Traditional Italian Limoncello recipe

The best Italian liquor out there. Here's how to do it...

1y ago

You already know how good this stuff is, so let's focus on the recipe.


I'll just tell you the basic quantities, starting with 100g alcohol. Multiply them as you wish!

Prep time2d
Total time2d


  • 100ml ethyl alcohol (if you can't find it, use the most alcoholic vodka you can find)
  • 40g lemon zest
  • 50-60g sugar
  • 120ml water (less if you want it to be stronger, more if you want it to be weaker)


Day one

  1. Zest your lemons. Watch out, don't zest the white part of the lemons (it sucks) – only the yellow part.
  2. Put the zest in a bottle and pour the alcohol inside.
  3. Put the bottle in a dark place, at room temperature, for 24 hours.

Day two

  1. Remove all of the zest from the alcohol. You will notice that the colour has changed from yellow to almost white.
  2. Put the sugar in the bottle. Do NOT stir.
  3. Pour the water into the bottle.
  4. Put the Limoncello into the fridge. It will be ready to drink in a couple of days – but the longer you leave it, the better.

If the Limoncello is too strong

  1. Don't worry, just add some water. It is easier to fix a strong Limoncello than a weak one.

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Comments (4)

  • What happens if you stir the sugar?

      1 year ago
    • It explodes.

      I'm kidding. Simply it will take you forever, there is no need to do it manually, the Limoncello has to rest for a lot of time, so put it in the fridge and you're done

        1 year ago
    • I would have believed you.

        1 year ago