Limoncello – Italian Liqueur

Step-by-step method

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At a glance

You're making a sweet Italian lemon liqueur that requires patience—the main work happens during a 14-day steep in a cool, dark spot. The tricky part is carefully removing the lemon zest without including the bitter white pith, and then you'll need another week for the liqueur to rest before it's ready to enjoy.

  1. 1/3

    Remove the bitter pith

    Peel the zest from organic lemons and remove the bitter white pith underneath.

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  2. 2/3

    Steep in alcohol

    Cover the zest with alcohol, water and sugar, then leave to steep somewhere cool and dark for about 14 days, stirring occasionally.

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  3. 3/3

    Strain and let it rest

    Strain the liqueur and leave it to rest for one more week.

Limoncello – Italian Liqueur

bohynekuchyne
Active time total 10 min
Prep 10 min Cook —
Plus overnight of resting (not counted in active time)
4 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 4 ingredients

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About this recipe

In Tuscany we fell in love with this delightfully sweet lemon liqueur. So of course we had to try making it ourselves. Recipe from Emanuela Riddi.

Gluten-free Lactose-free Vegan Vegetarian

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