How to Make Homemade Limoncello
You can drink plenty of limoncello on any of our Amalfi Coast cooking vacations, and for April you can currently take advantage of a 30% off promotion at our best-selling Mediterranean Cooking Experience! Contact us for details.
Learn how to make this famous Amalfi Coast liqueur at home, and read about the time Peg (successfully!) brought home a jar of limoncello on a flight here – needless to say, it was an adventure!
- 5 large organic Amalfi Coast lemons (or 8-10 smaller organic lemons)
- 2 c. alcohol (95%, such as Everclear or another grain alcohol)
- 20 oz. sugar
- 3 c. water
1. Rinse the lemons and using a peeler remove just the yellow part of the peel, leaving behind the white pith.
2. Put the lemon peel in a sealable glass jar with the alcohol. Let the peels macerate for at least 30 days in a cool, dry location, giving the jar a shake every few days.
3. When the 30 days are up, prepare a simple syrup by combining the sugar and water and boiling just until the sugar is dissolved. Let cool completely.
4. Add the syrup to the lemon peel and alcohol mixture and shake well.
5. Let rest for another 30 days in a cool, dry place.
6. Shake the jar vigorously for a few seconds, then strain out the lemon peel and enjoy!
Keep your limoncello stored in a cool dry location, in the refrigerator, or in the freezer (the alcohol will keep it from freezing).