Thursday, March 31, 2011

Limoncello Part Deux

I loved the creamy limoncello so much, we decided to make regular limoncello. This time we actually bought Everclear and I added an orange to the mix. So back to the zesting! Oh! We changed the amount of simple syrup we added because Everclear is so much stronger than vodka. If you are using vodka, use the creamy limoncello recipe on this site and substitute water for the milk/cream in the simple syrup.


The Zest of 12 Lemons
The Zest of 1 Orange
One Bottle of Everclear

I washed and scrubbed the fruit before zesting
Zest those lemons. Be sure to only get the yellow part and not the white pith. Zest the orange same thing. Place the zest in a container with the Everclear. Place in a dark cool place and wait. Shake every other day. We waited three weeks.

Wow look at all that zest

The zested fruit
I just added the Everclear and it is already yellow!
Simple Syrup

5 Cups of Water
4 Cups of Sugar

Combine and heat until combined. Cool and strain the Everclear lemon mixture into the simple syrup.

The first thing we made with our limoncello - a basil limoncello martini. Yum!

Basil limoncello martini

The bottom line: will I make this again? Yes, I will. I am surprised that I like the Everclear so much in this recipe but I do. Who knew?


  1. I'd suggest not using plastic bottle for the everclear with the zest (unless its alcohol approved plastic). Italians use the lemon juice (the leftover after you get the zest) as a replacement of at least part of the water - they take less water for the syrup, and 'water down' the alcohol with the juice. Most of the limoncello (home made) i've seen are around 20-25% alcohol by volume, so from a single everclear bottle you get 2-2,5 liters of the tasty drink ;-)

  2. J thanks for the suggestions. I will try adding the lemon juice with batch 3.