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Limoncellos

Limoncellos with bright lemon flavor made by simmering a sweet base until glossy and then cooling for a clean finish. This method gives a vibrant, golden look and a smooth, balanced sweetness in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Limoncellos
  • 1 lb lemons Use unwaxed lemons for best zest flavor.
  • 1 cup sugar For sweet balance.
  • 1 cup water To dissolve sugar into a light syrup.
  • 14 oz vodka Use 80–100 proof vodka.
  • 1 cup everclear (or grain alcohol) Optional for stronger, traditional character.

Equipment

  • 1 Dutch oven

Method
 

Simmer the lemon syrup
  1. Add the water and sugar to a Dutch oven and heat over medium until the sugar dissolves and the mixture looks slightly glossy, 5 to 7 minutes. Stir occasionally to prevent browning.
  2. Add the lemon zest to the syrup and bring to a gentle simmer, then cook until the zest flavor blooms, 10 to 15 minutes at a low simmer (180 to 200°F). Turn off the heat when the liquid smells intensely lemony.
  3. Cool the syrup to room temperature, 20 to 30 minutes, until no longer steaming. The surface should look clear rather than foamy.
Infuse and finish
  1. Pour the lemon-infused syrup into a clean container and stir in the vodka. Mix until uniform, about 1 to 2 minutes.
  2. Optionally add the grain alcohol for a stronger profile and stir again until fully combined. The mixture should appear evenly yellow and fragrant.
  3. Chill before serving so the flavors meld, 2 to 4 hours in the refrigerator. Serve cold.

Notes

Pro tip: only use the yellow part of the lemon peel—avoid the white pith, which can turn bitter. Store in the refrigerator up to 2 weeks; freezer is not recommended because citrus oils can separate. For a lighter option, reduce sugar by 2 to 4 tbsp and add 2 tbsp extra water to keep the balance.