The Don’s Limoncello
Dairy free, egg free, gluten free, lactose free, nut free, peanut free, soy free, vegan, vegetarian.
Prep time: 30-45 min (to peel the lemons)
Rest time: 8 days
Cook time: 50 min (to dissolve the sugar in water and let it cool)
Servings: 8 8oz bottles (240 ml), 8 cups
This recipe comes from my dad, our family’s limoncello master. He used to fill up my freezer with this deliciousness during his Chicago visits, making both husband and friends extremely happy. This year I decided to pick up the tradition and finally share the Don’s Limoncello recipe (that’s a nickname my graduate school friends gave my dad).
Of course I am also trying a low carb version that uses erythritol instead of sugar, but since erythritol and alcohol mix differently, I am still trying to figure out the right amounts. I’ll keep you posted!
I normally use lemons with a thicker skin, as they are simpler to peel.
A bottle of homemade limoncello is a great addition to a gift basket, if you like to prepare your presents in the kitchen as much as I do.
Ingredients
Click on the ingredients in the list for buying options (you might find alternative brands in the section Spesa/Grocery of this website).
Everclear, 190 Proof - or other rectified spirit with at least 95% alcohol, 1 bottle (750 ml, 25 oz)
Lemons, 10 medium
Limes, 2 (although the picture shows 3 😬)
Water, 900 ml (about 3 + 3/4 cups)
Sugar, 750 g (about 3 + 3/4 cups)
Tools you might be missing:
Glass jar big enough for lemon peels and alcohol (at least 900 ml or 30 oz)
Strainer to filter the alcohol
Instructions
1. Wash the lemons and limes well.
2. Peel the lemons and limes. For the lemons, you want to peel only the very outer yellow skin, as the white part is bitter. For the limes this is trickier since the skin is thinner, so some white is OK.
3. Put the skins in a jar and add the alcohol.
4. Let it rest for 8 days in darkness (either a cabinet you don’t open much or you can wrap it in aluminum foil).
5. After 8 days, bring the water to a boil. Lower the heat, add the sugar, and let it dissolve, cooking for about 5 minutes mixing often.
6. Turn off the heat and let it cool.
7. When the sugar water is near room temperature, add the alcohol, filtering it through a strainer. Mix well.
8. Bottle it and store it either in the freezer or in darkness (this is something my father told me to do, not sure where it comes from but I follow..)
9. Enjoy freezer cold!
Notes
I normally use lemons with a thicker skin, as they are simpler to peel.
A bottle of homemade limoncello is a great addition to a gift basket, if you like to prepare your presents in the kitchen as much as I do.
Limoncello should be enjoyed freezer cold. Most Italians store it in the freezer (given the alcohol content it won’t freeze solid), rather than water it down with ice cubes.
Nutrition
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal and Nutritionix. This information is meant as a guideline only and should not be construed as a guarantee.
Servings: 2 tbsp| Calories: 108 | Total fat: 0 g | Total carbohydrate: 12.3 g | Total fiber: 0.4 g | Total sugars: 12 g | Protein: 0 g | Net carbohydrates: 11.9 g