While classic recipes provide an excellent starting point for culinary adventures, it is the personal twist that you add to a recipe that truly underscores the “culinary arts.” The Italian liqueur Limoncello is a perfect example of this. Limoncello is simple, straightforward, and totally forgiving, making it a perfect platform for experimenting and personalizing it to your own tastes.
In this post, I’m going to take you through a few of my favorite ways to make limoncello—that thing we do in the kitchen that makes us feel like we’re really cooking. I’m going to use a few very basic kitchen tools and some very basic ingredients you might even have on hand already.
And if I do a method you don’t resonate with, there are plenty of others out there. So go ahead and make it your own!
The 20 Best limoncello recipes
1. Classic Limoncello
Made from the bright zest of organic lemons and the powerful grain alcohol, limoncello is a simple drink that carries the sunshine of Italy in every drop. One of the few cocktails I enjoy, I find it an exquisite refresher on a warm day or a perfect weeknight after-dinner drink.
Because its home is in Italy, limoncello is a spirit I often associate with my time there and the leisurely afternoons I spent in the sun. In Italy, you will find it served at the end of a meal, often as a digestive.
Ingredients
10 organic lemons
1 liter of 95% grain alcohol (or high-proof vodka if unavailable)
1 liter of water
700 grams of granulated sugar
Instructions
1. Wash the lemons thoroughly and pat them dry.
Use a peeler or paring knife to remove the yellow zest from the lemons, taking care to avoid the white pith as it can add bitterness.
2.
Place the lemon zest into a large jar and pour in the grain alcohol. Seal the jar tightly and let the mixture steep in a cool, dark place for at least 7 days, shaking the jar gently once daily.
3. After the steeping period, prepare a simple syrup by boiling the water and sugar together until the sugar is fully dissolved.
Let the syrup cool to room temperature.
4.
Strain the lemon-infused alcohol through a fine mesh sieve or cheesecloth to remove the zest. Mix the infused alcohol with the cooled simple syrup.
5. Transfer the limoncello into bottles, seal tightly, and store in the freezer.
Allow it to mature for at least a week before serving chilled.
2. Creamy Limoncello
I enjoy making beverages at home, and this lemony cream liqueur is a recipe I relish. It starts with the basics—organic lemons and a smooth, high-proof, neutral grain alcohol.
But three more ingredients make this Italian classic liqueur a creamy, dreamy delight: luscious whole milk, phenomenal vanilla extract, and plenty of time. When you craft this at home, you simply infuse the alcohol with the lemons, then combine everything and let it steep for a good week.
Ingredients
10 organic lemons
1 liter of 95% alcohol (pure grain alcohol or vodka)
3 cups (600g) sugar
4 cups (1 liter) whole milk
2 cups (475ml) heavy cream
1 teaspoon vanilla extract
Instructions
1. Wash the lemons thoroughly and peel them with a vegetable peeler, avoiding the white pith.
Place the lemon peels in a large jar.
2.
Pour the alcohol over the lemon peels, seal the jar tightly, and let it steep for at least 2 weeks in a cool, dark place. Shake the jar gently every few days.
3. After the steeping period, strain the lemon-infused alcohol through a fine sieve or cheesecloth to remove the peels and transfer the liquid to a clean container.
4. In a saucepan, combine the sugar, milk, and heavy cream.
Heat gently, stirring until the sugar dissolves completely. Do not let it boil.
5. Remove the saucepan from heat and let it cool completely.
Stir in the vanilla extract.
6.
Combine the cooled milk mixture with the lemon-infused alcohol. Mix well and store the creamy limoncello in bottles.
Chill in the refrigerator or freezer for at least a week before serving to allow the flavors to meld. Shake well before serving.
3. Basil Limoncello
I take great pleasure in making liqueurs at home, and this recipe provides a wonderful variation on a traditional Italian liqueur. The sunny flavors of fresh lemons and the sweet spiciness of basil come through beautifully when they are infused in vodka.
After being mixed, the syrup and the vodka form a delightful lemon-basil elixir, as close to a “classically refreshing” chilled liqueur as one can come.
