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Lemon Liqueur


Serves: 0

  • 12 lemons
  • 52½ fluid ounces vodka
  • 2 cups water
  • 2 cups sugar


Limoncello is a community recipe submitted by macrobbo3 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Zest the lemons (microplane is the best tool ) carefully avoiding the white pith.
  • Put the peels in a jar or bottle, add a bottle of vodka and seal tightly. Leave the bottle to steep until the peels lose their colour ( at least 2 weeks).
  • Boil the water and sugar in a saucepan until it turns into a clear syrup. Allow to cool. Strain the vodka from the peels ( some fine muslin or an old hankie works well ) Mix it with the remaining bottle of vodka and the syrup.
  • Put the liqueur into bottles, seal tightly and let the components marry for at least a week before using. Store the limoncello in the freezer.
  • Do not fill the bottles to the brim--- if the contents expand, they may explode.
  • Additional Information

    The cup measure used is an Australian 250 ml cup. Only 700ml bottles of vodka are available in Australia, but it works pretty well with that amount. Makes about 2 and 1/2 bottles. Recipe from the Sydney Morning Herald, and originally from the Los Angeles Times.

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