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  • 26-28 lemons
  • 2 L vodka
  • 2 cups water
  • 2 cups cane sugar
  • 3 cups lemon juice
  • Fine sieve
  • Cheesecloth


  • Clean the lemons - start by running the lemons under hot water, then turning the temperature of the water to cool. Scrub the outside of the lemon with a vegetable brush under the cooler water.
  • Pat dry and zest the lemons.
  • Put the zest in an extra-large GLASS container.
  • Add the 2L of vodka, cover the container tightly with saran wrap and set aside (room temperature) for a minimum of 1 week.

Once the vodka has steeped, make the simple syrup

  • In a small sauce pot, combine the water and cane sugar, bring to a soft boil, stirring until the sugar dissolves. Set aside until cool.
  • Once cool, add the lemon juice.
  • Add the mix to the steeped vodka, recover with saran wrap, and set aside for 24 hours (again room temperature).
  • Sanitize the bottles.
  • Line the sieve with cheesecloth and pour the limoncello over (into another large container), squeezing out the zest to get every last drop!
  • Pour into the bottles, seal, and store in the freezer for best flavor.*


*Note that the limoncello does not have to be frozen/placed in the fridge and can be stored at room temperature. But it is best served ice cold.
Adapted from Valerie Bertinelli