Amalfi limoncello recipe - straight from my Italian kitchen
Learn how to make Amalfi limoncello with my authentic Italian recipe! This bright yellow, sweet and tangy liqueur is super refreshing. Serve it chilled from the freezer and enjoy with your loved ones—or share it as a thoughtful homemade gift!
Servings: 4 Bottles
Calories: 120kcal
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 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
P.S. Please note that limoncello is a liqueur with a high alcohol content. It's meant to be sipped slowly, usually in small amounts after a meal.
How to serve limoncello:
In Italy, we serve limoncello ice cold in small chilled glasses — we call them cicchetti. It’s the perfect way to end a meal, especially on a summer evening.
Easy recipe, lemon, limoncello, liqueur
