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Nothing Better than Limoncello

Limoncello "sweet and tangy with a nice subtle punch "

I tasted limoncello on a cold winter afternoon after a nice Bolognese and the evening could have ended any better. the drink was sweet enough with a nice little kick. The drink was so smooth that I had to make it myself just for those days when i want a special treat. I do have the recipe for Bolognese, I can share that soon.


  • 9 Organic Lemons

  • 750 ml 100 proof grain alcohol (I used moonshine for one batch and gin for the other. I personally prefer the moonshine, but the gin did pack a punch)

  • 2 cup sugar

  • 1.5 liters cups distilled water


  • 1 strainer

  • 1 pot

  • 2 big jars with sealed top ( i used a large mason jar)


  1. Peel 9 organic lemons and make sure you only peel the skin without getting the white part of the lemon.

  2. Place the lemon skins in the big jar and add the grain alcohol. Seal the jar and let it infuse for about 3 weeks

  3. soaking the peels in the jar for 3 weeks will give the alcohol a nice yellow color.

  4. at the end of 3 weeks bring 1.5 liters of water to boil and add 2 cups of sugar.

  5. stir the mixture until the sugar dissolves and the water has slightly begun to boil.

  6. Once the water has begun to boil and all of the sugar has dissolved turn remove from the stove and allow to cool to room temperature.

  7. While the simple syrup mixture is cooling down strain the lemon peels out of the infused grain alcohol into a clean jar.

  8. Once the simple syrup is completely cool mix with the infused alcohol. Stir for a few minutes

  9. the mixture should make almost 3 liters of limoncello

  10. refrigerate some and store the rest in a cool dry place.

How to Serve

  1. Serve Limoncello in a small glass. One or two ounces will do.


I have made this with Limes also trying grapefruit and oranges next. I post pictures when they are done.

Limoncello recipe was found on Youtube thank you Nonna

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