Ingredients
10 lemons
750 ml of vodka
1 cup fresh basil leaves
2 cups sugar
2 cups water
Instructions
1. Zest the lemons, ensuring not to include the bitter white pith, and place the zest into a large jar.
2. Pour the vodka over the lemon zest and add the fresh basil leaves.
Seal the jar tightly.
3.
Let the mixture infuse for 1-2 weeks in a cool, dark place, shaking the jar gently every few days.
4.
After infusing, strain the vodka mixture through a fine sieve or cheesecloth to remove the lemon zest and basil leaves.
5.
In a saucepan, combine the sugar and water. Heat gently, stirring, until the sugar is completely dissolved to create a simple syrup.
6. Let the syrup cool and then mix it with the flavored vodka.
Pour the final mixture into bottles and seal. Let it sit for at least a few days before serving chilled.
4. Mint Limoncello
Mint limoncello is an invigorating blend of plants and potent spirits. I use high-proof vodka; you can also use grain alcohol, which packs even more punch.
I zest a significant number of fresh (and, when possible, organic) lemons. And then there’s mint—a cup of it, fresh from the garden.
All of these ingredients, when combined with a homemade simple syrup, make a vibrant, aromatic, and, yes, delightful drink perfect for summer or any time you need an invigoration.
Ingredients
- 750 ml of grain alcohol (such as Everclear) or high-proof vodka
- 7-8 large lemons
- 1 cup fresh mint leaves
- 3 cups water
- 3 cups granulated sugar
Instructions
1. Peel the lemons, removing only the yellow part of the peel, and avoid the white pith.
2. Place the lemon peels and mint leaves in a large glass jar, and pour the alcohol over them.
Seal the jar tightly.
3.
Let the mixture steep in a cool, dark place for about 7-10 days, shaking the jar gently every day.
4.
After the steeping period, strain the liquid through a fine sieve or cheesecloth to remove the peels and mint leaves.
5.
In a medium saucepan, combine the water and sugar, and simmer until the sugar dissolves completely to make a simple syrup. Allow it to cool to room temperature.
6. Mix the strained alcohol infusion with the cooled simple syrup.
Seal the mixture in a bottle and let it rest for a few days in the freezer before serving chilled.
5. Honey Limoncello
I’m very pleased to present a delightful variation on an Italian classic: Honey Limoncello. This lively creation couples the zip of organic lemons with the soft smoothness of vodka.
The honey infusion adds a generous, naturally sweet depth that makes this version simply irresistible. Come with me into the world of Limoncello—one sips, one savors, one makes.
Ingredients
10 organic lemons
750 ml vodka
1 cup honey
1 cup water
Instructions
1. Wash the lemons thoroughly and then peel them, taking care to avoid the white pith.
You only want the outer yellow zest, as the pith can make your limoncello bitter.
2.
Place the lemon peels in a large glass jar with a lid, and pour the vodka over them. Seal the jar tightly and store it in a cool, dark place for 2 weeks.
Shake the jar every few days to ensure even extraction of the lemon oils.
3.
After 2 weeks, strain the vodka into a clean jar or bottle, removing all lemon peels.
4.
In a saucepan, combine the honey and water. Heat gently until the honey dissolves completely into the water to form a honey syrup.
Allow it to cool to room temperature.
5.
Add the cooled honey syrup to the strained vodka. Stir well to combine.
6. Bottle the Honey Limoncello, seal it, and store it in the freezer.
Chill before serving.
6. Spicy Ginger Limoncello
Citrusy and vibrant, Spicy Ginger Limoncello is a unique liqueur that marries lemon with fresh ginger and a touch of heat from red pepper flakes. What makes this liqueur particularly invigorating is the creatively mixed flavor profile.
It certainly sings with the kind of vivacious intensity one seeks in any good liqueur.
