To make limoncello is a delightful and fun process that yields great results. It’s an Italian liqueur known for its refreshing taste and lemony zest. With a rich history deeply rooted in the sun-drenched Amalfi Coast of Southern Italy, Limoncello has captivated taste buds around the world. Its origins can be traced back to the early 20th century when it was believed to have been created by the skilled hands of Italian fishermen and farmers who sought to make the most of their abundant lemon harvests. Over time, Limoncello’s popularity grew beyond the coastal region, enchanting both locals and visitors alike with its tangy sweetness and smooth finish. Today, Limoncello continues to be cherished as a quintessential Italian digestif, capturing the essence of Mediterranean bliss in every sip.
Wait you can make limoncello at home?
Yes, you can! while it’s a fairly straightforward effort, it will take quite some time.
How to make homemade limoncello liqueur:
- (1) 750 mL Bottle of 100 proof or higher vodka of your choice
- (10) Lemons
- (1-2) cheese cloths – This is for ultra-fine straining
- (1) Large glass container – 1 Liter minimum size
- Filtered Water
- 4 lb pure white cane sugar bag
- Save the 750 mL Bottle, as well as have a couple of mason jars or flip-top bottles on hand for storage at the end.
- We use 8.5 oz flip-top bottles as they make for great gifts!
You may double the recipe up to as much as you can hold and store! In our most recent batch we managed to make 4x this recipe with around 40 oranges!
Instructions:
It’s time to get your hands dirty and well… sticky.
- Finely shave all 10 of the lemon peels.
- I use a freshly sharpened paring knife to really get the peels as thin as possible.
- It is important that you only shave off the colored part of the peels, the more white left on the peels will lead to a bitter batch.
- As you shave the lemons place all of your very thin slivers into large glass jar.
- After placing the peels into the jar, pour in all 750mL of your vodka into the same jar
- Cover the jar to ensure no dust or particles can get in during the infusion period.
- Let the jar sit in a cool place for 30 to 60 days
- I usually aim for the 45 day mark
- After the infusion process has ended its time to create the simple syrup
- This can be made at the same time as you peel the lemons
- The best ratio we’ve found from making a couple of batches is 3 1/4 cup Water combine with 3 1/4 cup of sugar
- In a medium-sized sauce pot bring your 3 1/4 cup of water to a boil then pour in the 3 1/4 cup sugar.
- I stir continuously until the mixture is completely clear (It will have a minor yellowish tint – that’s the sugar)
- let cool to at least room temp or warm to touch
- Strain out the infused vodka using the cheesecloth and then combine the simple syrup with your strained liquid.
- Mix thoroughly, distribute to your storage bottles.
- Lastly, let the bottles rest in the freezer for 1 to 2 weeks as the sugar, orange, and water break down, further harmonizing the tastes.
Wait I thought this was about Orangecello?
The great thing about this recipe is you can complete the exact same steps as above but with orange peels! I think the orangecello has a sweeter and deeper taste but that’s just my preference!
What’s in the big picture above?
We’ve taken the base idea of fruit infusing vodka and mixing in more advanced simple syrups like mint or rosemary syrups, and have created a whole slew of unique and fruit forward mixtures following the limoncello recipes! This infusion technique allows for endless creativity, as various fruits can be used, such as berries, citrus fruits, tropical fruits, or even exotic options like pineapple or watermelon. The length of the infusion process can vary, usually taking anywhere from a few days to a few weeks, depending on the desired intensity of flavor. Once the fruit has been infused into the vodka, the resulting concoction can be enjoyed as a flavored vodka on its own, mixed into cocktails, or used as a base for creating unique and refreshing drinks. Infused vodka offers a delightful and personalized twist to the classic spirit, providing a burst of fruity goodness with every sip.
When’s the best time to drink it?
Limoncello is traditionally consumed as a digestif, which means it is enjoyed after a meal as a palate cleanser and to aid in digestion. In Italy, where Limoncello originates, it is commonly served chilled in small, narrow glasses straight from the freezer. The crisp and citrusy flavors of Limoncello make it a refreshing way to conclude a meal, especially during warm summer months. It is also popular to serve Limoncello alongside desserts, as its tangy sweetness complements a variety of sweet treats. However, it’s worth noting that Limoncello can be enjoyed at any time, as its bright and invigorating taste can be a delightful addition to cocktails or mixed drinks. Ultimately, the choice of when to drink Limoncello depends on personal preference and the occasion.
Try it for yourself and let us know of any crazy or incredible concoctions you’ve created in the comments below!