Why genuine limoncello can only be drunk if it's homemade

To make it last longer, industrial products, even if presented as "artisanal," use a lot of sugar, stabilizers, and colorings. Here's the recipe for making it at home.

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homemade limoncello recipe
  • Preparation time: 30 minutes
  • Cooking time: 5 minutes
  • difficulty: low

How to make limoncello

Be very careful when you go to buy the Limoncello, of any brand, even if it says “artisanal”, “traditional” or “hand-made”: you are wasting money, and you also risk some stomach problems.
Real limoncello, like the one you can make at home with the recipe we're sharing, is naturally unstable, so much so that, over time, it changes its scent and aroma, and it doesn't last very long. Industrial or "artisanal" limoncello, on the other hand, needs to be stabilized to be sold within the time it takes to complete the entire journey from the producer to the consumer. This ensures the product retains a pleasant flavor and is guaranteed to last over time. So how is this done? Simply by using flavorings, stabilizers, acidity regulators, colorants, and above all, lots of sugar. So limoncello can make its long journey from the lemon tree to our table, but at that point it is no longer genuine, that is, made only with water, lemon and sugar (not too much).
How can you safely define homemade limoncello with this recipe?

Ingredients

  • 10 untreated lemons
  • 1 liter of 95 percent pure alcohol
  • 600 grams of sugar
  • 1 liter of water

Preparation

  • Dry and peel the lemons using a potato peeler to avoid the white inner part of the lemon. peel which would give the liqueur too bitter a taste.
  • Place the peels on a cutting board, cut them into small strips and then leave them to macerate together with 750 ml of alcohol in a hermetically sealed glass bowl.
  • Place everything in a cool, dark place and leave to rest for at least ten days.
  • At least once a day, shake the container to mix the peels well with the alcohol.
  • After this time, filter the liquid to remove the peel: at this point the alcohol should have acquired the typical yellow color of lemons.
  • Proceed with the preparation by placing a pan containing 1 litre of water and 600 grams of sugar on the heat and bring everything to the boil, stirring until the sugar has completely dissolved.
  • Let it cool and then pour the resulting syrup together with the remaining 250 ml of alcohol into a bowl containing the previously filtered alcohol.
  • Mix everything together and once the mixture is smooth, transfer it to a glass bottle and let it rest for about 8-10 days in a cool, dark place.
  • After this time, your homemade limoncello will be ready to enjoy: before serving, however, keep it in the refrigerator for a few hours.

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