Ingredients
10 lemons
1-liter vodka (preferably 100 proof)
2 cups sugar
2 cups water
4-inch piece of fresh ginger, peeled and sliced
1 teaspoon red pepper flakes
Instructions
1. Begin by thoroughly washing the lemons and patting them dry.
Use a sharp vegetable peeler to carefully remove the zest from the lemons, avoiding the bitter white pith.
2.
Place the lemon zest in a large jar or container with a tight-fitting lid. Add the vodka, sliced ginger, and red pepper flakes to the jar.
Seal the jar and store it in a cool, dark place for 10 days to 2 weeks, shaking it gently every couple of days.
3.
After the infusion period, prepare a simple syrup by combining the sugar and water in a saucepan over medium heat. Stir until the sugar has completely dissolved, then let the syrup cool to room temperature.
4. Strain the infused vodka through a fine mesh sieve or cheesecloth into a clean bowl, discarding the solids.
Add the cooled simple syrup to the infused vodka and stir to combine.
5.
Pour the Spicy Ginger Limoncello into sterilized bottles and seal them. Allow the limoncello to mature for at least a week in the refrigerator or freezer before serving.
Serve chilled, and enjoy responsibly.
7. Lavender Limoncello
Lavender Limoncello is a lovely take on what is sometimes called the classic Italian liqueur. It has an infusion of dried culinary lavender, which—like limoncello—has an almost too good to be true flavor.
Organic lemons are used to procure the zest that combines with the vodka, and the organic lemons, infused with vodka and the smoothness of organic cane sugar, makes an almost vibrant harmony.
Ingredients
10 organic lemons
750 ml vodka (at least 80 proof)
2 cups sugar
2 cups water
2 tablespoons dried culinary lavender
Instructions
1. Wash the lemons thoroughly and peel them with a vegetable peeler, avoiding the white pith as much as possible.
2. Place the lemon peels in a large glass jar and pour the vodka over them.
Seal the jar and let it steep for 1 to 2 weeks in a cool, dark place.
3.
In a medium saucepan, combine the sugar, water, and dried lavender. Heat gently until the sugar dissolves completely, then let it cool.
4. Once the lemon peels have steeped, strain the infused vodka to remove the peels.
Discard the peels.
5.
Mix the lavender syrup with the lemon-infused vodka. Strain the mixture through a fine mesh sieve to remove the lavender.
6. Bottle the Lavender Limoncello and let it sit for at least a few days before serving chilled.
8. Vanilla Bean Limoncello
Upon stumbling across this mixture of organic lemons and vanilla beans with vodka, I was captured by the singular combination of the liqueur’s citrusy lemon and sweet vanilla notes. With a dash of time and a sprinkle of patience, this liqueur cultivated in my kitchen has blossomed into a captivating drink .
Ingredients
- 10 organic lemons
- 1 liter vodka (preferably 40% alcohol content)
- 2 vanilla beans
- 3 cups sugar
- 3 cups water
Instructions
1. Peel the lemons, ensuring to remove only the yellow zest and avoid the bitter white pith.
2. Slice the vanilla beans lengthwise to open, then cut them into smaller segments.
3. In a large jar, combine the lemon peels, vanilla beans, and vodka.
Seal the jar tightly.
4.
Let the mixture infuse for 2 weeks in a cool, dark place, shaking it gently every few days.
5.
After 2 weeks, prepare a simple syrup by dissolving the sugar in the water over medium heat, then let it cool.
6.
Strain the infused vodka to remove the solids, then combine it with the cooled simple syrup. Mix well and store in bottles.
Let it rest for another week before serving chilled.
9. Rosemary Limoncello
Have you ever encountered the unexpected yet delightful combination of fresh, organic lemons and aromatic rosemary in a liqueur? I think it’s a brilliant and unique take on the classic limoncello.
Infusing fresh lemons and rosemary in a base of vodka, with the addition of sugar, captures the essence of citrus with an enticing herbal twist.
Ingredients
10 organic lemons
1 liter of vodka
3 cups sugar
4 cups water
5-6 sprigs of fresh rosemary
Instructions
1. Thoroughly wash the lemons and peel them with a vegetable peeler, avoiding the white pith.
Place the lemon peels in a large glass jar.
