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  • Makes: 56 servings
  • Prep: 25 mins
  • Chill: overnight
  • Stand: 10 days




  1. Scrub lemons with a vegetable brush. Using a vegetable peeler, carefully cut enough of the yellow peel away from the white pith to make 2 cups lemon peel. (If desired, juice lemons and reserve for another use.)
  2. In a large glass pitcher or bowl, combine the 2 cups lemon peel and the vodka. Cover tightly and let stand in a cool, dry place for 10 days, gently swirling the mixture in the pitcher each day. Strain mixture through a fine-mesh sieve; discard lemon peel. Return the lemon-infused vodka to the pitcher.
  3. For syrup, in a medium saucepan, combine sugar and water. Bring just to boiling, stirring to dissolve sugar. Cool to room temperature.
  4. Pour syrup into the lemon-infused vodka; stir to combine. Cover and chill overnight. Pour limoncello through a funnel into clean bottles; secure lids. Store in the refrigerator.

From the Test Kitchen

Prepare as directed. Using a slotted spoon, remove the lemon wedges (if present). Using a funnel, pour limoncello into clean bottles; secure lids. Store in the refrigerator for up to 1 month.

Nutrition Facts (Limoncello)

    Per serving:
  • 72 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 1 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 11 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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