A few years back, we were up in the Boston area and ended up at a store called All Things Sicilian. Victor’s Sicilian. We had to go in…

They have some fun stuff, but one thing that caught his eye was a Limoncello decanter and cups. He had vague memories of Limoncello (after a few, EVERYONE has vagie memories…) but really like the set – and it came with a recipe.

Home we came, and limoncello we made. OY! The stuff is G-O-O-D!! Potent, but oh, so flavorful! It’s easy to make, but takes a couple of months from start-to-finish to do it right. And the longer you take, the better it is!


This is (double) batch 4 or 5 now… The whole house smells of fresh lemons. Life is good!

** since originally coming up with this, we have cur the sugar tremendously. This is the revised recipe.

  • 15 organic lemons, well scrubbed
  • 1 1.75 liter bottle vodka (80 or 100 proof – higher proof=stronger)
  • 1 cup sugar
  • 1 cup water

Wash the lemons well and pat dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

Step One:
In a large glass jar (1-gallon jar), add the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir – all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thick and syrupy, approximately 5 to 7 minutes. Cool the syrup and then stir into the limoncello mixture. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

It shall be the perfect summer sipper!