2.
Add the vodka and rosemary sprigs to the jar with the lemon peels. Seal the jar tightly and let it sit in a cool, dark place for about 2 weeks to infuse, shaking the jar gently every few days.
3. After the infusion period, prepare a simple syrup by combining the sugar and water in a saucepan.
Heat the mixture over medium heat, stirring until the sugar is completely dissolved. Let the syrup cool to room temperature.
4. Strain the infused vodka to remove lemon peels and rosemary, then mix it with the cooled simple syrup.
Stir well to combine.
5.
Transfer your rosemary limoncello into clean bottles and seal them. Store in the refrigerator or freezer, and serve chilled.
10. Pink Grapefruit Limoncello
For me, the crafting of delightful liqueurs in my own home is an absolute joy. One of my recent creations that I absolutely adore is Pink Grapefruit Limoncello.
I make it using fresh pink grapefruits, a splash of fresh lemon juice, and some good-quality vodka. This drink is nothing short of a pure, vibrant celebration of the essence of citrus.
I love how it walks the balance between refreshing and sweet, thanks to a simple syrup that blends effortlessly into the drink.
Ingredients
5 pink grapefruits
1 lemon
1 liter of vodka (preferably 80-100 proof)
2 cups of sugar
2 cups of water
Instructions
1. Zest the pink grapefruits and the lemon, being careful to avoid the bitter white pith.
Place the zest into a large, clean jar.
2.
Pour the vodka over the citrus zest, ensuring it is completely submerged. Seal the jar tightly and store in a cool, dark place for at least 1 week, shaking it gently every couple of days to infuse the flavors.
3. After the infusion period, prepare a simple syrup by combining the sugar and water in a saucepan.
Heat over medium heat until the sugar is fully dissolved, then let it cool to room temperature.
4.
Strain the infused vodka through a fine mesh sieve or cheesecloth to remove the zest, then combine the flavored vodka with the cooled simple syrup.
5.
Transfer the Pink Grapefruit Limoncello into clean bottles. Seal tightly and store in the refrigerator or freezer until ready to serve.
Enjoy chilled!
11. Orangecello (Orange Limoncello)
A delightful twist on the traditional limoncello, orangecello captivates me with its vibrant citrus character. Like all good liqueurs, it begins with a base.
Here that base is sun-kissed orange zest. To bring it to its full potential, you’re going to need to let it rest.
After a few days, what’s in your jar will start to look and smell like orangecello. After a week, it should be almost there.
After two weeks, it will be there.
Ingredients
8 large oranges (preferably organic, to avoid pesticides on the peel)
1 liter (about 4 1/4 cups) vodka
3 cups water
3 cups granulated sugar
Instructions
1. Wash the oranges thoroughly under warm water to remove any dirt or wax.
Use a peeler or zester to carefully remove the zest in long strips, avoiding the white pith as much as possible, which can be bitter.
2.
Place the orange zest into a large glass jar with a tight-fitting lid. Pour the vodka over the zest, ensuring all the zest is submerged.
Seal the jar, then store it in a dark, cool place for at least two weeks (up to a month) to allow the flavors to infuse. Shake the jar gently every few days.
3. After the infusion period, prepare a simple syrup by combining the water and sugar in a medium saucepan.
Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Allow the syrup to cool to room temperature.
4. Strain the orange-infused vodka through a fine mesh strainer into a large bowl, discarding the zest.
Add the cooled simple syrup to the bowl, stirring well to combine.
5.
Transfer the Orangecello to clean bottles using a funnel. Seal the bottles and store them in the refrigerator or freezer.
6. For best results, allow the Orangecello to mature for an additional two weeks before serving chilled.
Serve in small glasses as a refreshing after-dinner drink.
12. Blueberry Limoncello
Blueberry Limoncello is a delicious infusion that balances the tartness of fresh blueberries with the zesty brightness of lemons. It isn’t instant, however, having soaked up all the flavors, it sits in limbo for three weeks, only then becoming a limoncello—well, a bluemincello, if I may.
