Limoncello at home: recipes for vodka and alcohol - Alcohol and Tradition

Limoncello at home: recipes for vodka and alcohol

фото домашнего лимончелло из водки

Italian liqueur Limoncello is popular not only at home, but also around the world. Thanks to the simple technology and affordable ingredients, even novice cooks can successfully cope with the preparation of this drink. We will look at how to make Limoncello according to two proven recipes: classic and creamy.

Take a responsible approach to the selection of raw materials. Lemons should be fresh (not wilted) and fragrant, the aroma of the liqueur depends on it.

Classic Limoncello


  • lemons – 5-6 pieces of medium size;
  • alcohol 96% – 500 ml or 700 ml of vodka (moonshine 40%);
  • bottled water – 500 ml for alcohol and 300 ml for vodka;
  • sugar – 450 grams.

In traditional cooking technology, 96% grape alcohol is used as an alcoholic base, but at home, store-bought vodka or well-purified odorless moonshine is also suitable.


1. Wash the lemons with warm water, wipe them dry with a paper towel, then carefully remove the zest – the upper yellow part of the peel-from the fruit with a vegetable cleaner or a knife.

Attention! It is very important not to touch the white pulp, otherwise the liquor will turn out bitter.

2. Put the zest in a three-liter jar, pour alcohol (vodka), close the lid tightly. Infuse for 15 days in a warm place (18-25°C), protected from direct sunlight (you can cover with a thick cloth). Once a day, shake the jar intensively.

процесс настаивания лимонной цедры для ликера лимончелло

3. Strain the resulting infusion through a sieve or cheesecloth. Squeeze the zest dry.

4. Prepare the syrup: pour sugar into a saucepan with warmed water, bring to a boil and cook over medium heat for 3-5 minutes, removing the white foam. The resulting syrup is cooled to room temperature.

5. Mix lemon tincture with sugar syrup. The finished liquor is bottled, sealed and infused for 7 days in a dark, cool place to improve the taste.

Limoncello is drunk cold (you can drink it with ice) in its pure form or as part of cocktails. If there is turbidity, filter the drink through cotton wool.

Shelf life in a place protected from sunlight – up to 5 years. Fortress – about 40%.

фото классического домашнего лимончелло

The step-by-step technology of making homemade Limoncello is shown in the video.

Creamy Limoncello

This version of the liqueur is softer and sweeter than the traditional one.


  • alcohol 96% – 500 ml or 700 ml of vodka (moonshine 40%);
  • lemons – 6-8 pieces;
  • sugar – 1 kg;
  • fresh milk – 500 ml for alcohol and 300 ml for vodka;
  • cream – 500 ml;
  • vanilla – 1 pinch (to taste).


1. Put the zest removed from the lemons (necessarily without the white pulp) in a jar and pour alcohol (vodka, moonshine). Close the container tightly with the lid. Infuse for 15 days in a dark, warm room. Shake once a day.

2. Mix the milk, cream and vanilla in a saucepan. Bring to a boil, remove from heat and add sugar. Stir until the sugar is completely dissolved, then cool to room temperature.

3. Strain the lemon infusion through cheesecloth (squeeze the zest well), then combine the liquid part with the milk mixture.

4. Leave the finished homemade cream Limoncello in the refrigerator for 10-12 days.

Shelf life in the refrigerator is up to 1 year, but it is better to drink the liquor in 60-90 days. Fortress – 30 degrees.

фото кремового лимончелло

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