Here is both the original recipe for this Limoncello passed along to me by a friend, and the amounts I actually used.



Original recipe

What I actually used


  1. Wash lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a potato peeler, take all the lemon rinds off the lemons so there is no white pith on the peel*. Place the rind-peelings in a large container with Everclear alcohol. Cover the container and let it sit for seven days.
  2. On the eighth day, strain the peels from alcohol; discard peels.
  3. In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer “fast” for 15 minutes**. Let simple syrup cool to room temperature. Add to alcohol.


* I found it easiest to just peel the lemons with a small paring knife, then use the edge of the knife to scrape off any pith that was on the back of the peel (which there was always pith on the back of the peel for me)

** Again, I didn’t pay attention to the recipe and simmer the simple syrup for 15 minutes. I just brought it to a boil to make sure the sugar was melted and combined, then turned it off and let it cool.