It has the most neutral taste and has the best capacity to extract the most flavor and aroma from lemon peels. So while this recipe may differ from what your Italian relatives might make in their kitchen, this gives you a foolproof way to make and bottle your own limoncello recipe — and perhaps pass it down to the next generation.

Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor. Making Limoncello from scratch is very easy, but you need to let it rest and infuse for several days before you can complete the recipe.Sfusato Amalfitano: The word sfusato comes from the Italian word for “spindle,” and is a visual reference to this even more elongated, pointed lemon native to Amalfi. Traditionally, lemons from the Amalfi coast are used to make Limoncello. My favorite lemons are Meyer lemons which grow all over California. In fact, I have a tree in my yard. Spirit Alcohol A lower proof vodka will mean that you may need an additional week or more to reach maximum lemon flavor.

I know, depending where you live, it’s not always easy to get the highest proof alcohol. So what should you do if you absolutely can’t get 190 proof/ 95% vol. quality alcohol? This off-the-beaten-path family agricultural enterprise is centered within the compound of an old convent. On the picturesque grounds, the third generation of the Pollio family cultivates olives, lemons, and fruit trees, lovingly making up homemade products from limoncello to chocolate and other digestivi made with walnuts and fennel. Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.Taste and quality can vary tremendously from producer to producer and from bottle to bottle. Bad limoncello tastes like window cleaner; good limoncello tastes pure and invigorating, like imbibing a ray of sunshine.

Making limoncello at home is easier than you think and it only requires a little time and 3 ingredients — lemon peel, high proof clear alcohol and sugar. (Water too, but we don’t count that.) That’s it! Don’t worry about how much time your bottle is sitting out infusing, the high proof liquor will prevent mold from growing. However, should you see any signs of discoloration or something fuzzy growing, discard, sanitize your bottles, and start over. Firstly, limoncello is typically served as a digestif or “ digestivo” either after a meal or with a dessert as it’s quite sweet. Usually, it is regarded as a summertime drink but it may be enjoyed in colder months after dinner. Otherwise, it tends to be particularly pleasant on a hot sunny afternoon. Make the simple syrup (sugar and water mixture). Let it cool then add it to the lemon infused alcohol.

2. Peel The Lemons

In Italy, limoncello is often served as an apertivo, before the meal. The intention is to open the stomach before a meal. Despite being easy to drink, limoncello is deceptively strong. Indeed, the sweet and syrupy flavour conceals an alcohol concentration typically between 25% and 30% ABV. You can extract a little more flavor from lemon peels if you shake the bottle with infused lemon peels once a day. This step is optional if you’re using Everclear alcohol or other 190+ Proof alcohol but it’s super important when you make Limoncello with vodka. Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don't have a pan with a spout, this is the easiest way to pour the syrup once it is cold.