Limoncello Recipe

To spice up the classic cocktail, whip up a Limoncello recipe with little more than lemons, sugar and a bottle of your favorite grain alcohol.


| October 2013


With an increasing number of people growing their own food, and shopping at farmers’markets, there is a growing demand for information on extending the life of your fruits. Put ‘em Up! Fruit (Storey Publishing, 2013) by Sherri Brooks Vinton is full of ways to store and use extra fruit. In the following excerpt, find a great-tasting Limoncello recipe that can be served on the rocks or used to make a Lemon Pepper Martini recipe, which is also featured below.

You can purchase this book from the Mother Earth Living store: Put ‘em Up! Fruit.

Limoncello Recipe

Alon Shaya, of Domenica Restaurant in New Orleans, told me about this technique for making limoncello. Unlike the common infusion made by steeping lemon peels in neutral spirits, this method uses alcohol evaporation to gently coax the lemon oil and juice from the fruit. Though the process is a bit more time consuming, the result is complex and nuanced—and thoroughly addictive! You can serve it chilled, over ice, or cut with an equal measure of seltzer—light and lemony but lethal.

• 2 pounds lemons (about 8 to 10)
• 1 (1.5 liters) bottle grain alcohol, such as Everclear
• 4 cups sugar
• 2 cups water



1. Using a vegetable brush, scrub the fruit with a nontoxic, odorless dish soap and hot water.

2. Thoroughly wash a 5-gallon glass jar with a tight-fitting lid. Rinse out the jar with about 1/4 cup of the alcohol. Pour the rest of the alcohol in the jar.








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