How to make limoncello - easy recipe using vodka for home made limoncello 

This is great! I can’t wait to try 🍋💛

First of all, Im loving your Aussie accent :D and this is the most non-Italian way of doing it, totally British/Aussie way I would say but if you like the taste, go for it, there is nothing wrong as long as you like :) Points are already raised by you, but I understand that Italian way takes time and more effort, so enjoy a quick limoncelloish drink :) I will give it a try as well, but with 50-55% alcohol gin, lets see what it will be like

Oh wow this looks yummy !!

I just discovered your channel through the Olive Ateliers DIY candle holder tutorial! Then I saw your Limoncello video. Now I am a subscriber! Loved both videos! Can’t wait to try making Limoncello. I love anything lemon flavored, but the Limoncellos I have tried have been bitter… so can’t wait to try making my own!

Hi there, Italian here :-) First off, thanks for sharing the full process, including the mistakes! I'm sure your next iteration will be amazing. Quick note: we usually go for the 96% alcohol, rather than 50%. But I realize it's hard to find, abroad. Subscribed!

Súper helpful

Sounds wonderful and I am going to try making this! I love vodka and lemonade on a hot summer day so this will definitely up my palette! How do you know the amount of lemons or peels to use per volume of vodka?? Thanks for sharing this!

Don't forget, the more water you add to the alcohol the more you reduce the ABV (alcohol by volume ) of the limoncello. If you have 750 ml of 40% vodka and you add 750 ml of sugar water, the final ABV is about 20%. You may want to add say , 100 g of sugar and 100 cc of water. The total volume will be about 950 ml , but the ABV will be 31.5%. At 31.5% ABV, it is less likely to freeze.

Here's my Limoncello Cream Liqueur recipe: 7-9 Lemons (depending on size). 750 ml. Vodka. 300 gr. Sugar 600 ml. Cream (whole or half). 1½ Vanilla bean - - - - - - - - If your bought lemons at the store, put all the lemons in warm water for 2 minutes. Wash and clean thoroughly with a slightly abrasive pad, sponge, or brush. The reason for this is store bought lemons are covered in a thin layer of wax to protect them during shipping and storage. Peel all the lemons. Place the peels and the vodka in a large wide mouth glass container (at least 2 liters) covered under a lid at room temperature for 3 days. (Traditional Limoncello sits for up to 20 days in 95-96% pure natural spirit). AFTER 3 DAYS: - Strain the vodka and put them lemon peels in a saucepan together with cream, sugar, and vanilla. Heat while stirring until the mixture begins to bubble. Set to a low heat and simmer while stirring for two minutes. - Strain the cream to remove the skins and vanilla. Let the cream sit at room temperature under a lid for 2 hours until room temperature. - Mix the vodka into cream while stirring. - Fill a bottle with the liqueur and store it in the fridge. Drink the liqueur cold the day after bottling. REMEMBER: The liqueur can separate overnight because the vodka doesn't have enough alcohol to break down the fat in the cream. Just shake the bottle thoroughly before serving. If you make this with pure neutral spirit (95-96%) you won't have this issue.

Always better with 96% alcohol and then mix, but vodka will do much cheaper especially if you’re in Australia. It’s more an imitation but close enough

If you would just deskin all those lemons, being grated or peeled and let it soak for 1h in water with pectinase that should eradicate all that pith. a couple drops of it should be fine, quicker than grating

95% Everclear is what I use.

Another big mistake: you left too much white pith in the peel. 😵‍💫

wrong. we Italians don't use vodka, we don't drink it and we don't use it. limoncello is made with pure alcohol