Napolitan Limoncello

I was enchanted by limoncello’s brilliant color, its bright, lemony flavor, and its potent 80 proof kick.


10 organic lemons, washed and dried
1 L grain alcohol (Everclear)
750 grams (just shy of 3 3/4 cups) sugar
1 L water


  1. Peel the lemons carefully with a sharp paring knife.  Keep only the yellow zest, carefully cutting away any white, bitter pith.  Slice the lemon peels into thin strips and place them in a large, glass jar with a tight-fitting lid.
  2. Pour the Everclear over the lemon peel, tighten the lid of the jar, and gently swirl its contents to distribute the peel and alcohol.  Store in a cool, dark place for 10 to 14 days, swirling the jar daily.
  3. When the infusion is ready, strain out the bulk of the lemon peel using a slotted spoon.  Bring the sugar and water to a boil in a large pan over high heat.  When the mixture boils, remove from heat, stir in the lemon peel, and let cool to room temperature. 
  4. .....
  5. Please visit Napolitan Limoncello @ for full directions

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