Who doesn’t love limoncello, made with fresh lemon peels, alcohol and sugar. Limoncello is very common in Southern Italy especially in the Campania region, in Sorrento and Ischia. Many believe that the best lemons to make limoncello are grown in Ischia and Sorrento.

Italians drink limoncello after meals as they believe in its digestive properties. Many people make limoncello at home but there are many varieties of limoncello you can buy in liquor or grocery stores. It’s not very difficult to make limoncello at home.


First wash and clean the organic lemon; pat the lemons dry. Then using a peeler, remove the peel from the lemons in long strips.  You should use only the lemons peels and remove the pit. The white part and the pit are bitter.

Place the lemon peels in glass container. Pour the vodka or grain alcohol over the peels and cover the container.  Let it sit at room temperature in a dark place for at least 30 days.

After 30 days, in a large pot combine water and sugar. Let the pot boil for 10 minutes until  sugar is dissolved. Once ready, move it from the stove and let it cool. Then, pour the sugar syrup over the limoncello mixture.

Remove the lemon peels and transfer the limoncello to bottles. Seal the bottles and let it sit for another 30 days.

After the rest period, put the limoncello in the freezer. If the limoncello is of the right conistency, it should not freeze.



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