Limoncello is a traditional Italian liqueur, originating in southern Italy. Fresh, fragrant and intensely lemony, it is best enjoyed very cold, as a digestive. Made at home, it is incomparable: natural, without artificial colors or flavors.
⏳ Active Preparation Time
: 30 minutes
Maceration: 10 to 15 days
Resting after bottling: 7 to 10 days
🧾 Ingredients
6 to 8 large untreated lemons (organic imperative)
1 litre of neutral alcohol at 90° (or fruit alcohol)
1 liter of water
700 to 800 g sugar (depending on the desired sweetness)
👩🍳 Preparation step by step
1️⃣ Remove the zest
Wash the lemons thoroughly in hot water
Dry them
Using a peeler or a fine knife, remove only the yellow part of the skin
⚠️ Absolutely avoid the white part (ziste), which is very bitter
👉 The peels should be fine, clean and yellow
2️⃣ Maceration
Place the zest in a large glass jar
Pour in the litre of alcohol
Seal tightly
📍 Leave to macerate for 10 to 15 days:
at room temperature
Protected from light
shaking the jar every 2 to 3 days
👉 The alcohol takes on a bright yellow color and a powerful lemon scent
3️⃣ Prepare the syrup
Heat 1 litre of water
Add the sugar
Mix until completely dissolved
Remove from the heat and let cool completely
