Homemade Limoncello Recipes

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HOMEMADE LIMONCELLO



Homemade Limoncello image

This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. -Jenni Sharp, Milwaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 4

10 medium lemons
1 bottle (750 ml) vodka
3 cups water
1-1/2 cups sugar

Steps:

  • Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

LIMONCELLO



Limoncello image

For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     beverage

Time P4DT4h40m

Yield 7 cups

Number Of Ingredients 4

10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Steps:

  • Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
  • Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

HOMEMADE LIMONCELLO



Homemade Limoncello image

If you have yet to try limoncello, you are in for a sweet treat! It's an Italian lemon liquor that my nonna would always serve in chilled glasses after a big family feast. My father grew up in Sicily, where lemon trees are abundant, but limoncello can be found all over southern Italy. It's lovely when sipped straight out of the freezer, poured over vanilla ice cream or spun into cocktails, like my Italian 75 or Spicy Italian Margarita. Cheers!

Provided by Dana Beninati

Time P14DT10m

Yield about 3 cups

Number Of Ingredients 3

4 organic lemons, thoroughly washed and dried (see Cook's Note)
2 cups 80-proof vodka, such as Tito's
3/4 cup sugar or 3/4 cup store-bought simple syrup plus more, if desired

Steps:

  • Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.
  • Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming my Spicy Italian Margarita).
  • If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
  • Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months.

LIMONCELLO



Limoncello image

Truly worth the time required to create this distinguished ice cold refreshing drink.

Provided by Michele O'Sullivan

Categories     World Cuisine Recipes     European     Italian

Time P21DT40m

Yield 34

Number Of Ingredients 4

10 lemons
1 liter vodka
3 cups white sugar
4 cups water

Steps:

  • Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
  • After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
  • Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
  • Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g

LIMONCELLO



Limoncello image

Our version of the limoncello-lemon-infused Italian liqueur-is bright and refreshing.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes about 2 quarts

Number Of Ingredients 4

11 lemons
1 liter 160-proof vodka, or grain alcohol
3 cups sugar
3 cups boiling-hot water

Steps:

  • Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).
  • Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
  • Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.

HOMEMADE LIMONCELLO



HOMEMADE LIMONCELLO image

Categories     Fruit     Dessert

Yield 2 bottles

Number Of Ingredients 6

15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water
Choose thick-skinned lemons because they are easier to zest.
** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Steps:

  • Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest. Step One: In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Two: In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. Step Three: After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

LIMONCELLO



Limoncello image

Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream

Provided by Mary Cadogan

Categories     Drink

Time 15m

Yield Makes about 2 litres

Number Of Ingredients 4

5 unwaxed lemons
1l bottle vodka
750g caster sugar
700ml boiling water

Steps:

  • Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
  • Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
  • Strain into decorative bottles, adding a few strips of lemon zest to each bottle.

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Bring to a boil over high heat and let the syrup boil for 5 minutes. Let the syrup cool, then add it to the limoncello mixture, along with the remaining bottle of vodka. Cover the jar and return it to the cupboard for another 40 days. Strain the limoncello into bottles and discard the lemon zest. Aperitif. Christmas.
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2020-06-03  · Swirl the ingredients once a day. After the 12 days, boil the water and sugar until sugar dissolves about 5 minutes, let cool completely. Meanwhile strain through a sieve the alcohol and lemon mixture, then add the strained mixture with the cooled sugar and water syrup, combine well. Let sit for a day or two at room temperature.
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HOW TO MAKE LIMONCELLO | KITCHN
2019-06-08  · Start with a simple syrup made of 1 cup of sugar dissolved in 1 cup of water — start here whether you used 100 proof or 80 proof vodka. Add this to the infused vodka, taste, and add more simple syrup to taste. You can play with the ratios of water to sugar here, all the way up to 4 cups of water with 4 cups of sugar and anything in between.
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HOMEMADE LIMONCELLO: THE RECIPE FOR MAKING THE PERFECT LIQUEUR
Infuse the lemon peels with alcohol, seal and leave to rest in the dark for 3 days. After 3 days, dilute with water and add the sugar, then stir gently, seal again and then let the (almost) limoncello sleep for 4 days. When he has slept enough, strain the limoncello with a fine sieve, a chinois, bottle and store it in the freezer or refrigerator.
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Top Asked Questions

How do you make Limoncello from lemons?
The lemons are steeped in the alcohol, generally for at least two weeks, though longer is also fine. The alcohol is then strained to remove the peels and diluted with the simple syrup. After a little more resting time, the limoncello is ready to be enjoyed on its own, in a cocktail or added to another recipe.
How to make the best Limoncello vodka?
Preparation. As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Two: In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One.
How much water do you put in Limoncello?
If you’re using Everclear 151 or vodka, you can get by with adding less water. If you are using fully-leaded Everclear 190, make sure to use at least 3 1/2 cups of water in your simple syrup. Is my homemade limoncello supposed to be cloudy?
What is Limoncello made from?
Limoncello is made from the peel of lemons mixed with sugar and grain alcohol and Arancello is made the same way with organic oranges. So we decided to make a batch of our homemade Limoncello and Arancello for our family and friends to enjoy. We use only organic lemons and oranges.

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