Homemade Limoncello


I have apparently taken on the philosophy that I must “Infuse all the things!” In the past week, I’ve started big batches of both limoncello and a clementine spice liqueur. I’m already daydreaming about the next batches of strawberry vodka and new summer fruit infusions.

It is just so easy: Put fruit in jar. Cover with alcohol and shake once a day for a week or so.  Strain. Maybe add a simple syrup for a liqueur. Boom, done.

And it is just so satisfying, making even the cheapest (okay, close to the cheapest. I have this thing about not buying the absolutely cheapest alcohol) vodka or rum not only palatable, but a thing of beauty, in both color and taste.

Homemade Limoncello

Yield: About 4 cups

Homemade Limoncello

Making limoncello is a long, but easy, process. If I waited to share the recipe with you until it was done, Meyer lemons would be long out of season. So start it now, while Meyer lemons are still in the markets. I promise you won't regret it.


  • 1 pound Meyer lemons
  • 2 cups vodka or white rum
  • 2 cups granulated sugar
  • 2 cups water


  1. Zest all lemons, and reserve 2 teaspoons of zest for Meyer Lemon & Ginger Scones (you can also use all of the zest in the limoncello if you don't want the scones!).
  2. Put the rest of the zest in a quart-sized Mason jar. Pour the vodka or white rum over the zest and seal the jar. Shake well, then allow to infuse for 10-14 days, gently swirling the jar every day.
  3. Create the simple syrup: combine the sugar and water and heat over medium-low, stirring occasionally, until the sugar is completely dissolved. Allow to simmer for another minute or two to truly make sure everything is dissolved. Remove from heat and allow to cool completely before adding to the alcohol.
  4. In the meantime, line a colander with two or three layers of cheesecloth. Strain the alcohol through the cheesecloth, squeezing the zest to get all the alcohol out.
  5. Measure out 2 1/4 cups of the simple syrup and stir into the strained alcohol. You may choose to add a little more or less of syrup according to how sweet you want it.
  6. Cover and refrigerate for 45-60 days before serving. You can drink it earlier, but the time allows the alcohol to mellow out.


  1. says

    I was actually able to make the scones!!! (I don’t trust myself with baking) But they turned out great!! I had to add quite a bit more lemon juice to the powdered sugar to make the icing, but my family enjoyed them, and it wasn’t a huge mess in the kitchen, I can’t wait til the limoncello is ready!