Citrus peel Limoncello: learn how to make

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learn to make Citrus peel Limoncello

Limoncello is a classic Italian liqueur with an unmistakable lemon taste, made by infusing lemon peel in pure alcohol and then combining it with a simple syrup. Apart from lemons, you can use other citrus fruits like Grapefruit, Oranges and Tangerines for making your Limoncello. You will need:


  1. 10 lemons. Using untreated organic lemons and high-quality alcohol are essential for creating the best-tasting limoncello.
  2. 1 litre vodka
  3. 3 cups of sugar
  4. 4 cups of water.
  5. Ceramic knives or peelers should be used to cut lemon zest as they preserve the active ingredients and essential oils without altering them.


  1. Using a microplane grater or peeler, take the zest or the yellow part of the lemon into a large glass bottle. Make sure to avoid the white part or the pith which tastes very bitter.
  2. Pour the vodka into the bottle, ensure the alcohol covers the peels. Seal the jar and let it infuse for a week to a month at room temperature. Store it in a dry and cool place.
  3. Give the bottle a gentle shake every few days. Taste every couple of days till you have the desired tangy flavour. This can take about 3 weeks.
  4. Using a fine mesh strainer, strain the mixture once you are happy with the flavour. You can double strain it using a cheesecloth. Compost the lemon peels.
  5. Add the sugar and water to a saucepan and bring to a boil for 10 mins, stir until the sugar dissolves. Let it cool, and add it to the vodka mixture.
  6. If you prefer the drink less-potent, increase the amount of water and sugar combination. If you would like to make the drink more sweeter, increase the ratio of sugar to water.
  7. Seal the bottles with a cork stopper and store it in a cool, dark place for a week. This allows the limoncello to age.
  8. Store it in the freezer, ready to be enjoyed on any occasion.
  9. Make sure to consume homemade limoncello within 3 months of preparation.
  10. It can be used in the preparation of desserts such as Limoncello Tiramisu or added to fresh fruit salads, sorbet, or Italian Gelato.
  11. Limoncello should be consumed ice-cold but not with ice, and it should be kept in the freezer for easy access.
  12. It is traditionally served as a digestif and should be sipped slowly due to its high alcohol content.


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