Limoncello is the most popular homemade liqueur in Italy, and every family swears by its own recipe. The published recipes contradict each other, though: steeping times run from 7 to 30 days, and sugar from 400 g per half liter of alcohol to 1.2 kg per liter. None of them is the right one. They are different proportions with different and predictable results, and this guide gives the numbers for each, including the ABV you end up with.
What are the amounts for homemade limoncello?
The liquori.it reference recipe: 1 liter of 95% alcohol, the zest of 8 to 10 unwaxed lemons, 1.2 liters of water and 800 g of sugar. It makes about 2.7 liters of limoncello at 35% ABV. You can halve or double the proportions and the ABV stays the same.
| Ingredient | For about 1.3 L (44 fl oz) | For about 2.7 L (91 fl oz) | For about 5.4 L (183 fl oz) |
|---|---|---|---|
| 95% alcohol (190 proof) | 500 ml (16.9 fl oz) | 1 L (33.8 fl oz) | 2 L (67.6 fl oz) |
| Unwaxed lemons, medium to large | 4 to 5 | 8 to 10 | 16 to 20 |
| Water | 600 ml (20.3 fl oz) | 1.2 L (40.6 fl oz) | 2.4 L (81.2 fl oz) |
| Granulated sugar | 400 g (2 cups) | 800 g (4 cups) | 1.6 kg (8 cups) |
| Final ABV | about 35% | about 35% | about 35% |
In the United States, 95% alcohol is sold as grain alcohol at 190 proof. Not every state allows it on store shelves; where it is not available, see the question on vodka at the end of this article.
Equipment: an airtight glass jar of at least 2 liters (half a gallon), a vegetable peeler, a saucepan, a strainer lined with cheesecloth and glass bottles with swing tops. Most of it is already in your kitchen.
How do you make it, step by step?
Six steps: wash the lemons, peel only the yellow part of the skin, steep the zest in the alcohol, make the syrup and let it cool, strain and combine, then bottle and rest for 2 weeks.
1. Wash and scrub the lemons in lukewarm water, then dry them.
2. Take only the yellow part of the peel with a sharp vegetable peeler. The white part underneath, the pith, is the main cause of bitter limoncello: if some stays on the back of a strip, scrape it off. The juice of the peeled lemons makes good lemonade.
3. Steep the zest in the jar, covered with the alcohol, sealed tight, in a cool dark place. It is ready when the zest is pale and stiff, almost crunchy.
4. Make the syrup and let it cool completely. Poured in hot, it drives off part of the alcohol and the aroma with it.
5. Strain and combine: pour the flavored alcohol through the cheesecloth into the cold syrup, squeezing the zest. If the mixture turns cloudy, that is a good sign: it means the essential oils are there.
6. Bottle it and let it rest for at least 2 weeks. Freshly made, it tastes of alcohol and little else; resting rounds it out.
How long should limoncello steep?
From 7 to 30 days: 7 to 10 days give a fresh citrus aroma, 25 to 30 days a deeper profile with more risk of bitter notes. For a first batch, go for 10 to 15 days.
Once the zest is in the alcohol, the essential oils start to come out, limonene above all. Limonene gives limoncello its scent and color, and most of it is extracted in the first few days. After about three weeks the alcohol also starts pulling bitter compounds from the pith, especially if the zest was not cleaned well. Shake the jar once a day: it helps the extraction and gives you a reason to check on it.
| Short (7 to 10 days) | Long (30 days) | |
|---|---|---|
| Aroma | Fresh, citrusy | Deep, almost candied |
| Color | Bright yellow | Golden yellow |
| Risk of bitterness | Minimal | Higher |
What is the ABV of homemade limoncello?
Between 29% and 38%, depending on the ratio of alcohol, water and sugar. The liquori.it reference recipe (1 liter of 95% alcohol, 1.2 liters of water, 800 g of sugar) comes out at about 35%.
Almost no recipe states it, but the math is simple: ABV = (ml of alcohol × strength of the alcohol) ÷ total ml of liqueur. The detail everyone forgets is that dissolved sugar takes up volume, about 0.63 liters per kilo, and it has to be counted in the total. Applied to two of the most copied recipes in Italy (our own calculations on the published amounts):
| Recipe | Alcohol / water / sugar | Yield | ABV |
|---|---|---|---|
| GialloZafferano, Italy’s largest recipe site | 1 L / 1.5 L / 1.2 kg | about 3.3 L | about 29%, soft and sweet |
| Fatto in Casa da Benedetta, a popular Italian home cooking channel | 500 ml / 500 ml / 400 g | about 1.25 L | about 38%, strong |
| liquori.it | 1 L / 1.2 L / 800 g | about 2.7 L | about 35%, balanced |
Same name, almost ten points of difference. An alcohol hydrometer will not help here, because sugar throws off the reading. At home, the calculation is the only way to know.
Which lemons should you use for limoncello?
Unwaxed or organic lemons with thick, fragrant skin. In Italy the traditional choices are the Sorrento lemon and the Amalfi Coast sfusato, both with protected geographical indication. You need 80 to 120 g of yellow zest per liter of alcohol, which is 8 to 10 medium to large lemons.
The unwaxed rule is not negotiable: you only use the peel, and that is where wax and treatment residues sit. Keep small, smooth-skinned lemons for lemonade, since they have little zest and little oil. The weight of the zest matters more than the number of lemons.
Why does limoncello turn out bitter or cloudy?
Bitterness comes from the pith, the white part of the peel, or from steeping too long. Cloudiness is normal: it is the essential oils forming an emulsion, a sign of a rich limoncello.
- Bitter: a partial fix is to stretch it with more syrup. To prevent it, use a sharp peeler and check each strip.
- Cloudy: if you want it clearer, keep it in the fridge for a few days, then pass it through a paper filter.
- Freezes in the freezer: the ABV is below 30%, so check the math. It is not ruined; serve it from the fridge instead.
- Tastes only of alcohol: it has not rested long enough. Two weeks is the minimum.
How long does homemade limoncello keep?
Up to a year, often longer, in well-sealed glass bottles kept in the dark. The freezer is the best place for it: from 32 to 33% ABV up it does not freeze, and it is served ice cold.
Never use plastic, neither for steeping nor for bottling: 95% alcohol breaks it down. And date the label. A year from now you will be glad you did.
Frequently asked questions
Can I use less sugar? Yes, but the ABV goes up and needs recalculating. Below 500 g per liter of alcohol, limoncello turns harsh.
Can I use vodka instead of 95% alcohol? Yes. The extraction is slower and the final ABV much lower, because vodka starts at 40% instead of 95%.
Is homemade limoncello bad for you? It is a full-strength liqueur, 29 to 38% ABV, so drink it in moderation. Steeping store-bought alcohol is a different thing from distilling at home, which in the United States is illegal without a federal permit.
Legal note: in the United States, infusing legally purchased alcohol for your own use is allowed; selling it requires licenses, and distilling at home requires a federal permit. Please drink responsibly. This content is for readers 21 and over.