This post offers you my Handcrafted Limoncello recipe. I’ve been making it for years and friends line up for a satisfying sip of this perfect cordial for the Holidays.
Limoncello is an Italian cordial originating in the Isla of Capri and commonly served across that country as a pre-meal aperitif or an after-dinner digestif.
I’m recommending handcrafting limoncello as a Holiday cordial because it is so tasty, has many uses, and is one of the easiest cordial recipes to follow.
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Ingredients and Supplies for Handcrafted Limoncello
10 organic lemons
1 750ml bottle of vodka
Zester or Potato Peeler
2-quart mason jar and plastic lid
Pure cane sugar and water to make a simple syrup
Use organic lemons while handcrafting limoncello, because the cordial making process concentrates the flavors and nutrients of its ingredients. We don’t need a concentration of chemical pesticides and preservatives in our handcrafted cordials, just its delicious lemony flavor.
Zest these fresh and organic fruits by using a zester or potato peeler to remove the top yellow layer of the rind. Do not include the white pith as it will make your drink bitter.
Place all your zest in the 2-quart mason jar.
Fill the jar with your vodka and cover it with the plastic cap.
Shake or stir the jar once a day to mix for 4-6 weeks. The longer it sits the stronger the lemon flavor and the brighter the yellow color.
After 4-6 weeks use your hand strainer to separate the zest from the vodka.
You can save the zest for future use, like garnish in a drink or on ice cream.
Using a small spoon, taste the vodka.
If left as is, this is called lemon-infused vodka. Use it to flavor cocktails.
To make limoncello, we need to sweeten the liquor. Add your simple syrup to the liquor a quarter cup at a time until you have your desired sweetness. I’m light-handed with the sugar because I think most limoncellos are too sweet. But, the nice thing about handcrafting is your creations are to your liking!
Simple Syrup Recipe for Your Handcrafted Limoncello
Make your simple syrup by bringing 1 cup of water to a boil, adding 1 cup of sugar and returning to a light boil. Stir until the sugar is well dissolved and then let completely cool. Store the simple sugar in the refrigerator for 4-6 weeks.
Enjoy limoncello the traditional way, chilled and served in a 1-ounce cordial glass. It can be served as a syrup on top of ice cream or sorbet. Food and Wine magazine has these recommendations for using limoncello in mixed drinks.
What to do with the lemons, you ask?
I juice the lemons and freeze the juice in ice cube trays.
Then, I pop them out when needed for cooking seafood, making lemonade, or simply flavoring my soda water. If you like organizing your kitchen this way, follow The Kitchen Ecosystem by Eugenia Bone for more ideas on keeping a waste-free kitchen.
Check out this guide to the best vegan cookbooks of 2019!
While you are exploring ways to lessen your footprint on the planet, consider adding a few more plant-based meals to your weekly diet. To help you not be overwhelmed, I created this list of best selling vegan cookbooks by category, including for beginners, for meat lovers, and for athletes.
The post also lists the top vegan blogs and podcasts to help you better understand vegan cooking techniques, philosophy, nutrition, and the entire lifestyle.
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If you like thinking this way about your lifestyle choices, I invite you to explore the Seasonal Living Framework. It’s built upon four pillars: gardening, cooking, personal wellness, and activism.
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