Homemade Traditional Italian Limoncello Recipe

Scrub the lemons thoroughly tomove any pesticide residue, as the peel will be used in the recipe.

Using a vegetable peeler or zester, carefully remove only the yellow part of the lemon peel, avoiding the white pith.

Put the peels in a sterilized glass jar container with an airtight lid.

Pour the vodka over the lemon peels, ensuring they are completely covered. Seal the jar tightly.

Store the jar in a cool, dark place for 10 days, gently shaking it every day to infuse the flavors.

After the infusion period, make a simple syrup by combining the sugar and water in a saucepan. Bring the mixture to a boil over medium heat, stirring until the sugar fully dissolves. Let it cool.

Once cooled, add the simple syrup to vodka and lemon peel mixture. Stir well to combine.

Secure the lid again and return the jar to its cool, for another 4 days, allowing the flavors to meld together.

After the final period, strain the Limoncello through a fine-mesh sieve or cheesecloth to remove the lemon peels.

Transfer the Limoncello to a clean jar, sterilized. Store in the refrigerator or ready to serve.

Serve limoncello chilled in small glasses, neat or over ice, for a refreshing treat.