Hey citrus lovers - my Italian limoncello recipe from Amalfi is finally here! This vibrant yellow liqueur is sweet, slightly tangy, and incredibly refreshing-basically, sunshine in a bottle.
While it's delicious on its own, it's even better used to make a citrus and sparkling cocktail as my Amalfi spritz recipe. If you're in the mood for another iconic Italian drink (but alcohol-free!), you've got to try my non alcoholic Aperol sprits. It's light, refreshing and bubbly.
Growing up in an Italian family, limoncello was always a must-have in the freezer. We'd sip it after big, heavy meals as a digestivo or enjoy it outside with friends and family.
Ever since my uncle gave us a lemon tree from Amalfi, making our Italian limoncello recipe has become a yearly tradition at home. And honestly, my dad's become quite the pro at it!
Now, you might be wondering - what shall I do with all those citrus leftovers? Don't toss them! Use the juice to make something delicious like my artichoke carpaccio, bresaola carpaccio or my lemony pasta with ricotta. While the rest can be squeezed into an ice cube tray and store in the freezer for whenever you need it.
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Best secret for a great Amalfi limoncello recipe
Before you dive into making your own Italian limoncello, there are a few key things to keep in mind-because trust me, they make all the difference in flavor and quality!
Drumroll... It all starts with the lemons!
Yep, choosing the right citrus is the first and most important step.
- Type of Lemon - Traditionally, the limoncello recipe is made with Sfusato Amalfitano- a long, slightly pointed lemon from the Amalfi Coast, known for its intense aroma and thick peel. But don't worry if you can't find it! Any good-quality lemon will do just fine, as long as you follow the next tips.
- Unwaxed lemon - This one is super important: always choose unwaxed and organic lemons. Since we're using only the zest, you want to avoid any wax or pesticides. During the infusion, the zest releases all its essential oils into the alcohol-that's where the magic happens! So make sure your citrus are unwaxed and organic.
- Freshness - Go for citrus that look fresh, bright yellow, and firm to the touch. Avoid anything green, pale, or overripe.
Ingredients
For this recipe we only need 4 ingredient to make the famous Amalfi limoncello. See recipe card for quantities.
- Fresh Lemons: Use unwaxed and organic.
- Grain alcohol: You'll want to use 95% high-proof alcohol. In Italy is called alcool puro 95Β° , however if you are in US look for the brand Everclear (95% or 190 proof). Always check the label to make sure it's safe and intended for food preparation!
- Sugar: Caster sugar is what you need.
- Water: Use still, clean, drinkable water for the best results.
How to make homemade Amalfi limoncello recipe
- Step 1: Using a vegetable peeler, carefully peel off the zest, making sure to avoid white pith underneath.
- Step 2: Place the zest in a large glass jar and pour in the alcohol and seal tightly.
- Step 3: Let it infuse in a dark and cool place for about 40 days. Make sure to shake the jar daily.
- Step 4: After 40 days, it's time to make the sugar syrup. Dissolve the sugar and water in a large saucepan on gently heat. When is starting to boil turn it off and leave it to cool down.Strain the zest from the alcohol using a fine mesh strainer. Then, pour the infused alcohol into the syrup and give it a good stir. Discard the zest. Using a kitchen funnel, carefully pour the limoncello into clean, sterilised bottles. Storage the limoncello in a freezer and let it rest for 1 week before to serve it.
Top tips
Even though this recipe is super easy, there are a few little tips that are a must to follow. These'll help you to make your Amalfi limoncello recipe turn out just right:
- Zest - Only peel the yellow part of the lemon - skip the white pith underneath! The pith is bitter and will mess with that lovely lemony flavour.
- Be patient with the infusion - I get it, it's hard to wait! But trust me, the magic happens over time. Letting the peels infuse for at 40 days gives a deeper aroma, bolder colour, and amazing flavour. No shortcuts here! Also don't forget to shack it daily.
- Cool down the syrup - Before mixing your syrup with the alcohol infusion, let it cool all the way down. I like to make it in the morning, and by evening it's usually ready to mix.
- Sterilise Bottles - Clean, sterilised bottles are a must to keep your limoncello fresh and safe - especially if you're gifting it or storing it long-term.
- Let it rest -Once bottled, pop your limoncello in the freezer for at least a week. This helps the flavours to settle and to blend perfectly.
- Serve it cold - Trust me, limoncello is meant to be served icy cold. Keep it in the freezer and pour it straight into liqueur glasses before serving. It'll be smooth, zesty, and super refreshing-just like we enjoy it in Italy!
π Recipe
Amalfi limoncello recipe - straight from my Italian kitchen
Equipment
- 1 Vegetable peeler
- 1 Glass jar of 1.5 lt (50.75 oz) to infuse the zest with the alcohol
- 1 Large saucepan to make the syrup and to mix up the limoncello
- 1 Spoon to mix the syrup and the lemony infused
- 1 Medium strainer or clean cheesecloth
- 1 kitchen funnel to pour the limoncello into the bottles
- 4 Glass bottle 1 lt
Ingredients
- 6 Unwaxed and organic lemons medium size
- 1 lt Grain alcohol - 95% alcohol 33,814 lt oz
- 800 gr Caster sugar Β Β 28.21917 oz
- 1 lt still, clean and safe-to-drink water. 33,814 lt oz
Instructions
- Rinse the lemons under cold water and pat them dry. Using a vegetable peeler, carefully peel off the zest, making sure to avoid the bitter white pith underneath.
- Place the lemon zest in a large, clean glass jar and pour in the alcohol. Seal the jar tightly with its lid and store it in a cool, dark place-like a kitchen cupboard-for about 40 days. Remember to give the jar a gentle shake daily to help the flavors infuse evenly.
- After 40 days, it's time to make the sugar syrup. In a large saucepan, combine the sugar and water. Warm gently over low heat, stirring now and then until the sugar has fully dissolved. When the mixture starts to boil, take it off the heat and let it cool completely.
- Once the syrup has fully cooled, strain the lemon zest from the alcohol using a fine mesh strainer or cheesecloth. Then, pour the infused alcohol into the syrup and give it a good stir to combine everything. Discard the zest.
- Your limoncello is now ready to be bottled. Using a kitchen funnel, carefully pour the limoncello into clean, sterilised bottles. The funnel will help keep things neat and avoid any spills.
- Storage the limoncello in a freezer and let it rest for 1 week before to serve it.
Notes
Serve with
Before to drink Amalfi limoncello recreate an Italian dinner by serving these recipes:
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Anna says
Finally a limoncello recipe that is super easy to follow. So happy I've found your blog.