This traditional Italian liqueur is very simple to make at home. I added a vanilla bean, and it mellowed the sharp sugary lemon flavor the regular drink has. It keeps for months and can be frozen.
Easy homemade liqueur
Years ago, I started filling bottles with vodka and throwing ingredients inside- a let's-see-how-this-goes situation.
A few wonderful recipes happened, like the homemade hazelnut liqueur that made way for the best gluten-free brownies ever, for example.
Homemade vanilla limoncello was also born during those months, following a friend's recipe and adding a vanilla bean that was definitely past its prime.
The liquor mellowed to an almost sugary acid candy flavor with a marked vanilla undertone. Different from regular limoncello and sweeter than the traditional liqueur. It can be a good option if you want to make a limoncello cake.
This homemade liqueur is pretty simple to make: a little glass jar filled with lemon peel and vodka, followed by simple syrup. And patience, as it takes a month to infuse. The added vanilla bean makes the difference.
The recipe was tweaked and perfected through the years, but not much, as this Italian lemon liqueur is a classic and not to be messed with.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands I use.
- Vanilla bean: It's the best way to infuse the vodka and lemon peel as the flavor is more subtle. You can opt for vanilla paste and add it later with the simple syrup.
- Vodka: High-proof is best. Use a neutral, high-proof spirit or quality vodka; if you can get Everclear, all the better.
How to make limoncello
Use a glass jar with a glass or plastic lid. I recommend not using metal lids as they can react with the rest of the ingredients and add a metallic taste.
Lemons: I think organic lemons are essential to avoid pesticides and wax, but they're not always available. If using regular ones, wash and dry them thoroughly before peeling them. The fresher the lemons, the more flavorful your limoncello will be.
Peel
The lemon pieces should be thin, avoiding as much white pith as possible as it's the bitter part, and we don't want that. I use a knife (I'm old-fashioned), but a microplane or vegetable peeler works well.
Infuse
This is where the limoncello gets its flavor.
Vodka is added to the lemon peel and vanilla bean and needs to infuse for at least a month.
Simple syrup
It's a quick process where sugar is dissolved in water and cooked until it boils.
It can be made in advance and lasts almost indefinitely in the fridge if well stored.
Strain
Use a fine mesh colander over a bowl to strain the solids and collect the clear lemon-infused vodka.
Add and mix
Pour the simple sugar syrup into the lemon-infused vodka mixture and stir to combine.
Immediately bottle it. If you are not doing it right away, I recommend you use a glass bowl.
Bottle the liqueur
Use a funnel to transfer the limoncello to your bottle or bottles. It's the easiest and least messy way. A jug with a pouring tip is the second-best option.
Storage and serving
Transfer the limoncello to a clean glass bottle with a tight-fitting lid, leaving some room at the top.
Make sure the bottle and lid are clean and completely dry before transferring the limoncello. Any moisture can cause the limoncello to spoil or become cloudy.
Keep it chilled in the refrigerator or freezer (my choice) until ready to serve.
Serve it straight in small shot glasses, as is traditional. Some people also drink it on the rocks, or with sparkling water or soda.
One last thing
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Homemade Vanilla Limoncello
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Ingredients
- 10 whole lemons, preferably unwaxed
- 1 vanilla bean or 2 teaspoons pure vanilla extract or vanilla paste
- 750 ml high-proof vodka or grain alcohol, like Everclear
For the sugar syrup:
- 2 ½ cups granulated sugar
- 2 ½ cups water
Instructions
- Wash 10 whole lemons thoroughly to remove any wax or residue. Pat them dry.
- Remove the zest (just the yellow part with as little white part as possible as it’s bitter) using a vegetable peeler or sharp kitchen knife. Place the strips of lemon zest in a large, clean glass jar with glass or plastic lid, not metal if possible. See Notes below.
- Split 1 vanilla bean or 2 teaspoons pure vanilla extract or vanilla pastelengthwise and add it to the jar (or add 2 teaspoons pure vanilla extract or vanilla paste later).
- Pour in 750 ml high-proof vodka or grain alcohol, seal the jar, and shake gently.
- Store in a cool, dark place for 3 or 4 weeks, shaking occasionally.
Make the simple syrup:
- In a saucepan, combine 2 ½ cups granulated sugar and 2 ½ cups water. Stir over medium heat until the sugar is dissolved. Let the syrup cool to room temperature.
Finish the limoncello:
- Strain the infused alcohol through a fine-mesh sieve or cheesecloth into a clean container, discarding the lemon zest and vanilla bean.
- Stir in the cooled simple syrup (if using vanilla extract or paste, add it now).
- Pour the limoncello into a bottle and seal it.
- Let it rest in the refrigerator or freezer for at least 1-2 weeks to allow the flavors to meld. After that, keep refrigerated or frozen (my choice).
- Serve chilled in small glasses.
Cher Rockwell says
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Nancy @ gottagetbaked says
I love how there are so many sides to you, Paula. Now we're discovering the chemist in you. Thank goodness you're showing me the way because I got a C- in grade 11 chemistry. I adore limoncello and I love that you added that dried up vanilla bean. Perfection!