2-Phase Homemade Limoncello
A homemade Italian lemon liqueur made by infusing vodka with lemon zest and sweetening with a simple syrup, then freezing.
4340 minItalian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Pescatarian
Steps
- 1Peel lemons with peeler, trying to avoid white pith if possible.
- 2Place the zest in one or two large glass mason jars and pour vodka over top.
- 3Let the zest sit in the vodka for 3 or 4 days shaking every so often. Strain the vodka, which will feel petrified, into a large bowl and discard the zest.
- 4Next, heat the water and sugar until the sugar is completely dissolved. Let cool completely. Add sugar-water mixture to strained vodka. Pour into bottles and store in freezer.
- 5Serve as is or topped with heavy cream.
Nutrition
- Calories
- 3845kcal
- Protein
- 10g
- Carbs
- 563g
- Fat
- 4g
- Fiber
- 25g
- Sugar
- 502g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does 2-phase homemade limoncello take to make?
About 4340 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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