Best Limoncello Recipe

Slightly similar to a sour lemon drop, limoncello is the beverage you seek after linguini with clams or a Neapolitan-style D.O.P. pizza on the Amalfi coast. This drink hails from the region Campania, and the prim and proper would offer a sip to their visiting acquaintances. Tourists and locals alike are bound to stuff their bags with bottles of this vibrant booze. Considered an aperitif or beverage enjoyed before or after eating, it's likely you’ll skip dessert for a few more sips. The liquor is quite sweet and strong with a lasting, delightful flavor. Limoncello is traditionally made with Amalfi lemons, which are unfortunately nothing like you’d find in your local grocery store. The lemons are between the size of a grapefruit and a melon with a dense white pith. But we'll make do with what's available!

Pro tips:- Plan ahead if you want a bottle to gift for the holidays. Make sure you’re working at least 1 week in advance to allow the liquor to take on the lemon flavor.- No doubt you’ll have leftover lemons, so lemonade is in order for lunchtime sips.- Use non-reactive vessels to make and store your limoncello.- Lemon size ranges, so it's important to weigh out the peels to ensure you’re getting the perfect lemon-to-liquor ratio.- Liquor varies per recipe, but we used Tito's vodka because it's fairly priced and of decent quality. If you want the smoothest experience, go for Grey Goose or Ciroc.

How to serve:If you’re making it homemade, serve it chilled straight in a tulip or shot glass. Limoncello can be shaken into a lemon drop martini or turned into tiramisu.

Storage:Store the limoncello in a sealed glass bottle or quart container in the cabinet, fridge, or freezer for up to 6 months.Made this recipe? Let us know in the comments below!

to 16 medium lemons

(750-ml.) bottle vodka

(200 g.) granulated sugar

Related Video: Lemon Drop Martini

Francesca (Franki) Zani is the assistant food editor for Delish, where she develops recipes, writes, styles recipes & TikToks, and hosts on-camera recipe videos. Her education at the CIA and experience as a producer/culinary producer for PowerHouse Productions have allowed her to travel the globe. She loves collecting ceramic props, sipping tea lattes, and adventuring to highly rated food spots when she's not collaborating with the New York Women's Culinary Alliance. She's often referred to as "Pasta Zani" due to her undying obsession for all things pasta (you need to try testaroli)!

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