmirnoff's 100 proof vodka.
chisai at 8:01AM on 09/10/09
my friend typically makes half of what the recipe calls for. the only time he desired more from one yield was last christmas when he was giving it out as presents. if he did that again, he'd probably make the whole thing.
he's also tried it with limes and with oranges before. both were good. grapefruit is another one he's going to try.
17 large lemons, preferable organic
2 750 milliliter bottles grain alcohol
5 1/2 cups water
6 cups sugar
wash & dry lemons. w/a paring knife, remove the ends. w/a veggie peeler, remove only rind, leaving pith intact. (squeeze juice from lemon & reserve for later use)
place lemon peel in 4 quart mason jar w/a rubber seal lid. add grain alcohol, making sure lemon peel is completely covered. store in a cool, dark place, shaking the jar once a day to agitate lemon peel.
on the 13th day, bring the water to a boil in a large saucepan. add the sugar & remove from heat, stirring until it is dissolved. cover & let cool to room temperature. place a colander on top of the saucepan and strain in the contents of the mason jar. discard the lemon peel. stir to combine the liquids, about one minute. transfer back to mason jar. store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.
after 3 weeks transfer the limoncello to smaller bottles that can be sealed w/rubber stoppers. store bottles in freezer. serve directly from freezer.
gastronomeg at 11:17AM on 09/10/09
A couple years ago I made the recipe that Giada DeLaurentis featured on her show, and I used it as an ingredient in her recipe for limoncello cheesecake which was delicious. The limoncello lasts forever, or as long as you want to keep it before it's consumed.
SavtaShayna at 5:17PM on 09/10/09
The recipes above look good to me. I made mine with vodka, which I know it not perfectly authentic, but the "bite" is less. I highly recommend using organic lemons, if you can. Since you are using so much zest, it's nice to have that peace of mind regarding chemicals and pesticides.
Of course, then again, we are talking about a drink made with grain alcohol, which could also double as a drain cleaner... =)
inothernews at 5:51PM on 09/10/09
Giada uses vodka in her recipe.
SavtaShayna at 11:50AM on 09/11/09
Summer Limoncello
* 1 ltr. grain alcohol
* 12 lemon peels
* 4 C. sugar
* 1 ltr. water
* 1 tsp. fresh mint
* club soda
Directions
Let first two ingredients sit in glass container for seven days. Bring sugar and water to boil, remove and cool. Strain lemon mixture and add to cool water mixture. Bottle and place in freezer.
Fill tall glass with ice and add 2 oz. limoncello, fresh mint, and enough club soda to fill the rest of the glass.
Chew on That at 4:01PM on 09/11/09