Homemade Limoncello using Meyer Lemons

Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. This sweet, yet lemony, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails. However, the best way to consume this delightful liqueur is as an after dinner sipper.

I am a lover of all things lemony and tart. Be it cookies, cakes, used as an ingredient for cooking, fermented item, dehydrated lemon slices, or homemade lemon curd, lemons are a favorite of mine. Especially homemade limoncello.

Due to its full, perfectly lemony flavor a homemade version of this cocktail is a world above anything available at the market. Not to mention, this recipe is rather inexpensive to make, especially if you are growing Meyer lemons.

Every recipe available stakes claim to being the best limoncello recipe. What makes this limoncello liqueur different than the others is the simple fact that I use Meyer lemons instead of conventional lemons.

Selecting Meyer Lemons over Conventional Lemons

Homemade limoncello can be made using either Meyer or conventional lemons. However, the final product will vary in flavor. The reason? Meyer lemons have more to offer than the everyday conventional lemon.

Here’s the comparison:

• Meyer lemons are more lemony in flavor and less pucker-your-lips tart
• They are less acidic in comparison to conventional lemons
• Meyer lemons are also sweeter in flavor and have a slightly flora taste and scent to them
• Meyer lemons have thinner peels and much less pith than conventional lemons. It is the pith and seeds which causes bitterness in infused beverages and food items. For this reason, the entire fruit, minus the seeds, are used.

Unfortunately, the growing season for this popular lemon is quite short. Making them available from late November through the end of March.

The short growing season should not prevent you from making limoncello. You’d better grab them when you can!

Make sure lemons purchased from the market are properly cleaned to remove the waxy film before using them. Even organic lemons can have a waxy film to them.

Limoncello Liqueur

The tradition method for consuming this delightful adult beverage is to serve it chilled in either a cordial or shot glass and served after meals. Consuming limoncello in this fashion aids with the digestion of meals.

Another option would be to serve homemade limoncello as a mixed drink. Image how refreshing a homemade raspberry cordial with a splash of limoncello would be on a warm summer’s day.

Looking to keep it simple? Mix a splash of limoncello to sparkling water and ice. This is an easy way to enjoy this sweet lemony beverage.

Before moving on to the actual recipe, consider trying your hand at preparing this bit of lemony goodness, lovely lilac meringues with lemon curd. My word, can you image how amazing this would be?

Homemade Limoncello

This recipe particular recipe is made with Meyer lemons, however, conventional lemons can be used. The process of using conventional lemons to make limoncello is different than this recipe.

Also, grain alcohol is used. In place of 190 proof grain alcohol seek a vodka brand which is 80 to 100 proof alcohol. Though the infusing process will take much longer, 4 to 8 weeks longer.

High-proof grain alcohol is best to use for making limoncello. There are benefits to using a high-proof grain alcohol.

• the lemon essential oils extract easier with a high proof alcohol
• the infusion period is shorter than a lower proof

Unlike using a whole grain alcohol at 190 proof, vodkas which are lower in strength will not be quite as strong. Because of this the simple syrup added at the final step can consist of a light to medium syrup verses a heavy one.

Homemade Limoncello – Ingredients and Equipment

• 10 to 12 Meyers lemons
• 1-quart 190 proof alcohol, Everclear vodka
• 6 cup water
• 5 cups sugar

• 2-quart saucepan
• 1/2-gallon mason jar
• plastic jar lids
• lemon zester
• bottle funnel
• 3 32-ounce swing top bottle

Making Limoncello – Instructions

1. Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
2. Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
3. Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
4. Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
5. Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
6. Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

Note

Making limoncello using conventional lemons.

1. 12 conventional lemons.
2. Remove the waxy layer by following the steps mentioned in this blog.
3. Zest the skin, making sure to not zest into the pith.
4. Continue the steps beginning with step 2.

Allow the lemons to infuse for a minimum of 16 days or longer. The longer the infusion sits, the more lemon flavor it will contain.

The Best Limoncello Recipe – Printable Recipe Card

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Yield: 64 shots

Homemade Limoncello using Meyer Lemons

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Homemade limoncello made with Meyer lemons is truly the best recipe for making limoncello liqueur. This sweet, yet tart, alcoholic beverage is an excellent mixer to accompany any, and many, cocktails.

Ingredients

• 10 to 12 Meyers lemons
• 1- quart 190 proof alcohol, Everclear vodka
• 6 cup water
• 5 cups sugar

Instructions

1. Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
2. Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
3. Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
4. Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
5. Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
6. Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

Notes

1. Replace Meyer lemons with 12 conventional lemons.
2. Wash the lemons well, making sure the outer wax is removed.
3. Zest the skin, making sure to not zest into the pith.
4. Continue with step 2.

Allow the lemons to infuse for a minimum of 16 days or longer. The longer the infusion sits, the more lemon flavor it will contain.

Equipment

• 2 quart saucepan

• 1/2 Gallon Mason Jar

• plastic jar lids

• lemon zester

• bottle funnel

• 3 32-ounce swing top bottle

Nutrition Information:

Yield:

64

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Homemade limoncello makes an generous gift item. Not to mention, this limoncello liqueur makes a powerful bartering tool. Saluti!

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