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Home > Limoncello (lemon liqueur) recipes
01.01.2003 -beverage- liqueur

Limoncello (lemon liqueur)

« A concentrated flavor which will no doubt have you making a face. To clear your conscience, just tell yourself this is a beverage fortified with vitamin C from lemons. I have my doubts. » 
Type Beverage - drink - alcohol - liqueurs - lemon - aperitif
Level of difficulty easy
Preparation time Preparation: 20 minutes – Patience: 2 months
Origin Italy
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  • 1 liter 90° alcohol
  • 10 untreated (unwaxed) lemons
  • 3 ½ cups (700 g) sugar
  • 1 liter water


  • Peel lemons with a potato peeler and set zest aside. The zest should be saved without the white part of the peel to keep your limoncello from being too bitter.
  • Place zest in sealed jar alcohol
  • Let rest in spot protected from light for 30 days, making sure to stir mixture every day.
  • At the end of a week, prepare a simple syrup with a liter of water and sugar: boil water, add sugar and wait until all sugar is dissolved in water.
  • Filter alcohol to remove all pieces of zest and add simple syrup.
  • Let rest 1 month before consuming
  • Serve limoncello well chilled as an aperitif but in small doses.


  • If you have 45° brandy, just use 2 liters and don't bother with the water. You can use vodka as the alcohol base and you get a delicious lemon-flavored vodka.
  • Like many fruit liqueurs, limoncello can serve as a base for making many desserts. I'm thinking for instance of tiramisu modified as well as zabagliones with limoncello.

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See Also :
Recipes with alcohol  Recipes with alcohol
Aperitif recipes  Aperitif recipes
beverage recipes  beverage recipes
Drink recipes  Drink recipes
Italian food recipes (Italy)  Italian food recipes (Italy)
Lemon recipes  Lemon recipes
Liqueur recipes  Liqueur recipes
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