10 Day Limoncello


Recipe courtesy of Chef Kathryn Kelly

Makes one 750-ML bottle of Limoncello
Hands on preparation time: 30 minutes
Total preparation time: 10 days

5 fresh, unwaxed lemons
1 (750-ml) bottle of good vodka
2 cups sugar
1 cup water

Wash the lemons well. Using a vegetable peeler, remove the rinds only, leaving the bitter white pith behind. Save the flesh for another use. Combine the lemon rind and vodka in a sterilized airtight jar and place in a cool, dark area to infuse for 6 days.

DAY SEVEN:  Make the simple syrup. 
In a small saucepan over medium, heat the sugar and water until the sugar dissolves. Let cool. Remove the lemon rind from the alcohol and add it to the syrup. Transfer the syrup and rind to a sterilized airtight jar, reseal the lid to the infused vodka and allow both jars to stand in a cool, dark place for 3 more days.

:Remove the rind from the syrup. Combine the syrup and the alcohol to the desired sweetness. Add a ½ cup of the simple syrup to start, then taste. Adjust accordingly. Store for up to 3 months in a sterilized bottle with lid.

TIP: Leave the infused simple syrup table side, so that people can add more sweetness if desired.

TIP: This makes a great hostess gift.





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7 Responses to 10 Day Limoncello

  1. Sandy says:

    Why is this good for only 3 months wouldn’t the voda keep it if in a sterilized closed jar

    • moulton says:

      Your point is well taken. I think we were just being cautious. I imagine it will last indefinitely with all that vodka and sugar in it.

      • Jeannie says:

        Sara, I think heard some place that you can put Limoncello in the freezer? If so, do you know how long it will keep if stored in the freezer?

      • moulton says:

        Yes, you can, but it won’t actually freeze because of the high alcohol content but it will stay nice and frosty. You can keep it there for a long time.

  2. Julie says:

    Sara, I love lemons and especially love limoncello. I am looking forward to trying this recipe. My question is where to find unwaxed lemons. I live in the Midwest so the majority of fruit in grocery stores come waxed unless locally sourced. I have no local source for lemons. Any tips???
    Thank you

  3. Donald says:

    I first made this recipe 2 years ago and was immediately reminded of fond memories of a fantastic meal followed by ice cold limoncello during my first trip to Italy many years ago. What a great aperitif!

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