limoncello just out of the freeze

Lemon Mutha-Pucker (Limoncello)

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Limoncello- Zesty homemade Citrus Liqueur

lemoncello just out of the freeze
 Who doesn’t love an icy homemade Limoncello? Such a beautiful Italian tradition. Many will enjoy it as an after-dinner- but it is a treat at any time- especially on a warm and sunny day- Delizioso!

Make Lemon Mutha-Pucker for yourself- and turn a frown into a Pucker!

Make Lemon Mutha-Pucker for those you love. This liqueur makes an exotic and special gift.

So easy and absolutely delicious

Where does Limoncello come from?

Limoncello is an authentic Italian liqueur made from the lemon zest .  Popularized in Southern Italy,  and along the Amalfi Coast, Limoncello is an authentic Italian liqueur that is traditionally served chilled, and often as an after-dinner digestivo.  It is a refreshing drink for every occasion.  Featured in movies such as Dan Brown’s Inferno, and Frances Mayes’ Under the Tuscan Sun, Limoncello is reaching new generations who love the refreshing lemon flavor.

What is Limoncello’s Origins?

The liquor originates from the beginning of the 1900s, in a small boarding house on the island of Azzurra, where the lady Maria Antonia Farace cared for a garden of citrus trees, and began making homemade Limoncello.  Her nephew opened a bar, and her lemon peels infused by Vodka became the specialty of that bar.  Massimo Canale was Maria Antonia’s descendant, and he started to make limoncello in small batches.  He registered the first trademark “Limoncello” in 1988.

Some doubt that Maria and Massimo created the first homemade limoncello recipe.  Sorrento, Amalfi. Capri, and other parts of Italy have their own legends and stories regarding the production of the traditional lemon liqueur.  Many historians suggest that Limoncello dates back to the early cultivation of Lemons.

Which are the best lemons for making Limoncello at home?

Sorrento Lemons

Italian Sorrento lemons have a vibrant rich lemon flavor and rich aroma when they are cut open.  Smooth, slightly sweet, with high acidity –  Considered the lemons to use for Limoncello.  These mouth-watering lemons are a staple Italian ingredient.  They are typically imported from the Amalfi Coast, and can be quite expensive.  A version of the Sorrento lemon, the Femminello lemon, has recently started growing in California.  Sorrento lemons are slightly rounder than the Amalfi  lemon- but both are highly prized.

Amalfi Lemons

Amalfi Lemons are large, sweet and juicy.  Popular for Limoncello, but also best to use in sauces, desserts- or roasted and served along side of meat.  This Italian lemon is also imported, and can be expensive.

Meyer Lemons

Meyer lemons are a sweet lemon grown in the Southern half of the US.  Meyer lemons are often preferred by Chefs.  Their season begins in late November and extends until March.  Their limited availability and more fragile nature makes them more expensive than hardier, year-round regular lemons.

Other Lemons

If a sweeter variety of lemon is not available consider adding Mandarin Orange Peels to your recipe.  Meyer lemons are a varietal that incorporates Mandarin sweetness.  You can also taste your infused Limoncello and add simple syrup to sweeten as required. 


limoncello just out of the freeze
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Lemon Mutha-Pucker

Delicious Limoncello
Prep Time1 hr
Active Time10 mins
Infusion Time5 d
Total Time5 d 1 hr 10 mins
Course: Drinks
Cuisine: American
Keyword: cava, Citrus cocktail, citrus liquer, Lemon, limon, Limoncello, prosecco
Yield: 28 small cups
Author: Luke Atmiass


  • 20 large Meyer Lemons-peels
  • 1 bottle 1.5- liter Vodka
  • 7 cups Water
  • 5 Cups White Sugar


Prepare Lemons

  • Use a knife or vegetable peeler to remove the peels from lemons in long strips
  • Trim and throw away the white lemon pith
  • Place peels in a large glass container- at least 4 liters
  • Cover the lemon peels with Vodka
  • Cover your glass container and let the Vodka infuse for at least 5 days at room temperature

Make Simple Syrup

  • Boil sugar and 7 cups of water in a sauce pan until sugar is fully dissolved
  • Let it cool to room temperature
  • Pour the sugar syrup over the vodka-lemon peel mixture
  • Cover your container again and let stand overnight

Finish Your Limoncello

  • Strain the infused vodka with a mesh strainer, and discard the peels
  • Fill glass bottles with Limoncello
  • Place bottles in the freezer

Serve Limoncello

  • Pull Limoncello from the freezer 15 minutes before serving
  • Serve in small glasses - this is a lovely citrus liqueur


When Life gives you Lemons…Remove the peels and Make Limoncello – Fresco!  Make at home Limoncello is so much better than bottled/manufactured Limoncello, or most of the liqueur you would get in a local Italian Restaurant – You will become a Limoncello Snob!

While organic fruits can get expensive, we recommend organic lemons top your ingredient list.  Since the recipe infuses lemon peels, we think the added expense is worth it.

We love Limoncello with desserts- especially a citrusy dessert

When peeling lemons, try to avoid adding the white pith(white inner part of the citrus) to the batch.

Keep it in the freezer.  It won’t freeze, it just gets slushy and delicious

We have seen Limoncello made with Everclear – not a fan- you drink limoncello for the smoothness

Be careful- While it is sweet and smooth, it is still high-proof alcohol content

Always infuse lemon peels in a glass jar or bottle.  Small decorative glass bottles filled with Limoncello will make amazing gifts for your friends- Use our fun/free gift tags


Mix it Up:

Make your Cello bubbly with a 50/50 mix of Limoncello and Prosecco/or Cava

Batches for Bitches

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