Limoncello is the sweet liqueur made from the oil essence of citrus fruit skins generally grown in the Mediterranean regions of Italy.You can also make many other variations from several kinds of citrus fruits. Arancello (from orange), limecello, pummellocello (pummelo), grapefruitcello or any other 'cello are unique and fun to experiment with once you’ve made your first batch.

Limoncello is ubiquitous in the Amalfi coast region, and particularly the island of Capri, where lemons grow to the size of grapefruits, the fruit is fresh and juicy, and the oily skins make the perfect limoncello.

Homemade limoncello is everywhere in Italy, as very few Italians buy theirs from a store. Most Italians in Campania and southern Italy make their own.

ou can also make many other variations from several kinds of citrus fruits. Arancello (from orange), limecello, pummellocello (pummelo), grapefruitcello or any other 'cello are unique and fun to experiment with once you’ve made your first batch.

Limoncello is ubiquitous in the Amalfi coast region, and particularly the island of Capri, where lemons grow to the size of grapefruits, the fruit is fresh and juicy, and the oily skins make the perfect limoncello.

Homemade limoncello is everywhere in Italy, as very few Italians buy theirs from a store. Most Italians in Campania and southern Italy make their own.

ou might find limoncello in Rome, Florence, Tuscany, and possibly in Bologna and other parts of north-central Italy. But since citrus grows abundantly in the warmer climates of southern Italy (the size of grapefruit!), you’ll find homemade limoncello served everywhere throughout Campania and down into Sicily in cities like Naples, Sorrento, Positano, the Amalfi Coast, and Sicily.

ITALIAN LIMONCELLO RECIPE

There are 3 Easy Steps to making homemade limoncello or arancello:

1. Infusing the alcohol

2. Filtering the infused alcohol

3. Combining the alcohol with simple syrup

What You'll Need 

1. 750 ml bottle of Alcohol — For large batches using liter bottles, be sure to adjust the ratio of simple syrup accordingly. 

2. 15 Lemons (use navel or blood oranges for arancello) — Fresh, organic, if possible.  It's a lot of lemons but you'll get the best amount of infusion from this amount of lemons/oranges.

3. White sugar (avoid using natural sugars as they impart a caramel-y taste to the batch)

4. Clean bottles for bottling 

The best limoncello is made with grain alcohol, but if you're like me (in the US) where it's not readily available to buy, use an inexpensive non-potato vodka, like Svedka, Smirnoff or similar. Avoid using high-end vodkas — they're a waste of money when making homemade limoncello! 

NOTE: Using grain alcohol or Everclear will pack a punch in the finished product. Sweeten with a bit more simple syrup if needed, but the taste with be stronger than with regular vodka.

TIP: To make Spiced Arancello: Simply add one whole clove, one whole cardamom pod, and one whole cinnamon stick in each bottle of Arancello. That's it. Bottle, chill and enjoy!

Step 1: Infuse The Alcohol

With a potato or veggie peeler, lightly peel the skin from the lemons. Avoid digging too deep and peeling the white pith under the skin, trying only for the outer lemon skin.

Add the alcohol to lemon (or orange) skins in glass container. Cover with wrap or airtight lid, and let sit in a cool place for at least 4 weeks.

Patience, grasshopper. The longer it steeps, the better it'll taste!

TIP: What to do with all the peeled lemons when you're done? Juice them, pour the juice into ice cube trays, and freeze. Then bag up the frozen cubes and you've got fresh lemon juice for all your recipes!

Step 2: Make A Simple Syrup

For every 750 ml of alcohol, dissolve 355 ml (1.5 cups) of white sugar in 590 ml (2.5 cups) of water, heating the mixture until the sugar dissolves completely. Make enough simple syrup for the amount of alcohol you are making. Set aside and cool.

NOTE: I've seen the ratio of sugar/water vary in several recipes, but I have found this ratio works best. Again, if you're making larger batches for gifts, adjust the simple syrup recipe accordingly.

Step 3: Filter And Mix The Infusion

At the end of 4 weeks, remove the skins from the alcohol with a strainer and discard. The alcohol will be bright lemony yellow in color.

Pour alcohol through a cheesecloth lined sieve into another large glass container. Strain once or twice to remove smaller bits of lemon.

Combine the infused alcohol with the cooled simple syrup. Mixture will turn slightly cloudy.

For making arancello, add clove, cinnamon stick, and cardamom pod at this stage before corking. Cardamom pods are strong so start with one or two pods to avoid over flavoring.