You add some simple syrup, and out comes an infusion-fit liqueur. Ideal for the summer months, this liqueur is something you want to share in the evenings while enjoying the sunset.
Ingredients:
- 2 cups fresh blueberries
- 1 liter vodka
- 8 lemons
- 2 cups sugar
- 2 cups water
Instructions:
1. Rinse the blueberries and place them in a large jar.
2. Zest the lemons, avoiding the white pith, and add the zest to the jar with the blueberries.
3. Pour the vodka over the blueberries and lemon zest, seal the jar, and let it sit in a cool, dark place for 2 to 4 weeks, shaking occasionally.
4. After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth into a clean vessel, discarding the solids.
5. In a saucepan, combine the sugar and water.
Heat over medium heat until the sugar dissolves completely to make a simple syrup. Let it cool.
6. Mix the cooled simple syrup with the blueberry-lemon infusion.
Stir well, then bottle the blueberry limoncello and store it in the refrigerator or freezer.
13. Raspberry Limoncello
Making this delightful Raspberry Limoncello is a simple infusion of fresh raspberries and vodka and a blending of the two with fresh lemon zest. Not only do I use the coveted tart California lemons, but I also marry the infusion with the subtlety of Madagascar vanilla.
This liqueur is as vibrant and refreshing as the California sun.
Ingredients
2 cups fresh raspberries
1 liter (about 4 1/4 cups) vodka
8 lemons
3 cups sugar
4 cups water
1 vanilla bean (optional)
Instructions
1. Rinse the raspberries and place them in a large glass jar.
Pour the vodka over the raspberries, seal the jar tightly, and let it sit in a cool, dark place for 1-2 weeks, shaking the jar gently every few days to help the flavors infuse.
2.
After the raspberries have infused, zest the lemons, taking care to avoid the bitter white pith. Add the lemon zest to a separate large jar or container.
3. In a medium saucepan, combine the sugar and water, and heat over medium heat until the sugar is fully dissolved, creating a simple syrup.
Let the syrup cool to room temperature.
4.
Pour the cooled simple syrup over the lemon zest and add the vanilla bean, if using. Seal the jar and let it sit for 1 day to allow the flavors to meld.
5. Strain the raspberry-infused vodka through a fine mesh sieve or cheesecloth into the lemon syrup mixture, discarding the raspberries and lemon zest.
Stir to combine.
6.
Transfer the Raspberry Limoncello into clean bottles, seal them, and store the bottles in the refrigerator or freezer. Serve chilled as a digestive.
14. Jalapeño Limoncello
In my search for distinctive takes on traditional liqueurs, I’ve found a fiery concoction that melds organic lemons with fresh jalapeño. The combination is then given a vigorous shake with vodka, sugar, and water; the result is a zesty homemade limoncello that offers up a new taste sensation with every sip.
Ingredients
- 10 organic lemons
- 1 fresh jalapeño pepper
- 750 ml of vodka (80-100 proof)
- 2 cups of sugar
- 2 cups of water
Instructions
1. Thoroughly wash the lemons and jalapeño.
Use a peeler or zester to remove the lemon peels, avoiding the white pith.
2.
Slice the jalapeño in half lengthwise, removing the seeds if you prefer less heat.
3.
In a large glass jar, combine the lemon peels and jalapeño with the vodka. Seal the jar tightly and store it in a cool, dark place for about 1 to 2 weeks, shaking the jar every few days.
4. After infusing, strain the vodka to remove the lemon peels and jalapeño, then discard the solids.
5. To make the simple syrup, heat the sugar and water in a saucepan over medium heat, stirring until the sugar is completely dissolved.
Let it cool.
6.
Combine the infused vodka with the cooled simple syrup, adjusting the sweetness to taste. Transfer the limoncello to bottles and store in the freezer.
Enjoy chilled.
15. Coconut Limoncello
I adore the way Coconut Limoncello takes the invigorating parts of coconut water and the lively zest of lemons, then marres them with smooth vodka. This enchanting liqueur, with its base of not-too-sweet coconut milk, offers a wonderful twist on the traditional Italian favorite.
