How long does homemade limoncello last?

Properly stored in the fridge, homemade limoncello can last for several months. Its high alcohol and sugar content act as natural preservatives, keeping it fresh and flavorful.

Can I use regular (non-organic) lemons?

While possible, organic lemons are highly recommended since you’re using the peel. Non-organic lemons are often waxed or treated with chemicals, which can affect the taste and quality of your limoncello.

Why does my limoncello look cloudy?

A cloudy appearance is usually a sign that the spirit, sugar, and water have emulsified—a natural effect known as “louching.” It’s perfectly safe and doesn’t impact the flavor at all. If you want crystal-clear limoncello, strain it through a coffee filter.

Can I make a non-alcoholic version?

Traditional limoncello relies on alcohol for extraction and preservation, so a true non-alcoholic version won’t have the same character. Instead, try infusing lemon peels in a sugar syrup for a lemony mocktail base.

Best Homemade Limoncello Recipe

Name: Best Homemade Limoncello Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 336 h
Cuisine: Italian
Ingredients: 8 organic lemons, peeled (avoid the white pith); 750 milliliters Everclear liquor; 6 cups water; 3 cups granulated sugar

Description

This homemade limoncello recipe creates a vibrant, sweet-tart Italian liqueur using fresh organic lemons, high-proof Everclear, and a simple sugar syrup. Infused over several weeks, it’s refreshing, aromatic, and perfect served chilled as a digestif or in cocktails.

Ingredients

Units Scale

Lemon Infusion

8 organic lemons, peeled (avoid the white pith)
750 milliliters Everclear liquor

Sugar Syrup

6 cups water
3 cups granulated sugar

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Instructions

Prepare the Lemon Peels: Use a potato peeler to peel the lemons, making sure to leave behind as much of the white pith as possible, which can impart bitterness. Place the lemon peels into a large jug or mason jar.
Add Everclear: Pour the Everclear over the lemon peels, ensuring they are completely submerged in the alcohol for full flavor extraction.
Infuse: Close the jar with a lid and store it in a cool, dark place. Swish or gently swirl the jar once a day to aid the infusion process. Allow the mix to infuse for at least 2 weeks and up to 4 weeks for the deepest flavor.
Make Sugar Syrup: In a large pot, combine the water and granulated sugar. Heat over medium and stir constantly until the sugar dissolves and the mixture is clear. Remove from heat and let it come to room temperature.
Strain Lemon Peels: After the infusion period, strain the lemon peels from the alcohol using a fine mesh strainer or coffee filter into a large bowl to ensure clarity.
Combine and Bottle: Add the cooled sugar syrup to the infused alcohol. Stir well to combine. Pour the finished limoncello into clean bottles or containers and seal tightly.
Chill and Serve: Store the bottles in the refrigerator. Limoncello is best served well-chilled in small glasses.

Notes

Use a sharp vegetable peeler to avoid bitter white pith when peeling lemons.
Patience yields better flavor; let the infusion sit for at least 2 weeks, 4 if possible.
Swirl or gently shake the jar daily to maximize infusion.
Strain well using a fine mesh or coffee filter for a crystal-clear limoncello.
For best results, always serve limoncello ice cold in chilled glasses.

Nutrition

Serving Size: 1 cup
Calories: 455
Sugar: 65g
Sodium: 11mg
Fat: 0.5g
Saturated Fat: 0.04g
Unsaturated Fat: 0.11g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg