Homemade Meyer Limoncello is worth the wait. With just four ingredients, simple steps, and lots of inactive time, you’ll be rewarded with an end product that is smooth and refreshing.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Would you believe me if I told you that I started making this limoncello about 7 months ago? Because it’s the truth. Now, don’t be scared off just yet because it could take as little as 3 weeks, I just kept getting side-tracked/forgot – whoops! I understand that 3 weeks is still a bit of an investment, but it’s a great set-and-forget project, with minimal effort and a great payoff.
While three weeks is the minimum, this is the sort of thing that really gets better with age, so if you have the patience let it hang out for a little longer if you can. There are two waiting periods that accomplish different things and both can be extended if desired. Or if you just forget like me.
How to make Meyer Limoncello:
The original recipe I used is from Love & Olive Oil and her post covers a lot of great tips so be sure to click over there.
Ideally start with organic Meyer lemons (or regular lemons). Can’t find organic? Try washing the lemons first to remove any wax or pesticides. Once you have your lemons, first you need to peel the lemons. But don’t just go hog wild on them, you need to avoid as much of the white pith as possible because it will make the end result bitter.
Once you have all those beautiful peels ready to go, you are ready for extraction. (Don’t waste all those lemons! You know… make lemonade ;-) )
You are basically making a lemon vodka by soaking the peels in high-proof vodka. You could use Everclear instead which will produce the more typical cloudy limoncello, while the vodka in mine made it clearer, but it will obviously also have a stronger alcohol flavor.
Then, after at least 1 week (or almost 6 in my case), strain the peels from the newly minted lemon vodka, discard the peels, and add simple syrup. I let my simple cool down to room temperature before adding it because I thought it would be neat to make a clear limoncello, while supposedly warmer simple would made it cloudy.
Warm or cold, whichever you choose, another 2 weeks allows the flavor to mellow (or a little over a month because I forgot again) and then you’re ready to bottle and enjoy your homemade limoncello!
I have to admit, even though I know it could be made in a shorter amount of time the end result was so smooth without a harsh alcoholic burn that I am wary of shortening the process. Clearly more time does not hinder the end product, so have a little patience my friends!
Shout-out to Melissa’s Produce for supplying the Meyer lemons and Dixie Crystals for the granulated pure cane sugar. I don’t doubt that the ingredients played an important role in this process. You can also snag some swag from our sponsors by entering the giveaway at the end of this post. But first, check out the list of #SpringSweetsWeek recipes below.
Tuesday #SpringSweetsWeek Recipes
- Almond Buttercream Frosting from Devour Dinner
- Blood Orange Spiced Cake from Cookaholic Wife
- Carrot Cake Roll with Cream Cheese Filling from A Kitchen Hoor’s Adventures
- Cookie Truffles from Eat Move Make
- Eggless Blood Orange Mini Bundts with Pink Glaze from Magical Ingredients
- Goldenberry Jam from Family Around the Table
- Little Chick Easter Sugar Cookies from Sweet Beginnings
- Lime Curd from Art of Natural Living
- Meyer Lemon Bundt Cake from Hezzi-D’s Books and Cooks
- Meyer Lemon Pudding from Jen Around the World
- Strawberry White Chocolate Bark from Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
One year ago: Kiwi Coconut Key Lime Mini Cheesecakes
Seven years ago: Raspberry Pick-Up Pie
Nine years ago: Baked Chicken Bacon Ranch Taquitos with Avocado Ranch
Ten years ago: Funfetti-Peanut Butter Layer Pie
Eleven years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
- 12 organic Meyer lemons*
- 1 Liter 100-proof vodka
- 1-1/2 cups granulated sugar
- 3 cups filtered/bottled water
- Peel or zest the lemons, being extra careful to only peel the outermost yellow part (the white pith will make a bitter limoncello).
- Place the peels in a large glass mason jar (or other airtight glass container). Cover with vodka. Tightly close the lid and place in a cool, dark location for at least 1 week or more**. When the liquor turns yellow and peels begin to turn white, it is ready.
- Strain lemon vodka through a fine mesh sieve lined with cheesecloth into another large, clean glass jar - discard the lemon peels and set lemon vodka aside.
- In a medium saucepan over medium-high heat, combine sugar and water. Bring to a simmer, stirring occasionally, until sugar is completely dissolved. Remove from heat and let cool completely. Once cooled, pour into the jar with lemon vodka. Tightly close and return to a cool, dark location to mellow, at least 2 weeks or more***.
- Once limoncello has mellowed, use a funnel to divide into four half-liter (or similar sized) glass bottles with tight sealing lids. Chill for at least 24 hours before serving.
*You can use regular lemons as well. If you cannot find organic make sure to wash them first. **Mine extracted for almost 6 months and was still perfect. The longer it steeps the stronger the lemon flavor will be. ***Mine sat for 6 weeks. The longer you let it mellow, the better your final limoncello will be.
Source: Adapted slightly from Love & Olive Oil.
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This recipe is intended for individuals ages 21 & up. Please drink responsibly.
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