Limoncello

260 Ratings
  • 5 46
  • 4 44
  • 3 99
  • 2 47
  • 1 24

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

Martha Stewart Living, May 2005

Gallery

Credit: GENTL & HYERS

Recipe Summary

Yield:
Makes about 2 quarts
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Ingredients

Directions

  • 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).

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  • 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.

Cook's Notes

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

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Reviews (3)

260 Ratings
  • 5 46
  • 4 44
  • 3 99
  • 2 47
  • 1 24
Martha Stewart Member
07/25/2019
I made this recipe and it turned out great. I cut the amount of sugar to 2 cups, and it was great, as I don't like things that are super sweet. I poured in more vodka, and that also turned out great. Main thing is get really good lemons, and let those bad boys sit - up to 2 weeks, to really get a lot of lemony goodness.
Martha Stewart Member
12/08/2017
Now I want to try Orangecello.
Martha Stewart Member
12/07/2013
Great idea...but what size bottle of vodka?
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