Limoncello (Directions for Additional Flavors)

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I think I love this recipe more than any other that I make. It's fun, it's kind of unusual, and gosh darn it, people like it... I mean REALLY like it!

It makes more of a batch than I need, so I go to the dollar store and buy tall glass bottles that are made for oil or vinegar with the pouring spout. Then I pick up some small, inexpensive after dinner liqueur glasses and give the limoncello with a bow tied around the neck of the bottle with two fancy liquer glasses to my friends and family.

Even if you're not into an after dinner drink, it's completely awesome poured over lemon sorbet.


★★★★★ 1 vote

15 Min
Stove Top


  • 4 c
  • 10
    lemons, just the zest (save fruit for another use)
  • 2 1/2 c
  • 3 1/2 c

  • 15
  • 10
    blood oranges
  • 12
    mandarin oranges
  • 8
    standard oranges

How to Make Limoncello (Directions for Additional Flavors)


  1. Zest lemons being careful to only use the yellow part (peel) and not any of the white part (pith). The pith will make your limoncello bitter.
  2. Place vodka and zest in a glass jar with a tight fitting lid and allow to sit in a cool spot out of the sun for 4 days.
  3. On the fifth day, place the sugar and the water in a saucepan and bring to a boil to make a simple syrup. Allow to simmer for 5 minutes. Remove from heat and cool.
  4. Add sugar solution to the vodka solution and let stand overnight. Then, strain through a coffee filter in a funnel or sieve, pressing the solids firmly. Strain with clean coffee filter one more time.
  5. Place in refrigerator and allow to sit for one week. Then serve ice cold plain or over crushed ice. I like to serve this in frosted shooters with sugared rims.

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About Limoncello (Directions for Additional Flavors)

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