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How to Make Limoncello -Two Ways to Make Homemade Limoncello

This post will show you how to make limoncello two ways.  A suspended lemon method and a submerged lemon method and which is better!

When life gives you lemons, make homemade limoncello!

Debbie and I love our Limoncello.  We love that sweet and tart lemony kick that it adds to any cocktail that we make with it.  And since we love making our own infused liqueurs like here and here, we decided to try our hand at homemade limoncello as well.

Come to think of it, we have been on a bit of a lemon kick these past few weeks.  So this post is fitting in nicely with the unintentional theme.   Isn’t lemon wonderful?

Homemade Limoncello (1)

After a little research we found that most  (99%) people make their homemade limoncello by adding the lemon peels directly to vodka and then letting it sit for a week to 6 weeks or so even.

However, we also found an alternative to this method where one suspends lemon peels in cheesecloth, above the vodka so that the lemon peel and the vodka never actually touch.

The alcohol is said to pull the oils from the lemon peels and infuse the vodka.  This method is claimed to have less of a bitter taste as the pith of the lemon peel isn’t involved in the process.

Homemade Limoncello (2)

So… we tried both ways!  Below are directions for both methods.  Because you are going to be wondering which way is best before you give it a go yourself, our homemade limoncello has been brewing for about 6 weeks now and we are just about to bottle it.  Next week, or the following, we will give you the results of our little test.

How to Make Limoncello with Submerged Lemons

This is our jar of homemade limoncello with the lemon peels submerged in the vodka.

When doing the submerged method, its very important to make sure that you get all the pith off of the lemon peels.  Scrape it off if you have to.  The pith can be quite bitter so it will make your homemade limoncello bitter otherwise.

Homemade Limoncello (3)

How to Make Limoncello with Suspended Lemons

Here is our jar of homemade limoncello with the lemon peels suspended over the vodka.

Again we made sure to get all the pith off the lemon rind.  Even tho it’s not submerged, there is a chance the pith could make this limoncello bitter as well.

Homemade Limoncello (4)

So the winner so far is…..   drumroll….

Results: The Best Homemade Limoncello

The submerged lemon peel method!

That said, if you noticed, we used way more lemons in the submerged method than the hanging method.  The reason for this is that the recipe we saw for the suspended method only called for 2 lemons in the hanging method.

This means that we just have to try it again… Right?  Next time it will be using an equal number of lemons for each method.

The hanging method homemade limoncello was still very good, but the submerged limoncello was way more lemony and not bitter at all.  Delicious!

Recipes to Use Your Homemade Limoncello

Or!  Just sip on a little glass.  Its delicious on its own too.

So when life gives you lemons, you now know what to do with them!

Two ways to make amazing homemade limoncello. We explore both ways so you can be confident that you know which way makes the best limoncello!

Homemade Limoncello - Two Ways

Two ways to make amazing homemade limoncello. We explore both ways so you can be confident that you know which way makes the best limoncello!
5 from 1 vote
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Course: Cocktail
Cuisine: Italian
Keyword: homemade limoncello, how to make limoncello
Prep Time: 10 minutes
Resting time: 28 days
Total Time: 28 days 10 minutes
Servings: 26 oz
Calories: 103kcal
Author: Julie & Debbie

Ingredients

THE SUSPENDED METHOD

  • 2 lemons rind removed
  • 750 mls vodka
  • cheesecloth

THE SUBMERGED METHOD

  • 8 lemons rind removed
  • 750 mls vodka

SIMPLE SYRUP

  • 1.5 cup sugar
  • 1.5 cup water

Instructions

THE SUSPENDED METHOD

  • Peel the lemons with a vegetable peeler. Take a sharp knife and remove any pith from the lemon peels. Place them in some cheesecloth.
  • Fill a big bottle (with a lid) with the vodka and hang the cheesecloth with the lemon peels over top of the vodka without touching it. Screw the lid on so it holds the lemon peels suspended in the cheesecloth. Place in a cool dark place for 4 - 6 weeks.

THE SUBMERGED METHOD

  • Peel the lemons with a vegetable peeler. Take a sharp knife and remove any pith from the lemon peels. Fill a big bottle (with a lid) with the vodka and throw the lemon peels into the vodka. Screw the lid on. Place in a cool dark place for 4 weeks.

SIMPLE SYRUP

  • Add the sugar and water to a small sauce pan and bring to a simmer. Cook for 5 - 10 mins just until the mixture starts to get slightly syrupy. You don't want it too thick.

FINISH THE LIMONCELLO

  • When the vodka tastes real lemony, remove the lemon peels from the jar of lemon and vodka and then add in the simple syrup 1/2 cup at a time until you are happy with the taste of the liqueur. You want it to be slightly sweet, but also still tart.

Nutrition

Serving: 2oz | Calories: 103kcal | Carbohydrates: 10g | Sodium: 7mg | Potassium: 19mg | Sugar: 9g | Vitamin C: 4.4mg | Calcium: 4mg | Iron: 0.5mg

Homemade-limoncello

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6 Comments

        1. No I havent actually, but next time I will try the suspended method with a lot more lemons! I think that will be the best.

  1. I have a batch in the works right now. I’ve suspended three whole lemons in cheesecloth above 80 proof vodka. I normally use the submerged method, but decided to try this on a whim after reading about this option.

    Not sure if the whole lemon will make a difference or not. Will know in about 4-5 weeks 🙂

    Thanks for the post. Good stuff!

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