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
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.
- Total Time: 15 minutes
- Yield: 8 cups
Instructions
- Prepare limoncello according to the recipe’s directions, adding the beans with the vodka in the first step.
- After adding the syrup, transfer the vanilla bean to the final jar.
- It will have more vanilla flavor as the weeks go by.
- Store in the freezer or a dry, dark place like a pantry cabinet.
- Serve it cold in shot glasses.
Notes
- Omit the vanilla bean and you have regular limoncello liqueur.
- Prep Time: 15 minutes
- Category: Drinks
- Method: Infusing
- Cuisine: Italian
Keywords: vanilla limoncello
Cher Rockwell says
Want!
Love the new site look
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!