There’s something magical about sipping limoncello on a warm summer evening. This bright, citrusy Italian digestif captures the essence of Mediterranean sunshine in every glass. While you could easily pick up a bottle at your local liquor store, there’s an incomparable satisfaction in crafting your own.

You can also do this with any citruis, grapefruit is superb.

What You’ll Need

• 10-12 fresh, unwaxed lemons, wash them well
• 750ml of high-proof neutral spirit (vodka or grain alcohol)
• 3½ cups water
• 2½ cups sugar
• Glass jars for infusing
• Bottles for storage

The Process

1. Prep the Lemons: The key here is to only zest the yellow part of the lemon - the white pith will make your limoncello bitter. I’ve found a microplane or peeler works best for this, though traditional recipes often use a paring knife.

2. The First Wait: Combine the zest with your alcohol in a large glass jar. Let this mixture steep in a cool, dark place for at least 4 weeks minimum, 8 is better.

3. The Sweet Finish: Make a simple syrup by heating water and sugar until dissolved, then let it cool completely. Strain your lemon-infused alcohol through a fine-mesh strainer lined with coffee filters, then mix with the cooled syrup.

4. The Final Rest: Let your mixture rest for another 2-4 weeks. This mellows everything out and lets the flavors fully integrate.

Tips for Success 💡

• Choose organic lemons if possible - you want to avoid any pesticides or wax coatings
• The higher the proof of your base alcohol, the better it will extract the lemon oils
• Store your finished limoncello in the freezer - it won’t freeze solid due to the alcohol content
• Serve in small, chilled glasses for the authentic experience