Limoncello_960x540_2250.jpg (2)
  • Drink
  • Makes approximately 2 litres
  • 15 minutes
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Have a go at making your own lemony digestif with our easy limoncello recipe. Particularly good if you can get hold of Amalfi lemons, the bright yellow liquor makes a lovely homemade gift.

First published in 2019

This famous bright yellow and citrus-filled digestif may remind you of Italian summer holidays on the Amalfi coast, but it’s actually surprisingly easy to make at home. Whip up a batch and within two weeks you can be drinking it all summer long. Add a decorative bottle to the mix and you have an impressive homemade gift too!

Amalfi or Meyer lemons produce a lovely flavour if you can get hold of them, but regular organic lemons are certainly good enough. It’s important to use organic lemons when making limoncello as the alcohol will absorb everything from the peel – including any residual pesticides. The recipe is easily adaptable; add or reduce the sugar depending on how sweet you like your drinks, or add more or less water to adjust the strength of the liquor. If you’re keen on this digestif, why not experiment with other citrus fruits such as orange or grapefruit?




  • 8 lemons, organic and unwaxed
  • 1l vodka
  • 450g of sugar
  • 1l water


Peel the zest from the lemons with a sharp peeler or small knife
Remove any white pith from the lemon peel, as this will give the limoncello a bitter flavour
Place the de-pithed lemon peel in a large clean jar and pour over the vodka, ensuring the peels are completely submerged. Seal and leave in a cool dark place to steep for 10–14 days
Strain the vodka through a muslin cloth and discard the peel. The liquid will have turned a nice bright yellow
Make a sugar syrup by boiling 500ml water with the sugar until the sugar has dissolved
Take off the heat and add the remaining 500ml of cold water to cool the mixture down
Once completely cooled, add the sugar syrup to the yellow vodka
Transfer the limoncello to sterilized bottles
Store in the fridge. The liqueur should last for up to a year, but discard if mould appears or if it tastes off

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