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.
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A few months ago, I pretty much started filling up 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, and the raspberry one I used in my favorite chocolate wine cake.
Homemade vanilla limoncello was also born, following my friend David’s recipe, and adding a vanilla bean that was definitely past its prime.
It found its way into the bottom of a little glass jar filled with lemon peel and vodka, followed by simple syrup.
That's pretty much all it takes to make homemade limoncello. And time. Quite a lot.
Anyway, the forgotten bottle mentioned above, was transformed into a light yellow-hued liquid and the vanilla bean was transferred with the limoncello to the final bottle.
The liquor mellowed to an almost sugary acid candy flavor with a marked vanilla undertone.
Very different from regular limoncello, almost incongruous with what I was expecting, but still sweet than the traditional liqueur.
How to store limoncello
- 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.
- Store in a cool, dark place like a pantry or liquor cabinet. Or in the freezer.
Serving limoncello
Keep it chilled in the refrigerator or freezer 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.
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!