How to Make Lemoncello

Screen Shot 2016-01-04 at 5.37.01 PM




Limoncello RECIPE

Makes approx 2 litres | Preparation 20 days in storage | Cooking 10 mins

10 unwaxed lemons

1 litre pure alcohol (or strong vodka or grappa)

600g fine sugar

700ml bottled water

Wash and peel the lemons, avoiding the white pith. Place the lemon peel in a small demijohn (or a jar with a tight fitting lid) and cover with the alcohol. If you can?t find pure alcohol you can use strong unflavoured vodka or a dry grappa. Seal the jar and leave in a dark closet for 10 days.

Remember to shake the contents every couple of days.

Boil the water and add the sugar. Stir until completely dissolved and then set aside to cool completely. Strain the lemon mixture using a fine sieve and add to the water and sugar. Stir well and bottle. The liqueur will be ready to drink within 10 days. Serve ice cold from the freezer.


Screen Shot 2016-01-04 at 5.36.02 PM




Screen Shot 2015-10-24 at 9.45.16 PM


Positano on Cover of Cooking Italian

Greatest Hits Cookbook

Available on









Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s