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

  • Yield: Makes about 2 quarts

Photography: GENTL & HYERS

Source: Martha Stewart Living, May 2005


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


  1. 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).

  2. 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.

  3. Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.

Cook's Notes

Limoncello can be stored in the freezer in an airtight container up to 3 months.

Reviews Add a comment

  • MS10355469
    7 DEC, 2013
    Great idea...but what size bottle of vodka?