• 4 Meyer lemons
  • 1 cup vodka or Everclear grain alcohol
  • ¾ cup water
  • ¾ cup sugar


Zest the lemons, and place the zest into a large glass bottle or jar. Pour in the vodka or grain alcohol. Cover and let infuse for two weeks at room temperature. Shake every few days.

After two weeks mix the water and sugar in a large saucepan over medium heat until the sugar dissolves. Allow the simple syrup to cool to room temperature.

Mix the vodka and simple syrup together and strain to remove the lemon zest. Store in a tightly seal bottle. The limoncello is ready the following day.

It can be stored at room temperature or in a freezer. Serve either straight up or over ice.

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