When life gives you lemons, make Limoncello. In Italy, this sweet, sunny liqueur is usually served at the end of the meal served in small glasses or cups. Always use organic lemons if you can, making sure not have any of the white pith on the peels. This is sunshine in a glass. Servings: 75 (1 oz pours)


  • 12-15 lemons

  • 8 cups (2 L) grain alcohol or vodka

  • 4 ½ lbs (2 kg) white sugar

  • 8 cups ( 2 L) water


Carefully peel lemons and place peels in a large glass jar. Pour the alcohol over the peels and stir. Cover and store in a cool, dark place for 2 to 4 weeks. When it’s time to bottle the limoncello, make a simple syrup by heating the water in a large pot and adding the sugar. Stir until dissolved and let completely cool. Strain the alcohol and mix into the simple syrup. Using a funnel, pour the limoncello into airtight bottles and chill.

This can also be made with any citrus, mandarin, grapefruit, or lime.


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