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
Marissa | Pinch and Swirl says
Oh my! Lemon and vanilla - yes please. Keep up the culinary chemistry Paula!
Karen @ Lemon Grove Cake Diaries says
Brilliant idea, I am imagining all the ways I could use this!
cquek says
These sound so yummy!
Bam's Kitchen says
This sounds delicious! A chemist and culinary queen does make for the perfect mix!
Abbe Odenwalder says
I think I have a few of those vanilla beans! And i have always wanted to try something like this. Thanks for reminding me!
Deb says
Very much looking forward to the limoncello cake! As an unabashed lemon lover in all things sweet and savory this is a fantastic experiment!
Natalie G says
Awesome recipe! I would love to try to make something like this.
Cocoa and Lavender says
Paula - you are brilliant to add vanilla bean to the limoncello! I am so glad that you tried this - and now I can! (at least this winter when the lemons on our tree are ripe!) I was thinking of making a lemon-lime version, too. Just something a little different! Thanks for the shout out! ~ David
Vanessa says
This is so cool! I like the taste of limoncello, but so many brands add food coloring to add that strong yellow color. I love that this one is a natural and homemade. I've been collecting vanilla beans to make vanilla extract! I'll just pour all the beans in vodka and hope for something magical to happen!
Beth says
I loved high school chemistry, and it always did seem like baking. (Without the dessert afterward.) What a lovely concoction!
mimi rippee says
i bet i would like this much better than with just the lemons. thanks for the inspiration!
Renee says
I can't wait to see what you make with this wonderful limoncello. So many possibilities...
Andrea_TheKitchenLioness says
Paula, beautiful photography, amazing recipe and wonderful post! You made my Thursday, dear Paula!
The Ninja Baker says
Your vanilla limoncello may turn this non-drinker into a lush, Paula! Tee hee.
Looking forward to your recipes tomorrow. Cake or ice cream with your concoction is sure to be guaranteed deliciousness =)
Anne ~ Uni Homemaker says
I love infusions! This is a great idea adding vanilla bean into Limoncello! YUM! 🙂
e / dig in says
wow paula. it looks so beautiful and magical, all those pretty vanilla flecks. i am imagining it drizzled over a simple plain cake... i can't wait to see how you use it.
Medeja says
Oh, I wish vodka or any strong alcohol wasn't so expensive here.. 🙂
Karen Kerr says
Wonderful Paula!!! I've been making tangelocello but I've never tried it with lemon. Looks fabulous!
Monet says
Oh my goodness...what a wonderful surprise to remember! This looks delicious, my friend. Thank you for sharing!
Mary Callan says
How clever of you!! a food chemist! and I'm loving your concoction!
Mary x