What does limoncello taste like?

Good authentic limoncello tastes intensely of fresh bursting lemon. It's bright, citrusy, and aromatic, with a clean sweetness and no sour or bitter edge. It is super smooth rather than sharp, and a well-made one carries the fragrance of the lemon peel oils more than the alcohol itself. This is why it's so important to use pure grain alcohol (like it's made here in Italy) instead of vodka which has a distinctive taste.

How long does homemade limoncello last?

Stored in the freezer in a sealed glass bottle, homemade limoncello keeps well for up to two years. The high alcohol content preserves it (as does the freezer), so it will not spoil, though the bright lemon aroma is at its best within the first 6 to 7 months or so.

Why did my limoncello freeze?

Limoncello that freezes solid usually has too little alcohol, often from using a lower-proof spirit or adding too much simple syrup. Properly made limoncello with high-proof grain alcohol stays liquid and turns thick and syrupy in the freezer rather than freezing.

How do you fix bitter limoncello?

Bitterness comes from white pith left on the peels during the infusion, and it cannot be fully removed once it has steeped in. You can soften it by adding more simple syrup to balance the flavor, but the real fix is prevention: use only the yellow zest and peel, with no pith, next time. And a great way to ensure you never have bitter limoncello is to use a Microplane fine grater to zest your lemons. It avoids picking up any pith and will help you always have a smooth, sweet limoncello.

Can you drink limoncello straight?

Yes, limoncello is traditionally served straight, very cold from the fridge or freezer, in a small chilled glass after a meal. It is sipped and savored as a digestivo here in Italy often after espresso. It's never poured over ice (although you can absolutely do this) or taken as a shot.

Authentic Italian Limoncello Recipe (Homemade)

Name: Authentic Italian Limoncello Recipe (Homemade)
Prep time: 20 min
Cook time: PT-494643H37M53S
Cuisine: Italian
Ingredients: 10 organic lemons; 17 ounces 90-95% (ABV 56 to 64 proof) pure rectified alcohol) (500 ml) (sub Everclear or 151-proof pure grain alcohol that's 75.5% alcohol by volume or ABV), or as a last resort, use a high-quality vodka and make lemon vodka instead)*; 10 5/8 ounces granulated sugar (300g); 32 ounces water (1 liter)

Description

The authentic Italian limoncello recipe my Italian family taught me to make: 3 simple ingredients for a smooth, intensely lemony, never bitter liqueur. It cures for 50 days and rests a month more after bottling, and it's worth every day of the wait. Get a head start now on making limoncello for summer parties and Christmas gifts later in the year. It only gets better as it ages!

Ingredients

10 organic lemons
17 ounces 90-95% (ABV 56 to 64 proof) pure rectified alcohol) (500 ml) (sub Everclear or 151-proof pure grain alcohol that's 75.5% alcohol by volume or ABV), or as a last resort, use a high-quality vodka and make lemon vodka instead)*
10 5/8 ounces granulated sugar (300g)
32 ounces water (1 liter)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Zest & Peel the lemons. Wash the lemons well under warm water and dry with a clean towel. Peel or zest lemons (using a Microplane zester or vegetable peeler) being sure not to include any pith (the white bitter part). If you see any pith on the peels, remove it by using a small sharp paring knife to scrape or cut it away.
Cure the lemon zest/peels in alcohol. Add the zest and peels to a large glass jar, add the alcohol and allow to cure (steep) for 50 days (or at a minimum for 30 days for best results). Give the jar a shake every day or every other day.
Make the simple syrup. Add the sugar and water to a small pot and heat it over medium stirring to dissolve the sugar. Remove from the heat and set aside to cool completely.
Strain the zest and combine the infused alcohol with simple syrup. Using a fine mesh strainer (or coffee filter or cheesecloth), strain the zest and the peels from the infused alcohol and discard (or reserve them to make limoncello sugar). In a large clean jar or pitcher, combine the alcohol and the simple syrup and stir well. *See recipe notes for how to adjust the limoncello for sweetness or to have a less alcoholic limoncello.

Notes

I use mineral water, but you can use filtered or regular tap water as well.
I ended up using 1 1/2 ounces (43 grams) of lemon zest and peels just to give you an idea of how much lemon zest and peels should be added per 500ml (17 ounces) of alcohol.
Avoid a bitter limoncello by making sure you remove all of the white part (the pith) from the peels. Or use a Microplane to zest the lemons and avoid any pith at all which ensures a smooth non-bitter limoncello.
Most recipes call for peeling the lemons, but I prefer to zest the majority of them to avoid any bitterness, and also to release the oils right from the start which I think helps jumpstart the curing process.
Do not add sugar directly to the limoncello because it won't dissolve. If you decide you want a sweeter limoncello after you've already added all of the simple syrup, just mix up a little more simple syrup using a 2:1 ratio of sugar to water (sugar 2 : water 1). This will make it sweeter without diluting the alcohol too much. Just be sure to record any additions so you'll have the measurements the next time you make limoncello.
If you'd like a less alcoholic limoncello, you can achieve this two ways: simply add additional water to taste (this will also dilute the sweetness), or if you want to maintain the sweetness, but want a less alcoholic taste, add additional simple syrup made with a 1:1 ratio of sugar to water. Just be sure to record any additions so you'll have the measurements the next time you make limoncello.
Be sure to give the lemons and alcohol a shake every day or every other day. This is less important if you're using pure grain alcohol, but rmore important if you're substituting vodka.
Technically the limoncello is delicious and ready to drink after 50 days just after you've finished it and chilled it, but if you let it go for 30 more days, it gets even better. Some people start drinking their limoncello after only curing it for 2 weeks, but I want intense lemon flavor and you don't get that after just 2 weeks.
This is a great recipe to make and give as gifts for the holidays like Easter, Valentine's Day, Thanksgiving, or Christmas. Just be sure to plan 2 to 3 months ahead so it's ready when you want to gift it.
Use Sorrento lemons (Citrus Limone), Sicilian Femminello Santa Teresa Lemons, Meyer lemons, or Lisbon or Eureka lemons, OR just regular organic lemons from the grocery store with hard skins so you can easily peel and zest them.

Prep Time: 20 minutes
Steeping Time:
Cook Time: 0 miutes
Category: Cocktails & Drinks
Method: Mix & Stir
Cuisine: Italian

Nutrition

Serving Size: 1/2 oz (15ml)
Calories: 28
Sugar: 2.3g
Sodium: 0g
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2.3g
Fiber: 0g
Protein: 0g
Cholesterol: 2.8mg