How to Make Limoncello

Shot of Limoncello
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Whether you want to invoke a laid back Amalfi coast vibe at your next dinner party—or just cap off the week with a classic lemon liqueur, this limoncello recipe is a hit.

South Philadelphia’s legendary Hungry Pigeon created the recipe to make use of lemon peels left over from juicing. It couldn’t be easier to make. All it takes is a little patience (and a lot of lemon peels).

Degree of difficulty: Easy

Active time: 5 min

Total time: 5 days

Prep time

5 days min.

  • 7 lemons
  • ½ cup of sugar
  • 750-ml bottle of vodka
Halve and juice 7 lemons. Reserve lemon juice for another use.
Place the 14 lemon halves with a ½ cup of sugar and mix in a bowl or Tupperware container.
Cover and put in fridge for 5 days, until sugar is dissolved.
Pour one 750-ml bottle of vodka into container and remove lemon halves. Stir vigorously to dissolve any leftover sugar, then store in freezer or fridge.