Making my own limoncello is a wonderful treat that makes everyone happy!

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Recipe by Michaela Hayes of Crock & Jar.

Yields about 1½ quarts

10 lemons, organic or pesticide free (this is where it pays to know your farmer)

750 ml bottle of pure grain alcohol (Everclear 151) or high proof vodka

3 cups water

1 1⁄2 to 2 cups sugar

  1. Wash lemons and dry. Zest with a microplane zester or peel and remove pith (white part) as it will make your Limoncello bitter.
  2. In a large glass jar, mix the lemon peels with the alcohol.
  3. Seal jar and put in a cool, dry place to steep for anywhere from 2 weeks to 3 months.
  4. Unseal, and bring water and sugar to a boil for 5 minutes. Let cool completely.
  5. Return jar to the cool, dry place and let the mixture steep for another 2 weeks.
  6. Strain the mixture through a coffee filter. You can repeat this process several times for a very clear Limoncello or you leave it a bit cloudy. Either way, it’ll taste great!
  7. Store the Limoncello in the freezer and serve chilled.


When considering a lemon, people often overlook the peel, but that is where all the gorgeous lemony oils reside!

Photography by Alexandra Grablewski

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