Limoncello and Arancello (lemon and orange liquers)

Colleen Sowa


Limoncello and Arancello are Italian liquers for cocktails, cooking, recipes and baking... but also good on ice cream!!!

(I have been known to use this in my cannoli filling too!)


*** I only had 24 hours available on prep time list... This takes 2 - 3 weeks!



★★★★★ 4 votes

about 2 quarts
24 Hr 25 Min
15 Min



  • 14 large
    lemons, peeled (just the yellow part of the peeling)
  • 1 l
    100 proof vodka
  • 3 1/4 c
  • 4 c

  • 16 large
    oranges, peeled (just the orange part of the peelings)
  • 1 l
    100 proof vodka
  • 3 1/4 c
  • 4 c

How to Make Limoncello and Arancello (lemon and orange liquers)


  1. These directions go for both the Limoncello and the Arancello:
  2. Either use a potato peeler or sharp knife to peel the yellow or orange colors from the peelings. You do not want any of the white part of the peelings as this will make it bitter! NO WHITE!!!

    Place the colored part of the peelings into large jar. Pour over the peelings the vodka. Shake the jar 6 times. Set in a cool and dark place. Shake every day 6 times for two to three weeks.
  3. The color of the peelings will fade and the color of the vodka will become yellow or orange.
  4. After the two to three weeks:

    Put sugar and water into a sauce pan and make a syrup by cooking and stirring constantly for about 10 minutes or until syrup is formed and sugar is completely dissolved. Let cool.
  5. While the syrup is cooling:

    Strain the vodka and peels. You want to remove all of the peels from the vodka. Place colored vodka back into jar. Add the cooled syrup. Put lid on jar and shake well. Place in freezer to thicken and cool... Then enjoy!

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