Limoncello recipe: How to make limoncello


Dreaming about being in Italy but don’t fancy flying there at the moment? Bring Italy to you by mixing up a refreshing limoncello. talks you through BBC Good Food’s limoncello recipe.

Limoncello, also known as limoncino, is at least one hundred years old, and it’s easy to see why this delicious drink is still so popular.

In fact, it’s the second most popular liquor in Italy after Campari.

While limoncello is traditionally served after dinner, you can drink it whenever you like.

Limoncello is also used to make cocktails, pastries and ice cream.

READ MORE- How to make a vodka or gin martini


Step one

First of all, you need to pare the lemon zest.

This means peeling the lemon zest with a paring knife or vegetable peeler instead of a zester or grater.

You can buy a paring knife in pretty much any supermarket kitchen section, but you probably already have one at home.

You need to avoid any of the white pith, so be very careful not to pare too deep.

Step two

Put the zest in a clean jar and pour over the vodka.

Cover the jar with a tightly-fitting lid and leave it for a week, shaking the jar every day.

Step three

After a week has passed, put the sugar in a heatproof bowl and pour over the boiling water.

Stir the sugar and water until the sugar has completely dissolved.

Step four

Add the vodka and peels and leave the mix for another week.

Again, make sure you shake the jar every single day.

Step five

Once the second week has passed, it’s time to strain the limoncello using a sieve.

Strain it straight into decorative bottles, adding a few strips of lemon zest to each bottle.


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