It makes an appearance at my gatherings because it’s a hit and also because it plays well with others—there’s hardly a liqueur that coconut Limoncello can’t complement.
Ingredients
1 cup coconut water
1 cup granulated sugar
1 cup vodka
Zest of 5 lemons
1 cup coconut milk
2 tablespoons shredded coconut (optional, for garnish)
Instructions
1. In a saucepan, combine the coconut water and sugar.
Heat over medium heat, stirring occasionally, until the sugar is fully dissolved. This will create a simple syrup.
Remove from heat and let it cool completely.
2.
In a large, sealable jar, combine the vodka and lemon zest. Let this mixture sit for at least 7 days, shaking it gently once a day to infuse the flavors.
3. After the infusion period, strain the vodka through a fine mesh sieve or cheesecloth to remove the lemon zest.
4. In a mixing bowl, combine the infused vodka, cooled coconut simple syrup, and coconut milk.
Mix well until all ingredients are fully incorporated.
5.
Transfer the Coconut Limoncello mixture to a clean bottle or jar with a tight seal. Refrigerate for at least 1 week to allow the flavors to meld together.
6. To serve, pour the Coconut Limoncello into small glasses.
Optionally, garnish with shredded coconut. Enjoy chilled.
16. Pineapple Limoncello
Limoncello di Ananas is a fusion of bright citrus and tropical sweetness. It is made by macerating fresh lemons and ripe pineapples in neutral grain spirits for several weeks.
While nothing can really top the taste of the traditional lemon version, the addition of pineapple in this recipe gives it a sweet and slightly tangy new dimension.
Ingredients
- 750 ml vodka
- 8 lemons
- 1 ripe pineapple
- 4 cups water
- 4 cups sugar
- Vanilla bean (optional)
Instructions
1. Peel the lemons using a vegetable peeler, avoiding any white pith.
Place the lemon peels in a large sealable jar.
2.
Cut the pineapple into small chunks, discarding the core, and add the chunks to the jar with the lemon peels.
3.
Pour the vodka over the lemon and pineapple mixture, ensuring the fruits are fully submerged. Seal the jar and let it steep in a cool, dark place for 4 weeks, shaking the jar occasionally.
4. After 4 weeks, combine the sugar and water in a saucepan.
Heat over medium heat, stirring until the sugar is completely dissolved, to form a simple syrup. Let it cool to room temperature.
5. Strain the vodka infusion through a fine-mesh strainer into a large bowl, discarding the solids.
Combine the infused vodka with the cooled simple syrup, stirring well. If using a vanilla bean, split it open and add it to the mixture.
6. Pour the Pineapple Limoncello into clean bottles, seal tightly, and store in the freezer.
Serve chilled.
17. Strawberry Limoncello
An infusion made at home has a certain magic. Mine takes the essence of summer in fresh strawberries and lemon zest and combines it with vodka in order to create a liqueur that is truly effervescent.
Add a touch of sugar syrup, and you have a liqueur that is a lovely strawberry limoncello, perfect for serving neat and very cold on a warm, sultry evening.
Ingredients
1 pound fresh strawberries, hulled and sliced
Zest of 6 lemons
750 ml vodka
2 cups water
2 cups granulated sugar
Instructions
1. Combine the sliced strawberries and lemon zest in a large, sealable jar.
2. Pour the vodka over the strawberries and lemon zest, ensuring they are fully submerged.
Seal the jar and store it in a cool, dark place for 1 to 2 weeks. Shake the jar gently every couple of days.
3. After infusing, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the solids.
4. In a saucepan, combine the water and sugar.
Heat gently, stirring until the sugar is completely dissolved. Let the syrup cool to room temperature.
5. Mix the cooled sugar syrup with the strained strawberry-lemon vodka.
Pour the limoncello into bottles and seal them.
6.
Store in the refrigerator or freezer. Serve chilled.
18. Cherry Limoncello
I really love making Cherry Limoncello. It doesn’t take a lot of effort; you just have to have a bit of patience.
