Limoncello, Updated
Prep time
Cook time
Total time
Serves: 12 pints
  • 16 very large lemons (or 24 small), peeled of just the outer yellow skin
  • 4 pints Everclear (grain alcohol)
  • 16 cups water
  • 8 cups sugar
  1. Combine the lemon peels with the Everclear in one or more covered containers, making sure the peels are fully submerged in the alcohol. Put in a cool, dark place and let sit for 5-7 days.
  2. Strain the liquid and discard the peels.
  3. Combine the water and sugar in a large pot and heat until the sugar dissolves. Let cool (refrigerate to speed the process) and then combine 16 cups of the simple syrup with the flavored Everclear, discarding extra simple syrup (see Note).
  4. Let mixture come to room temperature before bottling in bottles or mason jars, leaving a little headspace in the bottles or jars. (If you bottle it chilled, it can expand at room temperature and cause the bottle to crack or explode.)
I like the ratio of 2 parts simple syrup to alcohol, so you might have more simple syrup than you need. If you'd like your limoncello to have less alcohol, just add more simple syrup but be aware it will likely freeze if you try to store it in the freezer.
Recipe by Cooking With MicheleĀ® at