How to make Limoncello - easy Italian way, amalfi coast

While I was in Italy on the Almalfi coast, I came across a simple recipe for making Limoncello - and since the best limoncello comes from the Almalfi coast, I decided to make some and share the recipe with you :) Simple, easy and tasty! Enjoy PS - If you let it age 5 months (or more) it goes from fantastic to AMAZING 😊

00:00 INTRO
00:36 PEELING LEMONS
03:28 INTO THE CONTAINER
06:21 TWO WEEKS LATER/ SUGAR SYRUP
08:34 SYRUP GOES IN
11:42 FOUR WEEKS LATER/ DECANT
16:22 TASTE TEST
17:27 OUTRO

How to make Limoncello
Ingredients
• 8 – 10 large organic lemons
• 1 liter (1 quart) 190 proof alcohol i.e. 95 % alcohol – this is strongly preferred (substitute could be a strong grappa or vodka, but the substitutes are not preferred, but will do)
• 1 liter (quart) of filtered, clean water
• 700 grams (28 oz) white sugar

Process
• Wash and dry the lemons.
• – lemon skins/rind only (a sharp potato peeler works well)
• Put lemon rinds into a gallon container (3-liter min) (3-quart min) and preferably a wide mouth container with lid
• Add 750 ml (a bit more that 3/4 quart) of alcohol. Seal and let stand for 2 weeks in a cool, dark place. (Periodically, give the container a gentle shake (about 2 – 3 times a week)
• Make the sugar syrup: bring the water to a boil, add the sugar, and stir until all sugar is dissolved. Let cool completely.
• Add the sugar syrup to the container with the lemon rinds and alcohol, then add another 250 ml (8 ½ oz) of alcohol. Gently mix.
• Let stand in a cool dark place for 4 – 5 weeks, and during that time, once or twice a week, give the container a gentle shake.
• Pour out the limoncello into another container through a very fine mesh screen then you can filter thoroughly, through a coffee filter for more clarity (or use a cheese cloth to filter)
• You can now bottle your limoncello, place it in the freezer, and begin to drink it (note: if you let it stand in the freezer for 4 more weeks, the flavor will be even better as it will mellow out)
• Enjoy

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts

Thank you!

[Nathan-hlbp]

Hope many people start to make more recipes like this at home! If it helps anyone, I find using a microplane to zest the lemons a little simpler. It helps to avoid accidentally getting too much pith, and you don't need a wide mouthed vessel because of large rinds. At the end, you still pour it over a filter to collect the zest as he has done. Everclear also comes in a 1.75L bottle which can save you ~5$ (and 250ml of alcohol) over buying two .75L bottles, if your store carries it.

[nicolesawford]

Thank you for this great recipe. I always wanted to make some. Please don't throw out your lemon peels because they are still good to use. Chop them up and put in a container and put in the freezer for when you need lemon zest for baking or cooking. Imagine the flavour!

[christinemarie]

I can smell the lemony scent from my house as I am looking at you tasting it 😂... It looks so tasty. Thank you for the nice video.

[Gerrygambone]

Chilling limoncello makes all the difference to the taste.
Love limoncello my parents are not far from Salerno.

[spearageddon]

Now this one I can do! I have a lemon tree (grow organic) that gives me several gallons of lemons a year. I don't have enough left feom this year as I gave away a lot to my neighbors but will definitely be making this next season. I'll split into mason jars to give as gifts. Thanks for sharing! 👍👍

[chavetto]

I'll never forget the first time I tried Limoncello. We had a beautiful Italian feast at a winery in Napa. After drinking a lot of good wine our lunch, they brought us a shot of Limoncello as a digestive. I loved it so much I asked for another...then I had a 3rd and then that's when it hit me. That limoncello really packs a punch.

[SweetVelvetBuds]

Great recipe, thanks! I love that you don’t waste anything, every drop counts. 😊

[TCJAZZ-MUSIC]

Alright - I thought I would post this as I followed your receipe for Limoncello and man, it turned out
Organic lemons and Evian water ....
First time trying to make this and it's delicous....!
Thank you for a great tutorial and video...!


Salud

[KathyM-ci]

Another great lesson -- thank you! I haven't been to Italy in over a decade, but still have a beautiful little bottle of Limoncello I grabbed on the way up Amalfi to Positano.

[judyl]

You really enjoyed the taste test. Made me smile 😊

[defacto.wisdoms]

You have such a nice way of explaining in simple terms and yet you are so descriptive. The best Limoncello recipe video <3

[dioneiakunz]

Outstanding recipe!! Thanks for sharing this🙏🏼💖

[motoner]

Türkiye’den selamlar 🇹🇷Deneyeceğim dostum. Emeğin için teşekkürler.

[jaybeaton]

Nice tutorial. The expired peel could make a nice lemon salt scrub.

[MrMichaelWHenze]

Definitely going to try your recipe and method!🎉

[joemurray]

My daughter and her family just came back from the Almalfi coast and brought back Limoncello and it was great! Definitely going to make this!

[miguelavendano]

Wow! looks so great. I will do it. Thank you.

[josephviviano]

My recipe continues to evolve over time. Basically the same, but I use the Lemon peel AND the juice now. Instead of a simple syrup, I'll use half that of local honey. I've found it to be VERY refreshing and absolutely wonderful in the Summer.

[Jennifr]

I want to make this as a Christmas gift for my sister, who is currently on a two week tour of Italy! My mom passed this year, so this is in remembrance of her. She took pictures of limoncello, so that was my inspiration!

[janzoetelief]

Thx a lot sir! I will make it myself now in Holland 🇳🇱