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Limoncello Italian Lemoncello Or Orangecello Recipe

Capture the sun-drenched essence of the Amalfi Coast with this authentic Limoncello (or Orangecello) recipe! Adapted from a family in Sorrento, Italy, this low-sugar, low-carb version lets you enjoy the vibrant citrus flavor without the guilt. Infuse vodka with the zest of lemons (or oranges) for a bright, refreshing liqueur perfect for any celebration. Easy to make, but patience is key to unlocking the best flavor.

Prep Time 15 mins
Cook Time 86400 mins
Calories 4985.1 kcal
Protein 19g
Rating 5.0 (3 Reviews)
Limoncello Italian Lemoncello Or Orangecello 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Limoncello Italian Lemoncello Or Orangecello

  • 15 Lemons (or 10-12 large Oranges), zested
  • 1500ml (2 bottles of 750ml) Vodka
  • 4 cups granulated sugar (or 2 cups for less sweetness, or equivalent sugar substitute)
  • 2 cups Water

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How to Make Limoncello Italian Lemoncello Or Orangecello

  1. **Prepare the Infusion:** In a large glass jar (at least 2 liters), combine 750ml of vodka with the zest of 15 lemons (or 10-12 large oranges). Use a microplane or fine grater to get only the colorful outer zest, avoiding the bitter white pith.
  2. **Infuse:** Seal the jar tightly and let it sit at room temperature in a dark, cool place for 30-40 days. The longer it infuses (up to 60 days!), the more intense the flavor will be. No need to shake or stir.
  3. **Make the Simple Syrup:** While the zest infuses, prepare the simple syrup. In a small saucepan, combine 2 cups of water and 4 cups of granulated sugar (reduce to 2 cups for a less sweet version or use a sugar substitute like erythritol). Heat over medium heat, stirring constantly, until the sugar dissolves completely and the mixture simmers for 7 minutes, forming a thick syrup.
  4. **Combine & Rest:** Let the syrup cool completely. Once cooled, carefully add the syrup and a second 750ml bottle of vodka to the jar with the infused vodka and zest.
  5. **Second Infusion:** Seal the jar tightly and let it sit for another 30-40 days in a cool, dark place.
  6. **Strain & Bottle:** After the second infusion, strain the mixture through a fine-mesh sieve or cheesecloth-lined funnel, discarding the zest. Bottle the limoncello (or orangecello) and refrigerate or freeze for optimal enjoyment.
  7. **Serve Chilled:** Serve your homemade Limoncello (or Orangecello) well-chilled, ideally straight from the freezer. Enjoy responsibly!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

1598g

Fat

1g

Carbs

162g

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Drinks & Cocktails European Italian Mediterranean Healthy Gluten Free Keto Summer Recipes

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Beverages Fruit 1 Day Or More Easy European No Cook Dinner Party Heirloom Historical Holiday Event Low Fat Spring Summer Vegan Vegetarian Italian Cocktails Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Inexpensive Healthy 2 Low In Something Citrus Lemon Oranges Number Of Servings Presentation Served Cold Technique Brewing