How to Make Limoncello (the Easy Way)

What is Limoncello?

Limoncello is a lemon liqueur made from lemon peel, sugar and alcohol. It’s incredibly easy to make at home. Although, it does require a little patience!

How is Limoncello Made?

Limoncello is made by macerating lemon peel in alcohol for days, weeks or even months, before being sweetened with sugar.

Traditionally the alcohol used is grappa–a brandy made from grape pomace (skins, pulp, seeds and stems leftover from winemaking after pressing the grapes). Typically the pomace brandy is only distilled up to 60% so it has a powerful aroma and flavour.

But if you aren’t making wine and distilling your own brandy, vodka is the most common alternative.

What is the Secret to Making Great Limoncello?

Whilst limoncello is super easy to make at home, there are still a few key points that you should follow in order to make sure that it’s tasty when served neat or in a mixed drink. There are way too many stories of people being turned off limoncello because it was either too boozy or sickly sweet.

Tips to Make a Tasty Limoncello at Home:

• Use organic unwaxed lemons
• Use good quality vodka
• Higher ABV/proof vodka will increase extraction
• Measure everything to ensure consistency
• Find the right balance of sugar and alcohol
• Leave minimal pith on your lemon peel for a cleaner, less bitter flavour
• Have patience. A longer extraction will result in a better tasting limoncello

Ideally you should use a 50% vodka to make your limoncello but it can be hard to come by. If this is the case for you, I’ve outlined an alternative recipe below.

Don’t Want to Wait 4+ Weeks to Make Your Own?

Threefold Australian Lemoncello heroes native botanicals. We’ve crafted a native gin with these botanicals to use as the base spirit for our lemoncello. A combination of locally sourced lemons and three native limes are macerated in our native gin for up to 12 weeks before being sweetened. The sugar content of our lemoncello is lower than most and the final ABV sits at 28%.

Buy Australian Lemoncello

Check out these 7 Tasty Limoncello Cocktails to Bring Back Summer

Limoncello (made with 50% ABV vodka)

Yield = 1.4L @ 25% ABV with 200g of sugar per litre

• 700ml vodka @ 50% ABV
• 10 organic lemons
• 415g (approx. 330ml) rich syrup (see below for recipe)
• Top with water to 1,400ml

1. Wash the lemons
2. Peel the lemons ensuring to leave minimal pith on the peels
3. Add the lemon peel and vodka to a large vessel (1.5L or more)
4. Let it rest for 3-4 weeks
5. Strain the vodka
6. Add the rich syrup to the lemon-flavoured vodka
7. Top with water to 1,400ml
8. Stir to combine ingredients
9. Rest for 1-2 weeks and refrigerate

Rich Syrup

• 300g sugar
• 150g water

1. Add ingredients into a saucepan over a gentle heat
2. Stir until dissolved
3. Transfer to a sterilised bottle

Limoncello (made with 38% ABV vodka)

Yield = 1L @ 25% ABV with 200g of sugar per litre

• 700ml Threefold Australian vodka @ 38% ABV
• 10 organic lemons
• 300g (approx. 240ml) rich syrup (see below for recipe)
• Top with water to 1,000ml

1. Wash the lemons
2. Peel the lemons ensuring to leave minimal pith on the peels
3. Add the lemon peel and vodka to a large vessel (1.2L or more)
4. Let it rest for 4-6 weeks
5. Strain the vodka
6. Add the rich syrup to the lemon-flavoured vodka
7. Top with water to 1,000ml
8. Stir to combine ingredients
9. Rest for 1-2 weeks and refrigerate

Quick Lemoncello (48 hours)

Yield = 1L @ 25% ABV with 200g of sugar per litre

• 10 organic lemons
• 200g sugar
• 700ml Threefold Australian vodka @ 38% ABV
• Top with water to 1,000ml

1. Wash the lemons
2. Peel the lemons ensuring to leave minimal pith on the peels
3. Cover the peels with the sugar in a container (1.5L or larger)
4. Use a rolling pin or muddler to press the sugar and peel mixture
5. Leave for 24 hours for the sugar to extract the lemon oils
6. Add the vodka and stir to dissolve the sugar
7. Leave for a further 24 hours
8. Strain the mixture and top with water to 1,000ml
9. Transfer to a bottle