Limoncello is usually made with a neutral grain spirit, like Everclear. I didn’t have any on hand when I first attempted the lemon-infused alcohol.
I thought I would start with vodka, which is also quite neutral. So, I picked up a handle of Absolute and used that.
The resulting Cherry Limoncello has vodka’s round sweetness and a slight bite, making it the smooth sipper that it is.
Ingredients
2 cups fresh cherries, pitted
Zest of 2 lemons
2 cups pure grain alcohol or vodka (at least 80 proof)
1 cup sugar
1 cup water
Instructions
1. In a large glass jar, combine the pitted cherries and lemon zest.
2. Pour the alcohol over the cherries and lemon zest, ensuring that they are fully submerged.
Seal the jar tightly.
3.
Store the jar in a cool, dark place for at least two weeks, shaking it gently every other day.
4.
After two weeks, prepare a simple syrup by heating the sugar and water in a saucepan until the sugar dissolves completely. Let it cool to room temperature.
5. Strain the infused alcohol through a fine mesh sieve lined with cheesecloth to remove the solids.
6. Combine the filtered alcohol with the cooled simple syrup, then transfer the mixture to a clean bottle and seal.
Store in the refrigerator or freezer and enjoy chilled.
19. Green Tea Limoncello
I adore finding one-of-a-kind takes on traditional drinks, and Green Tea Limoncello is no exception. This delightful mix has the zesty, fresh personality of organic lemons, which pair beautifully with the vibrant essence of green tea.
When combined with the smoothest of vodkas and a kiss of sweetness to round out the flavors, the result is a fresh-from-the-freezer aperitif that is just as delicious on its own as it is served in a cocktail.
Ingredients
6 organic lemons
750 ml vodka
1 cup (240 ml) water
1 cup (200 g) granulated sugar
2 green tea bags
Instructions
1. Carefully wash the lemons and peel them, avoiding the white pith.
Place the lemon peels in a large jar and cover them with vodka. Seal the jar and let it steep for one week in a cool, dark place.
2. After a week, prepare a simple syrup by heating the water and sugar in a saucepan over medium heat until the sugar is fully dissolved.
Remove from heat and add the green tea bags, steeping them for about 5 minutes. Remove the tea bags and let the syrup cool completely.
3. Strain the lemon-infused vodka through a fine-mesh sieve or cheesecloth into a clean bottle to remove the lemon peels.
4. Combine the cooled green tea syrup with the lemon-infused vodka.
Stir or shake to mix well.
5.
Seal the bottle and let the Green Tea Limoncello rest for an additional week to allow the flavors to meld.
6.
Chill the limoncello in the freezer and serve cold as a digestif or blend into cocktails. Enjoy responsibly!
20. Cinnamon Limoncello
Cinnamon Limoncello puts a delightful twist on the classic Italian lemon liqueur. It combines the vibrant flavors of organic lemons with the warm spice of a single cinnamon stick and the kick of high-proof vodka.
Unsurpassed in flavor, this liqueur is steeped to vigorous perfection and sweetened with a simple syrup that allows the interplay of the invigorating lemon and the cozy, lazy-cinnamon-bun spices to star on the palate.
Ingredients
10 organic lemons
1 liter of high-proof vodka or grain alcohol
1 cinnamon stick
4 cups water
2 cups sugar
Instructions
1. Peel the lemons, making sure to avoid the bitter white pith, and place the peels in a large glass jar.
2. Add the cinnamon stick and pour the vodka over the lemon peels and cinnamon.
3. Seal the jar and let it steep in a cool, dark place for 2 weeks, shaking the jar gently every few days.
4. After 2 weeks, combine the sugar and water in a saucepan and heat until the sugar is fully dissolved to make a simple syrup.
Let it cool.
5.
Strain the lemon and cinnamon-infused vodka into a clean container, discarding the peels and cinnamon stick.
6.
Mix the infused vodka with the cooled simple syrup, then transfer the Cinnamon Limoncello to bottles and refrigerate or freeze before serving.
