How to Make the Best Limoncello

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What’s the secret to the best limoncello? The best lemons, of course. But it’s also the way you zest them — and it’s NOT with a vegetable peeler.

Here’s the trick to getting all that luscious lemon oil out of the peel and into your liqueur for the smoothest and most delicious digestif you’ve ever tasted.

Ingredients

Step 1

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Step 2

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Step 3

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Pour the bottle of alcohol into the jar and seal with a lid.

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With your potent mixture sealed, it’s time to stash it away for three weeks (or up to six weeks if steeping in vodka). Keep the jar in a cool, dark place and let the alcohol work its magic.

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How to Make the Best Limoncello

What’s the secret to the best limoncello? The best lemons, of course. But it’s also the way you zest them — and it’s NOT with a vegetable peeler.

Here’s the trick to getting all that luscious lemon oil out of the peel and into your liqueur for the smoothest and most delicious digestif you’ve ever tasted.

Ingredients

Lemons High-Proof Pure Grain Alcohol Water Sugar

Step 1

Wash and scrub off any dirt and dry your lemons thoroughly.

Step 2

Using a Microplane, zest your lemons, taking care to zest only the peel and not the pith.

Step 3

I usually end up with 1 to 1 1/2 cups of zest from my lemons. Pour the zest into a clean half-gallon glass jar.

Pour the bottle of alcohol into the jar and seal with a lid.

Step 4

With your potent mixture sealed, it’s time to stash it away for three weeks (or up to six weeks if steeping in vodka). Keep the jar in a cool, dark place and let the alcohol work its magic.

Step 5

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