Homemade Limoncello Recipe, a Traditional Italian Lemon-flavor Liqueur (VIDEO)

Homemade Limoncello

How to make homemade Limoncello liqueur, according to the traditional Amalfi recipe.

Limoncello is one of the most famous and popular home liquors. The original Limoncello recipe is disputed between several cities on the Amalfi Coast, where lemons are especially fragrant. But it can be prepared at home with any organic lemon variety with a beautiful yellow, fragrant peel.

The first to register the trademark of Limoncello in 1988 was the entrepreneur Massimo Canale, and in Capri many claim that the liquor is associated with the history of this family; in fact, it seems that this liquor appeared in the early 1900s according to his grandmother’s recipe.

The original Amalfi recipe for homemade Limoncello is simple and accessible to everyone. You just need to observe the time of maceration and ripening in the bottle. So, take a few good lemons and follow the recipe step by step. You will prepare an amazing Limoncello liqueur, which you will proudly serve to your friends and loved ones!

What You Need to Make Limoncello Liqueur

Homemade Limoncello ingredients


  • Organic lemons (about 150 g each)
  • Pure alcohol 95°(I use this alcohol)
  • Water
  • Sugar

Tools (Affiliate links):

Homemade Limoncello Video Tutorial

How to Make Homemade Limoncello

Thoroughly wash all the lemons using a metal sponge to eliminate any impurities, and then proceed to dry them. Using a potato peeler, carefully remove the yellow skin from the lemons, leaving behind the white portion (2). Place the lemon zest on a cutting board, slice it into thin strips, and transfer it into an airtight glass container along with alcohol (3).

Allow the mixture to macerate for a duration of 3 to 7 days in a dry and cool location, away from both light and heat sources. For 3 days, use an alcohol content of approximately 20 vol. , while for 7 days, opt for an alcohol content of around 32 vol. . Remember to shake the container daily to facilitate maceration and ensure thorough ingredient integration.

How to make the traditional Limoncello liqueur image

Once the designated time has elapsed, strain the liquid using a fine mesh strainer specifically designed for kitchen use, discarding the zest (5). The alcohol should have acquired the characteristic lemon-yellow hue.

In a saucepan, combine water and sugar, bringing the mixture to a boil. Stir the boiling syrup continuously with a wooden spatula to evenly dissolve the sugar. Once the sugar has completely dissolved, the syrup is ready. Remove the saucepan from the heat source and allow it to cool. Combine the syrup with the strained alcohol, ensuring thorough mixing (7). Transfer the resulting liqueur into a tightly sealed bottle or glass container, and allow it to steep for a period of 30 days. After this duration, your homemade Limoncello will be ready for consumption.

Homemade Limoncello recipe

Home Made Limoncello Storage instructions

In winter, Limoncello can be stored and drunk at room temperature. In the summer, I suggest storing it in the freezer, where it will become creamy. It will be even tastier!

Homemade Limoncello recipe

Homemade Limoncello recipe, a traditional Italian lemon-flavored liqueur

Limoncello is a lemon liqueur. It can be prepared at home with any organic lemon variety with a beautiful yellow, fragrant peel.
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 37 days
Total Time 37 days 20 minutes
Course Drinks
Cuisine Italian
Servings 1.2 liter


  • 1 Kitchen fine mesh strainer
  • 1 Airtight glass container
  • 3x Swing top bottles (0.5 liter or 16 oz) or 2x Swing top bottles (1 liter or 32 oz)


  • 5 large organic lemons about 150 g each
  • 500 ml pure alcohol 95°
  • 500 ml water
  • 300 g sugar


  • Wash all lemons well with a metal sponge to remove all impurities, then dry them.
  • Using a potato peeler, remove the yellow skin, leaving the white on the lemon.
  • Put lemon zest onto a cutting board, cut it into thin strips, and then place it in an airtight glass container with alcohol.
  • Leave to macerate for 3-7 days in a dry, cool place away from light and heat sources (3 days with an alcohol content of about 20 vol.%, 7 days with an alcohol content of about 32 vol.%). The jar will need to be shaken every day to encourage maceration and mix the ingredients well.
  • After this time, strain the liquid with a kitchen fine mesh strainer and remove the zest. The alcohol was supposed to acquire the classic lemon-yellow color.
  • Pour water and sugar into a saucepan and bring to a boil. While boiling, stir with a wooden spatula to melt the sugar evenly. When the sugar dissolves, the syrup is ready. Remove the saucepan from the heat and let it cool.
  • Add the syrup to the strained alcohol and mix well. Pour the liqueur into a bottle or glass container, close it tightly, and let it brew for 30 days. After this time, your homemade Limoncello will be ready to drink.

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