Skip to main content

Limoncello, Homemade Lemon Liqueur

Limoncello is one of those sips that instantly transports you back to where you first tasted it. In my case: sitting on the beach on the Amalfi coast with Jake during a three week trip to Italy just before we got pregnant with R. It reminds me of sunshine, sand, and a carefree time in our lives. Each time I make it, it's a delicious remembrance that one of these days we'll be kidfree and carefree again. Sooner than we think, actually. Well, maybe not the carefree part - that's a luxury of the young and naïve - but both of our boys will be launched at the end of the summer. And I will certainly lift a glass in celebration that we did it: We raised two boys who have grown up to be good young men who will make the world a better place! But this is about limoncello...

This particular batch was inspired by a lemon event at a local organic farm where we tasted three kinds of limoncello - one regular, one limoncello cream, and one with lavender.

I picked a ton of lemons at the farm and set out to make a lot of lemon deliciousness, including my own 2022 limoncello!

  • 20 organic lemons, washed and dried
  • 1.5 Liter bottle vodka (100-proof preferred, or 80-proof)
  • 1 to 4 cups sugar, to taste
  • 1 to 4 cups water
  • Also needed: sharp paring knife, half gallon jar with lid, strainer, small funnel, clean bottles
  • Optional: 1 vanilla bean sliced open lengthwise or 1 sprig of organic lavender

Peel the lemons with a sharp paring knife to get as much of the peel with as little of the pith as possible. Place the peels in a large lidded jar. If you are using a vanilla bean or lavender sprig, add that to the jar as well. Cover the peels with vodka and tighten the lid.

Let the vodka and lemon peels infuse, out of direct sunlight, for at least 4 weeks but as much as 6 months. The longer you infuse, the stronger the lemon flavor.
When you are done infusing, strain out the peels. Create a simple syrup with a ratio of 1:1 (sugar to water). I usually do 4 cups, then use only what I need.
Slowly add the simple syrup to the infused vodka, tasting as you go. The less you add, the thinner and more alcoholic it will taste; the more you add, the more syrupy and sweet it will taste.

When you are satisfied with your creation, use a funnel to pour the limoncello into clean bottles.

Limoncello can be stored in the fridge or the freezer for up to year, but I doubt it will last that long. Serve ice cold in very small glasses.

Cin cin!


Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t