A Recipe for a Limoncello Life!

Fresh Limoncello @ Sabor a Pasion Estate & Vineyard

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A recipe by Christine Gardner, host of FRESH Ideas on CBS19, Cookbook Author, Stylist & Culinary Instructor. Providing recipes & ideas to savor life with friends & family. 

This was the first recipe I learned while working and living in Sorrento Italy. It is certainly one of the most important to the region. Everywhere you go, being offered a taste of homemade limoncello is a sign of hospitality for Southern Italians.

1 (750ml or 1 liter) bottle of Everclear

12 to 15 small or medium lemons


2 cups of sugar


3 cups water

Using a sharp vegetable peeler, peel the top layer of skin from the lemons. Peel from end to end in vertical strips. (Serrated peelers work best.) Place the peels in a large sealable container and pour in the alcohol.

Seal the jar and store in a cool, dark place for 4 to 6 weeks. The alcohol will turn bright yellow and take on the fragrance of the lemons. Pour the liquid through a strainer lined with cheesecloth. Discard the peels.

Recipe author, Christine Gardner

In a saucepan, heat water and sugar over low heat until sugar is dissolved. Remove from heat and let cool. Add to the strained alcohol and stir. Pour into decorative jars or a large (2 quart) container. Chill completely before serving. Limoncello is best served very cold and is typically stored in the freezer.

It is traditional to sip limoncello from a shot glass after dinner. It’s also good drizzled over ice cream or pound cake with berries and cream. I also use it as an ingredient in baking anytime I want to add a burst of lemon flavor. Make limoncello mimosas by adding a tablespoon of limoncello to a champagne glass and topping with sparkling wine. (Makes 7 to 8 cups)